TY - JOUR
T1 - Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles
AU - Hasan, Md Mahmudul
AU - Sood, Vipasha
AU - Erkinbaev, Chyngyz
AU - Paliwal, Jitendra
AU - Suman, Surendranath
AU - Rodas-Gonzalez, Argenis
N1 - Publisher Copyright:
© 2021
PY - 2021/8
Y1 - 2021/8
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.
KW - 4-hydroxy-2-nonenal
KW - Carbonyl content
KW - Color stability
KW - Discoloration mechanisms
KW - Malondialdehyde
KW - Oxidation
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U2 - 10.1016/j.meatsci.2021.108523
DO - 10.1016/j.meatsci.2021.108523
M3 - Article
C2 - 33895432
AN - SCOPUS:85104644649
SN - 0309-1740
VL - 178
JO - Meat Science
JF - Meat Science
M1 - 108523
ER -