Cryoprotective effect of low molecular-mass nitrogen compounds on the myofibrillar protein of the jumbo squid (Dosidicus gigas) muscle

Autores

  • Juan Carlos RAMÍREZ-SUÁREZ Centro de Investigación en Alimentación y Desarrollo, Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Hermosillo, Sonora, Mexico. https://orcid.org/0000-0001-8512-1271
  • Andrés ÁLVAREZ-ARMENTA Centro de Investigación en Alimentación y Desarrollo, Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Hermosillo, Sonora, Mexico. https://orcid.org/0000-0001-8907-947X
  • Miguel Ángel MAZORRA-MANZANO Centro de Investigación en Alimentación y Desarrollo, Laboratorio de Productos Lácteos, Hermosillo, Sonora, Mexico. https://orcid.org/0000-0002-1425-4250
  • Susana María SCHEUREN ACEVEDO Centro de Investigación en Alimentación y Desarrollo, Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Hermosillo, Sonora, Mexico. https://orcid.org/0000-0001-5801-4593
  • Ramón PACHECO-AGUILAR Centro de Investigación en Alimentación y Desarrollo, Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Hermosillo, Sonora, Mexico. https://orcid.org/0000-0002-1669-8007
  • Guillermina GARCÍA-SÁNCHEZ Centro de Investigación en Alimentación y Desarrollo, Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Hermosillo, Sonora, Mexico. https://orcid.org/0000-0003-3748-0530
  • María Gisela CARVALLO Centro de Investigación en Alimentación y Desarrollo, Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Hermosillo, Sonora, Mexico. https://orcid.org/0009-0000-4212-4421
  • Hugo Enrique RAMÍREZ-GUERRA Universidad Estatal de Sonora, Laboratorio de Análisis de Alimentos, Hermosillo, Sonora, Mexico. https://orcid.org/0000-0002-5528-5547

DOI:

https://doi.org/10.5327/fst.00313%20

Palavras-chave:

Jumbo squid, cryoprotecting effect, low molecular-mass nitrogen compounds

Resumo

The study aimed to evaluate the low molecular-mass nitrogen compounds (LMMNC) arginine (Arg), taurine (Tau), and trimethylamine oxide (TMAO) (individually or their mixtures) cryostabilizing effect over jumbo squid (Dosidicus gigas) myofibrillar protein (JSMP) frozen at -20°C for 0, 30, and 90 days. Washed muscle (three times, 1:3, muscle:water) was lyophilized (sample). Washing water was ultrafiltrated (<1 kDa cut-off) and permeate lyophilized (<1 kDa fraction). LMMNC, Control+ (with <1 kDa fraction)] added at muscle concentration and control (washed-muscle only) were stored at -20 °C. Cryoprotective effect on JSMP was evaluated by differential scanning calorimetry, surface hydrophobicity (SoANS), solubility, and total-sulfhydryl (TS) content. Myosin thermal stability increased (P ≤ 0.05) in Control+ (43.6 ± 0.1), TMAO (44.3 ± 0.3), and Arg + TMAO (44.2 ± 0.9) compared to Con (42.6 ± 0.3) before freezing (day 0). At 90 days of storage, all TMAO-involved treatments and Control+ remained higher (p ≤ 0.05) than Control. Solubility increased (p ≤ 0.05) in Tau (11.2±0.0-12.8±0.1) and Arg+Tau (10.6±0.1-12.7±0.0) comparing day 0 vs. 90, respectively. LMMNC reduced SoANS (p ≤ 0.05, Arg+Tau+TMAO) throughout storage. LMMNC reduced (p > 0.05) TS in most treatments. LMMNC, especially Taurine and TMAO, protects JSMP from freezing denaturation, stabilizing its structure.

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Referências

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Publicado

2024-07-22

Como Citar

RAMÍREZ-SUÁREZ, J. C., ÁLVAREZ-ARMENTA, A., MAZORRA-MANZANO, M. Ángel, SCHEUREN ACEVEDO, S. M., PACHECO-AGUILAR, R., GARCÍA-SÁNCHEZ, G., CARVALLO, M. G., & RAMÍREZ-GUERRA, H. E. (2024). Cryoprotective effect of low molecular-mass nitrogen compounds on the myofibrillar protein of the jumbo squid (Dosidicus gigas) muscle. Food Science and Technology, 44. https://doi.org/10.5327/fst.00313

Edição

v. 44 (2024)

Seção

Artigos Originais