Myoglobin Oxidation Research Articles

Proteomic analysis of wild boar meat: Effect of storage method and time on muscle protein stability

Oxidation processes affect proteins from various molecular pathways and are crucial for wild boar meat quality, shelf life and human health. This study investigated the effects of different storage methods on the formation and composition of oxygen-induced protein aggregates in the muscles of European wild boar (Sus scrofa scrofa). Vacuum packaging (VAC), modified atmosphere packaging (MAP) and dry-ageing (DA) were compared over a 21-day storage period. The results showed significant differences in protein aggregation depending on the method and storage time. The most intense protein aggregation occurred in the MAP (80 % O2), while air DA (20.9 % O2) resulted in intermediate levels of protein aggregation. Crucial myofibrillar proteins involved in aggregate formation were titin, myosin isoforms (MYH1, MYH2 and MYH7) and nebulin, which were cross-linked with small sarcoplasmic enzymes, such as muscle creatine kinase, isocitrate dehydrogenase and ATPase 1. High‑oxygen storage conditions also promoted the oxidation of ATP synthase, beta-enolase 3, ADP/ATP translocase and myoglobin.

Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves

Acacia mearnsii byproducts are naturally endowed with a plethora of diverse polyphenols that exhibit antioxidant properties indicating potential application in enhancing oxidative shelf-life of perishable foods. The current study evaluated the oxidative shelf-life of raw ground beef patties fortified with 450 μg/g of polyphenolic extracts from A. mearnsii bark (AMBE) or leaves (AMLE) compared to positive (sodium metabisulphite; SMB) and negative (no extract; CTL) controls for 9 d at 4 °C in a simulated retail display. The AMBE had higher (P ≤ 0.05) contents of proanthocyanidins, and total phenols, flavonoids and tannins, and consequently demonstrated greater (P ≤ 0.05) in vitro antioxidant activity than AMLE. The polyphenolic extracts increased (P ≤ 0.05) antioxidant activity in beef patties compared to the CTL though they were outperformed (P ≤ 0.05) by the SMB. Fortification of beef patties with the polyphenolic extracts, particularly AMBE, delayed colour deterioration and oxidation of myoglobin during retail display relative to the CTL but were less efficient than SMB (P ≤ 0.05). Beef patties fortified with the polyphenolic extracts and SMB had comparable (P > 0.05) peroxide values, TBARS and p-Anisidine values which were all lower (P ≤ 0.05) than those for the CTL patties. The order of protein thiol content in beef patties was as follows: CTL ≥ AMLE ≥ AMBE ≥ SMB (P ≤ 0.05). Findings suggest that A. mearnsii-derived polyphenolic antioxidants, particularly AMBE has great potential to extend oxidative shelf-life of raw beef patties.

Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin

SummaryBrown stain is a major problem for tuna during storage. This study aimed to investigate the impact of antioxidants on myoglobin oxidation and the promotion of metmyoglobin (MetMb) reduction in tuna slices. Response surface methodology (RSM) was used to optimise the formula of the compound antioxidant in yellowfin tuna (YFT) slices, with the percentage of MetMb as the response value. The ratios of ε‐polylysine, sodium lactate and D‐sodium ascorbate were 0.43%, 2.21% and 2.71%, respectively. The interactions between sodium lactate and D‐sodium ascorbate had a greater impact on the percentage of MetMb. Then, verification experiments were conducted, and the results revealed that the samples treated with compound antioxidants had higher a* values, total sulfhydryl content, Ca2+‐ATPase activity, total reducing activity (TRA) and MetMb‐reducing activity (MRA) and lower percentages of MetMb and carbonyl contents than did the control samples. It also helps to maintain the stability of the NADH/NAD+ ratio, which contributes to facilitating MetMb reduction. The results showed that the compound antioxidant significantly inhibited myoglobin oxidation, promoted the reduction of MetMb in tuna slices and significantly enhanced the myoglobin stability of refrigerated YFT slices.

