title: The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere.
abstract: This study investigated the in situ oxidative process of myofibrillar proteins in boneless pork loin chops (Longissimus lumborum) packaged in an oxygen-enriched atmosphere (HiOx: 80% O2/20% CO2), an air-permeable polyvinylchloride (PVC) overwrap, or a partial vacuum (VP) throughout display at 2°C for up to 14, 7, and 21days, respectively. Samples stored in HiOx were susceptible to lipid (TBARS) and protein (carbonyls, sulfhydryls, and aggregation) oxidation, while samples in PVC and VP showed lesser oxidative changes. Water-holding capacity of raw muscle decreased (P<0.05) when stored in HiOx but not in PVC and VP. Upon salt and phosphate brine marination, HiOx and PVC muscle samples had improved hydration capacity during display compared with non-stored control, but display generally decreased hydration of VP samples. The result was in agreement with myofibril structural changes. Despite the enhanced hydration, HiOx muscle was least capable of withholding moisture upon cooking.
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
authors.forename: Rebecca M
authors.initials: RM
authors.lastname: Delles
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA. Electronic address: ylxiong@uky.edu.
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
mesh_terms: D000818:Animals; D001272:Atmosphere; D003296:Cooking; D018857:Food Packaging / Q000379:methods*; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry*; D018482:Muscle, Skeletal; D009210:Myofibrils; D010084:Oxidation-Reduction; D010100:Oxygen; D011143:Polyvinyl Chloride; D050050:Protein Carbonylation; D012492:Salts; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances; D014618:Vacuum; D014867:Water
chemical_list: D009124:Muscle Proteins; D012492:Salts; D017392:Thiobarbituric Acid Reactive Substances; C017082:brine; D014867:Water; D011143:Polyvinyl Chloride; D010100:Oxygen
keywords: Hydration; Modified atmosphere packaging; Protein oxidation; Water-holding capacity