Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle.
Food Chem
; 389: 132972, 2022 Sep 30.
Article
in En
| MEDLINE
| ID: mdl-35500412
ABSTRACT
In this study, the degradation of myoglobin both in solution and in tuna muscle by cold plasma (CP) was investigated through ultraviolet-visible and fluorescence spectroscopy analysis, and the effect of the degradation products on lipid oxidation in washed turbot muscle (WTM) was explored. Results showed that heme in myoglobin was degraded upon CP treatment, from which a fluorescent product was formed and iron was released. The degradation products promoted lipid oxidation in WTM during cold storage, in which the released iron played an important role. Results of gas chromatography-ion mobility spectrometry analysis showed that the contents of 37 volatile compounds in WTM were increased by heme degradation products induced lipid oxidation, including 20 aldehydes, 9 alcohols, 5 ketones and 3 furans. This study provides a new insight to the mechanism of lipid oxidation in CP-treated fish during cold storage, as well as guidance for preserving myoglobin-containing foods with CP.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Plasma Gases
/
Myoglobin
Type of study:
Guideline
Limits:
Animals
Language:
En
Journal:
Food Chem
Year:
2022
Document type:
Article