Effects of polyphenols in combination with L-cysteine/L-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices

Suguna Palanisamy; Avtar Singh; Bin Zhang; Jun Tae Kim; Soottawat Benjakul

doi:10.1016/j.foodchem.2024.141983

Effects of polyphenols in combination with L-cysteine/L-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices

Food Chem. 2025 Feb 15;465(Pt 1):141983. doi: 10.1016/j.foodchem.2024.141983. Epub 2024 Nov 9.

Authors

Suguna Palanisamy¹, Avtar Singh², Bin Zhang³, Jun Tae Kim⁴, Soottawat Benjakul⁵

Affiliations

¹ The International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
² The International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand. Electronic address: [email protected].
³ Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
⁴ Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea. Electronic address: [email protected].
⁵ The International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea. Electronic address: [email protected].

PMID: 39541674
DOI: 10.1016/j.foodchem.2024.141983

Abstract

Effects of phenolic compounds in conjunction with L-cysteine/l-ascorbic acid on the redox state of myoglobin (Mb) and their efficacy to maintain the color and quality of refrigerated longtail tuna (Thunnus tonggol) slices were investigated. Purified metmyoglobin (metMb) and oxymyoglobin (oxyMb) samples were added with epigallocatechin-3-gallate (EGCG) or quercetin individually or in combination with L-cysteine (CT) or L-ascorbic acid (AA) at 4 °C. EGCG in combination with AA (EGCG+AA) and AA alone significantly reduced metMb and increased oxyMb levels (p < 0.05). Furthermore, the slices of tuna were treated with EGCG+AA (200 and 200 mg/kg, respectively) exhibited superior color retention (high a* value and a*/b*) and reduced lipid and protein oxidation more potentially, compared to other treated slices. AA alone was less effective in preserving color and quality of slices. Therefore, EGCG+AA effectively maintained the color and quality of tuna slices stored at 4 °C.

Keywords: Color; EGCG; Longtail tuna; Metmyoglobin; Oxidation; Oxymyoglobin; Redness index; l-ascorbic acid.

Publication types

Evaluation Study

MeSH terms

Animals
Ascorbic Acid* / analysis
Ascorbic Acid* / pharmacology
Color
Cysteine* / chemistry
Cysteine* / pharmacology
Food Preservation / methods
Myoglobin* / chemistry
Oxidation-Reduction*
Polyphenols* / chemistry
Polyphenols* / pharmacology
Refrigeration
Tuna*

Substances

Polyphenols
Myoglobin
Ascorbic Acid
Cysteine