Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation

Li, Shengjie; Guo, Xiuxia; Shen, Yuqing; Pan, Jinfeng; Dong, Xiuping

doi:10.1016/j.meatsci.2022.108826

Cited by 24 publications

(15 citation statements)

References 43 publications

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“…For HiO 2 MAP steaks, the L* value reached a maximum on day 10 (42.44) and was significantly higher than that of the other groups ( P < 0.05). In addition, on day 15 of storage, the increase in L* value (40.52) may be due to the sufficient oxygen that caused myofibrillar proteins' structural changes and large amounts of water migrate from the inside of the muscle fibres to the extracellular space, thus increasing light reflectance 17 . The L* values in HiCO 2 MAP and VP steaks were lower than that in HiO 2 MAP steaks and were similar to the values of AP steaks in the later stages of storage.…”

Section: Resultsmentioning

confidence: 99%

“…The HiO 2 MAP steaks exhibited the lowest solubility (47.93%) on day 15 of chilled storage. Studies have shown that protein oxidation weakens the hydrophilicity of the protein and exposes the hydrophobic groups on the surface of the protein molecule, and thus decreasing the protein solubility 17 . When the protein solubility decreases, the oxidative modification of the amino acid side chain groups may cause the conformational change of the protein.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, it provides the physical–chemical state of water in muscles and meat and provides direct information for water migration 16 . In a previous study, physicochemical changes and protein denaturation of chilled beef under different packaging methods were evaluated 9,17 . However, there was a general paucity of data on the effects of packaging methods on lipid and protein oxidation, moisture migration of beef.…”

Section: Introductionmentioning

confidence: 99%

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Effects of active modified atmosphere on lipid and protein oxidation, moisture migration and quality properties of beef steaks

et al. 2022

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Fresh beef is a typically perishable food because of its high water and protein content; thus, it requires proper packaging condition and storage temperature to ensure its quality. In this study, the beef steaks were stored at 4 C under HiO 2 modified atmosphere packaging (MAP) (78.8% O 2 + 18.8% CO 2 + 2.4% N 2 ) and HiCO 2 MAP (60.0% CO 2 + 40.0% N 2 ). The traditional air packaging (AP) and vacuum packaging (VP) were used as the controls. The total viable count (TVC), colour, water holding capacity (WHC), myofibrillar protein (MP) oxidation and lipid oxidation of beef meat were investigated. The moisture distribution and migration were also analysed using the low-field nuclear magnetic resonance (LF-NMR). The association amongst all parameters was analysed by correlation analysis and principal component analysis (PCA). The results showed that the TVC values in the HiCO 2 MAP (5.6 log CFU/g) steaks were lower than those of VP (5.9 log CFU/g), AP (7.0 log CFU/g) and HiO 2 MAP (6.3 log CFU/g) steaks because of the sufficient CO 2 after 15 days of chilled storage. The bright red colour and the higher WHC were maintained in the HiO 2 MAP steaks than in the AP group during storage. However, higher levels of protein and lipid oxidation also occurred. The beef steaks stored under HiCO 2 MAP had the lowest protein and lipid oxidation and highest value of immobile water content and WHC, however, similar to the VP group, the bright red colour was not shown. The moisture attributes (drip loss, cooking loss and P 23 ), protein oxidation (protein solubility and carbonyl content) and lipid oxidation (TBARS value) have shown a close correlation by correlation analysis and PCA.Overall, two different packaging methods of MAP can prolong microbial-shelf life and maintain higher WHC of beef steaks compared to AP and VP steaks, but higher oxidation level in HiO 2 MAP and unattractive colour in HiCO 2 MAP are concerns that need to be addressed.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of active modified atmosphere on lipid and protein oxidation, moisture migration and quality properties of beef steaks

et al. 2022

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“…Another option for extending the shelf life of food is to use vacuum packaging. As an example, a) the mixture of gases containing 40% CO 2 , 30% N 2 , and 30% O 2 was recommended for low-fat fish [57], b) the atmosphere of 40% CO 2 , 10% N 2 , and 50% O 2 was recommended for chilled beef steak [60], c) mixtures such as 80% O 2 , 20% CO 2 ; 50%O 2 , 20% CO 2 , and 30% N 2 , or 20% O 2 , 20% CO 2 , and 60% N 2 was recommended for darkcutting beef stored under chilled and superchilled conditions [61], d) vacuum packaging and the mixture of gases for MAP containing 40% CO 2 , 20% N 2 , and 40% O 2 was recommended for pork steaks [62]. Packaging functionality depends on the maintenance of the Overview of Food Antimicrobial Packaging DOI: http://dx.doi.org/10.5772/intechopen.108666 modified atmosphere or vacuum inside the package for as long as possible, hindering gas diffusion through the material and damage from external forces.…”

Section: Typical Forms Of Active Food Packaging Systems According To ...mentioning

confidence: 99%

Overview of Food Antimicrobial Packaging

Mizielińska¹,

Bartkowiak²

2023

Food Processing and Packaging Technologies - Recent Advances

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Acutely due to awareness that food products are highly vulnerable to microbial contamination, the food industry constantly tries to uncover new methods for the preservation of their products in order to guarantee their goods and processes continue to offer the highest quality and uphold safety standards throughout the production, storage, and distribution chain. Antimicrobial food packaging can play an important role in food shelf-life extension through the inhibition of microorganism growth present on the surface of food products. Antimicrobial packaging materials containing active substances incorporated into a polymer matrix or as surface coatings have begun to receive more attention for their use as antimicrobial control agents in food packaging systems. The most commonly used packaging materials are paper and plastics. However, from the ecological point of view, biopolymer-based materials have recently garnered more attention in the development of antimicrobial packaging as an alternative, due to their nontoxic biodegradability. In addition, the ongoing global spread of the pandemic caused by the SARS-CoV-2 has led to a preference for fresh food packaged in single-use food coverings. In order to address customer concerns and safeguard their health, the packaging industry could implement additional health safety measures, such as active packaging with antiviral properties.

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“…Protein oxidation frequently occur during processing and storage of meat and meat products, and leads to impaired meat quality and recued nutritional values [1][2][3]. Particularly, along with microbial spoilage and lipid oxidation, protein oxidation has been proposed as one of the main reasons for quality deterioration of meat and meat products during processing and storage [4].…”

Section: Introductionmentioning

confidence: 99%

N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE

Wang

2022

Teor. prakt. pererab. mâsa (Print)

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The present study aimed to investigate the effect of N-Ethylmaleimide (NEM) on the evaluation of disulfide formation in the oxi dized myofibrillar proteins during the sample preparation of the non-reducing SDS-PAGE procedure. For this purpose, extracted myofibrillar proteins were oxidized firstly via a Fenton oxidation reaction, and non-oxidized proteins were used as a control. Before running SDS-PAGE, in the sample preparation, these oxidized and non-oxidized proteins were prepared according to the three dif ferent sample preparation methods with or without the presence of N-Ethylmaleimide or β-mercaptoethanol. Results showed that oxidized proteins treated with NEM regardless of sample preparation methods presented attenuated bands of myosin heavy chain monomer in the non-reducing SDS-PAGE gels, suggesting that the disulfide bonds formed as a result of protein oxidation could be preserved by NEM during sample preparation. Meanwhile, a possible mechanism for the effect of NEM was proposed.

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Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation

Cited by 24 publications

References 43 publications

Effects of active modified atmosphere on lipid and protein oxidation, moisture migration and quality properties of beef steaks

Effects of active modified atmosphere on lipid and protein oxidation, moisture migration and quality properties of beef steaks

Overview of Food Antimicrobial Packaging

N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE

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