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Álvarez-Armenta A, Corona-Martínez DO, Pacheco-Aguilar R, López-Zavala AA, Sotelo-Mundo RR, García-Sánchez G, Ramírez-Suárez JC. Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals. Food Chem 2023; 408:135165. [PMID: 36527926 DOI: 10.1016/j.foodchem.2022.135165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 11/23/2022] [Accepted: 12/04/2022] [Indexed: 12/14/2022]
Abstract
The meat greening is an abnormal pigmentation related to microbiological contamination and lipid oxidation during storage. This color change results from sulfmyoglobin (SulfMb) production promoted by the reaction between metmyoglobin (MetMb), H2O2, and thiol compounds. Spectral studies on cooked meat suggested the production of SulfMb, probably due to the increment of free radicals during thermal treatment. Thus, we evaluated the involvement of free radicals and heme iron in the SulfMb production from horse MetMb and free cysteine (Cys) during thermal treatment. The results confirm that the reaction of SulfMb production at meat muscle pH (5.7-7.2) during heat treatment is a product of free radicals formed from Cys oxidation (SH) and reactive oxygen species (O2-, H2O2). This is catalyzed by the release of heme iron, thus promoting a consecutive reaction having MbFe(IV)O as a reaction intermediate.
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Affiliation(s)
- Andrés Álvarez-Armenta
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Sonora, Mexico
| | - David O Corona-Martínez
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000 Hermosillo, Sonora, Mexico
| | - Ramón Pacheco-Aguilar
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Sonora, Mexico
| | - Alonso A López-Zavala
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000 Hermosillo, Sonora, Mexico
| | - Rogerio R Sotelo-Mundo
- Laboratorio de Estructura Molecular, Centro de Investigación en Alimentación y Desarrollo, A.C, 83304 Hermosillo, Sonora, Mexico
| | - Guillermina García-Sánchez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Sonora, Mexico
| | - Juan Carlos Ramírez-Suárez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Sonora, Mexico.
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Heredia-Sandoval NG, Santiaguin-Padilla AJ, Granados-Nevarez MDC, Scheuren-Acevedo SM, Islas-Rubio AR, Mazorra-Manzano MA, García-Sánchez G, Ramírez Suárez JC. Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage. BIOTECNIA 2021. [DOI: 10.18633/biotecnia.v23i2.1420] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Corn tortilla is one of the most consumed foodstuffs in Latin America, representing a good nutrients source, although deficient in some essential amino acids. Jumbo squid (Dosdicus gigas) muscle possesses high-quality protein, useful for tortilla supplementation. Our objective was to elaborate corn tortillas supplemented with jumbo squid muscle flour (JSMF), using composite corn flours containing JSMF (2.5 and 5.0%), to improve their nutritional quality without affecting their physicochemical/sensory properties and storage stability. Supplementation with 5% JSMF increased (P<0.05) tortilla protein level, and the essential amino acids versus the control. The 2.5% JSMF tortillas were tasteful and acceptable (P≥0.05) as the control. JSMF addition showed an antimicrobial effect on mesophilic and psychrophilic bacteria; however, yeast and moulds grew beyond the permissible limit at day 5 of storage. JSMF addition did not affect (P≥0.05) the cutting force, with all tortillas tending to become harder to roll without cracking as storage elapsed. Tortilla storage stability (supplemented or not) was 3 days at 2–4 °C. Results suggest the feasibility of adding JSMF to corn tortilla, improving its nutritional characteristics without markedly affecting other parameters.
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Álvarez-Armenta A, Carvajal-Millán E, Pacheco-Aguilar R, García-Sánchez G, Márquez-Ríos E, Scheuren-Acevedo SM, Ramírez-Suárez JC. Partial Characterization of a Low-Molecular-Mass Fraction with Cryoprotectant Activity from Jumbo Squid ( Dosidicus gigas) Mantle Muscle. Food Technol Biotechnol 2019; 57:39-47. [PMID: 31316275 PMCID: PMC6600302 DOI: 10.17113/ftb.57.01.19.5848] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
Freezing conditions affect fish muscle protein functionality due to its denaturation/aggregation. However, jumbo squid (Dosidicus gigas) muscle protein functionality remains stable even after freezing, probably due to the presence of low-molecular-mass compounds (LMMC) as cryoprotectants. Thus, water-soluble LMMC (<1 kDa) fraction obtained from jumbo squid muscle was evaluated by Fourier transform infrared spectrometry. From its spectra, total carbohydrates, free monosaccharides, free amino acids and ammonium chloride were determined. Cryoprotectant capacity and protein cryostability conferred by LMMC were investigated by differential scanning calorimetry. Fraction partial characterization showed that the main components are free amino acids (18.84 mg/g), carbohydrates (67.1 µg/mg) such as monosaccharides (51.1 µg/mg of glucose, fucose and arabinose in total) and ammonium chloride (220.4 µg/mg). Arginine, sarcosine and taurine were the main amino acids in the fraction. LMMC, at the mass fraction present in jumbo squid muscle, lowered the water freezing point to –1.2 °C, inhibiting recrystallization at 0.66 °C. Significant myofibrillar protein stabilization by LMMC was observed after a freeze-thaw cycle compared to control (muscle after extraction of LMMC), proving the effectiveness on jumbo squid protein muscle cryo- stability. Osmolytes in LMMC fraction inhibited protein denaturation/aggregation and ice recrystallization, maintaining the muscle structure stable under freezing conditions. LMMC conferred protein cryostability even at the very low mass fraction in the muscle.