Effect of vitamin blend supplementation on the oxidative stability and beef quality parameters of Nellore cattle

This study was conducted to investigate the effects of supplementation of B vitamins, fat-soluble vitamins (ADE), and combination of B+ADE on beef quality parameters and antioxidant status. Forty young Nellore bulls were allocated randomly across four treatments: no vitamin supplementation (Control); B vitamins supplementation (B); fat-soluble vitamins supplementation (ADE); and ADE + B supplementation. At the end of a 140-day trial, samples were collected to perform analysis of meat quality parameters and status activity of antioxidant enzymes at 1 h, 24 h, 192 h and 360 h post mortem. Treatments had no significant on pH24h, sarcomere length, meat color (L*, b*, chroma) or fat color (L*, a*, b*) of the longissimus lumborum muscle at 24 h, 192 h and 360 h post mortem between treatments B, ADE or ADE+B in relation to the control treatment. Furthermore, no significant changes were observed in the redox form of myoglobin (OMb, DMb, MMb) 24 h post mortem. However, the ADE and ADE+B treatments resulted in a higher percentage of intramuscular fat in the longissimus lumborum muscle when compared to the control treatment. Greater myofibrillar fragmentation index at 24 h, 192 h and 360 h, higher levels of oxymyoglobin at 192 h and 360 h, lower levels of metmyoglobin at 360 h were detected in the ADE and ADE+B treatments when compared to the control treatment. Furthermore, ADE increased superoxide dismutase (SOD) at 192 h and ferric reducing antioxidant power (FRAP) at 360 h compared to the control treatment, while ADE and ADE+B treatments increased FRAP at 24 h and 192 h, and catalase (CAT) at 192 h Moreover, ADE and ADE+B treatments decreased glutathione peroxidase (GPx) at 24 h and decreased malondialdehyde (MDA) content at 24 h and 360 h when compared to the control treatment. The use of ADE and ADE+B favored the formation of oxymyoglobin, prevented the oxidation of myoglobin, increased the ferric reducing antioxidant power and impaired lipid oxidation at different periods of ageing.

Changes in Colour and Myoglobin Oxidation in Chicken Meat as Affected by Antioxidants during Storage

The study aimed to investigate the effect of natural antioxidants derived from plants on the changes of colour, pH and myoglobin oxidation of chicken meat during storage. Samples of breast and thighs were divided in three groups – control (C), and treated with infusion of wild basil (T1) or oregano (T2). The meat was stored at 4 °C for 7 days and then at –20 °C up to day 90. The pH, colour, oxymyoglobin (OMb) and metmyoglobin (MetMb) were measured at 0 d, 7 d and 90 d. The antioxidant treatment affected the colour parameters of the chicken meat, as the effect differed according to the muscles and duration of storage. Contrary to breast that exhibited initially decreased yellowness (b*), in T1, the antioxidant treated thigh meat had increased lightness (L*) at 7 d and 90 d, increased b* at 0 d and decreased redness (a*) at 7 d. Duration of storage affected both breast and thigh meat colour, more visible in T1 and T2. Considerable increase in b* was observed in breast, while in thigh meat storage was associated with higher L* and lower a*. Both breast and thigh of the treated groups showed decrease in pH, particularly in the initial stages of storage. The percentage of OMb and MetMb in meat was less affected by the antioxidants. Their effect was stronger in breast, with lower OMb in T1 at the 90th day of storage. Furthermore, this group exhibited dramatic decrease in the OMb in the course of storage. MetMb increased in C and T1 during the storage period. The changes in the myoglobin redox forms in thigh meat are mainly due to storage and are similar to those observed in breast.

The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities.

The Leuconostoc mesenteroides subsp. IMAU:80679 (LM) was chosen for its superior capability in enhancing redness, and was incubated in a broth system containing metmyoglobin (MetMb) to investigate its mechanisms for color improvement. The a* value of LM group reached its highest level of 52.75±1.04 at 24h, significantly higher than control of 19.75±0.6 (p<0.05). The addition of LM could inhibit myoglobin oxidation to some extent. Meanwhile, higher content of nitrosylmyoglobin (NOMb) and Zn-protoporphyrin (Znpp) were observed in LM samples during the whole incubation period. Furthermore, enzymatic activity and encoded genes related to MetMb reduction and pigment formation were determined to explain its possible mechanism on color enhancement. Finally, by extracting crude enzymes and adding them to meat batters, the redness of crude enzyme group was comparable to that achieved with 20ppm nitrite, providing a potential method on compensating for nitrite/nitrate substitution in meat products.

