Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles

Md Mahmudul Hasan; Vipasha Sood; Chyngyz Erkinbaev; Jitendra Paliwal; Surendranath Suman; Argenis Rodas-Gonzalez

doi:10.1016/j.meatsci.2021.108523

Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles

Md Mahmudul Hasan, Vipasha Sood, Chyngyz Erkinbaev, Jitendra Paliwal, Surendranath Suman, Argenis Rodas-Gonzalez

Animal and Food Sciences

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

10 Scopus citations

Abstract

The study aims were to compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products between two bison muscles (longissimus lumborum [LL] and psoas major [PM]) at different aging and retail display time and determine their influence on muscle color stability. Regardless of the aging and retail display time, LL showed greater redness (a* value; P = 0.04) and lower surface discoloration (P < 0.01) than PM as well as LL exhibited lower MDA, HNE, and CAR content compared to PM (P < 0.05). In both muscles, MDA showed the highest correlation to a* (r = −0.78; P < 0.01) and discoloration (rs = 0.82; P < 0.01) scores, particularly in PM muscle compared to LL muscle. In conclusion, the principal component analysis revealed 4 distinct color deterioration clusters within steaks displayed at d 4 according to the muscle and aging time, and MDA critically influences color deterioration patterns in bison muscles.

Original language	English
Article number	108523
Journal	Meat Science
Volume	178
DOIs	https://doi.org/10.1016/j.meatsci.2021.108523
State	Published - Aug 2021

Bibliographical note

Funding Information:
The authors are thankful to Natural Sciences and Engineering Research Council of Canada (NSERC Discovery Grants Program # RGPIN-2016-06006 ) for providing the funds to conduct this research work.

Publisher Copyright:
© 2021

Keywords

4-hydroxy-2-nonenal
Carbonyl content
Color stability
Discoloration mechanisms
Malondialdehyde
Oxidation

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2021.108523

Cite this

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title = "Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles",

abstract = "The study aims were to compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products between two bison muscles (longissimus lumborum [LL] and psoas major [PM]) at different aging and retail display time and determine their influence on muscle color stability. Regardless of the aging and retail display time, LL showed greater redness (a* value; P = 0.04) and lower surface discoloration (P < 0.01) than PM as well as LL exhibited lower MDA, HNE, and CAR content compared to PM (P < 0.05). In both muscles, MDA showed the highest correlation to a* (r = −0.78; P < 0.01) and discoloration (rs = 0.82; P < 0.01) scores, particularly in PM muscle compared to LL muscle. In conclusion, the principal component analysis revealed 4 distinct color deterioration clusters within steaks displayed at d 4 according to the muscle and aging time, and MDA critically influences color deterioration patterns in bison muscles.",

keywords = "4-hydroxy-2-nonenal, Carbonyl content, Color stability, Discoloration mechanisms, Malondialdehyde, Oxidation",

author = "Hasan, {Md Mahmudul} and Vipasha Sood and Chyngyz Erkinbaev and Jitendra Paliwal and Surendranath Suman and Argenis Rodas-Gonzalez",

note = "Funding Information: The authors are thankful to Natural Sciences and Engineering Research Council of Canada (NSERC Discovery Grants Program # RGPIN-2016-06006 ) for providing the funds to conduct this research work. Publisher Copyright: {\textcopyright} 2021",

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language = "English",

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AU - Sood, Vipasha

AU - Erkinbaev, Chyngyz

AU - Paliwal, Jitendra

AU - Suman, Surendranath

AU - Rodas-Gonzalez, Argenis

N1 - Funding Information: The authors are thankful to Natural Sciences and Engineering Research Council of Canada (NSERC Discovery Grants Program # RGPIN-2016-06006 ) for providing the funds to conduct this research work. Publisher Copyright: © 2021

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N2 - The study aims were to compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products between two bison muscles (longissimus lumborum [LL] and psoas major [PM]) at different aging and retail display time and determine their influence on muscle color stability. Regardless of the aging and retail display time, LL showed greater redness (a* value; P = 0.04) and lower surface discoloration (P < 0.01) than PM as well as LL exhibited lower MDA, HNE, and CAR content compared to PM (P < 0.05). In both muscles, MDA showed the highest correlation to a* (r = −0.78; P < 0.01) and discoloration (rs = 0.82; P < 0.01) scores, particularly in PM muscle compared to LL muscle. In conclusion, the principal component analysis revealed 4 distinct color deterioration clusters within steaks displayed at d 4 according to the muscle and aging time, and MDA critically influences color deterioration patterns in bison muscles.

AB - The study aims were to compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products between two bison muscles (longissimus lumborum [LL] and psoas major [PM]) at different aging and retail display time and determine their influence on muscle color stability. Regardless of the aging and retail display time, LL showed greater redness (a* value; P = 0.04) and lower surface discoloration (P < 0.01) than PM as well as LL exhibited lower MDA, HNE, and CAR content compared to PM (P < 0.05). In both muscles, MDA showed the highest correlation to a* (r = −0.78; P < 0.01) and discoloration (rs = 0.82; P < 0.01) scores, particularly in PM muscle compared to LL muscle. In conclusion, the principal component analysis revealed 4 distinct color deterioration clusters within steaks displayed at d 4 according to the muscle and aging time, and MDA critically influences color deterioration patterns in bison muscles.

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KW - Discoloration mechanisms

KW - Malondialdehyde

KW - Oxidation

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Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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