Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution

Hua Yang, Peipei Meng, Youling L. Xiong, Lizhen Ma, Changlu Wang, Yingchun Zhu

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Abstract

The effect of meat protein in situ oxidation on the formation of N-nitrosodiethylamine (NDEA) was investigated. Fresh minced pork was untreated (Con) or treated with 700mg/kg α-tocopherol (Toc) or 300mg/kg tea polyphenols (PPE), packaged in a HiOx atmosphere (78.8% O2, 18.8% CO2, 2.4% N2), then stored at 2±1°C for up to 10days. Crude myofibrillar (MP) or sarcoplasmic (SP) protein (20mg/mL) extracted from stored meat was reacted with 43μM sodium nitrite at 80°C for 1h. Lipid oxidation was totally inhibited in PPE pork but increased in Con and Toc samples after 10days. There was significant protein oxidation (losses of sulfhydryls, formation of protein carbonyls) in both MP and SP in all samples during storage. However, the Con group suffered more extensive protein oxidation than Toc and PPE and produced more NDEA (P<0.05), indicating that protein oxidation promoted nitrosation.

Original languageEnglish
Pages (from-to)465-471
Number of pages7
JournalMeat Science
Volume95
Issue number3
DOIs
StatePublished - 2013

Bibliographical note

Funding Information:
The research is financially supported by a grant from the National Natural Science Foundation China , ( 31071568 ). Special appreciation is extended to S.P. Suman for his technical assistance while author L. Ma was on her sabbatical study in the laboratory of Y.L. Xiong at the University of Kentucky where this research was initiated. Besides, the same appreciation was taken to the Agricultural Analysis Center of Tianjin Agricultural University which has provided GC-MC for determining N -nitrosamine.

Keywords

  • Antioxidant
  • HiOx MAP
  • N-nitrosodiethylamine
  • Porcine Longissimus dorsi
  • Protein oxidation

ASJC Scopus subject areas

  • Food Science

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