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Kara A, Akkose A, Gelen SU, Uçar A, Parlak V, Kocaman EM, Atamanalp M, Şuţan NA, Albadrani GM, Al-Ghadi MQ, Abdel-Daim MM, Alak G. A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation. Heliyon 2024; 10:e31146. [PMID: 38813226 PMCID: PMC11133757 DOI: 10.1016/j.heliyon.2024.e31146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 05/08/2024] [Accepted: 05/10/2024] [Indexed: 05/31/2024] Open
Abstract
Physico-chemical properties of fish flesh are reliable predictors of fillet quality and nutritional value. In our study, the age-related variations of the chemical composition, pH, water activity (aw), water holding capacity (WHC), color and texture analysis, protein thermal stability, myofibrillar fragmentation index (MFI), glycogen content, protein oxidation and protein profiles were investigated in Oncorhynchus mykiss (rainbow trout) fillet. The results revealed that protein denaturation temperatures (Tmax1 and Tmax2) decreased by 2 % and 11.6 % depending on fish age. Tmax1 and Tmax2 values in the same groups were raised 71 % at 11 months' fish and this increase was 58 % at 23 months' fish. An age-related reduction by 66.6 % and 31.25 % was noticed for protein oxidation markers sulfhydryl groups and disulfide bonds. MFI value increased by 86.6 % connected with age. The characteristics of fish meat quality are complex and are influenced by various factors that affect the degree of freshness of the product and its acceptance in the market. Taking into account the different demands of the consumer, this study has shown that age at slaughter has an impact on final product quality and that the recommended age at slaughter, taking into account market weight, positively affects meat quality.
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Affiliation(s)
- Ayşe Kara
- Department of Seafood Processing, Faculty of Fisheries, Recep Tayyip Erdoğan University, TR-53020, Rize, Turkiye
| | - Ahmet Akkose
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, TR-25030, Erzurum, Turkiye
| | - Sevda Urçar Gelen
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ataturk University, TR-25030, Erzurum, Turkiye
| | - Arzu Uçar
- Department of Aquaculture, Faculty of Fisheries, Atatürk University, TR-25030, Erzurum, Turkiye
| | - Veysel Parlak
- Department of Aquaculture, Faculty of Fisheries, Atatürk University, TR-25030, Erzurum, Turkiye
| | - Esat Mahmut Kocaman
- Department of Aquaculture, Faculty of Fisheries, Atatürk University, TR-25030, Erzurum, Turkiye
| | - Muhammed Atamanalp
- Department of Aquaculture, Faculty of Fisheries, Atatürk University, TR-25030, Erzurum, Turkiye
| | - Nicoleta Anca Şuţan
- Department of Natural Sciences, University of Pitesti, Targul Din Vale 1, 110040, Pitesti, Romania
| | - Ghadeer M. Albadrani
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, 84428, Riyadh 11671, Saudi Arabia
| | - Muath Q. Al-Ghadi
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
| | - Mohamed M. Abdel-Daim
- Department of Pharmaceutical Sciences, Pharmacy Program, Batterjee Medical College, P.O. Box 6231 Jeddah 21442, Saudi Arabia
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, 41522, Egypt
| | - Gonca Alak
- Department of Seafood Processing, Faculty of Fisheries, Ataturk University, TR-25030, Erzurum, Turkiye
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Alak G, Kara A, Akköse A, Gelen SU, Tanas ŞT, Uçar A, Parlak V, Atamanalp M. Effect of climate change on fillet quality and shelf-life of Oncorhynchus mykiss under controlled conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1511-1520. [PMID: 37804144 DOI: 10.1002/jsfa.13034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 09/16/2023] [Accepted: 10/07/2023] [Indexed: 10/09/2023]
Abstract
BACKGROUND Temperature, which affects numerous physiological processes, has been described as the 'main ecological factor' for fish. The aim of this modeling study is to explore the impact of climate-induced temperature changes on fish fillet quality and shelf life. RESULTS Temperature stress in rainbow trout affected ash and moisture, and inhibited myofibril fragmentation in the fillets. However, with the increase in temperature, there was a decrease in the total amount of saturated fatty acids (∑SFA) and there were significant increases in the total amount of omega 3 (∑n3) and 22:6n-3 (DHA). It was determined that temperature increase had a negative effect on color, texture, water-holding capacity, water activity, pH, lactic acid, and glycogen levels in fillets, and it had a positive effect by delaying microbial spoilage, especially in cold storage. CONCLUSION This study suggest that the effects of climate change on product quality and shelf life in fish requires further research. It highlights knowledge gaps to guide future research in this emerging field. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Gonca Alak
- Department of Seafood Processing, Faculty of Fisheries, Atatürk University, Erzurum, Turkey
| | - Ayşe Kara
- Department of Seafood Processing, Faculty of Fisheries, Recep Tayyip Erdoğan University, Rize, Turkey
| | - Ahmet Akköse
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
| | - Sevda Urçar Gelen
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Atatürk University, Erzurum, Turkey
| | - Şeyda Tacer Tanas
- Department of Aquaculture, Faculty of Fisheries, Atatürk University, Erzurum, Turkey
| | - Arzu Uçar
- Department of Aquaculture, Faculty of Fisheries, Atatürk University, Erzurum, Turkey
| | - Veysel Parlak
- Department of Basic Sciences, Faculty of Fisheries, Atatürk University, Erzurum, Turkey
| | - Muhammed Atamanalp
- Department of Aquaculture, Faculty of Fisheries, Atatürk University, Erzurum, Turkey
