The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying
Publisher's version (útgefin grein) The influence of lipid content and pretreatment methods (blanching and brining) on proteins conformation in fish (Capelin, Mallotus villosus) during drying and smoking were assessed. Soluble protein fractions were examined through changes in salt-soluble prot...
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Online Access: | https://hdl.handle.net/20.500.11815/1780 https://doi.org/10.1002/fsn3.980 |
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ftopinvisindi:oai:opinvisindi.is:20.500.11815/1780 2023-05-15T16:46:34+02:00 The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying Odoli, Cyprian Ogombe Oduor‐Odote, Peter Arason, Sigurjón Faculty of Food Science and Nutrition (UI) Matvæla- og næringarfræðideild (HÍ) School of Health Sciences (UI) Heilbrigðisvísindasvið (HÍ) Háskóli Íslands University of Iceland 2019-02-27 1446-1454 https://hdl.handle.net/20.500.11815/1780 https://doi.org/10.1002/fsn3.980 en eng Wiley Food Science & Nutrition;7(4) Odoli, CO, Oduor‐Odote, P, Arason, S. The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus) during smoking and drying. Food Science & Nutrition 2019; 7: 1446– 1454. https://doi.org/10.1002/fsn3.980 2048-7177 https://hdl.handle.net/20.500.11815/1780 Food Science & Nutrition doi:10.1002/fsn3.980 info:eu-repo/semantics/openAccess Drying Fish Protein conformation Smoking Fiskar Þurrkun matvæla Reyking matvæla Fituefni info:eu-repo/semantics/article 2019 ftopinvisindi https://doi.org/20.500.11815/1780 https://doi.org/10.1002/fsn3.980 2022-11-18T06:51:56Z Publisher's version (útgefin grein) The influence of lipid content and pretreatment methods (blanching and brining) on proteins conformation in fish (Capelin, Mallotus villosus) during drying and smoking were assessed. Soluble protein fractions were examined through changes in salt-soluble proteins, sulfhydryl groups, and disulfide bonds contents. The salt level and moisture content were also evaluated. Conformational changes in muscle protein were significant (p < 0.05) after blanching and during initial drying when moisture content and dryness rates were high. Salt-soluble proteins and total sulfhydryl groups contents reduced, whereas available sulfhydryl group and disulfide bonds contents intensified. The conformational changes were explained by muscle protein denaturation and aggregation ascribed to high temperature and dehydration during processing. The study reports fish protein denaturation to have reduced protein solubility as well as the nutritional value (loss of thermolabile compounds) and yield after smoking. More so, protein aggregation that was significantly (p < 0.05) higher in dried blanched fish could have reduced the dried fish sensory quality. Blanching pretreatment is thus not suitable for commercial capelin drying. Lipids were found to have protective effect against fish protein conformation. The authors acknowledge the United Nations University‐Fisheries Training Programme (UNU‐FTP, Reykjavik, Iceland) and Kenya coastal development project (KCDP, Kenya) for the financial support. The authors are also thankful to HB Grandi fishing company (Reykjavik, Iceland) for fish contribution. The Managers of Vestfirska Hardfisksalan fish drying company (Iceland) and Vigfus Asbjornsson (Matis Hornarfordur, Iceland) acknowledged for the drying and smoking facilities, respectively. Peer Reviewed Article in Journal/Newspaper Iceland Opin vísindi (Iceland) Grandi ENVELOPE(-23.471,-23.471,65.845,65.845) Food Science & Nutrition 7 4 1446 1454 |
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Open Polar |
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Opin vísindi (Iceland) |
op_collection_id |
ftopinvisindi |
language |
English |
topic |
Drying Fish Protein conformation Smoking Fiskar Þurrkun matvæla Reyking matvæla Fituefni |
spellingShingle |
Drying Fish Protein conformation Smoking Fiskar Þurrkun matvæla Reyking matvæla Fituefni Odoli, Cyprian Ogombe Oduor‐Odote, Peter Arason, Sigurjón The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying |
topic_facet |
Drying Fish Protein conformation Smoking Fiskar Þurrkun matvæla Reyking matvæla Fituefni |
description |
Publisher's version (útgefin grein) The influence of lipid content and pretreatment methods (blanching and brining) on proteins conformation in fish (Capelin, Mallotus villosus) during drying and smoking were assessed. Soluble protein fractions were examined through changes in salt-soluble proteins, sulfhydryl groups, and disulfide bonds contents. The salt level and moisture content were also evaluated. Conformational changes in muscle protein were significant (p < 0.05) after blanching and during initial drying when moisture content and dryness rates were high. Salt-soluble proteins and total sulfhydryl groups contents reduced, whereas available sulfhydryl group and disulfide bonds contents intensified. The conformational changes were explained by muscle protein denaturation and aggregation ascribed to high temperature and dehydration during processing. The study reports fish protein denaturation to have reduced protein solubility as well as the nutritional value (loss of thermolabile compounds) and yield after smoking. More so, protein aggregation that was significantly (p < 0.05) higher in dried blanched fish could have reduced the dried fish sensory quality. Blanching pretreatment is thus not suitable for commercial capelin drying. Lipids were found to have protective effect against fish protein conformation. The authors acknowledge the United Nations University‐Fisheries Training Programme (UNU‐FTP, Reykjavik, Iceland) and Kenya coastal development project (KCDP, Kenya) for the financial support. The authors are also thankful to HB Grandi fishing company (Reykjavik, Iceland) for fish contribution. The Managers of Vestfirska Hardfisksalan fish drying company (Iceland) and Vigfus Asbjornsson (Matis Hornarfordur, Iceland) acknowledged for the drying and smoking facilities, respectively. Peer Reviewed |
author2 |
Faculty of Food Science and Nutrition (UI) Matvæla- og næringarfræðideild (HÍ) School of Health Sciences (UI) Heilbrigðisvísindasvið (HÍ) Háskóli Íslands University of Iceland |
format |
Article in Journal/Newspaper |
author |
Odoli, Cyprian Ogombe Oduor‐Odote, Peter Arason, Sigurjón |
author_facet |
Odoli, Cyprian Ogombe Oduor‐Odote, Peter Arason, Sigurjón |
author_sort |
Odoli, Cyprian Ogombe |
title |
The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying |
title_short |
The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying |
title_full |
The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying |
title_fullStr |
The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying |
title_full_unstemmed |
The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying |
title_sort |
influence of lipid content and pretreatment methods on protein conformation in fish (capelin, mallotus villosus ) during smoking and drying |
publisher |
Wiley |
publishDate |
2019 |
url |
https://hdl.handle.net/20.500.11815/1780 https://doi.org/10.1002/fsn3.980 |
long_lat |
ENVELOPE(-23.471,-23.471,65.845,65.845) |
geographic |
Grandi |
geographic_facet |
Grandi |
genre |
Iceland |
genre_facet |
Iceland |
op_relation |
Food Science & Nutrition;7(4) Odoli, CO, Oduor‐Odote, P, Arason, S. The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus) during smoking and drying. Food Science & Nutrition 2019; 7: 1446– 1454. https://doi.org/10.1002/fsn3.980 2048-7177 https://hdl.handle.net/20.500.11815/1780 Food Science & Nutrition doi:10.1002/fsn3.980 |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/20.500.11815/1780 https://doi.org/10.1002/fsn3.980 |
container_title |
Food Science & Nutrition |
container_volume |
7 |
container_issue |
4 |
container_start_page |
1446 |
op_container_end_page |
1454 |
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1766036674879422464 |