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Affiliation(s)
- Andrés Álvarez-Armenta
- Fishery Products Quality Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora, Mexico
| | - Elizabeth Carvajal-Millán
- Biopolymers Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6,
83304 Hermosillo, Sonora, Mexico
| | - Ramón Pacheco-Aguilar
- Fishery Products Quality Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora, Mexico
| | - Guillermina García-Sánchez
- Fishery Products Quality Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora, Mexico
| | - Enrique Márquez-Ríos
- Department of Research and Postgraduate in Foods, University of Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Susana María Scheuren-Acevedo
- Fishery Products Quality Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora, Mexico
| | - Juan Carlos Ramírez-Suárez
- Fishery Products Quality Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora, Mexico
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Ramirez-Suarez JC, Álvarez-Armenta A, García-Sánchez G, Pacheco-Aguilar R, Scheuren-Acevedo SM, Mazorra-Manzano MA, Rascón-Chu A. Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid ( Dosidicus gigas) Mantle Muscle Gels. Food Technol Biotechnol 2017; 55:398-404. [PMID: 29089853 DOI: 10.17113/ftb.55.03.17.5001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0%), on the physicochemical and functional characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels. The addition of 0.5% fibre showed an immediate effect on the gel texture profile analysis, improving hardness (p<0.05) from (3.4±0.7) N of the control (no added fibre) to (5.2±0.9) N, and increasing elasticity (p≥0.05). Shear force was significant only at 3.0% fibre addition. Water holding capacity also improved (p<0.05) with fibre addition (from 75% in the control to 90-95% after the treatments). Whiteness was affected (p<0.05) when 3.0% fibre was added. Differential scanning calorimetry showed two endothermic transition peaks in the gels. The second peak (actin) increased (p<0.05) by 1-2 °C with fibre addition. Therefore, the present study demonstrates that amidated low-methoxyl pectin (0.5-3.0%) is an excellent ingredient to improve jumbo squid mantle muscle protein functionality, increasing the gel texture and water retention characteristics.
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Affiliation(s)
- Juan C Ramirez-Suarez
- Fishery Products Quality Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
| | - Andrés Álvarez-Armenta
- Fishery Products Quality Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
| | - Guillermina García-Sánchez
- Fishery Products Quality Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
| | - Ramón Pacheco-Aguilar
- Fishery Products Quality Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
| | - Susana M Scheuren-Acevedo
- Fishery Products Quality Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
| | - Miguel A Mazorra-Manzano
- Dairy Products Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
| | - Agustín Rascón-Chu
- Plants and Fungi Biotechnology Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
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García-Sánchez G, Sotelo-Romero CR, Pacheco-Aguilar R, Ramírez-Suárez JC, Sotelo-Mundo R, Scheuren-Acevedo SM, García-Sifuentes CO, Martínez-Porchas M. Effect of freezing on protein denaturation and gelling capacity of jumbo squid (Dosidicus gigas) mantle muscle. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.051] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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García-Sifuentes CO, Pacheco-Aguilar R, Carvallo-Ruiz G, Lugo-Sánchez ME, García-Sánchez G. APROXIMACIÓN EXPERIMENTAL AL TRATAMIENTO DE AGUA DE COLA. BT 2014. [DOI: 10.18633/bt.v16i1.30] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Sánchez-Sanchez A, Arías-Moscoso J, Torres-Arreola W, Marquez-Rios E, Cárdenas-López J, García-Sánchez G, Ezquerra-Brauer J. Caracterización de hidrolizados de desechos de calamar gigante (Dosidicus gigas) obtenidos por autohidrólisis y un proceso químico-enzimático. CyTA - Journal of Food 2013. [DOI: 10.1080/19476337.2013.801039] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Uriarte-Montoya M, Villalba-Villalba A, Pacheco-Aguilar R, Ramirez-Suarez J, Lugo-Sánchez M, García-Sánchez G, Carvallo-Ruíz M. Changes in quality parameters of Monterey sardine (Sardinops sagax caerulea) muscle during the canning process. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.05.071] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Pacheco-Aguilar R, Ocano-Higuera VM, Ezquerra-Brauer JM, Castillo-Yañez FJ, García-Sánchez G, Marquez-Rios † E. Partial characterization of 5′-nucleotidase from giant squid ( Dosidicus gigas) mantle Caracterización parcial de la enzima 5′-nucleotidasa del manto de calamar gigante ( Dosidicus gigas). CyTA - Journal of Food 2010. [DOI: 10.1080/19476330903145981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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10
