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

Thi Thiet Doan; Xuan Ky Pham; Viet Ha Dao; Phuong Anh Nguyen; Khanh Hy Le Ho; Bao Vy Phan

doi:10.15625/1859-3097/17612

Author affiliations

Authors

Doan Thi Thiet Institute of Oceanography, VAST, Vietnam https://orcid.org/0009-0005-6135-4288
Pham Xuan Ky Institute of Oceanography, VAST, Vietnam
Dao Viet Ha Institute of Oceanography, VAST, Vietnam
Nguyen Phuong Anh Institute of Oceanography, VAST, Vietnam
Le Ho Khanh Hy Institute of Oceanography, VAST, Vietnam
Phan Bao Vy Institute of Oceanography, VAST, Vietnam

DOI:

https://doi.org/10.15625/1859-3097/17612

Keywords:

Herring, natri acetate, lipid oxidation, protein oxidation.

Abstract

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 4^oC. 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/mg protein (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, extending herring meat’s life.

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