The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere

Rebecca M. Delles; Youling L. Xiong

doi:10.1016/j.meatsci.2014.01.022

The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere

Rebecca M. Delles
, Youling L. Xiong

Animal and Food Sciences

Producción científica: Article › revisión exhaustiva

92 Citas (Scopus)

Resumen

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.

Idioma original	English
Páginas (desde-hasta)	181-188
Número de páginas	8
Publicación	Meat Science
Volumen	97
N.º	2
DOI	https://doi.org/10.1016/j.meatsci.2014.01.022
Estado	Published - jun 2014

Nota bibliográfica

Funding Information:
This research was supported by NRI Grant 2008–35503–18790 from CSREES/USDA.

Financiación

This research was supported by NRI Grant 2008–35503–18790 from CSREES/USDA.

Financiadores	Número del financiador
U.S. Department of Agriculture
Cooperative State Research, Education, and Extension Service
Niroo Research Institute Tehran	2008–35503–18790

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2014.01.022

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title = "The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere",

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.",

keywords = "Hydration, Modified atmosphere packaging, Protein oxidation, Water-holding capacity",

author = "Delles, \{Rebecca M.\} and Xiong, \{Youling L.\}",

note = "Funding Information: This research was supported by NRI Grant 2008–35503–18790 from CSREES/USDA.",

year = "2014",

month = jun,

doi = "10.1016/j.meatsci.2014.01.022",

language = "English",

volume = "97",

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T1 - The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere

AU - Delles, Rebecca M.

AU - Xiong, Youling L.

N1 - Funding Information: This research was supported by NRI Grant 2008–35503–18790 from CSREES/USDA.

PY - 2014/6

Y1 - 2014/6

N2 - 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.

AB - 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.

KW - Hydration

KW - Modified atmosphere packaging

KW - Protein oxidation

KW - Water-holding capacity

UR - https://www.scopus.com/pages/publications/84894486879

UR - https://www.scopus.com/pages/publications/84894486879#tab=citedBy

U2 - 10.1016/j.meatsci.2014.01.022

DO - 10.1016/j.meatsci.2014.01.022

M3 - Article

C2 - 24583326

AN - SCOPUS:84894486879

SN - 0309-1740

VL - 97

SP - 181

EP - 188

JO - Meat Science

JF - Meat Science

IS - 2

ER -

The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere

Resumen

Nota bibliográfica

Financiación

ASJC Scopus subject areas

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