Palanisamy Suguna, Singh Avtar, Zhang Bin, Zhao Qiancheng, Benjakul Soottawat
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand.
Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Foods. 2024 Apr 18;13(8):1238. doi: 10.3390/foods13081238.
Effects of different phenolic compounds on the redox state of myoglobin and their potential for preserving the color and chemical quality of refrigerated longtail tuna () slices were studied. Purified myoglobin from dark muscle (15.83 kDa) was prepared. Catechin, EGCG, quercetin, and hyperoside affected the absorption spectra and redox state of metmyoglobin (metMb) at 4 °C for up to 72 h differently. Reduction of metMb to oxymyoglobin (oxyMb) was notably observed for two flavonols (EGCG and quercetin) at 50 and 100 ppm. Based on the reducing ability of metMb, EGCG and quercetin were selected for further study. Longtail tuna slices were treated with EGCG and quercetin at 200 and 400 mg/kg. Color (a* and a*/b*), proportion of myoglobin content, and quality changes were monitored over 72 h at 4 °C. Tuna slices treated with 200 mg/kg EGCG showed better maintenance of oxyMb and color as well as lower lipid oxidation (PV and TBARS) and protein oxidation (carbonyl content) than the remaining samples. Nevertheless, EGCG at 400 mg/kg exhibited lower efficacy in retaining the quality of tuna slices. Thus, EGCG at 200 mg/kg could be used to maintain the color and prolong the shelf life of refrigerated longtail tuna slices.
研究了不同酚类化合物对肌红蛋白氧化还原状态的影响及其对冷藏长尾金枪鱼切片颜色和化学品质的保鲜潜力。制备了来自暗色肌肉的纯化肌红蛋白（15.83 kDa）。儿茶素、表没食子儿茶素没食子酸酯（EGCG）、槲皮素和金丝桃苷在4℃下长达72小时对高铁肌红蛋白（metMb）的吸收光谱和氧化还原状态有不同影响。在50和100 ppm浓度下，两种黄酮醇（EGCG和槲皮素）能显著观察到将metMb还原为氧合肌红蛋白（oxyMb）。基于metMb的还原能力，选择EGCG和槲皮素进行进一步研究。用200和400 mg/kg的EGCG和槲皮素处理长尾金枪鱼切片。在4℃下72小时内监测颜色（a和a/b*）、肌红蛋白含量比例和品质变化。与其余样品相比，用200 mg/kg EGCG处理的金枪鱼切片在保持oxyMb和颜色方面表现更好，同时脂质氧化（过氧化值和硫代巴比妥酸反应物）和蛋白质氧化（羰基含量）更低。然而，400 mg/kg的EGCG在保持金枪鱼切片品质方面效果较差。因此，200 mg/kg的EGCG可用于保持冷藏长尾金枪鱼切片的颜色并延长其货架期。
