Relation between protein denaturation and lipid oxidation in fish [sardine, Sardinops melanostictus] muscle during storage at low temperatures
We have reported previously that the rate of lipid oxidation due to POV (peroxide value) decreases with temperature and increases with lipid content in fish muscle. In the present paper, we investigated the relation between myofibrillar-protein (Mf-P) denaturation and lipid oxidation in muscles of s...
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| Veröffentlicht in: | NIPPON SUISAN GAKKAISHI 1994/09/25, Vol.60(5), pp.631-634 |
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| container_title | NIPPON SUISAN GAKKAISHI |
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| creator | Miki, H. (Kagoshima Univ. (Japan). Faculty of Fisheries) Nishimoto, J Yamanaka, T |
| description | We have reported previously that the rate of lipid oxidation due to POV (peroxide value) decreases with temperature and increases with lipid content in fish muscle. In the present paper, we investigated the relation between myofibrillar-protein (Mf-P) denaturation and lipid oxidation in muscles of sardine under various conditions during storage at low temperatures (0, -5, and -20°C). The Mf-P denaturation in sardine muscle was determined by measuring Mf (Ca)-ATPase activity as an indicator; it occurred rapidly at an early stage where lipid oxidation was still in the induced period during storage. The rate of denaturation was independent of lipid content in the fish muscle. As a result, the relation between protein denaturation and lipid deterioration in fish muscle stored at low temperature was not recognized at an early stage of storage. Both phenomena appeared to occur independently. |
| doi_str_mv | 10.2331/suisan.60.631 |
| format | Article |
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(Kagoshima Univ. (Japan). Faculty of Fisheries) ; Nishimoto, J ; Yamanaka, T</creator><creatorcontrib>Miki, H. (Kagoshima Univ. (Japan). Faculty of Fisheries) ; Nishimoto, J ; Yamanaka, T</creatorcontrib><description>We have reported previously that the rate of lipid oxidation due to POV (peroxide value) decreases with temperature and increases with lipid content in fish muscle. In the present paper, we investigated the relation between myofibrillar-protein (Mf-P) denaturation and lipid oxidation in muscles of sardine under various conditions during storage at low temperatures (0, -5, and -20°C). The Mf-P denaturation in sardine muscle was determined by measuring Mf (Ca)-ATPase activity as an indicator; it occurred rapidly at an early stage where lipid oxidation was still in the induced period during storage. The rate of denaturation was independent of lipid content in the fish muscle. As a result, the relation between protein denaturation and lipid deterioration in fish muscle stored at low temperature was not recognized at an early stage of storage. Both phenomena appeared to occur independently.</description><identifier>ISSN: 0021-5392</identifier><identifier>EISSN: 1349-998X</identifier><identifier>DOI: 10.2331/suisan.60.631</identifier><language>eng ; jpn</language><publisher>Tokyo: The Japanese Society of Fisheries Science</publisher><subject>ADENOSINA TRIFOSFATASA ; ADENOSINE TRIPHOSPHATASE ; ALMACENAMIENTO EN FRIGORIFICOS ; DENATURATION ; DESNATURALIZACION ; FIBRAS MUSCULARES ; FIBRE MUSCULAIRE ; FROZEN PRODUCTS ; LIPIDE ; LIPIDOS ; LIPIDS ; MUSCLE FIBRES ; OXIDACION ; OXIDATION ; OXYDATION ; PRODUCTOS CONGELADOS ; PRODUIT CONGELE ; REFRIGERATED STORAGE ; SARDINOPS ; Sardinops melanostictus ; STOCKAGE AU FROID</subject><ispartof>NIPPON SUISAN GAKKAISHI, 1994/09/25, Vol.60(5), pp.631-634</ispartof><rights>The Japanese Society of Fisheries Science</rights><rights>Copyright