Abstract
This study investigated the in situ oxidative process of myofibrillar proteins in boneless pork loin chops (Longissimus lumborum) packaged in an oxygen-enriched atmosphere (HiOx: 80% O2/20% CO2), an air-permeable polyvinylchloride (PVC) overwrap, or a partial vacuum (VP) throughout display at 2°C for up to 14, 7, and 21days, respectively. Samples stored in HiOx were susceptible to lipid (TBARS) and protein (carbonyls, sulfhydryls, and aggregation) oxidation, while samples in PVC and VP showed lesser oxidative changes. Water-holding capacity of raw muscle decreased (P<0.05) when stored in HiOx but not in PVC and VP. Upon salt and phosphate brine marination, HiOx and PVC muscle samples had improved hydration capacity during display compared with non-stored control, but display generally decreased hydration of VP samples. The result was in agreement with myofibril structural changes. Despite the enhanced hydration, HiOx muscle was least capable of withholding moisture upon cooking.
| Original language | English |
|---|---|
| Pages (from-to) | 181-188 |
| Number of pages | 8 |
| Journal | Meat Science |
| Volume | 97 |
| Issue number | 2 |
| DOIs | |
| State | Published - Jun 2014 |
Bibliographical note
Funding Information:This research was supported by NRI Grant 2008–35503–18790 from CSREES/USDA.
Funding
This research was supported by NRI Grant 2008–35503–18790 from CSREES/USDA.
| Funders | Funder number |
|---|---|
| U.S. Department of Agriculture | |
| Cooperative State Research, Education, and Extension Service | |
| Niroo Research Institute Tehran | 2008–35503–18790 |
Keywords
- Hydration
- Modified atmosphere packaging
- Protein oxidation
- Water-holding capacity
ASJC Scopus subject areas
- Food Science