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 journalArticleResearchpeer-review

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 languageSpanish (Mexico)
Pages (from-to)2700-2706
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume50
Issue number12
DOIs
StatePublished - 1 Dec 2015

Cite this

@article{65aa72e6bfd9459288f063651d5d9362,
title = "Relationship between lysyl oxidase activity, pyridinoline content and muscle texture during ice storage of jumbo squid (Dosidicus gigas)",
abstract = "{\circledC} 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",
keywords = "Ice storage, Jumbo squid, Lysyl oxidase, Pyridinoline content, Texture",
author = "Ramirez-Guerra, {Hugo E.} and Fimbres-Romero, {Manuel de J} and Tapia-Vazquez, {Angel E.} and Ezquerra-Brauer, {Josafat M.} and Enrique M{\'a}rquez-R{\'i}os and Suarez-Jimenez, {Guadalupe M.} and Wilfrido Torres-Arreola",
year = "2015",
month = "12",
day = "1",
doi = "10.1111/ijfs.12951",
language = "Espa{\~n}ol (M{\'e}xico)",
volume = "50",
pages = "2700--2706",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Wiley-Blackwell Publishing Ltd",
number = "12",

}

Relationship between lysyl oxidase activity, pyridinoline content and muscle texture during ice storage of jumbo squid (Dosidicus gigas). / Ramirez-Guerra, Hugo E.; Fimbres-Romero, Manuel de J; Tapia-Vazquez, Angel E.; Ezquerra-Brauer, Josafat M.; Márquez-Ríos, Enrique; Suarez-Jimenez, Guadalupe M.; Torres-Arreola, Wilfrido.

In: International Journal of Food Science and Technology, Vol. 50, No. 12, 01.12.2015, p. 2700-2706.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Relationship between lysyl oxidase activity, pyridinoline content and muscle texture during ice storage of jumbo squid (Dosidicus gigas)

AU - Ramirez-Guerra, Hugo E.

AU - Fimbres-Romero, Manuel de J

AU - Tapia-Vazquez, Angel E.

AU - Ezquerra-Brauer, Josafat M.

AU - Márquez-Ríos, Enrique

AU - Suarez-Jimenez, Guadalupe M.

AU - Torres-Arreola, Wilfrido

PY - 2015/12/1

Y1 - 2015/12/1

N2 - © 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

AB - © 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

KW - Ice storage

KW - Jumbo squid

KW - Lysyl oxidase

KW - Pyridinoline content

KW - Texture

UR - http://www.mendeley.com/research/relationship-between-lysyl-oxidase-activity-pyridinoline-content-muscle-texture-during-ice-storage-j

U2 - 10.1111/ijfs.12951

DO - 10.1111/ijfs.12951

M3 - Artículo

VL - 50

SP - 2700

EP - 2706

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

IS - 12

ER -