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

doi:10.1016/j.meatsci.2013.05.038

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

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

30 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 language	English
Pages (from-to)	465-471
Number of pages	7
Journal	Meat Science
Volume	95
Issue number	3
DOIs	https://doi.org/10.1016/j.meatsci.2013.05.038
State	Published - 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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10.1016/j.meatsci.2013.05.038

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@article{a546fef2ef814572a8566d87de9a81b5,

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

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.",

keywords = "Antioxidant, HiOx MAP, N-nitrosodiethylamine, Porcine Longissimus dorsi, Protein oxidation",

author = "Hua Yang and Peipei Meng and Xiong, {Youling L.} and Lizhen Ma and Changlu Wang and Yingchun Zhu",

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.",

year = "2013",

doi = "10.1016/j.meatsci.2013.05.038",

language = "English",

volume = "95",

pages = "465--471",

number = "3",

}

TY - JOUR

T1 - Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution

AU - Yang, Hua

AU - Meng, Peipei

AU - Xiong, Youling L.

AU - Ma, Lizhen

AU - Wang, Changlu

AU - Zhu, Yingchun

N1 - 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.

PY - 2013

Y1 - 2013

N2 - 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.

AB - 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.

KW - Antioxidant

KW - HiOx MAP

KW - N-nitrosodiethylamine

KW - Porcine Longissimus dorsi

KW - Protein oxidation

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AN - SCOPUS:84879440708

SN - 0309-1740

VL - 95

SP - 465

EP - 471

JO - Meat Science

JF - Meat Science

IS - 3

ER -

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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