Effects of apoptosis on quality changes of Larimichthys crocea postmortem storage with emphasis on cytochrome c-mediated lipid deterioration

The objective of this study was to investigate the role of calpain isotypes, especially poultry-specific μ/m-calpain in the proteolysis and meat quality changes of chicken breast muscle during postmortem storage. Calpain activity was detected by casein zymography, while the degradation of titin, desmin and Troponin-T was analyzed by sodium dodecyl sulfate - polyacrylamide gel electrophoresis and western blot. Meat quality indicators such as water holding capacity and tenderness were also studied. The correlation analysis between calpain activity, proteolysis and the changes in meat quality indicators indicated that there were strong correlations for μ-calpain during the first 12h of storage, while such strong correlations for μ/m-calpain were only found in samples stored from 12h to 7days. Our study suggested that μ-calpain played a major role in meat quality changes while μ/m-calpain could also be involved but played a limited role in the proteolysis and meat quality changes during 12h to 7days postmortem storage of chicken breast muscle.

Changes in the quality of canned tuna packed in oil during processing and long-term storage at ambitent temperature were examined by sensory and chemical methods. Although the quality of canned tuna samples was organoleptically evaluated as α' regardless of its storage period, the following changes in canned tuna meat were observed. The canned meat proteins were slightly decomposed. and their nutritional value decreased to some extent during 10 year storage. During cooking and sterilization, amounts of glucose and glucose-6-phosphate were drastically reduced. After around 3-4 years of storage, some deterioration of lipids was initated. The iron content of canned tuna remarkably increased during the later stage of 10 year storage, but the increases in tin and zinc contents were not significant.

Effect of antioxidant (BHA) and a whey protein isolate coating (WPIc) on lipid deterioration and organoleptic properties of baklava (BK) were investigated. Four batches of BK were prepared; the first and second batches were control and BK with WPIc, while the third and fourth were BK with BHA and BK with BHA and WPIc (BHA + WPIc). The samples were stratified in cardboard boxes, shrink-wrapped, divided into three subsamples and stored at 30, 23 and 8°C for 4 months. The extent of lipid deterioration was monitored by hydrolytic rancidity (FFA%), peroxide value (PV), (7-ketocholesterol), and organoleptic properties. The BHA + WPIc treatment significantly retarded the development of FFA%, PV and 7-ketocholesterol and extended the shelf-life to 2 months at 23°C and >4 months at 8°C. Storage time and temperature affected FFA%, whereas storage time affected PV. Strong off-flavor was detected at 2 months and >4 months in the control and treated samples. Practical applications Baklava is a traditional, sweet bakery product, that is, very popular in the Mediterranean region. This product is rich in fat and nuts and is usually packaged in airtight shrink-wrapped boxes. These boxes are normally kept loosely closed after each consumption session. Therefore, the product can suffer from early loss of package integrity and changes in quality from exposure to atmospheric oxygen. Work was undertaken to evaluate the addition of BHA to BK and application of WPI edible coatings for their effectiveness in retarding development of undesirable reactions in baklava during normal storage and consumer use.

Changes in quality and microbial diversity of refrigerated carp fillets treated by chitosan/zein bilayer film with curcumin/nisin-loaded pectin nanoparticles

New perspective on postmortem meat quality changes of Esox Lucius: The role of mitophagy-mediated ferroptosis pathway.

Changes in meat quality of Esox Lucius during postmortem storage: Based on the lysosomal-mitochondrial apoptotic pathway

The aim of this study was to determine and compare differences in physical, chemical and sensory post-mortem changes between wild (W) and farmed (F) gilthead sea bream (Sparus aurata). Ungutted fish were stored in ice from harvesting up to 20 days and freshness indicators were analyzed at regular intervals. Proximate composition of the samples differed in lipid (W = 0.86 ± 0.12 ; F = 4.18 ± 0.16) and moisture content (W = 79.12 ± 0.48 ; F = 74.50 ± 0.82). Data from sensory evaluation were described using linear regression models. Sensory schemes for cooked and raw fish were found to be suitable in establishing specific attribute deterioration and shelf life duration (W = 14 days ; F = 17 days). Changes in pH and dielectric properties were influenced by differences in lipid content, while changes in total volatile base nitrogen and trimethylamine showed high correlation with sensory assessment and storage time, but stayed below the acceptance limit for human consumption (W : 24.47 mg TVB-N ⁄ 100 g and 4.14 mg TMA-N ⁄ 100 g ; F : 26.18 mg TVB-N ⁄ 100 g and 3.84 mg TMA-N ⁄ 100 g), and thus were notreliable indicators of quality changes during storage in ice. Deterioration of flesh lipids, assessed by thiobarbituric acid index, differed between the samples, but presented no serious problem during storage time. In order to determine the importance of individual results, all obtained data were submitted to principal component analysis. Variations in sensory, physical and chemical assessment were described by PC1 (storage time) ; variations in lipid and moisture content were described by PC2 (capture grounds). A clear separation of the investigated samples, according to the storage time and capture grounds, was observed.

Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb

Two-dimensional gel analysis to investigate the effect of hydroxyl radical oxidation on freshness indicator protein of Coregonus peled during 4 °C storage

The changes in quality of cod fillets packaged in films with and without antioxidants during 12 months of frozen storage at - 20 °C were investigated in the present study. The following parameters were determined in order to study lipid hydrolysis and primary and secondary lipid oxidation in the samples during frozen storage: peroxide value, conjugated dienes, conjugated triene hydroperoxides, free fatty acids, totox value, thiobarbituric acid-reactive substances and p-anisidine value. Films containing antioxidants isolated from barley husks were effective in slowing down lipid hydrolysis and primary and secondary lipid oxidation processes. Secondary lipid oxidation reached maximum values in the 12th month of storage in control samples and samples packaged with antioxidant-containing film. Maximum lipid hydrolysis and lipid oxidation values for control cod samples were significantly higher than the maximum values found in samples packaged with antioxidant-containing film. The results confirm the efficacy of natural antioxidants derived from barley husks in slowing down lipid hydrolysis and increasing the oxidative stability of cod flesh. They also demonstrate the potential usefulness of natural antioxidants extracted from barley husks in the development of active packaging films for food preservation.

Department of Food Technology, College ofAgriculture, Tarbiat Modares University, Tehran, IranSummaryInvestigated were the changes in fatty acid composition,oxidation and enzymatic deterioration of lipids in frozen()30 C) fish fillets from the Persian Gulf. The narrow barredSpanish mackerel (Scomberomorus commersoni) and whitecheek shark (Carcharhinus dussumieri) were tested with storagetimes of 0, 1, 2, 3, 4, 5 and 6 months at )18 C. Statisticalresults showed that the major fatty acids among the saturatedand monounsaturated fatty acids of each fish species werepalmitic (C16:0) and oleic (C18:1n-9) acids, respectively. Bothlinoleic acid (C18:2n-6) and arachidonic acid (AA) (C20:4n-6)were predominant in total n-6 polyunsaturated fatty acids inboth mackerel and shark. The EPA (eicosapentaenoic acid;C20:5 n-3) and DHA (docosahexaenoic acid; C22:6 n-3) acidswere the major fatty acids among total n-3 acids in both fishes.During frozen storage, the PUFA (40.1 and 23.94%), n-3 (48and 42.83%), x3 ⁄ x6 (41.36 and 50%), PUFA ⁄ SFA (56 and42.23%) and EPA + DHA ⁄ C16 (55.55 and 46.66%) con-tents decreased in S. commersoni and C. dussumieri, respec-tively. Also peroxide, thiobarbituric acid (TBA) and free fattyacid (FFA) values significantly increased (P < 0.01) with thetime of storage.IntroductionMarine lipids have a high content of polyunsaturated fattyacids (PUFAs), particularly eicosapentaenoic (EPA; 20:5x-3)and docosahexaenoic acids (DHA; 22:6x-3) (Pazos et al.,2005; Bayir et al., 2006). There is strong evidence thatconsumption of fish is favourable to human health (Bayiret al., 2006). It is generally recognized that PUFA compositionmay vary among fish species.Degradation of PUFA by auto-oxidation during storageand the processing of fish oils and fatty fish easily leads toformation of volatiles associated with rancidity (Pazos et al.,2005). For this reason, freezing and frozen storage have largelybeen employed to retain fish sensory and nutritional properties(Lugasi et al., 2007). Although frozen storage of fish caninhibit microbial spoilage, the muscle proteins undergo anumber of changes (causing insolubility and formation ofaggregates) which modify their structural and functionalproperties. However, it is widely acknowledged that lipidoxidation may also be involved (Badii and Howell, 2002).Moreover, fish undergo quality changes during chilling andfrozen storage. The high degree of unsaturated lipids makesfish tissues highly susceptible to peroxidation and rapiddeterioration. Oxidative changes are mainly related to tasteand texture of the fish. In later stages of lipid peroxidation,changes in colour and nutritional value are observed (Dragoevet al., 1998).Our study was aimed at determining the fatty acid (FAs)composition and oxidative changes in fish fillets (narrow-barred Spanish mackerel and white cheek shark being the mostimportant fishes in the Persian Gulf: Fishery Statistics, 2005)caused by lipid peroxidation during frozen storage as animportant factor in quality control of frozen fishery products.Materials and methods

