Relationship between lysyl oxidase activity, pyridinoline content and muscle texture during ice storage of jumbo squid (Dosidicus gigas)

Hugo E. Ramirez-Guerra, Manuel de J Fimbres-Romero, Angel E. Tapia-Vazquez, Josafat M. Ezquerra-Brauer, Enrique Márquez-Ríos, Guadalupe M. Suarez-Jimenez, Wilfrido Torres-Arreola

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

© 2015 Institute of Food Science and Technology. Collagen fibres, stabilised by lysyl oxidase (LOX), play an important role in jumbo squid because they are responsible for the union between various cells; therefore, a close interdependence between their functions and muscle firmness during ice storage has been suggested. In this study, the relationship between LOX activity, pyridinoline (Pyr) content and muscle texture (SF) during ice storage of jumbo squid mantle was evaluated. LOX activity was confirmed within the range of 4.1-7.1 × 10-3 U g-1 of protein, leading to an increase in Pyr content, detected in the range of 0.85-1.32 mmol mol-1 of collagen after 5-20 days. The SF of the muscle became harder during the ice storage time, increasing from 21.08 to 37.95 N. It was therefore possible to establish the relationship between LOX activity, collagen cross-links (Pyr content) and texture patterns during ice storage of jumbo squid muscle, which increased after 20 days. LOX activity during ice storage of jumbo squid mantle has an influence over the shear force of its muscle. International Journal of Food Science and Technology
Original languageAmerican English
Pages (from-to)2700-2706
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume50
Issue number12
DOIs
StatePublished - 1 Dec 2015

Bibliographical note

Publisher Copyright:
© 2015 Institute of Food Science and Technology.

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