Characterization, antioxidant and antibacterial activities of chitosan/flaxseed soluble dietary fiber/sesamol blend films and their application in pork preservation

Chitosan (CS)-based functional films have been widely used in food packaging and preservation. In this work, we incorporated the sesamol and flaxseed soluble dietary fiber into chitosan solution to make blend films and investigated their mechanical and physicochemical properties, their antioxidant and antibacterial activities as well as their application in pork preservation. The physicochemical properties including optical properties, water solubility (WS), swelling degree (SD), water vapor transmission rate, and mechanical properties were measured. Meanwhile, the effects of flaxseed soluble dietary fiber (fSDF) and sesamol (Sol) on the microstructure of the blend film were further explored using scanning electron microscopy (SEM), fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and thermogravimetric analysis. Thereafter, the antioxidant and antibacterial capabilities of CS-based films were evaluated. Moreover, the quality changes, myoglobin, and lipid oxidation during the storage period of fresh pork wrapped with CS-based films were monitored. The results showed that the incorporation of fSDF significantly changed the relatively regular and dense interaction network of CS film itself, which resulted in an improved elongation at break and UV resistance, reduced tensile strength, water resistance, and barrier functions. The addition of sesamol filled up the gaps caused by fSDF and had a smoother and denser structure. Therefore, CS/fSDF/Sol had a better barrier function and water resistance. Besides, sesamol addition significantly increased the antioxidant and antibacterial capabilities. Especially, compared with sesamol-incorporated CS films, sesamol-blended CS/fSDF films exhibited greater antioxidant and antibacterial activities. Finally, when three films (CS, CS/fSDF, CS/fSDF/Sol1.2) were used in the preservation of fresh pork, the CS/fSDF/Sol1.2 exhibited the best performance with the least changes in the appearance, odor, pH values, lipid and myoglobin oxidation levels, and the bacterial contamination. However, the water loss during storage did not improve significantly in pork even coated with CS/fSDF/Sol1.2. In conclusion, we suggest the co-addition of fSDF and sesamol into chitosan films to enhance their functionality in preservation.

Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review

Meat color research from the last two decades suggests that a combination of different intrinsic (ultimate pH, age of the animals, muscle position, breed, slaughter weight, and sex) and extrinsic factors (production systems and feeding, pre-mortem stress, slaughter season, and chilling rates) might have a deep impact in the color of beef muscle and influence consumers’ acceptance of fresh meat. Ultimate pH and muscle position were perceived as the most determinant intrinsic factors, whereas production systems, feeding, and ante-mortem stress were the extrinsic factors that more strongly influenced beef color attributes. From an industrial perspective, the extrinsic factors can be improved through the technological process at a higher ratio than the intrinsic ones. This review aims to evaluate the effect of each of those factors on myoglobin oxidation and beef color traits from a comprehensive standpoint. All the information discussed in this manuscript focuses on an industrial environment and offers possible solutions and recommendations for the global meat industry.

Maximising olive oil by‐products

Maximising olive oil by‐products

Role of Stingray (Himantura signifier) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin.

