Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork
Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork
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DOI：
10.1016/j.meatsci.2015.07.022
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发表时间：
2015-12-01
期刊：
影响因子：
7.1
通讯作者：
Ertbjerg, Per
中科院分区：
文献类型：
--
作者：
Bao, Yulong;Ertbjerg, Per
以猪里脊肉为研究对象，在5 ℃下贮藏14 d，研究气调包装中氧气浓度对剪切力和脂肪、蛋白质氧化的影响。改性气氛含有0至80%的O2、20%的CO2，并且用N-2平衡。结果表明，剪切力和硫代巴比妥酸反应物质（TBARS）的值随氧浓度的增加而增加。当以游离巯基的损失测量时，在氧气下包装的肉类中蛋白质氧化更大（20-80%）。肌球蛋白重链（MHC）交联（蛋白质氧化的另一个标志物）在80%氧气的MAP中比0%和20%氧气的MAP中更大。结蛋白降解不受氧的存在下，这表明氧诱导的韧性的肉的机制是通过蛋白质氧化导致交联的结构蛋白，而不是通过失活的蛋白水解酶，导致减少蛋白水解。(C)2015爱思唯尔有限公司版权所有。
Pork loins were stored at 5 degrees C for 14 days to investigate the effect of oxygen concentration in modified atmosphere packaging (MAP) on shear force and oxidation of lipids and proteins. The modified atmosphere contained 0 to 80% 02,20% CO2, and balanced with N-2. The results showed that shear force and thiobarbituric acid-reactive substances (TBARS) values increased with increasing oxygen concentration. Protein oxidation when measured as loss of free thiol groups, was greater in meat packaged under oxygen (20-80%). Myosin heavy chain (MHC) cross-linking, another marker of protein oxidation, was greater in MAP with 80% oxygen than 0% and 20% oxygen. Desmin degradation was not affected by the presence of oxygen, suggesting that the mechanism of oxygen-induced toughening of meat is through protein oxidation leading to cross-linking of structural proteins rather than through inactivation of proteolytic enzymes leading to reduced proteolysis. (C) 2015 Elsevier Ltd. All rights reserved.