Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products

7 páginas, 4 figuras, 5 tablasThe antioxidant effectiveness of caffeic acid addition to minced fish muscle with or without wheat dietary fibre added was studied. Wheat dietary fibre showed a significant prooxidant effect on minced fish muscle during chilled storage that was significantly inhibited in presence of 100 mg/kg caffeic acid. In samples containing caffeic acid and wheat dietary fibre, lipid oxidation was completely inhibited after 10 days. Results obtained from the instrumental texture profile analysis showed that the inclusion of wheat dietary fibre with or without caffeic acid lowered the texture profile analysis parameters. Caffeic acid did not render any changes on the water binding capacity. These results prove that caffeic acid can be successfully used as a natural antioxidant in wheat dietary fibre minced fish restructured products.This work was performed within the Integrated Research Project SEAFOODplus, contract No FOOD-CT-2004-506359 and the research project AGL2006-26016-E/GAN. The [partial] financing of this work by the European Union and the Spanish Ministerio de Educación y Ciencia is gratefully acknowledged.Peer reviewe

Protein Signatures to Trace Seafood Contamination and Processing

This review presents some applications of proteomics and selected spectroscopic methods to validate certain aspects of seafood traceability. After a general introduction to traceability and the initial applications of proteomics to authenticate traceability information, it addresses the application of proteomics to trace seafood exposure to some increasingly abundant emergent health hazards with the potential to indicate the geographic/environmental origin, such as microplastics, triclosan and human medicinal and recreational drugs. Thereafter, it shows the application of vibrational spectroscopy (Fourier-Transform Infrared Spectroscopy (FTIR) and Fourier-Transform Raman Spectroscopy (FT Raman)) and Low Field Nuclear Magnetic Resonance (LF-NMR) relaxometry to discriminate frozen fish from thawed fish and to estimate the time and temperature history of frozen fillets by monitoring protein modifications induced by processing and storage. The review concludes indicating near future trends in the application of these techniques to ensure seafood safety and traceability.This research was funded by GAIN-Xunta de Galicia Project (IN607D 2017/01) and the Agencia Estatal de Investigación (AEI) of Spain and the European Regional Development Fund through projects CTM2017-84763-C3-1-R and AGL2015-68248-C2-1-R (ANIRISK). Mónica Carrera is supported by the Ramón y Cajal Contract (RYC-2016-20419, Ministry of Science, Innovation and Universities of Spain)

Modificaciones de las proteinas de pescado durante la conservación en el estado congelado: interacciones lípido-proteína

Tesis doctoral inédita leída en la Universidad Autónoma de Madrid, Facultad de Ciencias, Departamento de Biología Molecular. Fecha de lectura: 22-07-198

Modificaciones de las proteinas de pescado durante la conservacion en el estado congelado Interacciones lipido-proteina

Centro de Informacion y Documentacion Cientifica (CINDOC). C/Joaquin Costa, 22. 28002 Madrid. SPAIN / CINDOC - Centro de Informaciòn y Documentaciòn CientìficaSIGLEESSpai

Procedimiento de elaboración de un concentrado proteico funcional a partir de músculo de cefalópodos y profucto así obtenido

Referencia OEPM: P200202469.-- Fecha de solicitud: 25/10/2002.-- Titular: Consejo Superior de Investigaciones Científicas (CSIC).El procedimiento consiste en la separación de las proteínas miofibrilares y otros constituyentes, mediante la precipitación isoeléctrica de las proteínas miofibrilares mayoritarias. Este procedimiento da lugar a un concentrado proteico funcional purificado al realizarse la precipitación isoeléctrica después de su solubilización. El grado de pureza no condiciona la funcionalidad sino la posibles aplicaciones posteriores. Opcionalmente, se adicionan inhibidores de Proteasas. Si se conservara en estado congelado se deben añadir crioestabilizantes.Peer reviewe

Influence of chilling methods on the quality of sardines (Sardina pilchardus)

The aim of this study was to determine for sardines (Sardina pilchardus) the effect of (i) chilling in ice and water in small expanded polystyrene boxes during distribution and in ice thereafter and (ii) chilling in ice and water for the entire storage period. These storage methods were compared with storage of the fish in ice in wooden boxes or in expanded polystyrene boxes. Three storage experiments were performed to take into account the variability in handling conditions and seasonality. There were significant (P < 0.05) differences in the results of some of the sensory, physical, chemical, and microbiological analyses performed that showed that the fish were of better quality when preserved in water and ice than when preserved in ice alone. The effects of dewatering of the fish after transport and subsequent storage in ice were also significantly different (P < 0.05) from those of storage in ice, with the former storage method resulting in better sensory and microbial indices. However, oxidative rancidity, as measured by thiobarbituric acid-reactive substances, was higher for the dewatered fish than for fish preserved in water and ice throughout the storage period. It is concluded that for sardines, storage in water and ice, either only during transport or throughout the storage period, can be useful as an alternative preservation method during distribution and retail sale.Peer Reviewe

Oxidación de lípidos en pescado: procedimientos de determinación

Peer Reviewe

Interaction between triolein and natural hake actomyosin during frozen storage at -18CI

The interaction of hake muscle actomyosin with triolein in 0.6 M KCl, pH 7, during frozen storage has been investigated. ATPase activity, protein solubility and relative viscosity measurements were performed. No effect of triolein on these functional properties was observed during the storage period studied. Incorporation of l-14C triolein to the protein was found over the storage period, indicating that despite the lack of effect on functionality, lipid-protein interaction occurs. No differences were found in the electrophoretic patterns between control and neutral lipid added samples.Peer Reviewe

Prediction of frozen storage time of Cape hake (Merluccius capensis and Merluccius paradoxus) by instrumental methods

An instrumental method to predict frozen storage time of Cape hake was developed by evaluation of a combination of methods previously known to classify hake into different quality categories, such as apparent viscosity, Kramer and puncture tests. The results showed that with multiple linear regression analysis it was possible to obtain linear models for the prediction of storage time at -20°C. Only apparent viscosity (ηapp) and Kramer shear resistance (Kramer) were included in the regression model (months = 15.003 - 0.001ηapp + 0.144 Kramer; Radj 2 = 0.91). The model had a typical error of estimation of 2.0 months. The simplicity of the model, which requires only two parameters, and the easiness of their measurement make the method a good candidate for use in quality control laboratories of hake processing industries. © 2006 Society of Chemical Industry.Peer Reviewe