Non-protein nitrogen (NPN) is abundant in stingray (Himantura signifier) muscle, which also has in vitro antioxidant activity. In this study, NPN from stingray muscle was further investigated for its antioxidant properties in lecithin liposome and oxymyoglobin model systems to validate its protective impact against lipid and myoglobin oxidations during storage for 120 min at various temperatures (4, 25, and 60 °C). NPN solution (10 ppm nitrogen) was added to the lecithin liposome system at different concentrations (0, 0.5, 1, 5, and 10% (v/v)) to investigate its effects on lipid stability by measuring the conjugated diene (CD), peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) contents. In the oxymyoglobin system, NPN solution (10 ppm nitrogen) was also added at different concentrations (0, 0.5, 1, 5, and 10% (v/v)) to the oxymyoglobin solution in order to examine its effect on the stability of myoglobin by determining the contents of oxymyoglobin, metmyoglobin, and protein carbonyl. According to the findings, in all NPN concentrations, the system incubated at 4 °C had the lowest levels of lipid oxidation as measured by CD, PV, and TBARS values, and the lowest levels of myoglobin oxidation. At all incubating temperatures, the oxymyoglobin and lipid oxidation of all model systems tended to rise with the lengthening of the incubation duration. With the addition of 5% NPN, however, the lowest CD, PV, TBARS, oxymyoglobin oxidation, metmyoglobin formation, and protein carbonyl content were all observable, and the remarkable result was discovered during incubation at 4 °C. The results indicate that stingray NPN, especially at 5%, can be used to delay lipid and myoglobin oxidation, particularly at 4 °C. In order to prolong the shelf life of products with dark-fleshed fish and red meat, stingray NPN might be used as an alternative antioxidant to delay the oxidation of lipid and myoglobin during cold chain storage.

Salting in the preparation of jerked beef meat with pork

Food processing allows a wide variation in the final quality of the product, which directly depends on the quality of the raw material used, the processing conditions, storage and commercialization. Salting, for example, is one of the oldest methods used to preserve meat. In the meat industry, the incorporation of salts into products is commonly used to improve dietary functionality and ensure food safety. Thus, the objective of this review was to understand that the discarded matrix meat can be used to make jerky meat, adding value to the final product. The processing of jerked beef is based on the osmotic dehydration process in counter flow, promoted by the penetration of salt with consequent exit of water from the inter and extra fibrillar compartments to the surface, with subsequent drying. At the same time, myosin denaturation occurs as a result of high temperatures, as well as myoglobin oxidation, promoted by salt, increasing the susceptibility to protein oxidation. The use of discarded animal meat to make jerky adds value to the by-product, improving sensory quality.

Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus).

The quality of dried fish products differs based on the drying method employed owing to the different drying principles, with changes in protein affecting the quality of these products. Therefore, we investigated the differences in golden pompano (Trachinotus ovatus) fish tissue structure and protein physicochemical properties under different drying methods. Freeze drying (FD) induced less tissue damage, leaving more intact myofibrils, than that of hot air drying (HAD) and heat pump drying (HPD). The structural stability of myofibrillar protein was retained to a greater extent after FD, while myoglobin oxidation was lower, and fish meat color was well maintained. Our findings not only elucidated the effects of several drying methods on the physicochemical properties of fish protein, but also determined the mechanism underlying quality changes observed during the drying process. This provides a theoretical reference for the study of dried fish filet processing.

Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat

Consumption of food products with a high level of compounds that are products of fat or protein oxidation is associated with the onset of various diseases. Therefore, this study estimated the level of oxidation in a fermented long-maturing tenderloin inoculated with lactic acid bacteria strains. To estimate the level of fat and protein exposure to oxidative factors, thiobarbituric acid reactive substances (TBARS), oxidation–reduction potential (ORP), oxygenation index (Oxi) as well as surface hydrophobicity (HS) of protein, and the content of free sulfhydryl (SH) groups were used as indicators of oxidation status. To validate the results, changes in the color of the products were determined using instrumental methods. This study confirmed the relationship between fat oxidation (based on TBARS) and oxidation of myoglobin as a protein representative (based on Oxi). Indeed, statistical analysis showed that TBARS, Oxi and SH were correlated with each other and could be used as indicators of oxidation in fermented products. The findings of this study also showed the use of LAB as starter cultures for meat fermentation may have an impact on the level of oxidation; in particular, the BAUER strain showed a protective effect on proteins in the final stages of the production of dry-cured pork loins.

Effect of the incorporation of polysaccharides from green alga Bryopsis plumosa on beef sausages quality.

