HSC70 as biomarker to monitor quality and shelf life of crustacean species of commercial importance (Abstract/Poster in atti di convegno)

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  • HSC70 as biomarker to monitor quality and shelf life of crustacean species of commercial importance (Abstract/Poster in atti di convegno) (literal)
Anno
  • 2014-01-01T00:00:00+01:00 (literal)
Alternative label
  • A. Pinsino, R. Bonaventura, C. Costa, R. Russo, F. Zito, V. Matranga. (2014)
    HSC70 as biomarker to monitor quality and shelf life of crustacean species of commercial importance
    in ABCD Meeting- Cell Stress: Survival and Apoptosis, Bertinoro (FC), Italia, 30-31 maggio 2014
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • A. Pinsino, R. Bonaventura, C. Costa, R. Russo, F. Zito, V. Matranga. (literal)
Pagina inizio
  • 35 (literal)
Pagina fine
  • 35 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url
  • http://cssa2014.azuleon.org/_docs/Book_CSSA2014_FINAL.pdf (literal)
Note
  • Abstract (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Istituto di Biomedicina e Immunologia Molecolare \"A. Monroy\", CNR, Palermo (literal)
Titolo
  • HSC70 as biomarker to monitor quality and shelf life of crustacean species of commercial importance (literal)
Abstract
  • In the framework of the PO-FESR DeCroMed Project, we used a multi-parametric approach to study the quality of the shrimp Parapeneus longirostris, and the lobster Nephrops norvegicus, during post-thawing periods. Currently, the knowledge of the changes taking place during catching, handling, processing and storage of crustacean species of commercial importance caught in the Mediterranean Sea remains scant. The aim of this study was to obtain detailed information on the crustacean post mortemchanges occurring after thawing procedures to monitor crustaceans freshness and shelf life over time. We measured the water-holding capacity of P. longirostrisand N. norvegicusmuscles and monitored changes in pH, protein content and composition of muscle exudates obtained from each specimen by centrifugation. In addition, we evaluated the levels of a few candidate marker proteins chosen from a list of biological markers validated to predict the quality of food products. We found that HSC70 protein levels are negatively related to: i) the increase of the water-holding capacity, ii) the formation of protein aggregates and protein degradation, iii) the pH of muscle exudates, and iv) the flesh softening of the crustacean muscle. In conclusion, we endorse the HSC70 protein as biomarker of crustacean freshness. Work fully supported by PO-FESR 2007-2013 -SICILIA- DeCroMed \"Pescato Mediterraneo: certificazione di qualità e valorizzazione dei crostacei decongelati\" Linea di Intervento 4.1.1.1, GURS 28/10/2011, year 65, N° 45, CUP: G93F12000190004. Authors acknowledge the technical assistance of Mr. Mauro Biondo. (literal)
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