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Ucar A, Ozgeris FB, Parlak V, Yeltekin AC, Turkez H, Alak G, Atamanalp M. Ulexite modulates the neurotoxicological outcomes of acetylferrocene-exposed rainbow trout. ENVIRONMENTAL AND MOLECULAR MUTAGENESIS 2022; 63:286-295. [PMID: 36053843 DOI: 10.1002/em.22498] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 08/03/2022] [Accepted: 08/05/2022] [Indexed: 06/15/2023]
Abstract
In this study, the neuroprotective action potential by ulexite (UX) (18.75 mg/L) against acetylferrocene (AFC) (3.82 mg/L) induced neurotoxicity was aimed to investigate in brain tissues of Oncorhynchus mykiss. For this purpose, the effects on neurotoxicity markers, proinflammatory cytokines, antioxidant immune system, DNA, and apoptosis mechanisms were assessed on brain tissues in the 48-96 h of the 96- trial period. In this research, it was determined that brain-derived nerve cell growth factor (BDNF) level and acetylcholinesterase (AChE) activity were inhibited in the brain tissue compared to the control group by AFC. In addition, inhibition in glutathione peroxidase (GPx), catalase (CAT), superoxide dismutase (SOD), and glutathione (GSH) values (which are antioxidant system biomarkers), and inductions in malondialdehyde (MDA) and myeloperoxidase (MPO) amounts (which are indicators of lipid peroxidation) were determined (p < 0.05) after exposure to AFC. And, while tumor necrosis factor-α (TNF-α) and IL-6 levels were increased in the AFC-exposed group, Nrf-2 levels were found to be remarkably decreased. Upregulation was also detected in 8-hydroxydeoxyguanosine (8-OHdG) and caspase-3 levels, which are related to DNA damage and apoptosis mechanism. On the contrary, UX (single/with AFC) suppressed the AChE and BDNF inhibition by AFC. Moreover, UX mitigated AFC-induced oxidative, inflammatory, and DNA damage and attenuated AFC-mediated neurotoxicity via activating Nrf2 signaling in fish. Collectively, our findings revealed that UX supplementation might exert beneficial effects and may be considered as a natural and promising neuroprotective agent against AFC-induced toxicity.
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Affiliation(s)
- Arzu Ucar
- Department of Aquaculture, Faculty of Fisheries, Ataturk University, Erzurum, Turkey
| | - Fatma Betul Ozgeris
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Ataturk University, Erzurum, Turkey
| | - Veysel Parlak
- Department of Basic Sciences, Faculty of Fisheries, Ataturk University, Erzurum, Turkey
| | | | - Hasan Turkez
- Department of Medical Biology, Faculty of Medicine, Atatürk University, Erzurum, Turkey
| | - Gonca Alak
- Department of Sea Food Processing, Faculty of Fisheries, Ataturk University, Erzurum, Turkey
| | - Muhammed Atamanalp
- Department of Aquaculture, Faculty of Fisheries, Ataturk University, Erzurum, Turkey
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Hu C, Xie J. The effect of multiple freeze–thaw cycles on protein oxidation and quality of
Trachurus murphyi. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15998] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Chunlin Hu
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
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Alak G, Köktürk M, Atamanalp M. Evaluation of different packaging methods and storage temperature on MPs abundance and fillet quality of rainbow trout. JOURNAL OF HAZARDOUS MATERIALS 2021; 420:126573. [PMID: 34265653 DOI: 10.1016/j.jhazmat.2021.126573] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/30/2021] [Accepted: 07/02/2021] [Indexed: 06/13/2023]
Abstract
There are many studies on microplastics (MPs) about the aquatic ecosystems and its components. However, there is limited study on the MPs abundance, identification and sources in processed seafood products which are manufactured for direct human consumption. In this study, rainbow trout (Oncorhynchus mykiss) fillets were packed with different packaging techniques and stored at two different temperatures (+4 and -20°C) for 21 days. The presence, shape, size and polymer type of MPs were determined by ATR-FTIR on certain days (7, 14 and 21 days) in fillets during storage. The chemical quality changes in fillets [with pH, thiobarbituric acid reactive substrate (TBARS), and total volatile basic nitrogen (TVB-N) data] were monitored and the effect of MPs presence was evaluated. At the last step, the estimated MPs intake level in humans was determined with considering the presence of MPs (determined in fillets). The presence of MPs was determined the most in the Polystyrene plate + wrapped film (S) group and the least in the Chitosan film + Polystyrene plate + wrapped film (C) group. When evaluated in terms of chemical parameters, although good results were obtained in all samples stored at - 20°C, the presence of MPs was determined at a high level in fillets which stored at this temperature. As a result of the study, it was determined that the packaging type and storage temperature have significant effects on the presence of MPs and fillet quality.
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Affiliation(s)
- Gonca Alak
- Department of Seafood Processing Technology, Faculty of Fisheries, Ataturk University, TR-25030 Erzurum, Turkey.
| | - Mine Köktürk
- Department of Organic Farming, School of Applied Science, Iğdır University, TR-76000 Iğdır, Turkey
| | - Muhammed Atamanalp
- Department of Aquaculture, Faculty of Fisheries, Ataturk University, TR-25030 Erzurum, Turkey
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Alak G, Kaynar Ö, Atamanalp M. The impact of salt concentrations on the physicochemical and microbiological changes of rainbow trout caviar. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100976] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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