Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere

Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d‐sodium erythorbate

“…Meanwhile, in DSE‐0.05 sausage samples, the TBARS value was positively ( r = 0.900, P < 0.01) correlated with free radical content and negatively ( r = −0.981, P < 0.01) correlated with heme iron content; metmyoglobin content was negatively ( r = −0.862, P < 0.01) correlated with pH. Similar associations between protein and lipid oxidations have been reported, metmyoglobin content was correlated with pH ( r = −0.969, P < 0.05). Heme iron content was negatively ( r = −0.909, P < 0.01) correlated with free radical content and pH was positively ( r = 0.844, P < 0.01) correlated with free radical content.…”

“…Metmyoglobin content was positively ( r = 0.848, P < 0.01) correlated with heme iron content and negatively ( r = −0.748, P < 0.05) correlated with pH, which is similar with Zareian et al . ( r = −0.969, P < 0.05) . Heme iron content was negatively ( r = −0.926, P < 0.01) correlated with pH and free radical content ( r = −0.916, P < 0.01).…”

“…In sausage processed without d‐sodium erythorbate, the TBARS value was positively correlated with free radical content ( r = 0.982, P < 0.01) and pH ( r = 0.919, P < 0.01) and negatively ( r = −0.959, P < 0.01) correlated with heme iron content. Zareian et al . also found there is a correlation between heme iron and TBARS in minced pork during storage, but the correlation coefficient is only 0.767, which is positively correlated and the correlation is not significant ( r = 0.767, P > 0.05).…”

Effects of active chitosan‐flaxseed mucilage‐based films on the preservation of minced trout fillets: A comparison among aerobic, vacuum, and modified atmosphere packaging

“…47 The decrease in lipid oxidation stability of samples packaged in MAP could be related to this fact that CO 2 caused the denaturation of meat proteins and subsequently led to the release of free iron, which enables it to act as a potential pro-oxidant and enhance lipid oxidation. 7 Esmer et al 47 and Rodrigues et al 6 also reported that there was a age proliferation. 18 The retardation effects of combined treatments on TVB-N are attributed to the antibacterial activities of ZEO and SO on the microbial growth especially Aeromonas spp., which had a strong tendency to produce TVB-N. 17,22 The antimicrobial properties of CO 2 in MAP might be responsible for the significantly lower TVB-N when compared with other pack treatment groups.…”

“…6 Both technologies can retard the growth of spoilagerelated microorganisms and food-borne pathogens, reduce the rate of chemical and biochemical changes, and retain the general sensory properties of perishable foods for an extended time period. 7 In recent years, researchers have paid considerable attention for shelf-life extension of perishable foods using vacuum/modified atmosphere conditions combined with antimicrobial films. 5,8,9 Active films have been introduced to increase the shelf-life and safety of fresh foodstuffs owing to their multiple benefits including retarding spoilage changes, preventing loss of protein functionality, and reducing the degree of shrinkage distortion.…”