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Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation

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Abstract

The objective of this study was to investigate the biochemical difference of pork under high oxygen modified atmosphere packaging and their contribution to meat tenderness and water holding capacity of pork during postmortem storage. Twelve longissimus dorsi muscles were randomly assigned to either high oxygen modified atmosphere packaging or vacuum packaging and stored for 1, 4, and 6 days at 4 °C. The carbonyl content, protein surface hydrophobicity, protein solubility, calpain activity, desmin degradation, tenderness, and water loss of pork were determined. Results showed that carbonyl content, protein surface hydrophobicity, and protein solubility were significantly affected (P < 0.05) by packaging method, while storage time did not significantly influence protein surface hydrophobicity and the solubility of sarcoplasmic protein (P > 0.05). Samples from high oxygen modified atmosphere packaging at 1 day showed greater intensity of intact 80 KDa calpain and lower intensity of autolyzed 76 KDa calpain product compared to samples from vacuum packaging (P < 0.05). Desmin degradation was significantly affected (P < 0.05) by packaging method and storage time, while their interaction presented no significance (P > 0.05). Higher intensity of intact desmin was observed in samples from high oxygen modified atmosphere packaging than vacuum packaging samples from 1 day of postmortem storage. Both packaging method and storage time showed significant effects (P < 0.05) on tenderness and water loss of pork muscle during postmortem storage. Changes in protein oxidation, calpain activation, and protein proteolysis of postmortem pork under high oxygen modified atmosphere packaging could help to explain decreased meat tenderness and increased centrifuge loss of pork.

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Abbreviations

HiOx:

High oxygen modified atmosphere packaging

VP:

Vacuum packaging

WHC:

Water holding capacity

WBSF:

Warner-Bratzler shear force

LD:

Longissimus dorsi

PM:

Packaging method

ST:

Storage time

PM × ST:

Interaction of packaging method and storage time

LF-NMR:

Low-field nuclear magnetic resonance

DNPH:

2,4-Dinitrophenylhydrazine

BPB:

Bromophenol blue

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Acknowledgments

The authors would like to thank The National Natural Science Foundation of China (31271899) and The Ministry of Science and Technology of China (2012BAD28B03) for their financial support.

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Authors and Affiliations

  1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China

    Lin Chen, Guang-hong Zhou & Wan-gang Zhang

  2. 205 National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China

    Wan-gang Zhang

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  1. Lin Chen
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  2. Guang-hong Zhou
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  3. Wan-gang Zhang
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Correspondence to Wan-gang Zhang.

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Chen, L., Zhou, Gh. & Zhang, Wg. Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation. Food Bioprocess Technol 8, 2287–2297 (2015). https://doi.org/10.1007/s11947-015-1566-0

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  • DOI: https://doi.org/10.1007/s11947-015-1566-0

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