Fractional composition and level of oxidised proteins in the muscles of red mullet, Mullus ponticus Essipov, 1927, from two fishing areas of the Black Sea

Context Assessment of the influence of muscle protein oxidation on the quality of animal meat is one of the key issues of the food industry. At the same time, no studies on protein oxidation in different solubility fractions of muscles have been conducted yet. Aims The aim was to study the fractional composition of proteins and the level of oxidised proteins in the muscles of red mullet, Mullus ponticus Essipov, 1927, from two fishing areas in the Black Sea. Methods The studies were conducted using standard ichthyological, biochemical and toxicological methods. Key results Differences in the distribution and content of oxidised proteins in different muscle fractions in the red mullet from two areas of the Black Sea were found. The level of neutral products and basic aldehydes in the salt-soluble fraction in fish from the Sevastopol area was significantly higher as compared to that from the Adler area. Conclusions The differences shown are due to different concentrations of natural components in fish muscles that initiate protein oxidation. Implications The results obtained contribute to a better understanding of the mechanisms of protein oxidation in fish muscles and require further study of these processes in a complex with parameters of lipid peroxidation.