Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoke Atlantic salmon ( Salmo salar L.) flesh.
A simple HPLC method is presented to quantify the low concentration of hydroxylysyl pyridinoline (PYD) cross-links in Atlantic salmon (Salmo salar L.) muscle. The method involved the extraction of tissue with NaOH prior to hydrolysis, which greatly reduced the amount of protein to be hydrolyzed and...
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Online Access: | https://research-portal.st-andrews.ac.uk/en/publications/9787445f-d15c-4d36-988b-9605da9e8aa0 https://doi.org/10.1021/jf050743 http://www.scopus.com/inward/record.url?scp=24344491792&partnerID=8YFLogxK |
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ftunstandrewcris:oai:research-portal.st-andrews.ac.uk:publications/9787445f-d15c-4d36-988b-9605da9e8aa0 2024-10-13T14:06:02+00:00 Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoke Atlantic salmon ( Salmo salar L.) flesh. Xuejun, Li Bickerdike, R Lindsay, E Campbell, P Nickell, D Dingwall, A Johnston, Ian Alistair 2005-08-24 https://research-portal.st-andrews.ac.uk/en/publications/9787445f-d15c-4d36-988b-9605da9e8aa0 https://doi.org/10.1021/jf050743 http://www.scopus.com/inward/record.url?scp=24344491792&partnerID=8YFLogxK eng eng info:eu-repo/semantics/restrictedAccess Xuejun , L , Bickerdike , R , Lindsay , E , Campbell , P , Nickell , D , Dingwall , A & Johnston , I A 2005 , ' Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoke Atlantic salmon ( Salmo salar L.) flesh. ' , Journal of Agricultural and Food Chemistry , vol. 53 , no. 17 , pp. 6844-6850 . https://doi.org/10.1021/jf050743+ collagen cross-links hydroxylysyl pyridinoline reducible collagen cross-links fish muscle smoked salmon flesh quality farmed Atlantic salmon PERFORMANCE LIQUID-CHROMATOGRAPHY CONNECTIVE-TISSUE POSTMORTEM TENDERIZATION COLLAGEN CONTENT MUSCLE FISH STORAGE MICROSTRUCTURE QUALITY DISINTEGRATION article 2005 ftunstandrewcris https://doi.org/10.1021/jf050743 2024-10-02T23:40:44Z A simple HPLC method is presented to quantify the low concentration of hydroxylysyl pyridinoline (PYD) cross-links in Atlantic salmon (Salmo salar L.) muscle. The method involved the extraction of tissue with NaOH prior to hydrolysis, which greatly reduced the amount of protein to be hydrolyzed and made downstream operations easier and more reproducible. The concentration of PYD was 426 pmol g(-1) dry mass muscle in post-rigor muscle stored at 0 degrees C and sampled 3 d after death. Hydroxproline (HYP) concentration was determined following NaOH extraction as a measure of collagen content. In post-rigor samples, the alkaline-insoluble HYP fraction comprised 18.3% of the total HYP. Scanning electron microscopy revealed shrinkage of muscle fibers and a retraction of the connective tissue matrix in smoked salmon. PYD concentration was relatively resistant to processing to the smoked product, decreasing by around 11.7%, as compared to a 22.2% decrease in HYP. There was a positive correlation between PYD concentration and the firmness of post-rigor muscle samples as measured by an instrumental texture analyzer, explaining 25% of the total variation. A weaker but still significant correlation was found between PYD concentration and firmness in the smoked product. There was no relationship between fillet firmness and total collagen concentration, although the correlation with HYP in the alkaline-insoluble fraction was significant at the 6% level (P = 0.057). Our results indicate that only 1-3% of collagen molecules are linked by nonreducible mature cross-links in harvest size farmed Atlantic salmon and that PYD concentration is an important raw material characteristic for flesh quality. Article in Journal/Newspaper Atlantic salmon Salmo salar University of St Andrews: Research Portal |
institution |
Open Polar |
collection |
University of St Andrews: Research Portal |
op_collection_id |
ftunstandrewcris |
language |
English |
topic |
collagen cross-links hydroxylysyl pyridinoline reducible collagen cross-links fish muscle smoked salmon flesh quality farmed Atlantic salmon PERFORMANCE LIQUID-CHROMATOGRAPHY CONNECTIVE-TISSUE POSTMORTEM TENDERIZATION COLLAGEN CONTENT MUSCLE FISH STORAGE MICROSTRUCTURE QUALITY DISINTEGRATION |
