The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

Food Chemistry

Volumn 131, Issue 2, 2012, Pages 527-532

  Zakrys Waliwander, P I ^a   O'Sullivan, M G ^a   O'Neill, E E ^a   Kerry, J P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Beef; Modified atmosphere packaging (MAP); Protein oxidation; SDS PAGE; Tenderness

Indexed keywords

CHILLED STORAGE; DRIP LOSS; FREE THIOL GROUP; HIGH MOLECULAR WEIGHT; LONGISSIMUS; MEAT TENDERNESS; MYOFIBRILLAR PROTEINS; MYOSIN HEAVY CHAIN; PROTEIN OXIDATION; REDUCING CONDITIONS; SDS-PAGE; SHEAR FORCE; SHELF LIFE; TENDERNESS; VACUUM PACKAGING;

BEEF; CARBON DIOXIDE; FOOD PROCESSING; OXIDATION; PROTEINS;

MODIFIED ATMOSPHERE PACKAGING;

CARBONYL DERIVATIVE; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; OXYGEN; THIOL GROUP;

ANALYTIC METHOD; ANIMAL TISSUE; ARTICLE; BEEF; CONTROLLED STUDY; COW; FOOD PACKAGING; FOOD STORAGE; INTERMETHOD COMPARISON; LONGISSIMUS DORSI MUSCLE; LOW TEMPERATURE; MODIFIED ATMOSPHERE PACKAGING; MOLECULAR WEIGHT; MUSCLE; NONHUMAN; OXIDATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN CARBONYLATION; PROTEIN OXIDATION; TISSUE OXYGENATION; VACUUM PACKAGING; WARNER BRATZLER SHEAR FORCE;

BOVINAE;

EID: 80054940437     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.017     Document Type: Article

References (31)

