Abstract
In this study, myofibrillar protein was used as the research object to investigate the effect of different frozen storage time on the oxidation degree of myofibrillar protein of pork. Raw pork was stored at 18 ℃ for different time (0, 1, 4, 8, 12 weeks), and used for the extraction of myofibrillar protein. Then protein oxidation parameters (carbonyl, total sulfhydryl group, free amino groups, surface hydrophobicity and endogenous tryptophan fluorescence) were determined. The results suggested that, carbonyl content increased significantly (P＜0.05), and total sulfhydryl group, free amino groups, surface hydrophobicity and endogenous tryptophan fluorescence content generally showed a decreasing trend (P＜0.05). There is a correlation between storage time and carbonyls, total sulfhydryl group, free amino groups or surface hydrophobicity. Therefore, myofibrillar protein will be oxidized during the frozen storage, resulting in the degradation of raw meat quality.
Publication Date
1-28-2020
First Page
157
Last Page
160,165
DOI
10.13652/j.issn.1003-5788.2020.01.027
Recommended Citation
Qian, LI; Li-gang, YU; Yu-kun, YANG; Mei-ping, LI; and Cai-xia, GUO
(2020)
"Effect of frozen storage time on the oxidation degree of porcine myofibrillar protein,"
Food and Machinery: Vol. 36:
Iss.
1, Article 27.
DOI: 10.13652/j.issn.1003-5788.2020.01.027
Available at:
https://www.ifoodmm.cn/journal/vol36/iss1/27
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