The aim of the study was to evaluate volatile compounds as marker compounds for the edible oil deterioration during the production of deep‐fried French fries. Additionally the sensory characteristics (taste and smell) were assessed and results were compared with the results of the volatile compound analysis. A 32‐h deep‐frying experiment was performed and different frying oils, namely sunflower oil (SF), high‐oleic sunflower oil (HOSF), rapeseed oil (RO), high‐oleic rapeseed oil (HORO), and palm olein, were subsequently analyzed for their oxidative properties by the determination of their total polar material (TPM), polymerized triglycerides (PTG), peroxide value, anisidine value, as well as the fatty acid composition. In addition, analysis of the volatile compounds derived from the thermal degradation of the frying oils was performed by means of headspace‐GC/MS techniques (HS‐SPME‐GC/MS and DHS‐GC/MS). Multivariate statistical methods (principal component analysis with VARIMAX rotation) were applied to identify sensitive volatile lipid degradation indicators, enabling a differentiation of the various frying oils of different degrees of lipid oxidation just after 3 h of deep‐frying. E,E‐2,4‐decadienal and heptanal showed the greatest ability to differentiate between samples of various oxidative states, whereas E,E‐2,4‐heptadienal and E‐2‐decenal showed a reasonable correlation with well‐known lipid oxidation parameters, e.g., values for PTG or TPM. In addition to the chemical evaluation of the frying oils, the produced French fries were evaluated in terms of their taste and smell by an advanced scientific sensory method (balanced incomplete block design). French fries produced in conventional vegetable oils (SF and RO) were differentiated earlier from those prepared in fresh reference oil compared to HOSF and HORO. The perception of the French fries prepared in HOSF was comparable to those prepared in palm olein. Therefore, high‐oleic vegetable oils, especially high‐oleic SF, provide a frying oils alternative for the production of deep‐fried French fries, delivering low proportions of trans and saturated fatty acids.Practical applications: The combination of volatile compound analysis by headspace‐GC/MS techniques with multivariate statistical methods is a sensitive tool to detect quality changes in deep‐frying oils at an early stage of lipid deterioration. Evolved volatile marker compounds, e.g., E,E‐2,4‐heptadienal and heptanal correlated reasonably with quality parameters for the assessment of the thermal stability of frying oils, e.g., content of TPM polymerized trigylcerides. Comprehensive scientific sensory evaluations of frying oils revealed high‐oleic edible oils as promising frying oil alternatives for the processing of French fries providing low proportions of trans fatty acids and saturated fatty acids.

Main objective of the study is to evaluate the effect of polyphenols enrichment, modified atmosphere packaging (CO2: 20%, N2: 75%, O2: 5%) and storage time on the shelf‐life solidity and nutritional degradation of butter from Indian native breed of Umblachery cow. The butter samples were incorporated and enriched with polyphenols and flavonoids from the seed coat extracts of Cajanus cajan (136.5 mg of gallic acid equivalents/g and 68.7 mg of quercetin equivalents/g) and butylated hydroxyl anisole (200 ppm) and the oxidative solidity and nutritional and flavor retention was evaluated without changing its organoleptic properties during 6 months of storage with and without MAP at 4, 15, and 25°C. SCECC significantly reduced the formation of oxidation products and the kinetics of shelf‐life of butter with predictive Arrhenius model was assessed in real time and accelerated according to temperature with the maximum activation energy of 5,309.2 J/mol for SCECC enriched and 3,191.4 J/mol for butylated hydroxyl anisole incorporated samples with modified atmosphere packaging at 4°C for peroxide value. The loss of polyphenols during storage was analyzed and it was 21–36% at 4°C and 31–55% at 25°C with and without modified atmosphere packaging at the end of sixth month. Organoleptic evaluations indicated that the samples treated with polyphenols combined with modified atmosphere packaging had lowermost lipid deterioration and exhibited high level of protective effects on nutritional degradation and recorded highest overall acceptability at 4°C and minimum level of sensorial behavior was observed at 25°C at the end of sixth month.Practical ApplicationsEnrichment of polyphenols with food emulsion can profitably influence their oxidative stability and the emulsions should sustain optimal quality and stability throughout the storage period. Lipid oxidation is the major deteriorative process with substantial commercial implications in terms of product cost. Due to the heavy demand for natural antioxidants, the polyphenols of seed coat extracts of Cajanus cajan have been used and correlated these results with enhancement of butter and increase its shelf life by modified atmospheric packaging. The activation energy and the rate constant of chemical reaction enabled the construction of kinetic models, which helped to estimate rate of changes in the butter sample. In order to estimate quality changes, we evaluated the polyphenolic loss, sensory features, and microbiological changes. The results of this study may deliver technical basis in the utilization of SCECC as a natural antioxidant with MAP to prevent lipid rancidification or nutritional loss in butter.

Understanding the deterioration of fresh brown rice noodles from the macro and micro perspectives