spellingShingle |
collagen cross-links hydroxylysyl pyridinoline reducible collagen cross-links fish muscle smoked salmon flesh quality farmed Atlantic salmon PERFORMANCE LIQUID-CHROMATOGRAPHY CONNECTIVE-TISSUE POSTMORTEM TENDERIZATION COLLAGEN CONTENT MUSCLE FISH STORAGE MICROSTRUCTURE QUALITY DISINTEGRATION Xuejun, Li Bickerdike, R Lindsay, E Campbell, P Nickell, D Dingwall, A Johnston, Ian Alistair Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoke Atlantic salmon ( Salmo salar L.) flesh. |
topic_facet |
collagen cross-links hydroxylysyl pyridinoline reducible collagen cross-links fish muscle smoked salmon flesh quality farmed Atlantic salmon PERFORMANCE LIQUID-CHROMATOGRAPHY CONNECTIVE-TISSUE POSTMORTEM TENDERIZATION COLLAGEN CONTENT MUSCLE FISH STORAGE MICROSTRUCTURE QUALITY DISINTEGRATION |
description |
A simple HPLC method is presented to quantify the low concentration of hydroxylysyl pyridinoline (PYD) cross-links in Atlantic salmon (Salmo salar L.) muscle. The method involved the extraction of tissue with NaOH prior to hydrolysis, which greatly reduced the amount of protein to be hydrolyzed and made downstream operations easier and more reproducible. The concentration of PYD was 426 pmol g(-1) dry mass muscle in post-rigor muscle stored at 0 degrees C and sampled 3 d after death. Hydroxproline (HYP) concentration was determined following NaOH extraction as a measure of collagen content. In post-rigor samples, the alkaline-insoluble HYP fraction comprised 18.3% of the total HYP. Scanning electron microscopy revealed shrinkage of muscle fibers and a retraction of the connective tissue matrix in smoked salmon. PYD concentration was relatively resistant to processing to the smoked product, decreasing by around 11.7%, as compared to a 22.2% decrease in HYP. There was a positive correlation between PYD concentration and the firmness of post-rigor muscle samples as measured by an instrumental texture analyzer, explaining 25% of the total variation. A weaker but still significant correlation was found between PYD concentration and firmness in the smoked product. There was no relationship between fillet firmness and total collagen concentration, although the correlation with HYP in the alkaline-insoluble fraction was significant at the 6% level (P = 0.057). Our results indicate that only 1-3% of collagen molecules are linked by nonreducible mature cross-links in harvest size farmed Atlantic salmon and that PYD concentration is an important raw material characteristic for flesh quality. |
format |
Article in Journal/Newspaper |
author |
Xuejun, Li Bickerdike, R Lindsay, E Campbell, P Nickell, D Dingwall, A Johnston, Ian Alistair |
author_facet |
Xuejun, Li Bickerdike, R Lindsay, E Campbell, P Nickell, D Dingwall, A Johnston, Ian Alistair |
author_sort |
Xuejun, Li |
title |
Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoke Atlantic salmon ( Salmo salar L.) flesh. |
title_short |
Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoke Atlantic salmon ( Salmo salar L.) flesh. |
title_full |
Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoke Atlantic salmon ( Salmo salar L.) flesh. |
title_fullStr |
Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoke Atlantic salmon ( Salmo salar L.) flesh. |
title_full_unstemmed |
Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoke Atlantic salmon ( Salmo salar L.) flesh. |
title_sort |
hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoke atlantic salmon ( salmo salar l.) flesh. |
publishDate |
2005 |
url |
https://research-portal.st-andrews.ac.uk/en/publications/9787445f-d15c-4d36-988b-9605da9e8aa0 https://doi.org/10.1021/jf050743 http://www.scopus.com/inward/record.url?scp=24344491792&partnerID=8YFLogxK |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Xuejun , L , Bickerdike , R , Lindsay , E , Campbell , P , Nickell , D , Dingwall , A & Johnston , I A 2005 , ' Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoke Atlantic salmon ( Salmo salar L.) flesh. ' , Journal of Agricultural and Food Chemistry , vol. 53 , no. 17 , pp. 6844-6850 . https://doi.org/10.1021/jf050743+ |
op_rights |
info:eu-repo/semantics/restrictedAccess |
op_doi |
https://doi.org/10.1021/jf050743 |
_version_ |
1812812076866863104 |