Dataset Information

The Effects of Storage on Quality and Nutritional Values of Ehrenberg's Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins.

ABSTRACT: : Protein denaturation in frozen minced fillets (Ehrenberg's Snapper), stored at -25°C was studied; 50.0 mg biomass/50g mince fillets treated with cinnamon, cumin, turmeric, garlic, ginger and 25.0 mg of vitamin C were used to slow protein denaturation. FT-IR stretching vibration of Amide-A (?NH) at 3300 cm-1; Amide-I stretching (?C=O) between 1600-1690 cm-1 and Amide-II stretching (?CN) and bending (?NH) between 1480 and 1575cm-1 were used as marker peaks. Garlic was the most significant (P ?0.01) in controlling the rate of protein denaturation when ?NH was used as a marker peak. DSC analysis showed that turmeric presented the highest effect on delaying the denaturation of sarcoplasmic proteins with a ?H0=73.7J/g followed by garlic-treated mince fillets ?H0=70.1J/g. All spices used were efficient in stopping the denaturation of myosin with the highest ?H0=769.3 J/g registered for cinnamon-treated mince fillets. Actin was less vulnerable to denaturation in comparison to myosin and sarcoplasmic proteins.

SUBMITTER: Elgamouz A

PROVIDER: S-EPMC6770199 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature

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The Effects of Storage on Quality and Nutritional Values of Ehrenberg's Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins.

Elgamouz Abdelaziz A Alsaidi Rana R Alsaidi Alaa A Zahri Mostafa M Almehdi Ahmed A Bajou Khalid K

Biomolecules 20190902 9

: Protein denaturation in frozen minced fillets (Ehrenberg's Snapper), stored at -25°C was studied; 50.0 mg biomass/50g mince fillets treated with cinnamon, cumin, turmeric, garlic, ginger and 25.0 mg of vitamin C were used to slow protein denaturation. FT-IR stretching vibration of Amide-A (νNH) at 3300 cm-1; Amide-I stretching (νC=O) between 1600-1690 cm-1 and Amide-II stretching (νCN) and bending (δNH) between 1480 and 1575cm-1 were used as marke ...[more]

PMID: 31480807

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Dataset Information

The Effects of Storage on Quality and Nutritional Values of Ehrenberg's Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins.

Publications

The Effects of Storage on Quality and Nutritional Values of Ehrenberg's Snapper Muscles (<i>Lutjanus Ehrenbergi</i>): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins.

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