Instrumental color and oxidative stability of light and dark muscles of Nile tilapia

Viana, Fernanda Medeiros; Canto, Anna Carolina Vilhena da Cruz Silva; Monteiro, Maria Lúcia Guerra; Pereira, Ana Paula Amaral de Alcântara Salim; Rodrigues, Bruna Leal; Adam Conte-Junior, Carlos

doi:10.1590/0103-8478cr20200287

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FOOD TECHNOLOGY • Cienc. Rural 50 (11) • 2020 • https://doi.org/10.1590/0103-8478cr20200287 copy

Instrumental color and oxidative stability of light and dark muscles of Nile tilapia

Cor instrumental e estabilidade oxidativa de músculos claros e escuros de tilápia do Nilo

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The aim of the present study was to compare the color and oxidative stability of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) stored at 4 °C for eight days. Five different trials of LM and DM samples were analyzed for instrumental color attributes (lightness, redness and yellowness), including the surface color stability through ratio of reflectance at 630/580 nm (R630/580), myoglobin concentration, total lipid content, fatty acid profile, metmyoglobin reducing activity (MRA), pH, lipid oxidation and protein oxidation. Results of the present study indicated that DM of Nile tilapia (Oreochromis niloticus) present lower oxidative and color stability during refrigerated storage than LM.

Key words:
Oreochromis niloticus; myoglobin; lipid oxidation; protein oxidation; fatty acid profile.

Authorship

Fernanda Medeiros Viana

Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), 21949-909, Rio de Janeiro, RJ, Brasil. Universidade Federal do Rio de JaneiroBrazilRio de Janeiro, RJ, BrazilInstituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), 21949-909, Rio de Janeiro, RJ, Brasil.

https://orcid.org/0000-0002-6305-3463

Anna Carolina Vilhena da Cruz Silva Canto

https://orcid.org/0000-0001-9351-2758

Maria Lúcia Guerra Monteiro ^*E-mail: marialuciaguerra@yahoo.com.br. *Corresponding author

Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense (UFF), Niterói, RJ, Brasil.Universidade Federal FluminenseBrazilNiterói, RJ, BrazilDepartamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense (UFF), Niterói, RJ, Brasil.

Núcleo de Análise de Alimentos (NAL), Laboratório de Apoio ao Desenvolvimento Tecnológico (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brasil.Universidade Federal do Rio de JaneiroBrazilRio de Janeiro, RJ, BrazilNúcleo de Análise de Alimentos (NAL), Laboratório de Apoio ao Desenvolvimento Tecnológico (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brasil.

https://orcid.org/0000-0001-6928-1347

Ana Paula Amaral de Alcântara Salim Pereira

https://orcid.org/0000-0001-9513-122X

Bruna Leal Rodrigues

https://orcid.org/0000-0001-7518-4375

Carlos Adam Conte-Junior

Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brasil.Fundação Oswaldo CruzBrazilRio de Janeiro, RJ, BrazilInstituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brasil.

https://orcid.org/0000-0001-6133-5080

E-mail: marialuciaguerra@yahoo.com.br. ^*Corresponding author

DECLARATION OF CONFLICT OF INTERESTS

The authors declare no conflict of interest. The funding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

All authors contributed equally for the conception and writing of the manuscript. All authors critically revised the manuscript and approved of the final version.

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (4)
Tables (2)

Thumbnail

Figure 1
Redness (a*) values of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) at days 0 and 8 of refrigerated storage (4 °C). Means with different letters are different (P<0.05) within days of storage (a and b) and muscle types (x and y). Bars indicate standard deviation.

Thumbnail

Figure 2
Metmyoglobin reducing activity (MRA) values of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) at days 0 and 8 of refrigerated storage (4 °C). Means with different letters are different (P<0.05) within days of storage (a and b) and muscle types (x and y). Bars indicate standard deviation.

Thumbnail

Figure 3
Ratio of reflectance 630/580 (R 630/580) values of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) at days 0 and 8 of refrigerated storage (4 °C). Means with different letters are different (P<0.05) within days of storage (a and b) and muscle types (x and y). Bars indicate standard deviation.

Thumbnail

Figure 4
Principal component analysis (PCA) of physicochemical parameters of light(LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) at days 0 and 8 of refrigerated storage (4 °C). MRA: Metmyoglobin reducing activity.

Thumbnail

Table 1
Fatty acid profile (%) of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) at day 0 of refrigerated storage (4 °C).

Thumbnail

Table 2
Physicochemical parameters of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) at days 0 and 8 of refrigerated storage (4 °C).

