Abstract

Reactive oxygen species (ROS) are generated in all aerobic organisms. Free radicals are highly reactive ROS that cause damage to biological materials. Fish is rich in polyunsaturated fatty acids, and hence, very prone to lipid peroxidation. Both lipid and protein oxidations are important for quality loss during storage of fish, with high impact on taste and texture. Also, there are interactions between protein and secondary lipid oxidation products (aldehydes) that occur in foods because the oxidation products from one reaction can further react with both lipids and proteins respectively. This review focuses on the mechanisms and pathways of the lipid and protein oxidation and their possible relationship. Additionally, the target amino acids and final impacts of this relationship were considered. We propose that the products of lipid oxidation promote protein oxidation in fish rather than the other way around specially, during frozen storage, while during postmortem changes protein oxidation dominates. Finally, it seems that, secondary products of lipid oxidation might have more impact on the functionality of proteins from both Michael addition and Schiff base reaction rather than lipid hydroperoxides and lipid radical transfer.

Keywords

fish; free radicals; interaction; Lipid oxidation; protein oxidation

Published in

Aquaculture Research
2019, Volume: 50, number: 5, pages: 1393-1403

SLU Authors

• Sampels, Sabine

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • University of South Bohemia in České Budějovice

UKÄ Subject classification

Food Science


Publication Identifiers

DOI: https://doi.org/10.1111/are.14012

Permanent link to this page (URI)

https://res.slu.se/id/publ/99271