Department of Food Technology, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand; Faculty of Science and Technology, Nakhon Si Thammarat Rajabhat University, Nakhon Si Thammarat 80280, Thailand.
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Food Chem. 2015 May 1;174:279-85. doi: 10.1016/j.foodchem.2014.11.071. Epub 2014 Nov 15.
The interrelationship between myoglobin oxidation, lipid oxidation and discolouration in oxeye scad fish during iced storage were investigated. The myoglobin autoxidation rate increased with increasing storage time up to 12 days (p < 0.05) and remained constant thereafter (p > 0.05). Increase in metmyoglobin correlated well with a blue shift from 410 to 408 nm for myoglobin. The soret band of myoglobin decreased with a concomitant decrease in the redness index (p < 0.05). During storage, the extractable haem iron decreased (p < 0.05), while the non-haem iron increased (p < 0.05). Hydrogen peroxide and ferrylmyoglobin concentrations had increased at the end of storage (p < 0.05). The conjugated diene (CD) and peroxide value (PV) of oxeye scad lipids tended to stabilise during the initial phase of storage, increased in the differentiation phase and had declined at the end of storage. However, thiobarbituric acid reactive substances (TBARS) increased markedly (p < 0.05). Overall, lipid and myoglobin oxidations in oxeye scad occurred in a concurrent manner and each process appeared to enhance the other.
研究了冰藏过程中鲱鱼肌红蛋白氧化、脂质氧化和变色之间的相互关系。肌红蛋白自动氧化速率随贮藏时间的增加而增加，在 12 天达到最高（p<0.05），此后保持不变（p>0.05）。高铁肌红蛋白的增加与肌红蛋白从 410nm 蓝移到 408nm 很好地相关。肌红蛋白的 Soret 带随红色指数的降低而降低（p<0.05）。在贮藏过程中，可提取的血红素铁减少（p<0.05），而非血红素铁增加（p<0.05）。贮藏结束时，过氧化氢和高铁肌红蛋白浓度增加（p<0.05）。鲱鱼脂质的共轭二烯（CD）和过氧化物值（PV）在贮藏初期趋于稳定，在分化阶段增加，在贮藏末期下降。然而，硫代巴比妥酸反应物质（TBARS）显著增加（p<0.05）。总的来说，鲱鱼的脂质和肌红蛋白氧化是同时发生的，每个过程似乎都增强了另一个过程。
