Muscle Proteins, Technological Properties, and Free Amino Acids of Epaxial Muscle Collected from Asian Seabass (<i>Lates calcarifer</i>) at Different Postmortem Durations
Yuwares Malila,
Danai Charoensuk,
Yanee Srimarut,
Sunitta Saensa-ard,
Nalinrat Petpiroon,
Chanikarn Kunyanee,
Wachiraya Rattanawongsa,
Rattaporn Saenmuangchin,
Annop Klamchuen,
Wiyong Kangwansupamonkon,
Sasitorn Aueviriyavit
Affiliations
Yuwares Malila
Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
Danai Charoensuk
Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
Yanee Srimarut
Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
Sunitta Saensa-ard
National Nanotechnology Center, National Science and Technology Development Agency, 111 Thailand Science Park, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
Nalinrat Petpiroon
National Nanotechnology Center, National Science and Technology Development Agency, 111 Thailand Science Park, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
Chanikarn Kunyanee
National Nanotechnology Center, National Science and Technology Development Agency, 111 Thailand Science Park, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
Wachiraya Rattanawongsa
National Nanotechnology Center, National Science and Technology Development Agency, 111 Thailand Science Park, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
Rattaporn Saenmuangchin
National Nanotechnology Center, National Science and Technology Development Agency, 111 Thailand Science Park, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
Annop Klamchuen
National Nanotechnology Center, National Science and Technology Development Agency, 111 Thailand Science Park, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
Wiyong Kangwansupamonkon
National Nanotechnology Center, National Science and Technology Development Agency, 111 Thailand Science Park, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
Sasitorn Aueviriyavit
National Nanotechnology Center, National Science and Technology Development Agency, 111 Thailand Science Park, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
The aim of this study was to compare the changes in the epaxial muscle proteins of Asian seabass at two different postmortem durations. The epaxial muscles of Asian seabass were collected 1 h or 24 h postmortem (PM). Whole, ungutted fish were stored in an ice box, with the ice refilled every two hours. The results show significant increases in the MFI values and the contents of solubilized sarcoplasmic proteins, with a molecular weight of proteins of 47 kDa in the 24 h PM samples (p p < 0.05), indicating superior water-holding capacity and meat tenderness. However, no differences in springiness or cohesiveness of the cooked meat were observed. Free L-glutamic acid, known as an umami-tasting amino acid, was significantly increased upon the extension of postmortem duration, and its level was above the taste threshold concentration. Overall, the findings indicated that the 24 h PM epaxial muscle of Asian seabass exhibited superior technological properties, along with higher contents of taste-related amino acids.
