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Relationship between lipid and protein oxidation in fish

Hematyar, Nima and Rustad, Turid and Sampels, Sabine and Kastrup Dalsgaard, Trine (2019). Relationship between lipid and protein oxidation in fish. Aquaculture Research. 50 , 1393-1403
[Article Review/Survey]

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Reactive oxygen species (ROS) are generated in all aerobic organisms. Free radicals are highly reactive ROS that cause damage to biological materials. Fish is rich in polyunsaturated fatty acids, and hence, very prone to lipid peroxidation. Both lipid and protein oxidations are important for quality loss during storage of fish, with high impact on taste and texture. Also, there are interactions between protein and secondary lipid oxidation products (aldehydes) that occur in foods because the oxidation products from one reaction can further react with both lipids and proteins respectively. This review focuses on the mechanisms and pathways of the lipid and protein oxidation and their possible relationship. Additionally, the target amino acids and final impacts of this relationship were considered. We propose that the products of lipid oxidation promote protein oxidation in fish rather than the other way around specially, during frozen storage, while during postmortem changes protein oxidation dominates. Finally, it seems that, secondary products of lipid oxidation might have more impact on the functionality of proteins from both Michael addition and Schiff base reaction rather than lipid hydroperoxides and lipid radical transfer.

Authors/Creators:Hematyar, Nima and Rustad, Turid and Sampels, Sabine and Kastrup Dalsgaard, Trine
Title:Relationship between lipid and protein oxidation in fish
Series Name/Journal:Aquaculture Research
Year of publishing :2019
Page range:1393-1403
Number of Pages:11
Publication Type:Article Review/Survey
Article category:Scientific peer reviewed
Version:Published version
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:fish, free radicals, interaction, Lipid oxidation, protein oxidation
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Additional ID:
Type of IDID
Web of Science (WoS)000466391100001
ID Code:24603
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:21 Jun 2021 14:52
Metadata Last Modified:21 Jun 2021 15:01

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