3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite |
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| Affiliation: | 1. NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;1. Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, P.O. Box No. 80, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India;2. Anna University, Chennai 600025, Tamil Nadu, India;3. Nanomaterial Therapeutics & Toxicology Group, CSIR-Indian Institute of Toxicology Research, P.O. Box 80, M.G. Marg, Lucknow 226 001, India;1. Department of Chemical Engineering and Environmental Technology, University of Valladolid, Paseo Prado de la Magdalena s/n, 47005 Valladolid, Spain;2. Department of Food Physics and Meat Science, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany;3. Department of Plant Foodstuff Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany;4. King Abdulaziz University, Biological Science Department, P.O. Box 80257, Jeddah 21589, Saudi Arabia |
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| Abstract: | The chlorination of tyrosine in fish fillets as a result of hypochlorite dipping was investigated and the formation of 3-chlorotyrosine was proved to be reproducible (average RSD < 6.0%). In European plaice, 0.85% (inner portion) and 1.88% (surface) of tyrosine were converted to 3-chlorotyrosine after 60 min dipping in 2000 mg/L NaOCl. As the dose of hypochlorite acid increased to 7816 mg/L, those percentages were 1.07% and 2.81%, respectively. Experiments on gilthead seabream showed the clear impact of dipping time and NaOCl concentration on the formation of 3-chlorotyrosine at the fillet surface and the levels of 3-chlorotyrosine reached a plateau at 1000 mg NaOCl/L. At the same dipping time, the 3-chlorotyrosine contents increased noticeably from about 1.40 to 4.90 ppm in gilthead seabream fillets treated with 125–1000 mg/L NaOCl. 3-chlorotyrosine formation was evaluated in four fish species (whiting, European plaice, gilthead seabream and Atlantic salmon) and proved to be species dependent, but no direct with the fat content could be found. During the chilled storage (4 °C), the 3-chlorotyrosine was constant. The use of 31 mg OClˉ/L could be detected for seabream. |
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