Title :

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

Author(s) :

Diop, Mamadou [Auteur]
Université Cheikh Anta Diop de Dakar [Sénégal] [UCAD]
Laboratoire d’Océanologie et de Géosciences (LOG) - UMR 8187 [LOG]
Université du Littoral Côte d'Opale [ULCO]
Watier, Denis [Auteur]
Université du Littoral Côte d'Opale [ULCO]
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Masson, Pierre-Yves [Auteur]
Diouf, Amadou [Auteur]
Université Cheikh Anta Diop de Dakar [Sénégal] [UCAD]
Amara, Rachid [Auteur]
Laboratoire d’Océanologie et de Géosciences (LOG) - UMR 8187 [LOG]
Université du Littoral Côte d'Opale [ULCO]
Grard, Thierry []
Université du Littoral Côte d'Opale [ULCO]
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Lencel, Philippe []
Université du Littoral Côte d'Opale [ULCO]
Institut Charles Viollette (ICV) - EA 7394 [ICV]

Journal title :

Food Chemistry

Pages :

428-434

Publisher :

Elsevier

Publication date :

2016-11-01

ISSN :

0308-8146

English keyword(s) :

Lactate dehydrogenase
Sea bream (Sparus aurata)
Fish cell lines SAF-1
Frozen-thawed
Fish freshness
Autolysis

HAL domain(s) :

Sciences du Vivant [q-bio]

English abstract : [en]

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 ...
Show more >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.Show less >

Language :

Anglais

Popular science :

Non

ANR Project :

Transdisciplinary graduate school for marIne, Fisheries and SEAfood sciences

Collections :

• Laboratoire d'Océanologie et de Géosciences (LOG) - UMR 8187

Source :

Harvested from HAL