Figure 1 Redness (a) values of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus*) at days 0 and 8 of refrigerated storage (4 °C). Means with different letters are different (P<0.05) within days of storage (a and b) and muscle types (x and y). Bars indicate standard deviation.

Figure 2 Metmyoglobin reducing activity (MRA) values of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) at days 0 and 8 of refrigerated storage (4 °C). Means with different letters are different (P<0.05) within days of storage (a and b) and muscle types (x and y). Bars indicate standard deviation.

Figure 3 Ratio of reflectance 630/580 (R 630/580) values of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) at days 0 and 8 of refrigerated storage (4 °C). Means with different letters are different (P<0.05) within days of storage (a and b) and muscle types (x and y). Bars indicate standard deviation.

Figure 4 Principal component analysis (PCA) of physicochemical parameters of light(LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) at days 0 and 8 of refrigerated storage (4 °C). MRA: Metmyoglobin reducing activity.

Table 1 Fatty acid profile (%) of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) at day 0 of refrigerated storage (4 °C).

Fatty acids	------------------------------------------Muscle type----------------------------------------
	LM	DM
C14:0	1.49 ± 0.17^a	1.60 ± 0.02^a
C14:1	0.03 ± 0.01^b	0.06 ± 0.01^a
C16:0	13.23 ± 0.52^a	11.46 ± 0.73^b
C16:1	10.13 ± 1.80^a	10.18 ± 0.91^a
C18:0	1.27 ± 0.05^a	0.84 ± 0.10^b
C18:1n7	4.89 ± 0.55^a	6.00 ± 0.72^a
C18:1n9	14.59 ± 1.31^b	17.67 ± 0.82^a
C18:2n6	29.95 ± 1.05^a	30.66 ± 0.68^a
C20:0	3.43 ± 0.26^a	3.56 ± 0.64^a
C18:3n6	2.80 ± 0.15^a	2.77 ± 0.24^a
C20:1	1.43 ± 0.23^b	2.58 ± 0.12^a
C18:3n3	0.17 ± 0.04^a	0.33 ± 0.12^a
C20:2	3.43 ± 0.49^a	3.09 ± 0.38^a
C22:1n9	0.19 ± 0.01^b	0.30 ± 0.03^a
C20:3n3	0.18 ± 0.04^b	0.37 ± 0.10^a
C22:2	1.49 ± 0.29^a	1.29 ± 0.19^a
C24:0	2.00 ± 0.08^a	1.75 ± 0.09^b
C20:5n3	1.57 ± 0.20^a	0.93 ± 0.07^b
C22:6n3	7.75 ± 1.20^a	4.57 ± 0.74^b
Ʃ SFA	21.41 ± 0.33^a	19.20 ± 0.57^b
Ʃ MUFA	31.26 ± 2.90^b	36.79 ± 0.66^a
Ʃ PUFA	47.33 ± 2.62^a	44.00 ± 1.21^a

SFA: saturated fatty acid; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid.
Results are expressed as mean ± standard deviation (n = 5).
Means without common superscripts (a and b) in a row are different (P<0.05).

Table 2 Physicochemical parameters of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) at days 0 and 8 of refrigerated storage (4 °C).

Parameters	Muscle type	-------------------------------Days of storage------------------------------
		0	8
Meat pH	LM	5.97 ± 0.08^by	6.25 ± 0.05^ax
Meat pH	DM	6.16 ± 0.02^bx	6.30 ± 0.04^ax
L^* value	LM	61.40 ± 0.73^ax	58.28 ± 3.16^ax
L^* value	DM	47.52 ± 2.68^ay	42.90 ± 7.66^ay
b^* value	LM	6.87 ± 0.97^ay	3.93 ± 0.96^by
b^* value	DM	10.40 ± 0.87^ax	8.75 ± 0.97^bx
TBARS ^†	LM	0.01 ± 0.00^bx	0.02 ± 0.00^ay
TBARS ^†	DM	0.02 ± 0.01^bx	0.10 ± 0.01^ax
Carbonyl content (nmol/mg)	LM	0.84 ± 0.25^by	1.66 ± 0.43^ay
DM	1.95 ± 0.63^ax	2.18 ± 0.14^ax

^†2-thiobarbituric acid reactive substances. Results expressed as absorbance values at 532 nm.
Results are expressed as mean ± standard deviation (n = 5).
Means without common superscripts (a and b) in a row are different (P<0.05).
Means without common superscripts (x and y) within a parameter in a column are different (P<0.05).

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Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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Instrumental color and oxidative stability of light and dark muscles of Nile tilapia

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[1] E-mail: marialuciaguerra@yahoo.com.br. ^*Corresponding author