Assessment of freshness and freeze-thawing of sea bream fillets (Sparus aurata) by a cytosolic enzyme: Lactate dehydrogenase

被引：23

作者：

Diop, Mamadou ^{[1
,7
]}

Watier, Denis ^{[2
,3
,4
,5
,6
]}

Masson, Pierre-Yves ^{[2
]}

Diouf, Amadou ^{[7
]}

Amara, Rachid ^{[1
]}

Grard, Thierry ^{[2
,3
,4
,5
,6
]}

Lencel, Philippe ^{[2
,3
,4
,5
,6
]}

机构：

[1] Univ Lille, Univ Littoral Cote dOpale, CNRS, UMR 8187,LOG, 32 Ave Foch, Wimereux, France

[2] Univ Littoral Cote dOpale, USC ANSES, EA 7394, ICV, F-62200 Boulogne Sur Mer, France

[3] Univ Lille, F-59000 Lille, France

[4] Univ Artois, F-62000 Arras, France

[5] INRA, Paris, France

[6] ISA, F-59000 Lille, France

[7] Univ Cheikh Anta DIOP Dakar, Lab Toxicol & Hydrol, BP 5005 Dakar, Dakar, Senegal

来源：

FOOD CHEMISTRY | 2016年 / 210卷

关键词：

Lactate dehydrogenase; Autolysis; Sea bream (Sparus aurata); Fish cell lines SAF-1; Frozen-thawed; Fish freshness; BASS DICENTRARCHUS-LABRAX; FISH FRESHNESS; ICE-STORAGE; PROTEIN; MUSCLE; QUALITY; SPECTROSCOPY; DENATURATION; PROTECTION; INDEXES;

D O I：

10.1016/j.foodchem.2016.04.136

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The evaluation of freshness and freeze-thawing of fish fillets was carried out by assessment of autolysis of cells using a cytosolic enzyme lactate dehydrogenase. Autolysis plays an important role in spoilage of fish and postmortem changes in fish tissue are due to the breakdown of the cellular structures and release of cytoplasmic contents. The outflow of a cytosolic enzyme, lactate dehydrogenase, was studied in sea bream fillets and the Sparus aurata fibroblasts (SAF-1) cell-line during an 8 day storage period at +4 degrees C. A significant increase of lactate dehydrogenase release was observed, especially after 5 days of storage. The ratio between the free and the total lactate dehydrogenase activity is a promising predictive marker to measure the quality of fresh fish fillets. The effect of freeze-thawing on cytosolic lactate dehydrogenase and lysosomal a-D-glucosidase activities was also tested. Despite the protecting effect of the tissue compared to the cell-line, a loss of lactate dehydrogenase activity, but not of a-D-glucosidase, was observed. In conclusion, lactate dehydrogenase may be used as a marker to both assess freshness of fish and distinguish between fresh and frozen-thawed fish fillets. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：428 / 434

页数：7

共 41 条

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