Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40103 - Fishery

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Food Science and Technology

ISSN

0950-5423

e-ISSN

1365-2621

Svazek periodika

55

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

3622-3629

Kód UT WoS článku

000592310600011

EID výsledku v databázi Scopus

2-s2.0-85088089044