Effect of dose rate on lipid and protein oxidation and the properties of beef proteins

Modern Food Science and Technology

Volumn 31, Issue 8, 2015, Pages

  Wang, Ning ^a,b   Wang, Xiao Tuo ^a   Ding, Wu ^b   Wang, Zhi Dong ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b NORTHWEST A F UNIVERSITY   (China)

Author keywords

Chilled beef; Dose rate; Electron beam; Oxidation; Physicochemical properties

Indexed keywords

BEEF; ELECTRON BEAMS; ELECTRONS; HYDROPHOBICITY; IRRADIATION; OXIDATION; PHYSICOCHEMICAL PROPERTIES; RADIATION; SOLUBILITY; SULFUR COMPOUNDS;

DOSE RATE; ELECTRON BEAM IRRADIATION; NEGATIVE CORRELATION; POSITIVE CORRELATIONS; PROTEIN STRUCTURES; SURFACE HYDROPHOBICITY; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WATER HOLDING CAPACITY;

PROTEINS;

EID: 84942237500     PISSN: 16739078     EISSN: None     Source Type: Journal    
DOI: 10.13982/j.mfst.1673-9078.2015.8.021     Document Type: Article

References (34)

1. LI Yin, SUN Hong-mei, ZHANG Chun-hui, et al. Analysis of frozen beef protein oxidation effect during thawing [J]. Scientia Agricultura Sinica, 2013, 46(7): 1426-1433
2. LI Miao-yun, SUN Ling-xia, ZHOU Guang-hong, et al. Predictionmodel for the shelf-life of chilled pork stored at different temperatures [J]. Transactions of the Chinese Society of Agricultural Engineering, 2008, 24(4): 235-239
3. BAI Yan-hong, ZHAO Dian-bo, MAO Duo-bing, et al. Process optimization of electron beam radiation on chilled pork [J]. Transactions of the Chinese Society of Agricultural Engineering, 2009, 25(12): 312-317
4. LI Chao, YANG Wen-ge, XU Da-lun, et al. Effection of electron beam irradiation on sterlization and sensory quality of tegillarca granosa [J]. Food Science, 2009, 30(22): 383-386
5. HA Yi-ming, WANG Feng, LI Shu-rong et al. Effects of irradiation on lipid oxidation of chilled meat [J]. Food Science, 2004, 25(11): 303-306
6. ZHANG Pei-pei, WU Xue-yan, WANG Miao, et al. The interaction of lipid and protein oxidation of meat products [J]. Food and Fermentation Industries, 2013, 39(5): 143-148
7. ZHU Jun-ling, MA Li-zhen, LU Zhi. Effect of irradiation at low-dose gamma ray on the microbiological and physicochemical characteristics of vacuum-packaged chilled mutton [J]. Journal of China Institute of Food Science and Technology, 2006, 6(5): 85-91
8. WU Qing, KONG Qiu-lian, QI Wen-yuan, et al. Effects of γ-ray/electron beam irradiation on color and lipid oxidation of prosciutto [J]. Acta Agriculturae Shanghai, 2013, 29(2): 38-42
9. FA Yi-hua. Study on the mechanism of tumor cell apoptosis and death induced by low dose-rate γirradiation [D]. Suzhou: Soochow University, 2004
10. GB/T5538-2005, Animal and vegetable fats and oils-determination [S]
11. GB 5530-85, Inspection of vegetable oils methods for determination of acid value [S]
12. Marianne N Lund, Marchen S Hviid, Leif H Skibsted. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage [J]. Meat Science, 2007, 76: 226-233
13. Levine R L, Williams J A, Stadtman E R, et al. Carbonyl assays for determination of oxidatively modified proteins [J]. Method Enzymol, 1994, 233: 346-357
14. Beveridge T, Toma S, Nakai S. Determination of SH- and SS-groups in some food proteins using ellman's reagent [J]. Journal of Food Science, 1974, 39: 49-51
15. Joo S T, Kauffman R G, Kim B C, et al. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle [J]. Meat Science, 1999, 52(3): 291-297
