The Lipid Peroxidation Induced Changes  of Proteins in Frozen Fish

Waduge Deepani Darshika FERNANDO; Deepthi Madura Sri MUNESHINGHE

Volume : II, Issue : IX, September - 2013

The Lipid Peroxidation Induced Changes of Proteins in Frozen Fish

Waduge Deepani Darshika Fernando, Deepthi Madura Sri Muneshinghe

Abstract :

Progression of lipid peroxidation of tilapia stored at –10 0C was evaluated for 28 days at weekly intervals using the content of Thiobarbituric Acid Reactive Substances (TBARS) as an indicator. The effect of peroxidation on muscle protein was evaluated by Salt Soluble Proteins (SSP) content and subjecting the SSP into gelelectrophoresis. The experment was repeated three times with three replicates for each and data were analyzed. TBARS levels of fish significantly increased (p = 0.003) during storage period with 0.41 mg/ Kg/week indicating the progression of lipid peroxidation and SSP levels of fish decreased significantly (p = 0.004) even under – 10 0 C. A negative correlation (R2 =0.90) between TBARS and SSP levels suggests possible deleterious effect of lipid peroxidation on protein. The decrease of the intensity of the electrophoretic bands of Somatolactin, Myosin Heavy Chain, Actinin, Actin and Myosin Light Chain A1 in SSP extract during the storage period.