1. I. Clausen, M. Jakobsen, P. Ertbjerg, and N.T. Madsen Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef Packaging Technology and Science 22 2009 85 96
2. E.A. Decker, Y.L. Xiong, J.T. Calvert, A.D. Crum, and S.P. Blanchard Chemical, physical and functional properties of oxidized turkey white muscle myofibrillar proteins Journal of Agriculture and Food Chemistry 41 1993 186 189
3. G.L. Ellman Tissue sulfhydryl groups Archives of Biochemistry and Biophysics 82 1959 70 77
4. J.A. Funes, U. Weiss, and M. Karel Effects of reaction conditions and reacted concentrations on polymerization of lysozyme reacted with peroxidizing lipids Journal of Agriculture and Food Chemistry 30 1982 1204 1208
5. J.I. Gray, E.A. Gomaa, and D.J. Buckley Oxidative quality and shelf life of meats Meat Science 43 1996 111 123
6. P. Jayasingh, D.P. Cornforth, C.P. Brennand, C.E. Carpenter, and D.R. Whittier Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging Journal of Food Science and Technology 67 2002 3493 3496 (Pubitemid 36029093)
7. J. Kanner, and M. Karel Changes in lydozyme due to reactions with peroxidizing methyl linoleate in dehydrated model system Journal of Agriculture and Food Chemistry 24 1976 468 472
8. I.V.H. Kjaersgard, M.R. Norrelykke, C.P. Baron, and F. Jessen Identification of carbonylated protein in frozen rainbow trout (Oncorhynchus mykiss) fillets and development of protein oxidation during frozen storage Journal of Agricultural and Food Chemistry 54 2006 9437 9446 (Pubitemid 46086104)
9. G. Liu, and Y.L. Xiong Oxidatively induced chemical changes and interactions of myosin, beta-lactoglabulin, and soy 7S globulin Journal of the Science of Food and Agriculture 80 2000 1601 1607 (Pubitemid 30656324)
10. G. Liu, and Y.L. Xiong Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized myosin Journal of Agricultural and Food Chemistry 48 2000 624 630 (Pubitemid 30193980)
11. M.N. Lund, R. Lametsh, M.S. Hviid, O.L. Jensen, and L.H. Skibsted High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage Meat Science 77 2007 295 303 (Pubitemid 47176218)
12. M.N. Lund, M.S. Hviid, Ch. Claudi-Magnussen, and L.H. Skibsted Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage Meat Science 79 2008 727 733
13. A. Martinaud, P. Mercier, C. Tassy, P. Gatellier, and M. Renerre Comparison of oxidative processes on myofibrillar proteins from beef during maturation and by different model oxidation systems Journal of Agriculture and Food Chemistry 45 1997 2481 2487 (Pubitemid 127476965)
14. P.A. Morrissey, D.J. Buckley, P.J.A. Sheehy, and F.J. Monahan Vitamin E and meat quality Proceedings of the Nutrition Society 53 1994 289 295
15. M. Morzel, P. Gatellier, T. Sayd, M. Renerre, and E. Laville Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins Meat Science 73 2006 536 543
16. NuPAGE Technical Guide. (2003). Invitrogen life technologies. Instruction manual, Version E.
17. T. Ooizumi, and Y.L. Xiong Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radical oxidizing systems Journal of Agricultural and Food Chemistry 52 2004 4303 4307
18. C.N. Oliver, B.-W. Ahn, E.J. Moerman, S. Goldstein, and E.R. Stadtman Age-related changes in oxidized proteins Journal of Biological Chemistry 262 1987 5488 5491 (Pubitemid 17104155)
19. L.J. Rowe, K.R. Maddock, S.M. Lonergan, and E. Huff-Lonergan Influence of early post-mortem protein oxidation on beef quality Journal of Animal Science 82 2004 785 793 (Pubitemid 38572342)
20. V. Santé-Lhoutellier, E. Engel, L. Aubry, and P. Gatellier Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility Meat Science 79 2008 777 783
21. M. Seyfert, M.C. Hunt, R.A. Mancini, K.A. Hachmeister, D.H. Kropf, and J.A. Unruh Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection enhanced beef round muscle Journal of Animal Science 83 2005 686 693 (Pubitemid 43324078)
22. S.D. Shackelford, M. Koohmaraie, G. Whipple, T.L. Wheeler, M.F. Miller, and J.D. Crouse Predictors of beef tenderness: Development and verification Journal of Food Science 56 1991 1130 1135
23. E.R. Stadtman Oxidation of free amino acids and amino acids residues in proteins by radiolysis and by metal-catalyzed reactions Annual review of Biochemistry 62 1993 797 821 (Pubitemid 23237888)
24. E.R. Stadtman Metal ion-catalysed oxidation of proteins: Biochemical mechanism and biological consequences Free Radical Biology and Medicine 8 1990 315 325 (Pubitemid 120036900)
25. J. Stagsted, E. Bendixen, and H.J. Andersen Identification of specific oxidatively modified proteins in chicken muscle using a combined immunologic, and proteomic approach Journal of Agricultural and Food Chemistry 52 2004 3967 3974
26. Torngren, M. A. (2003). Effect of packaging method on colour and eating quality of beef loin steaks. In Proceedings 49th international congress of meat science and technology, September 2003, Brazil (pp. 495-496).
27. S. Vuorela, H. Salminen, M. Makela, R. Kivikari, M. Karonen, and M. Heinonen Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties Journal of Agricultural and Food Chemistry 53 2005 8492 8497 (Pubitemid 41613765)
28. Y.L. Xiong Protein oxidation and implications for muscle food quality E.A. Decker, C. Faustman, Antioxidants in Muscle Foods 2000 Wiley Chichester 85-111
29. P.I. Zakrys, S.A. Hogan, M.G. O'Sullivan, P. Allen, and J.P. Kerry Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere Meat Science 79 2008 648 655 (Pubitemid 351815160)
30. P.I. Zakrys, M.G. O'Sullivan, P. Allen, and J.P. Kerry Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks Meat Science 81 2009 720 725
31. P.I. Zakrys-Walliwander, M.G. O'Sullivan, P. Allen, E.E. O'Neill, and J.P. Kerry Investigation of the effects of commercial carcass suspension (24 and 48 hours) on meat quality in modified atmosphere packed beef steaks during chill storage Food Research International 43 2010 277 284