Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation

Xia, Xiufang; Kong, Baohua; Xiong, Youling L.; Ren, Yanming

doi:10.1016/j.meatsci.2010.02.019

Cited by 127 publications

(80 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Multiple freeze-thaw events can have strong additive effects that can cause food to degrade more rapidly [16,68,128,148,150,180,181]. Srinivasan et al [150] documented an increase in mechanical damage sustained by freshwater prawns (Macrobrachium rosenbergii) exposed to repeated freeze-thaw events and this damage was caused by repeated melting and reformation of ice-crystals within a cell.…”

Section: Freeze-thaw Eventsmentioning

confidence: 99%

See 1 more Smart Citation

Food storage in a changing world: implications of climate change for food-caching species

Sutton

Strickland²,

Norris

2016

Clim Chang Responses

View full text Add to dashboard Cite

Food caching is a behavioural strategy used by a wide range of animals to store food for future use. When food is stored, it is susceptible to environmental conditions that can lead to spoilage via microbial proliferation or physical and chemical processes. Given that the nutrition gained from consuming cached food will almost always be less than consuming it immediately upon capture, the degree of degradation will play a central role in determining the ecological threshold at which caching is no longer profitable. Our framework proposes that the degree of susceptibility among caching species is based primarily on the duration of storage, and the perishability of stored food. We first summarize the degree of susceptibility of 203 vertebrate caching species. Thirty-eight percent (38%) of these species are long-term cachers (>10 days) but only 2% are both long-term cachers and store highly perishable food. We then integrate insights from the fields of applied food science and plant biology to outline potential mechanisms by which climate change may influence food-caching species. Four climatic factors (temperature, number of freeze-thaw events, deep-freeze events and humidity) have been shown to affect the degradation of food consumed by humans and are also expected to influence the quality of perishable food cached in the wild. Temperature and moisture are likely important factors influencing seemingly nonperishable seeds. Although we are able to provide broad classifications for caching species at risk of climate change, an improved understanding of how environmental conditions affect the quality and persistence of cached food may allow us to better predict the impact of changing climatic conditions on the fitness of food-caching animals.

show abstract

Section: Freeze-thaw Eventsmentioning

confidence: 99%

“…[68,148,180,181]). However, one study demonstrated that meat might continue to degrade after 15 freeze-thaw cycles [128].…”

Section: Freeze-thaw Eventsmentioning

confidence: 99%

Food storage in a changing world: implications of climate change for food-caching species

Sutton

Strickland²,

Norris

2016

Clim Chang Responses

View full text Add to dashboard Cite

show abstract

“…The WHC values of the MP gels were determined according to the method of Xia et al [17] with slight modifications. The MP gels (3 g) were centrifuged at 8000×g for 30 min at 4°C and the WHC (%) was expressed as the final weight as a percentage of the weight before centrifugation.…”

Section: Water Holding Capacity (Whc)mentioning

confidence: 99%

Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle

et al. 2016

View full text Add to dashboard Cite

Oxidation extent of myofibrillar protein (MP) from silver carp (Hypophthalmichthys molitrix) was affected by the content and type of lipid peroxidation (LPO) products. Oxidized linoleic acid (OLA) was selected as a main representative of lipid peroxidation to investigate the effects of oxidative modification of LPO products on MP structure. Structural changes of the oxidized myofibrillar protein were evaluated by the contents of carbonyl and total sulfhydryls, surface hydrophobicity, SDS-PAGE and Fourier transform infrared spectroscopy. Heating procedure was also applied for further evaluation of gelling properties. The results from SDS-PAGE indicated that aggregation and denaturation of myosin occurred in the oxidized system. The presence of OLA intensified oxidation-initiated loss of a-helix conformation as well as tertiary structure of MP. With the addition of OLA concentration less than 3 mM, a remarkably enhanced gelling capacity of MP was observed. While the excessive covalent bond (OLA > 5 mM) could lead to the breakage of protein-protein bonds, causing the collapse of the gel structure. The gelation procedure induced by OLA involved simultaneous protein oxidation and internal cross-linking.

show abstract

“…Food texture also depends on physicochemical properties (Huang et al, 2015). Xia et al (2010) reported that repeated cycles of freezing and thawing showed a harmful influence on the functionality of myofibrillar proteins, which are responsible for many of the physicochemical properties of musclebased meats.…”

Section: Changes In Hardnessmentioning

confidence: 99%

“…Zhang et al (2017) found that the freeze-thaw process can cause changes in the protein structure and water distribution within meat. Xia et al (2010) reported that the freeze-thaw process had a detrimental effect on the functionality of porcine myofibrillar proteins, which are closely related to protein denaturation and aggregation. Each of these alternations may contribute to changes in meat quality.…”

Section: Introductionmentioning

confidence: 99%

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Wang

2018

World Rabbit Sci.

View full text Add to dashboard Cite

Abstract:We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twentyfive Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure-i.e., seven days frozen at -18°C followed by thawing at 4°C for 12h-was repeated 5 times, and 9 Longissimus thoracis et lumborum muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The Longissimus lumborum muscles were used to determine meat quality parameters, while the Longissimus thoracis muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (P<0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acidreactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (P<0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (P<0.05), and non-haeme iron levels markedly increased (P<0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water-and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.

show abstract

Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation

Cited by 127 publications

References 23 publications

Food storage in a changing world: implications of climate change for food-caching species

Food storage in a changing world: implications of climate change for food-caching species

Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Contact Info

Product

Resources

About