Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus). (19th July 2020)

• Record Type: Journal Article
• Authors: Hematyar, Nima; Policar, Tomas; Mohagheghi Samarin, Azadeh; Sampels, Sabine; Gazo, Ievgeniia; Mraz, Jan
• Is Part Of: International journal of food science & technology. Volume 55:Number 12(2020)
• Page Start: 3622
• Page End: 3629
• Publication Date: 2020-07-19
• Subjects: ATP compounds -- crayfish muscle -- lipid oxidation -- proteomic analyses -- protein degradation; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14696
• Languages: English
• ISSNs: 0950-5423

Abstract

Abstract: Microbial activity and then oxidation progress are the most important freshness indicators during post‐mortem. In this study, we monitored proteomic and microbial changes, as well as biochemical degradation, in the tail and claw muscles of crayfish stored for 12 days at +4 °C. One specified protein band at 107 kDa in the claw muscle and two specified protein bands in the tail muscle at 140 and 36–40 kDa were identified. Western blotting indicated a higher amount of oxidised proteins in the tail compared to the claw muscle. Tail muscle showed higher oxidation progress and calpain activity than claw one. Both muscles were spoiled after 12 days with respect to total viable counts. In the first days, calpain activity is the main reason for protein degradation, while protein oxidation dominates for the rest of the time. Lipid–protein oxidation progress showed probably, protein oxidation started earlier than lipid oxidation in both muscles. Abstract :