The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage

The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation, protein... Background: Preservative effect of melanin ‑ free extract of Sepia esculenta ink (MFESI) on Sparus latus fillet has been verified in our previous work. This study aims to further approach the mechanism of MFESI for extending the shelf ‑ life of fish fillet during cold storage. Tilapia fillets were treated with different dosage of MFESI (0, 15, 25 and 35 mg/ ml) and packed with preservative film for succedent cold ‑ storage at 4 °C for scheduled time. Contents of total volatile basic nitrogen and sulfydryl and carbanyl groups were measured for evaluating protein oxidation. Malondialdehyde contents were measured for estimating lipid peroxidation and loss of water was used to determine water‑ holding capacity of fillet. Results: The data indicated that MFESI not only possessed certain degree of antioxidant capacity in vitro, also lengthened shelf‑ life of tilapia fillet in cold ‑ storage condition. Apart from 15 mg/ml, both 25 and 35 mg/ml of MFESI obviously prevented lipid and protein from oxidation and reduced loss of water from tilapia fillets, and the latter was more effective than the former. Conclusion: MFESI can repress lipid peroxidation and protein oxidation and reduce water loss, maintain the tilapia fillets quality and, thus, http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Chemistry Central Journal Springer Journals

The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage

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Publisher
Springer International Publishing
Copyright
Copyright © 2018 by The Author(s)
Subject
Chemistry; Chemistry/Food Science, general
eISSN
1752-153X
D.O.I.
10.1186/s13065-018-0402-9
Publisher site
See Article on Publisher Site

Abstract

Background: Preservative effect of melanin ‑ free extract of Sepia esculenta ink (MFESI) on Sparus latus fillet has been verified in our previous work. This study aims to further approach the mechanism of MFESI for extending the shelf ‑ life of fish fillet during cold storage. Tilapia fillets were treated with different dosage of MFESI (0, 15, 25 and 35 mg/ ml) and packed with preservative film for succedent cold ‑ storage at 4 °C for scheduled time. Contents of total volatile basic nitrogen and sulfydryl and carbanyl groups were measured for evaluating protein oxidation. Malondialdehyde contents were measured for estimating lipid peroxidation and loss of water was used to determine water‑ holding capacity of fillet. Results: The data indicated that MFESI not only possessed certain degree of antioxidant capacity in vitro, also lengthened shelf‑ life of tilapia fillet in cold ‑ storage condition. Apart from 15 mg/ml, both 25 and 35 mg/ml of MFESI obviously prevented lipid and protein from oxidation and reduced loss of water from tilapia fillets, and the latter was more effective than the former. Conclusion: MFESI can repress lipid peroxidation and protein oxidation and reduce water loss, maintain the tilapia fillets quality and, thus,

Journal

Chemistry Central JournalSpringer Journals

Published: Mar 14, 2018

References

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