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

Yong Chen , Chuan Yang , Yiping Yang , Hengxun Lin , Liye Cui , Zongyuan Zhen , Xinfu Li , Chunhui Zhang , Xia Li , Jingjun Li

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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.

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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。

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来源期刊

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.