Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F20%3A43901151" target="_blank" >RIV/60076658:12520/20:43901151 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1111/ijfs.14696" target="_blank" >https://doi.org/10.1111/ijfs.14696</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/ijfs.14696" target="_blank" >10.1111/ijfs.14696</a>
Alternative languages
Result language
angličtina
Original language name
Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)
Original language description
Microbial activity and then oxidation progress are the most important freshness indicators during post-mortem. In this study, we monitored proteomic and microbial changes, as well as biochemical degradation, in the tail and claw muscles of crayfish stored for 12 days at +4 degrees C. One specified protein band at 107 kDa in the claw muscle and two specified protein bands in the tail muscle at 140 and 36-40 kDa were identified. Western blotting indicated a higher amount of oxidised proteins in the tail compared to the claw muscle. Tail muscle showed higher oxidation progress and calpain activity than claw one. Both muscles were spoiled after 12 days with respect to total viable counts. In the first days, calpain activity is the main reason for protein degradation, while protein oxidation dominates for the rest of the time. Lipid-protein oxidation progress showed probably, protein oxidation started earlier than lipid oxidation in both muscles.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40103 - Fishery
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Science and Technology
ISSN
0950-5423
e-ISSN
1365-2621
Volume of the periodical
55
Issue of the periodical within the volume
12
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
3622-3629
UT code for WoS article
000592310600011
EID of the result in the Scopus database
2-s2.0-85088089044