Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles

Baohua Kong, Xiufang Xia, Youling Xiong, Dongmei Zheng

Research output: Contribution to conferencePaperpeer-review

Abstract

Effects of different freeze-thaw cycles (0, 1, 3 and 5) on physicochemical change and protein oxidation in porcine longissimus dorsi were investigated. When the number of freeze-thaw cycles increased, the thawing losses, cooking loss and b* -value increased (P < 0.05), a* -value decreased (P < 0.05). The cutting forces of pork increased after one cycle of freeze-thaw (from 2.89 kg to 4.12 kg) (P < 0.05), but the further increase of freeze-thaw cycles would lead to decrease of cutting force. The decreases in Ca2+- and K+-ATPase activity and sulfhydryl group (P < 0.05) content with concomitant increases in carbonyl content and thiobarbituric acid-reactive substances (TBARS) value (P < 0.05) showed that multiple freeze-thaw could cause the porcine protein and fat oxidation, especially for the pork subjected to five freeze-thaw cycles. Gel electrophoresis patterns of porcine muscle showed that multiple freeze-thaw cycles could cause cross-linking of protein in myofibril. Overall, the freeze-thaw process has a detrimental effect on the quality of pork.

Original languageEnglish
Pages384-395
Number of pages12
StatePublished - 2009
Event5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management - Potsdam, Germany
Duration: Aug 31 2009Sep 2 2009

Conference

Conference5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
Country/TerritoryGermany
CityPotsdam
Period8/31/099/2/09

Bibliographical note

Funding Information:
This study was funded by Science and Technology Foundation of 11th Five-Year National Plan, China (Grant No. 2006BAD05A03) and by Science Fund for Distinguished Young Scholars of Heilongjiang Province, China (Grant No. JC200702).

Keywords

  • Freeze-thaw cycles
  • Physicochemical property
  • Pork
  • Protein oxidation

ASJC Scopus subject areas

  • Food Science

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