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Rosas-Romero ZG, Ramirez-Suarez JC, Pacheco-Aguilar R, Lugo-Sánchez ME, Carvallo-Ruiz G, García-Sánchez G. Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle. Bioresour Technol 2010; 101:600-605. [PMID: 19748263 DOI: 10.1016/j.biortech.2009.08.074] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2007] [Revised: 08/17/2009] [Accepted: 08/17/2009] [Indexed: 05/28/2023]
Abstract
Jumbo squid (Dosidicus gigas) mantle muscle was cooked simulating industrial procedures (95 degrees C x 25 min, 1.2:5 muscle:water ratio). The effluent produced was analyzed for chemical and biochemical oxygen demands (COD and BOD(5), respectively), proximate analysis, flavor-related compounds (free amino acids, nucleotides and carbohydrates) and SDS-PAGE. The COD and BOD(5) exhibited variation among samplings (N=3) (27.4-118.5 g O(2)/L for COD and 11.3-26.7 g O(2)/L for BOD(5)). The effluent consisted of 1% total solids, 75% of which represented crude protein. Sixty percent of the total free amino acid content, which imparts flavor in squid species, corresponded to glutamic acid, serine, glycine, arginine, alanine, leucine and lysine. The nucleotide concentration followed this order, Hx>>ADP>AMP>ATP>IMP>HxR. The variation observed in the present work was probably due to physiological maturity differences among the squid specimens (i.e., juvenile versus mature). Solids present in squid cooking effluent could be recovered and potentially used as flavor ingredients in squid-analog production by the food industry.
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Affiliation(s)
- Zaidy G Rosas-Romero
- Laboratory of Quality Fish Products, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.) Carretera al Ejido La Victoria, Km 0.6, Apdo. Postal 1735, Col. Centro, CP 83000 Hermosillo, Sonora, Mexico
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Poblano A, Arteaga C, García-Sánchez G. Prevalence of early neurodevelopmental disabilities in Mexico: a systematic review. Arq Neuro-Psiquiatr 2009; 67:736-40. [PMID: 19722067 DOI: 10.1590/s0004-282x2009000400038] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2008] [Accepted: 05/21/2009] [Indexed: 11/21/2022]
Abstract
OBJECTIVE: Early neurodevelopment disabilities (END) such as cerebral palsy (CP), deafness, blindness, epilepsy, and mental retardation (MR) are very important public health concerns. Although no strong data on END can be obtained in Mexico, the few papers concerning END epidemiology deserve systematic and critical review. Thus, this was the objective of the present paper. METHOD: We performed a systematic review of papers published reporting on the prevalence of END in Mexico. We performed a search in several medical data bases such as PubMed, Artemisa, ImBioMed, and LiLaCS. Each paper was downloaded, read and discussed. We only selected papers published between 1999 and 2008. RESULTS: No data on CP and epilepsy prevalence in infants have been found. Data on deafness prevalence report hearing loss in 0.65/1,000 healthy newborns, and in 2.6/100 in high-risk very premature infants. With regard to blindness, prevalence of retinopathy of premature infants in any stage was reported at ca 10.61 and 22.2/100 in high-risk premature infants. Congenital hypothyroidism (CH) prevalence in infants was found in 4.2/10,000 live newborns after a national universal screening survey. CONCLUSION: No universal data regarding the prevalence of END in Mexico have been investigated, with the exception of CH. Mexico needs more research to determine epidemiologic data focused on designing actions to prevent, treat, and rehabilitate END.
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Ramirez-Suarez JC, Ibarra-León LR, Pacheco-Aguilar R, Lugo-Sánchez ME, García-Sánchez G, Carvallo-Ruiz G. Physicochemical and functional changes in jumbo squid (Dosidicus gigas) mantle muscle during ice storage. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.04.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Mazorra-Manzano MA, Pacheco-Aguilar R, Ramirez-Suarez JC, García-Sánchez G. Pacific whiting (Merluccius productus) underutilization in the Gulf of California: Muscle autolytic activity characterization. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.07.056] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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