کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791205 1554086 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Development of microbial spoilage and lipid and protein oxidation in rabbit meat
ترجمه فارسی عنوان
توسعه فساد میکروبی و اکسیداسیون لیپید و پروتئین در گوشت خرگوش
کلمات کلیدی
گوشت خرگوش، فساد میکروبی، اکسیداسیون لیپید، اکسیداسیون پروتئین،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Microbial spoilage and lipid and protein oxidation in rabbit meat were studied.
- Microbial analysis indicated a shelf life of 7 d.
- Malondialdehyde content increased with aging time.
- Myosin heavy chain and troponin T were degraded.
- Actin remained stable.

This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4 °C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and the limit for fresh meat (108 cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde content were observed after 3 d of storage. The thiol concentration significantly decreased with increase in aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 108, October 2015, Pages 125-131
نویسندگان
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