Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation

Abstract

The objective of this study was to investigate the biochemical difference of pork under high oxygen modified atmosphere packaging and their contribution to meat tenderness and water holding capacity of pork during postmortem storage. Twelve longissimus dorsi muscles were randomly assigned to either high oxygen modified atmosphere packaging or vacuum packaging and stored for 1, 4, and 6 days at 4°C. The carbonyl content, protein surface hydrophobicity, protein solubility, calpain activity, desmin degradation, tenderness, and water loss of pork were determined. Results showed that carbonyl content, protein surface hydrophobicity, and protein solubility were significantly affected (P < 0.05) by packaging method, while storage time did not significantly influence protein surface hydrophobicity and the solubility of sarcoplasmic protein (P > 0.05). Samples from high oxygen modified atmosphere packaging at 1 day showed greater intensity of intact 80 KDa calpain and lower intensity of autolyzed 76 KDa calpain product compared to samples from vacuum packaging (P < 0.05). Desmin degradation was significantly affected (P < 0.05) by packaging method and storage time, while their interaction presented no significance (P > 0.05). Higher intensity of intact desmin was observed in samples from high oxygen modified atmosphere packaging than vacuum packaging samples from 1 day of postmortem storage. Both packaging method and storage time showed significant effects (P < 0.05) on tenderness and water loss of pork muscle during postmortem storage. Changes in protein oxidation, calpain activation, and protein proteolysis of postmortem pork under high oxygen modified atmosphere packaging could help to explain decreased meat tenderness and increased centrifuge loss of pork. Keywords High oxygen modified atmosphere packaging . Pork muscle . Protein oxidation . Calpain . Tenderness . Water holding capacity Abbreviations HiOx High oxygen modified atmosphere packaging VP Vacuum packaging WHC Water holding capacity WBSF Warner-Bratzler shear force LD Longissimus dorsi PM Packaging method ST Storage time PM × ST Interaction of packaging method and storage time LF-NMR Low-field nuclear magnetic resonance DNPH 2,4-Dinitrophenylhydrazine BPB Bromophenol blue

Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking

“…Cooking loss and compression loss are the primary indicators of WHC of meat (Chen et al ., ). The traditional cooking methods of spiced beef spend long time and significantly reduce the WHC of meat.…”

“…Simultaneously, the effects of ultrasonic treatment on the springiness and the chewing ability of spiced beef were not significant ( P > 0.05) while the resilience values were significantly lower ( P < 0.05), particularly at 120 min. The difference in muscle tenderness is mainly depended on the connective tissue, the myofibrillar components and integrity of muscle fibre in meat (Chen et al ., ). During the heating and cooking process, myofibrillar integrity of meat was destroyed in a certain extent and the tenderness was increased and also accompanied by a decrease in resilience values (Shigwedha, ).…”

Biochemical changes ofCoregonus peledmyofibrillar proteins isolates as affected by HRGS oxidation system

“…Proteins are sensitive to oxidation, and studies have found that sarcoplasmic proteins, myofibrillar proteins (MP), and matrix proteins from red meat, poultry, and fish may be oxidatively damaged by lipids, metal ions, and other oxidants during meat processing (Chen, Zhou, & Zhang, ; Estévez, ; Lund, Heinonen, Baron, & Estevez, ; Soladoye, Juárez, Aalhus, Shand, & Estévez, ), thus greatly reducing their food quality and commodity value.…”

Gas Permeability and Permselectivity of Poly(L‐Lactic Acid)/SiOx Film and Its Application in Equilibrium‐Modified Atmosphere Packaging for Chilled Meat

“…DL reflects decreased weight in samples as well as loss of some water‐soluble vitamins in the meat (Chen and others ).The DL of the exposed meat was mainly caused by weight loss. As shown in Figure , exposed samples showed a very high DL (mostly weight loss) of 30.9% on the 4th day and 55.4% at the end of storage period, far more than 2.7% to 3.7% and 8.3% to 9.1% of samples in other 4 cases ( P < 0.05), respectively.…”