An investigation of green tea’s effect on mackerel (Scomber Scombrus)’s protein structure during frozen storage by FT-Raman spectroscopy

Authors

  • Rabia Alghazeer Dept. of Chemistry, Faculty of Sciences, University of Tripoli, Tripoli 50676, Libya.
  • Wafa Suliman Alansari University of Jeddah
  • Ghalia Shamlan Dept. of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia.
  • Areej A. Eskandrani Dept. of Chemistry, Faculty of Science, Taibah University, Medina 30002, Saudi Arabia.
  • Nazlin K. Howell School of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey, United Kingdom GU2 7XH.

DOI:

https://doi.org/10.48129/kjs.v48i3.9339

Keywords:

Frozen fish, Green tea, Lipid peroxidation, Raman Spectroscopy.

Abstract

FT-Raman spectroscopy (FT-RS) was used to investigate green tea’s potential protective effect as an antioxidant during frozen storage of Atlantic mackerel (Scomber scombrus). Atlantic mackerel was stored for more than 26 weeks at −10 or–80°C (control), with or without green tea (GT). Raman analysis showed substantial protein structure changes due to frozen storage, especially at a higher storage temperature (−10°C), compared with −80°C or −10°C with instant GT, indicated by a decrease in the tyrosine doublet ratio, alpha helix content and O-H stretching bands intensities, along with an increase in tryptophan band intensity and β sheet structure. Using GT as antioxidant, at concentrations of about 250 ppm, can protect the fish protein structure for a limited storage period. However, for optimum freshness, fish should be stored at very low temperatures.

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Published

24-06-2021