کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502313 | 1554048 | 2018 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage
ترجمه فارسی عنوان
تعامل میان مایوگلوبین، لیپید و پروتئین اکسیداسیون در گوشت خرگوش در هنگام ذخیره سازی سرد و سرشار
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
This work investigated the interrelationship among myoglobin, lipid, and protein oxidations in rabbit meat during refrigerated and superchilled storage. Peroxide value gradually increased (pâ¯<â¯0.05) and decreased thereafter (pâ¯>â¯0.05) with increased storage time for both storage treatments. Thiobarbituric acid-reactive substances (TBARS) significantly increased (pâ¯<â¯0.05) throughout the storage time for the storage temperature considered. The metmyoglobin proportion markedly increased (pâ¯<â¯0.05) and remained constant thereafter (pâ¯>â¯0.05). For both storage temperature levels, the extractable heme iron content significantly declined (pâ¯<â¯0.05), whereas non-heme iron content considerably increased (pâ¯<â¯0.05). With prolonged storage time, the protein carbonyl content significantly increased (pâ¯<â¯0.05), along with significant loss in sulfhydryl content (pâ¯<â¯0.05). Superchilled samples maintained lower rates of increase in metmyoglobin content, TBARS, and protein carbonyl content compared with refrigerated samples. Moreover, principal component analysis presented good correlations between TBARS, protein carbonyls and metmyoglobin content. Taken together, myoglobin, lipid and protein oxidations occurred concurrently in rabbit meat during both storage treatments and each oxidation process seemed to promote the other.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 146, December 2018, Pages 131-139
Journal: Meat Science - Volume 146, December 2018, Pages 131-139
نویسندگان
Zhaoming Wang, Zhifei He, Xiao Gan, Hongjun Li,