16. SUN Wei-zheng. Studies on lipolysis, protelysis and flavor compounds during processing of sausage [D]. Guangzhou: South of China University of Technology, 2011
17. PAN Jun-hui. The relationships of frozen storage, porcine myofibrillar protein oxidation and quality of pork products [D]. Jiangnan University, 2011
18. Azeredo H, Faria JAF, Da Silva, MAAP. Minimization of peroxide formation ratein soybean oil by antioxidant combinations [J]. Food Research International, 2004, 37(7): 689-694
19. Benjakul S, Visessanguan W, Leelapongwattana K. Characteristiccs of muscle from two species of bigeye snapper, priacanthus tayenus and priacanthus macracanthus [J]. Journal of Food Biochemistry, 2002, 26(4): 307-326
20. LIN Seng-seng, LIAO Ming-tao, LIU Shu-chen, et al. Changes of pigments and lipid oxidation of skipjack tuna during 4℃ storage [J]. Journal of China Institute of Food Science and Technology, 2014, 14(7): 87-94
21. Ulu H. Evaluation of three 2-thiobarbituric acid method for the measurement of lipid oxidation in various meats and meat products [J]. Meat Science, 2004, 67(4): 683-687
22. MA Li-zhen, NAN Qing-xian, DAI Rui-tong. Changes in physicochemical and sensory characteristics of vacuum-packaged chilled pork irradiated at low-dose gamma ray [J]. Transactions of the Chinese Society of Agricultural Engineering, 2003, 19(4): 184-187
23. Rababah T, Hettiarachchy N S, Horax R, et a1. Thiobarbiturix acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation [J]. Poultry Science, 2006, 85(6): 1107-1113
24. Stadtman E R. Protein oxidation and aging [J]. Free Radical Research, 2006, 40: 1250-1258
25. LI Yin, LI Xia, ZHANG Chun-hui et al. Oxidation and decrease of gelling properties for meat myofibrillar protein induced by hydroxyl radical [J]. Transactions of the Chinese Society of Agricultural Engineering, 2013, 29(12): 286-192
26. Wang YS, Xiong YL, Rentfrow GK, et al. Oxidation promotes cross-linking but impairs film-forming properties of whey proteins [J]. Journal of Food Engineering, 2013, 115: 11-19
27. Dean RT, Fu SL, Stocker R, et al. Biochemistry and pathology of radical-mediated protein oxidation [J]. Biochemical Journal, 1997, 324: 1-18
28. Sun WZ, Zhou FB, Sun DW, et al. Effect of oxidation on the emulsifying properties of myofibrillar proteins [J]. Food and Bioprocess Technology, 2013, 6(7): 1703-1712
29. HU Zhong-liang, ZOU Yu-feng, LIN Yu-hai et al. Effect of oxidation degreeon heat-induced gel formation and physico-chemical properties of myofibrillar protein [J]. Food Science, 2013, 34(17): 19-22
30. Srinivasan S, Hultin H O. Chemical, physical, and functional properties of codproteins modified by anonenzy micfree-radical-generating system [J]. Journal of Agricultural and Food Chemistry, 1997, 45: 310-320
31. LI Yin. Effect-mechanism of protein oxidation on water-holding capacity of muscle [D]. Beijing: Chinese Academy of Agricultural Sciences Dissertation, 2014
32. Li Y Q, Kong B H, Xia X F, et al. Structural changes of the myofibrillar proteins in common carp (cyprinus carpio) muscle exposed to a hydroxyl radical-generating system [J]. Process Biochemistry, 2013, 3(15): 1-8
33. CHENG Qian-qian, WANG Jun, HUANG Feng. Research progress in effect of protein oxidation on meat aging [J]. Food Science, 2013, 34(3): 285-288
34. Bertram H C, Kristensen M, Baron C P, et al. Does oxidation affect the water functionality of myofibrillar proteins [J]. Journal of Agricultural and Food Chemistry, 2007, 55: 2342-2348