Protein changes of buffalo meat during low temperature storage

Authors

QIU Jing, Schools of Biological and Chemical Engineering, Guangxi University of Science and Technology,Liuzhou, Guangxi 545006 , China ；Engineering Technology Research Center of Guangxi LiuzhouSnail Noodle, Liuzhou, Guangxi 545006 , China
QIN De-li, Schools of Biological and Chemical Engineering, Guangxi University of Science and Technology,Liuzhou, Guangxi 545006 , China ；Engineering Technology Research Center of Guangxi LiuzhouSnail Noodle, Liuzhou, Guangxi 545006 , China
LIU Chun-you, Schools of Biological and Chemical Engineering, Guangxi University of Science and Technology,Liuzhou, Guangxi 545006 , China ；Engineering Technology Research Center of Guangxi LiuzhouSnail Noodle, Liuzhou, Guangxi 545006 , China ；College of Food Science and Technology,Huazhong Agricultural University, Wuhan, Hubei 430070 , China
SUN Ting-guang, Schools of Biological and Chemical Engineering, Guangxi University of Science and Technology,Liuzhou, Guangxi 545006 , China ；Engineering Technology Research Center of Guangxi LiuzhouSnail Noodle, Liuzhou, Guangxi 545006 , China
LUO Qi-yong, Schools of Biological and Chemical Engineering, Guangxi University of Science and Technology,Liuzhou, Guangxi 545006 , China ；Engineering Technology Research Center of Guangxi LiuzhouSnail Noodle, Liuzhou, Guangxi 545006 , China

Abstract

Objective:The objective of this study is to investigate the protein changes mechanism of buffalo meat during low temperature storage.Methods:Buffalo meat samples were stored at 4, -18 and -60 ℃, respectively, and the contents of total protein, surface hydrophobicity, total sulfhydryl, free sulfhydryl and carbonyl values were determined, following the analysis of the correlation among those protein indicators. Results:The results showed that the contents of total protein, total sulfhydryl and free sulfhydryl of buffalo meat decreased, with the extension of storage time, while the surface hydrophobicity and carbonyl value of buffalo meat increased. The protein oxidation increased showing linear relationship to the storage temperature. During cold or frozen storage, the total protein content was extremely significantly positively correlated with the contents of total sulfhydryl and free sulfhydryl (P＜0.01), while negatively correlated with surface hydrophobicity and carbonyl value (P＜0.01). The surface hydrophobicity was extremely significantly positively correlated with carbonyl value (P＜0.01), while negatively correlated with the contents of total protein, total sulfhydryl and free sulfhydryl (P＜0.01).Conclusion: The degree of protein oxidation of buffalo meat stored at -60 ℃ was the lowest, with the quality characteristics of buffalo meat maintained better, and its fresh-keeping effect was better than that of buffalo meat stored at 4 ℃ and -18 ℃.

Publication Date

7-7-2022

First Page

137

Last Page

142

DOI

10.13652/j.issn.1003-5788.2022.02.023

Recommended Citation

Jing, QIU; De-li, QIN; Chun-you, LIU; Ting-guang, SUN; and Qi-yong, LUO (2022) "Protein changes of buffalo meat during low temperature storage," Food and Machinery: Vol. 38: Iss. 2, Article 23.
DOI: 10.13652/j.issn.1003-5788.2022.02.023
Available at: https://www.ifoodmm.cn/journal/vol38/iss2/23

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