Fu QQ, Ge QF, Liu R, Wang HO, Zhou GH, Zhang WG. Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles.
J Sci Food Agric 2017;
97:4508-4514. [PMID:
28304086 DOI:
10.1002/jsfa.8316]
[Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 01/20/2017] [Accepted: 03/13/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND
Protein oxidation is widespread in biochemical systems. The objective of the study was to investigate the differences in protein oxidation, μ-calpain activity, desmin proteolysis and protein solubility of beef psoas major (PM) and semi-membranosus (SM) muscles under three packaging systems during postmortem ageing. At 24 h postmortem, beef muscles were packaged respectively in air-permeable film overwrap (AP), vacuum pack (VP) or modified atmosphere (MAP, 80% O2 + 20% CO2 ), and then displayed for 10 days at 4 °C.
RESULTS
Carbonyl group values and thiol group content were significantly influenced by packaging type and storage time. The SM muscles from AP and MAP showed greater μ-calpain activity compared to VP. Desmin of PM and SM from AP and MAP samples showed decreased proteolysis compared with VP.
CONCLUSION
The results suggested that the inhibition of μ-calpain activity of beef samples from AP and MAP could be closely associated with protein oxidation which further lowered the level of desmin degradation compared to VP. © 2017 Society of Chemical Industry.
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