Molecular characterization of southern bluefin tuna myoglobin (Thunnus maccoyii)

Identification and characterization of antimicrobial peptide (AMP) candidate from Gonggong Sea Snail (Leavistrombus turturella) extract

This study aimed to explore the potency of Gonggong sea snail's (GSS) extract as an antimicrobial peptide (AMP) source. The results showed that the GSS meat extracts exhibited potential antimicrobial activity against Staphylococcus aureus and Escherichia coli. A peptide band with a molecular weight < 5 kDa was obtained for the characterization of AMP candidates after separating the selected extract using SDS-PAGE, and the sequences were acquired by LC-ESI-MS analysis. The results of the bioinformatics analysis showed that the AMP candidate had a molecular weight of 1.4 kDa, which consisted of 12 amino acid residues (RHPDYSVALLLR), with an α-helix structure, isoelectric point pH (pI) of 9.53, net charge + 1, a total hydrophobic ratio at 49.9%, protein-binding potential (Boman index) of 2.17 kcal/mol, and hydrophobicity of + 13.67 kcal/mol. Furthermore, MIC and MBC values of the extract and the < 10 kDa fraction on both bacteria ranged from 0.50-1.03 mg/ml. The GSS meat extract could reach the intracellular site of E. coli, while in S. aureus, it was localized in the cell membrane. These results can be baseline information for developing AMPs in natural bio-preservative exploration as food additives and pharmaceuticals.

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy-form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post-harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low- or ultralow-temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.