Maintaining the quality and stability of functional meat products during storage is one of the major challenges of these products. The aim of this study was to evaluate the potential of polysaccharides extracted from green alga Bryopsis plumosa as a new natural additive in the formulation of beef sausages. In order to evaluate the impact of the incorporation of polysaccharides in beef sausages formulation, the physico-chemical, microbiological, and antioxidant properties were investigated during 12 days of storage at 4°C. Obtained data illustrated that the addition of this polymer in the formulation of beef sausages leads to a distinct antioxidant activity during 12 days of storage (4°C) with lower values in terms of lipid peroxidation compared to untreated samples. In addition, samples formulated with polysaccharides reduced the oxidation of Myoglobin, which consequently improved the color stability of meat during refrigerated storage. Furthermore, as compared to standard formulation, the addition of polysaccharides appears to have interesting antimicrobial potential that maintains sausage quality within a shelf life of 12 days. In conclusion, our results prove the efficiency of polysaccharides in providing more hygienic and safer meat products, which may suggest that PS could be used as a natural additive in functional foods.

Visible spectral imaging (443–726 nm) for evaluating ultraviolet decontamination and predicting bacterial spoilage of vacuum packed chicken breasts

This work used portable spectral imaging to assess effects of ultraviolet (UV) (254 nm) decontamination and predict bacterial spoilage of vacuum packaged chicken breasts. Samples were scanned using spectral imaging, sampled for colour (L* - lightness, a* - redness, b* - yellowness), pH, total viable (TVC) and total Enterobacteriaceae counts (TEC) over 12 days of storage at 4 °C. UV treated samples had mean a* values 0.42 units significantly higher than untreated controls (p < 0.05). UV treatment affected the spectra of samples, allowing for discrimination between treatment types using Partial least squares discriminant analysis (PLS-DA) (CC%test = 97.5%). Values of TEC and TVC were significantly reduced by UV treatment and the effects remained significant over the storage time (p < 0.05), extending bacterial shelf life by 3 days. Partial least squares regression (PLSR) models were built from the measured spectra to predict TEC (Rp2 = 0.66, RMSEP = 0.63 log CFU/g) and TVC (Rp2 = 0.78, RMSEP = 0.87 log CFU/g). Interpretation of the spectra strongly suggested that UV treatment affected oxymyoglobin concentrations by accelerating myoglobin oxidation. However, despite differences in oxymyoglobin concentrations, it was still possible to build models using spectral data that could reasonably predict microbiological spoilage.

Lipid oxidation product nonenal and myoglobin oxidation

SummaryProvocative studies have proposed that the common 9 carbon lipid oxidation product, 4‐hydroxy‐2‐nonenal (HNE), increases myoglobin (Mb) autoxidation. Oxidised Mb (Fe3+ Mb or metMb) formation leads to an unappealing meat discoloration. Since Mb also facilitates lipid oxidation, an HNE induced increase in Mb autoxidation would constitute a positive feedback loop. However, NMR studies have noted that only fatty acids with carbon chain length exceeding 10 can significantly bind to Mb. They predict that HNE should not interact with Mb. The present study has used optical and NMR spectroscopy methods to determine if HNE interacts with Mb and if that interaction leads to an increased oxidation of Mb. The study finds no convincing evidence that HNE interacts with Mb and accelerates Mb autoxidation or oxidation by electron transfer. However, the presence of ethanol in the solution will increase Mb oxidation.

Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

This study investigated the effects of grape seed extract (GSE) on fresh and cooked meat color and premature browning (PMB) in ground meat patties (85% beef and 15% pork back fat) packaged under high-oxygen modified atmospheres (HiOx-MAP). The GSE was added to patties at concentrations of 0, 0.10, 0.25, 0.50 and 0.75 g kg−1. This study evaluated the surface color, pH, lipid oxidation, and total viable counts (TVC) of raw patties, and the internal color and pH of patties cooked to a temperature of 66 or 71°C over 10-day storage at 4°C. Compared with the control (0 g kg−1 GSE), GSE improved the color stability (P<0.05) and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10, but GSE had no effect (P>0.05) on TVC. Patties containing 0.50 and 0.75 g kg−1 GSE cooked to 66°C exhibited greater (P<0.05) interior redness than the control and reduced the PMB of cooked patties in the late storage stage. These results suggested that 0.50 and 0.75 g kg−1 GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.

