Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits

Łopacka, J.; Półtorak, Andrzej; Wierzbicka, Agnieszka

doi:10.1016/j.meatsci.2016.10.004

Cited by 25 publications

(17 citation statements)

References 42 publications

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“…Oxidation-induced decrease in water-holding is supported by other studies (Delles and Xiong 2014;Zakrys-Waliwander et al 2012). However, some studies did not find a clear effect of high oxygen MAP on water-holding (Clausen et al 2009;Lindahl et al 2010;Łopacka et al 2017) or an oppsite effect that vacuum packaged meat samples had higher drip loss or purge loss (Chen et al 2015;Sekar et al 2006;Yang et al 2016).…”

Section: Protein Oxidation In Relation To Water-holding Of Meatmentioning

confidence: 77%

Effects of protein oxidation on the texture and water-holding of meat: a review

Bao

Ertbjerg

2018

Critical Reviews in Food Science and Nutrition

138

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Protein oxidation readily occurs in postmortem muscle during storage and processing. Over the past decade new analytical methods have been developed and new aspects of protein oxidation in meat have been studied, such as the reaction mechanism, and impacts on eating quality and nutritional value. It is now evident that amino acid side chains in myofibrillar proteins undergoes modifications due to oxidative stress. In turn this will lead to formation of new protein-protein cross-links in structural proteins, however, also the overall level of fixed-charge groups attached to the peptide backbones is modified. Meat texture and water-holding are important quality attributes and they are affected by the oxidation of structural proteins. Different mechanisms have been suggested to explain the oxidation-induced quality changes, focusing mainly on reduced proteolysis and formation of cross-links. This review explores the current understanding of protein oxidation in fresh meat in relation to texture and water-holding. The consequences of protein oxidation at molecular level in relation to oxidation-induced cross-linking and changes in net charges of myofibrillar proteins, and the impacts on texture and water-holding are discussed.

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Section: Protein Oxidation In Relation To Water-holding Of Meatmentioning

confidence: 77%

Effects of protein oxidation on the texture and water-holding of meat: a review

Bao

Ertbjerg

2018

Critical Reviews in Food Science and Nutrition

138

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“…After 2 days of storage, the TBARS content increased significantly in the L diet group ( p ≤ 0.05) and at the end of the storage period, the TBARS content was twice (1.2 μg MDA/g meat; p ≤ 0.05) that of the beef samples from animals fed the C diet (0.6 μg MDA/g meat). This value was much lower than the 3 mg MDA/Kg meat which is considered as the rancidity perception threshold, although many consumers can detect rancidity when MDA reaches 2 mg MDA/Kg meat (59). The higher TBARS value of the L diet beef was due to the higher content of α-linolenic acid in the intramuscular fat (60).…”

Section: Resultsmentioning

confidence: 97%

Effect of Linseed Supplementation on Total Longissimus Muscle Lipid Composition and Shelf-Life of Beef From Young Maremmana Bulls

et al. 2019

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Twenty young Maremmana bulls were randomly allotted to two dietary groups during a finishing period (~90 days): C diet (without lipid supplementation), and L diet (with linseed supplementation, 20% concentrate feed). The aim was to investigate the effects of dietary linseed supplementation on the intramuscular fat composition, and the shelf-life of minced beef. The L diet did not alter the dressing rate and daily weight gain, whereas the C18:3n-3 content in the intramuscular fat significantly increased (from 0.85 to 1.78 g/100 g of total fatty acid, +109%), leading to a reduction in a n-6/n-3 ratio below four and an increase in the overall proportion of long chain n-3 fatty acids in beef lipids. These effects were principally related to differences in the distribution of fatty acids between the neutral and polar lipids. The results demonstrated that linseed supplementation modified the lipid composition of beef, without negatively impacting overall productivity, in the period from weaning the bull until its slaughter. However, the total amount of n-3 fatty acids in the beef of young bulls on the L diet, was not sufficient for the aliquot of humans′ n-3 fatty acid requirements. This was mainly related to the low levels of fat in the beef. Comparing beef samples from animals on the L diet, with samples from animals on the C diet, the higher levels of n-3 polyunsaturated fatty acids led to a significant reduction of shelf-life starting after 2 days of storage at 4°C, because of fatty acid and cholesterol oxidation. The L diet group samples showed a higher level of TBARS (+80%) and COPs (+73%), two important parameters to estimate the oxidation level of beef. This suggests that enriching beef with n-3 fatty acids should be coupled with packaging techniques that consider the higher susceptibility to lipid oxidation. In conclusion, dietary linseed supplementation led to a higher proportion of n-3 fatty acids in beef lipids, however, the natural content of antioxidant substances was not able to protect intramuscular fat from oxidation during storage at 4°C.

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“…In agreement, Delles & Xiong (2014) found higher centrifugation loss in high oxygen packaged pork loins. However, other studies did not find a clear effect of high oxygen packaging on water-holding when compared to vacuum packaged beef (Clausen, Jakobsen, Ertbjerg, & Madsen, 2009;Lindahl, Lagerstedt, Ertbjerg, Sampels, & Lundström, 2010;Łopacka, Półtorak, & Wierzbicka, 2017). In contrast, some studies even reported higher drip loss or purge loss in vacuum packaged meat compared to high oxygen packaged meat (Chen, Zhou, & Zhang, 2015;Sekar, Dushyanthan, Radhakrishnan, & Babu, 2006;Yang et al, 2016).…”

Section: Introductionmentioning

confidence: 93%

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

2018

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Hypochlorous acid (HClO) is a strong oxidant that is able to mediate protein oxidation. In order to study the effect of oxidation on charges, aggregation and water-holding of myofibrillar proteins, extracted myofibrils were oxidized by incubation with different concentrations of HClO (0, 1, 5, and 10mM). Loss of free thiols, loss of histidine and formation of carbonyls were greater with increasing oxidation level and the particle size increased. Water-holding in the 5 and 10mM HClO groups were greater than in the non-oxidized control. Isoelectric focusing (IEF) showed that the isoelectric point (pI) of oxidized proteins were lower compared to non-oxidized ones. The lower pI values of oxidized proteins suggests that oxidation increased the overall net negative charge of myofibrillar proteins solubilized for IEF. Here we propose a hypothesis that oxidation-induced increase in net negative charges is the driving force for improved water-holding in myofibrils, whereas protein cross-linking and aggregation have an opposing effect by decreasing the water-holding.

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Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits

Cited by 25 publications

References 42 publications

Effects of protein oxidation on the texture and water-holding of meat: a review

Effects of protein oxidation on the texture and water-holding of meat: a review

Effect of Linseed Supplementation on Total Longissimus Muscle Lipid Composition and Shelf-Life of Beef From Young Maremmana Bulls

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

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