Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets.

Animals Calcium-Transporting ATPases / metabolism Fish Proteins / chemistry Gelatin / chemistry Gram-Negative Bacteria / drug effects Grape Seed Extract / chemistry Hardness Microscopy, Atomic Force Myofibrils / metabolism Oxidation-Reduction Protein Structure, Secondary Seafood / analysis Sulfhydryl Compounds / metabolism Tilapia / metabolism Vacuum
Atomic force microscopy Fillet Fish gelatin Grape seed extract Myofibril Protein oxidation Quality Vacuum impregnation

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Oct 2019
Historique:
received: 06 10 2018
revised: 06 05 2019
accepted: 07 05 2019
entrez: 26 5 2019
pubmed: 28 5 2019
medline: 25 7 2019
Statut: ppublish

Résumé

The present study studied the effects of fish gelatin (FG) incorporated with grape seed extract (GSE) through vacuum impregnation (VI) on refrigerated tilapia (Oreochromis niloticus) fillets over 12 days. The VI of FG-GSE significantly improved the quality of the fish by decreasing drip loss, texture changes, and microbial survival. It also delayed protein oxidation by inhibiting the formation of disulphide bonds and carbonyl groups, and maintaining a higher sulfhydryl content and Ca

Identifiants

DOI: 10.1016/j.foodchem.2019.05.054 PMID: 31126469
pubmed: 31126469
pii: S0308-8146(19)30851-9
doi: 10.1016/j.foodchem.2019.05.054
pii:
doi:

Substances chimiques

Fish Proteins 0
Grape Seed Extract 0
Sulfhydryl Compounds 0
Gelatin 9000-70-8
Calcium-Transporting ATPases EC 7.2.2.10

Types de publication

Journal Article

Langues

eng

Pagination

316-325

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Xue Zhao (X)

Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.

Yige Zhou (Y)

Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.

Lin Zhao (L)

Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.

Lin Chen (L)

Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.

Yun He (Y)

Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.

Hongshun Yang (H)

Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China. Electronic address: chmynghs@nus.edu.sg.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines membranaires › Protéines de transport membranaire › P-type ATPases › Calcium-Transporting ATPases › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines de poisson › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Scléroprotéines › Gélatine › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Bactéries › Bactéries à Gram négatif › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Préparations pharmaceutiques › Extraits de plantes › Extrait de pépins de raisin › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Phénomènes physiques › Phénomènes mécaniques › Dureté › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Techniques d'investigation › Microscopie à sonde à balayage › Microscopie à force atomique › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Cellules › Cellules musculaires › Myocytes cardiaques › Myofibrilles › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Métabolisme › Métabolisme énergétique › Oxydoréduction › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes biochimiques › Conformation moléculaire › Conformation des protéines › Structure secondaire des protéines › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Produits de la mer › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Composés chimiques organiques › Composés du soufre › Thiols › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Poissons › Perciformes › Cichlides › Tilapia › Vacuum impregnation of fish gelatin combined...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Pression atmosphérique › Vide › Vacuum impregnation of fish gelatin combined...