Oxidation-Induced Structural Changes of Yak Myofibrillar Protein Under Different Packaging Conditions in Frozen Storage

S. Tang; L. Yan; S. Li; L. Wang

Oxidation-Induced Structural Changes of Yak Myofibrillar Protein Under Different Packaging Conditions in Frozen Storage

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Tang

S. Tang College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China P.R.; stang01@126.com

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L. Yan

L. Yan College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China P.R.; stang01@126.com

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S. Li

S. Li College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China P.R.; stang01@126.com

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L. Wang

L. Wang College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China P.R.; stang01@126.com

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Type:: Chapter

Pages:: 366–367

DOI:: https://doi.org/10.3920/9789086868605_159

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The objectives of this study were to investigate the effects of packing conditions and duration of frozen storage on the oxidation-induced structural changes of myofibrillar protein extracted from longissimus dorsi and biceps femoris muscles of yak meat. The two type muscles were packaged in either ordinary or vacuum method. The myofibrillar proteins were extracted. Carbonyl and total sulfhydryl contents, solubility, surface hydrophobicity, molecular weights, and gel properties were analyzed during their 120-day frozen storage. The results showed that two packaging methods in frozen storage had a significant impact on protein oxidation (P<0.05). A relatively lower carbonyl and sulfhydryl contents, surface hydrophobicity, solubility, gel hardness and water-holding capacity (WHC) were observed in vacuum packaging samples. Longissimus drosi had lower carbonyl and sulfhydryl contents, surface hydrophobicity, gel hardness, springiness and WHC, while protein solubility and gel whiteness were higher than the corresponding biceps femoris groups(P<0.05). These results suggested that protein in yak meat may be more susceptible to oxidation in freezing storage with ordinary package, and the protein functionalities were also influenced.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Oxidation-Induced Structural Changes of Yak Myofibrillar Protein Under Different Packaging Conditions in Frozen Storage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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