title: Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage.
abstract: The interrelationship between myoglobin oxidation, lipid oxidation and discolouration in oxeye scad fish during iced storage were investigated. The myoglobin autoxidation rate increased with increasing storage time up to 12 days (p < 0.05) and remained constant thereafter (p > 0.05). Increase in metmyoglobin correlated well with a blue shift from 410 to 408 nm for myoglobin. The soret band of myoglobin decreased with a concomitant decrease in the redness index (p < 0.05). During storage, the extractable haem iron decreased (p < 0.05), while the non-haem iron increased (p < 0.05). Hydrogen peroxide and ferrylmyoglobin concentrations had increased at the end of storage (p < 0.05). The conjugated diene (CD) and peroxide value (PV) of oxeye scad lipids tended to stabilise during the initial phase of storage, increased in the differentiation phase and had declined at the end of storage. However, thiobarbituric acid reactive substances (TBARS) increased markedly (p < 0.05). Overall, lipid and myoglobin oxidations in oxeye scad occurred in a concurrent manner and each process appeared to enhance the other.
authors.affiliation: Department of Food Technology, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand; Faculty of Science and Technology, Nakhon Si Thammarat Rajabhat University, Nakhon Si Thammarat 80280, Thailand.
authors.forename: Chantira
authors.initials: C
authors.lastname: Wongwichian
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
authors.forename: Sappasith
authors.initials: S
authors.lastname: Klomklao
authors.affiliation: Department of Food Technology, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand.
authors.forename: Worawan
authors.initials: W
authors.lastname: Panpipat
authors.affiliation: Department of Food Science and Technology, Faculty of Technology and Community Development, Thaksin University, Phattalung Campus, Phattalung 93110, Thailand.
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
authors.affiliation: Department of Food Technology, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand. Electronic address: cmanat@wu.ac.th.
authors.forename: Manat
authors.initials: M
authors.lastname: Chaijan
mesh_terms: D000818:Animals; D005399:Fishes / Q000378:metabolism*; D061353:Food Storage; D006861:Hydrogen Peroxide / Q000032:analysis; D050356:Lipid Metabolism; D008786:Metmyoglobin / Q000032:analysis; D009132:Muscles / Q000378:metabolism; D009211:Myoglobin / Q000378:metabolism*; D010084:Oxidation-Reduction
chemical_list: D009211:Myoglobin; C028048:ferrylmyoglobin; D008786:Metmyoglobin; D006861:Hydrogen Peroxide
keywords: Discolouration; Iced storage; Lipid; Muscle; Myoglobin; Oxeye scad; Oxidation