Hidden Complexity in the Mechanism of the Autoreduction of Myoglobin Compound II.

The non-native oxidation of horse heart myoglobin with hydrogen peroxide produces compound II which autoreduces by utilizing an internal oxidation site. Here, we utilize full UV–visible time-dependent kinetics with global kinetic singular value decomposition analysis to explore the mechanism and uncover more detail about the high-valent heme spectral features. By varying the hydrogen peroxide and myoglobin concentration, we were able to uncover more detailed spectra of myoglobin compound II and the autoreduction rate under several different pH conditions. The compound II spectra demonstrate pH-dependent features with an inflection point around pH 5.7 ± 0.1. The rate of autoreduction of compound II, k2, increases with lower pH with a half-power proton dependence and no indication of a pKa > 3.9 ± 0.2, indicating that the autoreduction is still dependent on the protonation of the ferryl oxo species. The k2 also demonstrates both hydrogen peroxide and myoglobin dependency. At myoglobin concentrations greater than 6.6 μM, the k2 is myoglobin-independent, but for lower concentrations, a pH-sensitive concentration dependence is seen.

Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression

The aim of this research was to study the effect of sous vide temperature (60, 65, and 70 °C) and time (12, 24, and 36 h) combination on the quality of beef short ribs, namely colour, cooking loss (%), shrinkage (%), soluble collagen (%), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and Texture Profile Analysis (TPA) parameters with different packaging materials. Aluminium and polyethylene, ethylene vinyl alcohol, and polyamide plastic laminate pouch were recommended for sous vide processing due to no detrimental effect on colour owing to its low oxygen permeability. The results showed a significant (p < 0.05) increase in shrinkage in volume (%), cooking loss (%), and the proportion of soluble collagen (%) and MFI when sous vide temperature and the processing time were increased to 70 °C and 36 h. WBSF and the TPA hardness value were significantly lower (p < 0.05) at 70 °C than at 60 °C both for 36 h due to higher level of solubilisation of collagen and myofibrillar fragmentation by prolonged heating in the moist in-pack environment and overpressure created by saturated steam. As the use of a laminate pouch reduced the oxidation of red myoglobin to brown metmyoglobin, the effect of sous vide temperature and time on International Commission on Illumination (CIE) hue angle and Chroma was not significant. Process optimisation using third-order multiple regression was conducted and the results revealed that optimum sous vide processing temperature and time combination for beef short ribs were 60 °C and 34.06 h.

The effects of polyphenols on fresh quality and the mechanism of partial freezing of tilapia fillets.

Fish is one of the most popular foods for consumers because of its abundant nutrition, tenderness and delicious taste. With increasing demand for tilapia fillets, practical preservation is widely used to maintain quality and safety during long-distance transportation and storage. Thus the effects of polyphenols (2g L-1 ) on color, flavor quality and mechanism of tilapia fillets were studied during 49 days of partial freezing (-4 °C). Treatment with carnosic acid (CA), procyanidin (PA), quercetin (QE) and resveratrol (RSV) inhibited water migration, myoglobin oxidation and psychrophilic bacteria stability during partial freezing storage. Aeromonas and Acinetobacter were the dominant bacteria of tilapia fillets during -4 °C storage. The relative abundance of aromatic substances (T70/2) in the polyphenol groups (>20%) was richer than in the control (CON) group (17%). Partial least squares discriminant analysis results showed that the different odors of the control and polyphenol groups were completely separated. Moreover, 35fatty acids were identified by gas chromatographic analysis. On 49 days, the ratios of unsaturated fatty acids in the PA group (58.64%), QE group (57.70%) and RSV group (57.25%) were higher than in the control group (57.19%), and the PA group was the highest. Polyphenol treatment effectively maintained freshness and improved the quality of tilapia fillets during partial freezing. The polyphenol treatment comprehensively sustained the color and flavor quality of tilapia fillets found in the proposed mechanism. In particular, PA treatment was considered a potential method for preserving the freshness of fillets. © 2022 Society of Chemical Industry.