Japan Science and Technology Agency 1994</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-322dde2ad7e4cca64a5e734039edb95c0801bcf0dcce6489d28435b78970a9b93</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,1881,4022,27921,27922,27923</link.rule.ids></links><search><creatorcontrib>Miki, H. (Kagoshima Univ. (Japan). Faculty of Fisheries)</creatorcontrib><creatorcontrib>Nishimoto, J</creatorcontrib><creatorcontrib>Yamanaka, T</creatorcontrib><title>Relation between protein denaturation and lipid oxidation in fish [sardine, Sardinops melanostictus] muscle during storage at low temperatures</title><title>NIPPON SUISAN GAKKAISHI</title><addtitle>NSUGAF</addtitle><description>We have reported previously that the rate of lipid oxidation due to POV (peroxide value) decreases with temperature and increases with lipid content in fish muscle. In the present paper, we investigated the relation between myofibrillar-protein (Mf-P) denaturation and lipid oxidation in muscles of sardine under various conditions during storage at low temperatures (0, -5, and -20°C). The Mf-P denaturation in sardine muscle was determined by measuring Mf (Ca)-ATPase activity as an indicator; it occurred rapidly at an early stage where lipid oxidation was still in the induced period during storage. The rate of denaturation was independent of lipid content in the fish muscle. As a result, the relation between protein denaturation and lipid deterioration in fish muscle stored at low temperature was not recognized at an early stage of storage. Both phenomena appeared to occur independently.</description><subject>ADENOSINA TRIFOSFATASA</subject><subject>ADENOSINE TRIPHOSPHATASE</subject><subject>ALMACENAMIENTO EN FRIGORIFICOS</subject><subject>DENATURATION</subject><subject>DESNATURALIZACION</subject><subject>FIBRAS MUSCULARES</subject><subject>FIBRE MUSCULAIRE</subject><subject>FROZEN PRODUCTS</subject><subject>LIPIDE</subject><subject>LIPIDOS</subject><subject>LIPIDS</subject><subject>MUSCLE FIBRES</subject><subject>OXIDACION</subject><subject>OXIDATION</subject><subject>OXYDATION</subject><subject>PRODUCTOS CONGELADOS</subject><subject>PRODUIT CONGELE</subject><subject>REFRIGERATED STORAGE</subject><subject>SARDINOPS</subject><subject>Sardinops melanostictus</subject><subject>STOCKAGE AU FROID</subject><issn>0021-5392</issn><issn>1349-998X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><recordid>eNp1kk2LFDEQhhtRcNjdoxdPAcGTPSaddLpzlMVVlwXFDxBEQjqpns3SnYypNKt_wt9sZnv0sOAlCZWn3qq8lap6wui24Zy9xMWjCVtJt5KzB9WGcaFqpfqvD6sNpQ2rW66ax9UZoh8opUpITvtN9fsjTCb7GMgA-RYgkH2KGXwgDoLJS1ovTXBk8nvvSPzp3RorzOjxmnxDk5wP8IJ8ujvEPZK5qIaI2du84HcyL2gnIG5JPuwI5pjMDojJZIq3JMO8h3SoBXhaPRrNhHB23E-qLxevP5-_ra_ev3l3_uqqtqITueZN4xw0xnUgrDVSmBY6LihX4AbVWtpTNtiROmtBil65phe8HbpeddSoQfGT6vmqW177YwHMevZoYSpdQ1xQM9l1rKWygM_ugTdxSaH0ppnoWib7holC1StlU0RMMOp98rNJvzSj-jAevY5HS6rLeArP7_HW5ztXczJ--m_WxZp1g7n496-GScXnCY40U7w5ZLTHpcj8Bey1SRpCEXq6Co0marNLHvXlByUPv4LzP2Jeu00</recordid><startdate>1994</startdate><enddate>1994</enddate><creator>Miki, H. (Kagoshima Univ. (Japan). Faculty of Fisheries)</creator><creator>Nishimoto, J</creator><creator>Yamanaka, T</creator><general>The Japanese Society of Fisheries Science</general><general>Japan Science and Technology Agency</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7ST</scope><scope>7TN</scope><scope>C1K</scope><scope>F1W</scope><scope>SOI</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>1994</creationdate><title>Relation between protein denaturation and lipid oxidation in fish [sardine, Sardinops melanostictus] muscle during storage at low temperatures</title><author>Miki, H. (Kagoshima Univ. (Japan). Faculty of Fisheries) ; Nishimoto, J ; Yamanaka, T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-322dde2ad7e4cca64a5e734039edb95c0801bcf0dcce6489d28435b78970a9b93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng ; jpn</language><creationdate>1994</creationdate><topic>ADENOSINA TRIFOSFATASA</topic><topic>ADENOSINE TRIPHOSPHATASE</topic><topic>ALMACENAMIENTO EN FRIGORIFICOS</topic><topic>DENATURATION</topic><topic>DESNATURALIZACION</topic><topic>FIBRAS MUSCULARES</topic><topic>FIBRE MUSCULAIRE</topic><topic>FROZEN PRODUCTS</topic><topic>LIPIDE</topic><topic>LIPIDOS</topic><topic>LIPIDS</topic><topic>MUSCLE FIBRES</topic><topic>OXIDACION</topic><topic>OXIDATION</topic><topic>OXYDATION</topic><topic>PRODUCTOS CONGELADOS</topic><topic>PRODUIT CONGELE</topic><topic>REFRIGERATED STORAGE</topic><topic>SARDINOPS</topic><topic>Sardinops melanostictus</topic><topic>STOCKAGE AU FROID</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Miki, H. (Kagoshima Univ. (Japan). Faculty of Fisheries)</creatorcontrib><creatorcontrib>Nishimoto, J</creatorcontrib><creatorcontrib>Yamanaka, T</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Environment Abstracts</collection><collection>Oceanic Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Environment Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>NIPPON SUISAN GAKKAISHI</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Miki, H. (Kagoshima Univ. (Japan). Faculty of Fisheries)</au><au>Nishimoto, J</au><au>Yamanaka, T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Relation between protein denaturation and lipid oxidation in fish [sardine, Sardinops melanostictus] muscle during storage at low temperatures</atitle><jtitle>NIPPON SUISAN GAKKAISHI</jtitle><addtitle>NSUGAF</addtitle><date>1994</date><risdate>1994</risdate><volume>60</volume><issue>5</issue><spage>631</spage><epage>634</epage><pages>631-634</pages><artnum>631</artnum><issn>0021-5392</issn><eissn>1349-998X</eissn><abstract>We have reported previously that the rate of lipid oxidation due to POV (peroxide value) decreases with temperature and increases with lipid content in fish muscle. In the present paper, we investigated the relation between myofibrillar-protein (Mf-P) denaturation and lipid oxidation in muscles of sardine under various conditions during storage at low temperatures (0, -5, and -20°C). The Mf-P denaturation in sardine muscle was determined by measuring Mf (Ca)-ATPase activity as an indicator; it occurred rapidly at an early stage where lipid oxidation was still in the induced period during storage. The rate of denaturation was independent of lipid content in the fish muscle. As a result, the relation between protein denaturation and lipid deterioration in fish muscle stored at low temperature was not recognized at an early stage of storage. Both phenomena appeared to occur independently.</abstract><cop>Tokyo</cop><pub>The Japanese Society of Fisheries Science</pub><doi>10.2331/suisan.60.631</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0021-5392 |
| ispartof | NIPPON SUISAN GAKKAISHI, 1994/09/25, Vol.60(5), pp.631-634 |
| issn | 0021-5392 1349-998X |
| language | eng ; jpn |
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| source | J-STAGE Free; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | ADENOSINA TRIFOSFATASA ADENOSINE TRIPHOSPHATASE ALMACENAMIENTO EN FRIGORIFICOS DENATURATION DESNATURALIZACION FIBRAS MUSCULARES FIBRE MUSCULAIRE FROZEN PRODUCTS LIPIDE LIPIDOS LIPIDS MUSCLE FIBRES OXIDACION OXIDATION OXYDATION PRODUCTOS CONGELADOS PRODUIT CONGELE REFRIGERATED STORAGE SARDINOPS Sardinops melanostictus STOCKAGE AU FROID |
| title | Relation between protein denaturation and lipid oxidation in fish [sardine, Sardinops melanostictus] muscle during storage at low temperatures |
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