惊人的
冷库
化学
过氧化氢酶
食品科学
活性氧
线粒体
超氧化物歧化酶
氧化应激
硫代巴比妥酸
抗氧化剂
生物化学
过氧化物酶体
肌红蛋白
谷胱甘肽过氧化物酶
生物
脂质过氧化
缺血
内科学
医学
园艺
基因
作者
Yixuan Dong,Hongzhi Zhang,Jun Mei,Jing Xie
摘要
Abstract BACKGROUND Improper stunning methods before slaughter could cause fish to deteriorate more quickly during cold storage. However, it is unclear how stunning methods affect the mitochondrial structure and the role of mitochondria in oxidation in muscle‐based food. RESULTS This study explored the potential mechanism of oxidation induced by different stunning methods (hit on the head, T 1 ; gill cut, T 2 ; immersion in ice/water slurry, T 3 ; CO 2 asphyxiated, T 4 ; 40% CO 2 + 30% N 2 + 30% O 2 , T 5 ) in large yellow croaker during cold storage. The results showed that T 4 samples had the minimum stress response and the mitochondrial membrane potential and permeability were less damaged. Besides, the mitochondrial functional structure and peroxisome of T 4 samples were less damaged compared with other samples, which was reflected in higher total superoxide dismutase, catalase and glutathione peroxidase activities. In terms of oxidation indices, the T 4 samples showed higher pH values and iron myoglobin contents and lower total volatile basic nitrogen and thiobarbituric acid reactive substances after 168 h cold storage, indicating that the T 4 samples significantly maintained oxidative stability of large yellow croaker. CONCLUSION The CO 2 asphyxiation had the least oxidative damage to large yellow croaker during cold storage, possibly because it had the least effect on mitochondrial structure, reactive oxygen species and antioxidant enzyme activity. © 2023 Society of Chemical Industry.
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