title: The effect of freezing and aldehydes on the interaction between fish myoglobin and myofibrillar proteins.
abstract: The interaction between fish myoglobin (Mb) and natural actomyosin (NAM) extracted from fresh and frozen fish was studied. The quantity of soluble Mb in Mb-NAM extracted was less in frozen than in fresh fish (P < 0.05). However, no differences were observed in Mb that remained in solution following preparation of Mb-NAM from frozen whole fish vs frozen fillets (P > 0.05). MetMb formation in Mb-NAM was generally greater than that observed in control Mb (P < 0.05); the greatest MetMb content occurred in Mb-NAM extracted from frozen whole fish (P < 0.05). The effect of different aldehyde oxidation products on the interaction between fish Mb and NAM was also studied in vitro. The loss of soluble Mb from NAM:Mb preparations was greater in the presence of hexenal and hexanal (P < 0.05) relative to controls, and the degree of solubility loss varied with aldehyde type. Hexenal caused greater OxyMb oxidation than hexanal (P < 0.05). Whiteness of washed NAM and NAM-Mb mixtures decreased following aldehyde addition (P < 0.05). In the absence of Mb, the Ca2+ -ATPase activity of NAM was lower with added hexenal than with hexanal (P < 0.05). However, no differences in Ca2+ -ATPase activity between hexanal and hexenal-treated samples were observed when Mb was present (P > 0.05). Reducing and nonreducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis analyses suggested that both disulfide and nondisulfide covalent linkages contributed to aldehyde-induced cross-linking between Mb and myofibrillar proteins.
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Thailand.
authors.forename: Manat
authors.initials: M
authors.lastname: Chaijan
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
authors.forename: Wonnop
authors.initials: W
authors.lastname: Visessanguan
authors.forename: Seok
authors.initials: S
authors.lastname: Lee
authors.forename: Cameron
authors.initials: C
authors.lastname: Faustman
mesh_terms: D000205:Actomyosin / Q000737:chemistry*; D000447:Aldehydes / Q000737:chemistry*; D000818:Animals; D003124:Colorimetry; D004591:Electrophoresis, Polyacrylamide Gel; D029941:Fish Proteins / Q000737:chemistry*; D005615:Freezing; D009211:Myoglobin / Q000737:chemistry*; D010084:Oxidation-Reduction; D014413:Tuna
chemical_list: D000447:Aldehydes; D029941:Fish Proteins; D009211:Myoglobin; D000205:Actomyosin