Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus),International Journal of Food Science & Technology

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Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-02 , DOI: 10.1111/ijfs.14696
Nima Hematyar ₁ , Tomas Policar ₁ , Azadeh Mohagheghi Samarin ₁ , Sabine Sampels ₂ , Ievgeniia Gazo ₁ , Jan Mraz ₃

Affiliation

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.

中文翻译：

信号小龙虾（Pacifastacus leniusculus）尾巴和爪状肌肉脂质和蛋白质氧化过程的比较

死后微生物活性和氧化进程是最重要的新鲜度指标。在这项研究中，我们监测了在+4°C下储存12天的小龙虾的尾巴和爪状肌肉中的蛋白质组和微生物变化以及生化降解。鉴定出在爪肌中一个特定的蛋白质带（107 kDa）和在尾部肌肉中的两个特定蛋白质带（140和36–40 kDa）。Western印迹表明，与爪状肌肉相比，尾巴中的氧化蛋白含量更高。尾部肌肉的氧化进展和钙蛋白酶活性高于第一只爪。在12天后，就总活计数而言，两条肌肉都被宠坏了。在开始的几天里，钙蛋白酶的活性是蛋白质降解的主要原因，而在其余时间中，蛋白质的氧化作用占主导地位。

更新日期：2020-07-02

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