Investigate lipid and protein oxidation in herring (Sardinella gibbosa) by sodium acetate during preservative time

The study was carried out to investigate lipid and protein oxidation of herring (Sardinella gibbosa) that was treated with (2.5% w/v) sodium acetate at 4o C. After 3, 6, 9, and 12 days, lipid and protein oxidation were evaluated by indications such as pH value, peroxide (PV), thiobarbituric acid-reactive substances (TBARS), protease enzyme activity and sulfhydryl.
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Investigate lipid and protein oxidation in herring (Sardinella gibbosa) by sodium acetate during preservative time Vietnam Journal of Marine Science and Technology 2023, 23(3) 293–301 Vietnam Academy of Science and Technology Vietnam Journal of Marine Science and Technology journal homepage: vjs.ac.vn/index.php/jmstInvestigate lipid and protein oxidation in herring (Sardinella gibbosa)by sodium acetate during preservative timeDoan Thi Thiet*, Pham Xuan Ky, Dao Viet Ha, Nguyen Phương Anh, Le Ho Khanh Hy,Phan Bao VyInstitute of Oceanography, VAST, VietnamReceived: 26 December 2022; Accepted: 8 March 2023ABSTRACTThe study was carried out to investigate lipid and protein oxidation of herring (Sardinellagibbosa) that was treated with (2.5% w/v) sodium acetate at 4oC. After 3, 6, 9, and 12 days,lipid and protein oxidation were evaluated by indications such as pH value, peroxide (PV),thiobarbituric acid-reactive substances (TBARS), protease enzyme activity and sulfhydryl.The results showed that, pH was from 6.33 ± 0.005 to 7.42 ± 0.005 (p < 0.05); PV was 1.73 ±0.31 to 7.13 ± 0.5 mEq/kg (p < 0.05), and TBA was from 53.3 ± 0.28 μmol MDA/kg to 207.4± 0.47 μmol MDA/kg (p < 0.05). Protease enzyme activity reduced from 0.323–0.175 U/mgprotein (p < 0.05), and sulfhydryl was from 14.39–7.198 µmol/g protein (p < 0.05).Consequently, sodium acetate effectively prevents lipid and protein oxidation, extendingherring meat’s life.Keywords: Herring, natri acetate, lipid oxidation, protein oxidation.* Corresponding author at: Institute of Oceanography, 01 Cau Da St., Nha Trang city 650000, Khanh Hoa, Vietnam.E-mail addresses: doanthithiet671990@gmail.comhttps://doi.org/10.15625/1859-3097/17612ISSN 1859-3097; e-ISSN 2815-5904/© 2023 Vietnam Academy of Science and Technology (VAST) 293 Doan Thi Thiet et al./Vietnam Journal of Marine Science and Technology 2023, 23(3) 293–301INTRODUCTION organic acids such as acetic, lactic, and citric acids, which contain anti-microbial, antioxidant Fish is a nutrient source that is necessary and flavor-enhancing have been proposed toand beneficial for human health because of its extend the shelf life of rainbow trout [7],high protein content and high unsaturated fatty Persian sturgeon [8], as well as rainbow troutacids in lipid composition [1]. However, the fillets [9].high protein and lipid content is the cause of Herring is rich in nutrients with highimpulsing spoilage and toxicity from fish after protein, lipids, and fatty acids, especiallydeath, leading to physico-chemical changes that polyunsaturated fatty acids. Therefore, it isare the main cause of quality loss. Fish meat is necessary to pay attention to qualityeasily oxidized due to its high content of improvement and extend the shelf life of thisunsaturated fatty acids [2] and damaged by valuable commodity during storage. This studyenzymatic hydrolysis and microbial growth [3]. investigates sodium acetate’s antioxidativeAfter death, lipids in fish are changed, leading properties in prolonging herring’s storageto lipolysis and auto-oxidation [4]. Lipid and duration.protein oxidation in fish preservation needsspecial attention because this process losesnutrients and creates unpleasant odors. MATERIALS AND METHODS Lipid oxidation is a complex process inwhich unsaturated fatty acids react with Preparation and treatment of fish samplemolecular oxygen. It is often through a freeradical mechanism forming hydroperoxides and Herring (Sardinella gibbosa), with anthe primary oxidation product [5]. In parallel average weight of 55–60 g, was bought fromwith lipid oxidation, protein oxidation is also Cua Be port, Nha Trang city, Khanh Hoainfluenced by many factors, including province, Vietnam in June 2022. Whole fishproteolytic enzyme (protease) activity. The were immediately washed and kept in ice withprotease enzyme catalyzes the hydrolysis of a fish/ice ratio of 1/2 (w/w) and transported topeptide bonds (–CO–NH–)n in protein the Marine Biochemistry laboratory, Institutemolecules into peptones, polypeptides, of Oceanography.peptides, amino acids, and final volatiles with The fish were removed from the head,unpleasant odors such as ammonia, hydrogen gutted, washed, and drained. Before treatmentsulfide, indole, scatole, and phenol. Protease with sodium acetate, pH, moister, lipid, protein,enzymes can be endogenous or bacterial. peroxide, TBARS, protease activity, and SH Many studies have used various group were assessed in the fresh sample. Thepreservation methods to prolong the shelf life schematic diagram of the experiment iswhile demonstrating the safety of fresh foods, described in Figure 1. Sodium acetate solutionsincluding fishery products [6]. Sodium salts of were prepared at a concentration of 2.5%. Figure 1. Herring (Sardinella gibbosa) is using in the research294 Doan Thi Thiet et al./Vietnam Journal of Marine Science and Technology 2023, 23(3) 293–301 The fish was dipped in pre-chilled (4oC) incubation, the solution was added 75 mL ofsolutions of sodium acetate for up to distilled water shaken well, and 1 mL of 1%10 minutes. The ratio of the fish to each starch indicator was added. The mixture wassolution was 1:2 (g:mL). The control sample titrated with 0.01 N Na2S2O3 unti ...