Effect of oxygen concentration on shear force and protein oxidation of pork packaged under modified atmosphere

Yulong Bao, Per Ertbjerg

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragProfessionell

Sammanfattning

In order to study the effect of oxygen concentration on shear force and oxidation of lipids and proteins, pork loins were stored in modified atmosphere (MA) with either 0, 20, 40, 60, or 80% O2 and 20% CO2 and N2 as filler gas at 5 ºC for 14 days. Allo-Kramer shear force and TBARS increased with increasing oxygen concentration. Free thiol groups was greater in meat packaged under oxygen (20 – 80%). Myosin heavy chain (MHC) cross-linking, a more specific marker of protein oxidation, was greater in MAP with 80% oxygen. Desmin degradation and µ-calpain activity was not affected by the presence of oxygen, suggesting that the 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.
Originalspråkengelska
Titel på gästpublikationProceedings of 61st International Conference of Meat Science and Technology
Antal sidor4
UtgivningsortClermont-Ferrand
FörlagINRA
Utgivningsdatumaug 2015
StatusPublicerad - aug 2015
MoE-publikationstypD3 Professionella konferenshandlingar
EvenemangInternational congress of meat science and technology - Clermont-Ferrand, Frankrike
Varaktighet: 23 aug 201528 aug 2015
Konferensnummer: 61

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  • 416 Livsmedelsvetenskap

Citera det här

Bao, Y., & Ertbjerg, P. (2015). Effect of oxygen concentration on shear force and protein oxidation of pork packaged under modified atmosphere. I Proceedings of 61st International Conference of Meat Science and Technology Clermont-Ferrand: INRA.