Effect of frozen temperature on autoxidation and aggregation of bluefin tuna myoglobin in solution

Chau Jen Chow, Yoshihiro Ochiai, Shugo Watabe

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)

Abstract

The effect of frozen storage temperatures in the range of-3C to -80C on the autoxidation and aggregation of bluefin tuna oxy- and deoxy-myoglobin (Mb) in solution was examined. Mb solution was kept frozen at various temperatures after prefreezing by dry ice-acetone and examined for autoxidation rate constant and aggregation ratio. The temperature-dependency of these two parameters showed the highest values at -10C with both oxy or deoxy forms. The autoxidation rate constant of deoxyMb was higher than that of oxyMb between -6C and -20C, while the reverse trend was observed at lower temperatures. These results suggest that the structure of Mb was perturbed through freezing resulting in promotion of the autoxidation and aggregation of Mb simultaneously. These results could explain the observation that deoxyMb in the inner portion of tuna flesh discolors faster than oxyMb in the surface portion in the temperature range of -3C and -20C.

Original languageEnglish
Pages (from-to)123-134
Number of pages12
JournalJournal of Food Biochemistry
Volume28
Issue number2
DOIs
Publication statusPublished - 2004 May
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Biophysics
  • Pharmacology
  • Cell Biology

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