Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration

IF 6.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-12 DOI:10.1016/j.fochx.2024.101825
{"title":"Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration","authors":"","doi":"10.1016/j.fochx.2024.101825","DOIUrl":null,"url":null,"abstract":"<div><p>To explore the changes in water status and protein characteristics of Tibetan pork (TP) under modified atmosphere packaging (MAP) with different oxygen concentrations compared to Duroc×Landrace×Yorkshire pork (DLY), the water holding capacity (WHC), water distribution, protein oxidation, and conformation of both types were determined. Results indicate that under MAP, TP pork and DLY pork exhibited higher water retention and lower protein oxidation compared to air packaging. However, with increased oxygen concentration in the MAP, protein oxidation intensified, leading to reduced WHC in the pork. Compared to DLY pork, TP pork in different packaging conditions maintained the integrity of protein secondary and tertiary structures, reducing protein cross-linking aggregation. The lower content of <em>P</em><sub><em>3</em></sub> in the two-dimensional relaxation spectra, shorter <em>T</em><sub><em>1</em></sub> and <em>T</em><sub><em>2</em></sub> relaxation times, and higher proton density suggest better water retention properties in Tibetan pork. These findings support the development of long-distance preservation and transportation technologies for TP pork.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5000,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007132/pdfft?md5=1f7c53c20b0e02e751e4f1347655aad8&pid=1-s2.0-S2590157524007132-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157524007132","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

Abstract

To explore the changes in water status and protein characteristics of Tibetan pork (TP) under modified atmosphere packaging (MAP) with different oxygen concentrations compared to Duroc×Landrace×Yorkshire pork (DLY), the water holding capacity (WHC), water distribution, protein oxidation, and conformation of both types were determined. Results indicate that under MAP, TP pork and DLY pork exhibited higher water retention and lower protein oxidation compared to air packaging. However, with increased oxygen concentration in the MAP, protein oxidation intensified, leading to reduced WHC in the pork. Compared to DLY pork, TP pork in different packaging conditions maintained the integrity of protein secondary and tertiary structures, reducing protein cross-linking aggregation. The lower content of P3 in the two-dimensional relaxation spectra, shorter T1 and T2 relaxation times, and higher proton density suggest better water retention properties in Tibetan pork. These findings support the development of long-distance preservation and transportation technologies for TP pork.

Abstract Image

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
改良气氛包装贮藏条件下西藏猪肉水态和蛋白质特性的评价氧气浓度的影响
为了探索西藏猪肉(TP)在不同氧气浓度的改良气氛包装(MAP)下与杜洛克猪(Duroc×Landrace×Yorkshire)相比在水分状态和蛋白质特性方面的变化,测定了两种猪肉的持水量(WHC)、水分分布、蛋白质氧化和构象。结果表明,与空气包装相比,在 MAP 条件下,TP 猪肉和 DLY 猪肉表现出较高的保水性和较低的蛋白质氧化性。然而,随着 MAP 中氧气浓度的增加,蛋白质氧化加剧,导致猪肉的 WHC 下降。与 DLY 猪肉相比,TP 猪肉在不同的包装条件下都能保持蛋白质二级和三级结构的完整性,减少蛋白质交联聚集。二维弛豫谱中较低的 P3 含量、较短的 T1 和 T2 弛豫时间以及较高的质子密度表明藏猪肉具有更好的保水性能。这些发现为藏香猪肉远距离保存和运输技术的发展提供了支持。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Food Chemistry: X
Food Chemistry: X CHEMISTRY, APPLIED-
CiteScore
4.90
自引率
6.60%
发文量
315
审稿时长
55 days
期刊介绍: Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
期刊最新文献
A comprehensive review on the pretreatment and detection methods of nitrofurans and their metabolites in animal-derived food and environmental samples Structural characteristics and antioxidant activity of a low-molecular-weight jujube polysaccharide by ultrasound assisted metal-free Fenton reaction. Comparison and chemometrics analysis of phenolic compounds and mineral elements in Artemisia Argyi Folium from different geographical origins. Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation. Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1