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

Baohua Kong; Xiufang Xia; Youling Xiong; Dongmei Zheng

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

Baohua Kong, Xiufang Xia, Youling Xiong, Dongmei Zheng

Animal and Food Sciences

Research output: Contribution to conference › Paper › peer-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 language	English
Pages	384-395
Number of pages	12
State	Published - 2009
Event	5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management - Potsdam, Germany Duration: Aug 31 2009 → Sep 2 2009

Conference

Conference	5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
Country/Territory	Germany
City	Potsdam
Period	8/31/09 → 9/2/09

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).

Funding

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).

Funders	Funder number
Science Fund for Distinguished Young Scholars of Heilongjiang Province	JC200702
Science and Technology Foundation of 11th Five-Year National Plan, China	2006BAD05A03

Keywords

Freeze-thaw cycles
Physicochemical property
Pork
Protein oxidation

ASJC Scopus subject areas

Food Science

Cite this

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

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.",

keywords = "Freeze-thaw cycles, Physicochemical property, Pork, Protein oxidation",

author = "Baohua Kong and Xiufang Xia and Youling Xiong and Dongmei Zheng",

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).; 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management ; Conference date: 31-08-2009 Through 02-09-2009",

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language = "English",

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Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles. / Kong, Baohua; Xia, Xiufang; Xiong, Youling et al.
2009. 384-395 Paper presented at 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, Potsdam, Germany.

Research output: Contribution to conference › Paper › peer-review

TY - CONF

T1 - Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles

AU - Kong, Baohua

AU - Xia, Xiufang

AU - Xiong, Youling

AU - Zheng, Dongmei

N1 - 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).

PY - 2009

Y1 - 2009

N2 - 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.

AB - 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.

KW - Freeze-thaw cycles

KW - Physicochemical property

KW - Pork

KW - Protein oxidation

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ER -

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

Abstract

Conference

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

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