Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood
Semhar Ghirmai1, Annika Krona2, Haizhou Wu3
1Division of Food and Nutrition Science, Department of Life Sciences, Chalmers University of Technology, 412 96, Gothenburg, Sweden. semhar_ghirmai@hotmail.com.
Abstract:
The relationship between hemolysis and lipid oxidation was explored in red blood cell (RBCs)-spiked washed cod mince (WCM). At pH 6.8 and 3 ± 1 °C, intact RBCs (71 µM Hb) delayed lipid oxidation by 1 day compared to WCM with partly or fully lysed RBCs which oxidized immediately. Intact RBCs also lowered peak peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) with up to 59.5% and 48.1%, respectively. Adding 3% (v/w) blood plasma to RBC-spiked WCM delayed the lipid oxidation onset from 1 to 3-4 days without delaying hemolysis. At pH 6.4 the oxidation onset in RBC-WCM was the same as for pH 6.8 while at pH 7.2-7.6 lipid oxidation was suppressed for 7 days. Micrographs revealed RBC-lysis from day 2 at pH 6.4 but at pH 7.6, RBC stayed intact for ≥ 7 days. Thus, assuring presence of plasma-derived antioxidants and/or elevating muscle pH to avoid hemolysis can aid valorization of blood rich underutilized fish raw materials.
Insights
Intact red blood cells (RBCs) in fish mince delay lipid oxidation, while lysed RBCs accelerate it. Maintaining higher pH and adding plasma protects RBCs, preserving fish quality and enabling better use of fish blood resources.
Area of Science:
- Food Science
- Biochemistry
- Marine Biology
Background:
- Lipid oxidation is a major challenge in fish product quality.
- Red blood cells (RBCs) contain hemoglobin, a pro-oxidant, but also plasma with antioxidants.
- Understanding the interplay between RBCs, hemolysis, and lipid oxidation is crucial for fish processing.
Purpose of the Study:
- To investigate the impact of intact versus lysed red blood cells (RBCs) on lipid oxidation in washed cod mince (WCM).
- To evaluate the effects of pH and blood plasma on hemolysis and subsequent lipid oxidation in WCM.
- To explore strategies for utilizing blood-rich fish byproducts.
Main Methods:
- Washed cod mince (WCM) was spiked with intact or lysed RBCs.
- Experiments were conducted at controlled temperatures (3±1 °C) and varying pH levels (6.4, 6.8, 7.2-7.6).
- Lipid oxidation was assessed by measuring peroxide value (PV) and thiobarbituric acid reactive substances (TBARS).
- Hemolysis was monitored using micrographs.
Main Results:
- Intact RBCs delayed lipid oxidation onset by 1 day compared to lysed RBCs at pH 6.8.
- Intact RBCs significantly lowered peak PV (59.5%) and TBARS (48.1%).
- Blood plasma delayed oxidation onset (3-4 days) without affecting hemolysis rate.
- Higher pH (7.2-7.6) suppressed lipid oxidation for 7 days and maintained RBC integrity.
- RBCs lysed by day 2 at pH 6.4, but remained intact for ≥7 days at pH 7.6.
Conclusions:
- Intact RBCs can inhibit lipid oxidation in fish mince, while hemolysis accelerates it.
- Elevating muscle pH and incorporating plasma-derived antioxidants are effective strategies to prevent hemolysis and mitigate lipid oxidation.
- These findings support the valorization of blood-rich fish raw materials by improving quality and extending shelf life.
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