The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Preparation
2.2. Colour Measurements
2.3. pH Measurements
2.4. Water Activity (aw) Measurements
2.5. Lipid Oxidation
2.6. Myofibrillar Protein Solubility
2.7. Proteolytic Activity
2.8. Histological Observation by Light and Transmission Electron Microscopy
2.9. Fourier Transform Infrared (FTIR) Measurements and Pre-Processing
2.10. Statistical Analyses
Machine Learning Analyses
3. Results and Discussion
3.1. Postmortem Time Does Not Necessarily Impact Myofibrillar Protein Proteolysis and Solubility
3.2. Structural Postmortem Changes
3.3. Predicting Postmortem Day Using Spectral Data and Machine Learning
3.4. Spectral Biomarkers Associated with Muscle Freshness or Postmortem Aging
4. Conclusions and Perspectives
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Wavenumber | Biomarker For | Molecular Bond | Biological Compounds |
---|---|---|---|
1002 | D7 | Phe, Tyr | aromatic compound, protein |
1024 | D0 | CO | polysaccharides, glycogen |
1172–1176 | D0 | CC of DNA, PO2 stretch | DNA, PO2, nucleic acids, carbohydrates |
1186 | D7 | amide III | amide III |
1204–1206 | D7 | amide III | amide III, collagen |
1247 | D0 | PO2− | nucleic acids (RNA) |
1363 | D0 | CH2, CC | polysaccharides |
1469 | D0 | CH2 bending of lipids | saturated lipids |
1490 | D7 | CC, CH | amide I, fatty acids |
1553 | D0 | amide II | predominantly α-helix of amide II |
1635 | D0 | ß-sheet structures of amide I | ß-sheets, proportion of secondary protein structures (shoulder peak of amide I) |
1670 | D7 | (CC) trans, antiparallel ß-sheet structures of amide I | antiparallel ß-sheets (shoulder peak of amide I), fatty acids |
1712 | D0 | CO | glycogen, lipid oxidation, unsaturated fatty acids (PUFA) |
1760 | D0 | CO, COO-R | glycogen, lipids |
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Germond, A.; Vénien, A.; Ravel, C.; Castulovich, B.; Rouel, J.; Hutin, M.; Mezelli, S.; Lefin, S.; Mirade, P.-S.; Astruc, T. The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure. Foods 2023, 12, 1957. https://doi.org/10.3390/foods12101957
Germond A, Vénien A, Ravel C, Castulovich B, Rouel J, Hutin M, Mezelli S, Lefin S, Mirade P-S, Astruc T. The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure. Foods. 2023; 12(10):1957. https://doi.org/10.3390/foods12101957
Chicago/Turabian StyleGermond, Arno, Annie Vénien, Christine Ravel, Brayan Castulovich, Jacques Rouel, Morgane Hutin, Sara Mezelli, Sandy Lefin, Pierre-Sylvain Mirade, and Thierry Astruc. 2023. "The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure" Foods 12, no. 10: 1957. https://doi.org/10.3390/foods12101957