Assessment of freshness and freeze-thawing of sea bream fillets (Sparus aurata) by a cytosolic enzyme: Lactate dehydrogenase. (1st November 2016)

• Record Type: Journal Article
• Authors: Diop, Mamadou; Watier, Denis; Masson, Pierre-Yves; Diouf, Amadou; Amara, Rachid; Grard, Thierry; Lencel, Philippe
• Is Part Of: Food chemistry. Volume 210(2016)
• Page Start: 428
• Page End: 434
• Publication Date: 2016-11-01
• Subjects: l-glutamine (PubChem CID 5961) -- Penicillin (PubChem CID 5904) -- Streptomycin (PubChem CID 19649) -- Disodium phosphate (PubChem CID 24203) -- Monosodium phosphate (PubChem CID 23672064) -- Sodium chloride (PubChem CID 5234) -- Hydrochloric acid (PubChem CID 313) -- Iodonitrotetrazolium chloride (PubChem CID 64957); Lactate dehydrogenase -- Autolysis -- Sea bream (Sparus aurata) -- Fish cell lines SAF-1 -- Frozen-thawed -- Fish freshness; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.04.136
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Lactate dehydrogenase is relatively stable over time. Lactate dehydrogenase release is associated with autolysis. Lactate dehydrogenase is sensitive to the freeze-thawing shock. Lactate dehydrogenase could be a marker of fish freshness. Abstract: The evaluation of freshness and freeze-thawing of fish fillets was carried out by assessment of autolysis of cells using a cytosolic enzyme lactate dehydrogenase. Autolysis plays an important role in spoilage of fish and postmortem changes in fish tissue are due to the breakdown of the cellular structures and release of cytoplasmic contents. The outflow of a cytosolic enzyme, lactate dehydrogenase, was studied in sea bream fillets and the Sparus aurata fibroblasts (SAF-1) cell-line during an 8 day storage period at +4 °C. A significant increase of lactate dehydrogenase release was observed, especially after 5 days of storage. The ratio between the free and the total lactate dehydrogenase activity is a promising predictive marker to measure the quality of fresh fish fillets. The effect of freeze-thawing on cytosolic lactate dehydrogenase and lysosomal α-d -glucosidase activities was also tested. Despite the protecting effect of the tissue compared to the cell-line, a loss of lactate dehydrogenase activity, but not of α-d -glucosidase, was observed. In conclusion, lactate dehydrogenase may be used as a marker to both assess freshness of fish and distinguish between fresh and frozen-thawed fish fillets.