Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage
| Autor: | Guofeng Jin, Fan Yang, Min Zhang, Yanhui Liang, Shiling Zhao, Chengliang Li, Lichao He |
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| Rok vydání: | 2019 |
| Předmět: |
Hydrolyzed protein
Sus scrofa Muscle Proteins Protein aggregation Protein oxidation 0404 agricultural biotechnology Refrigeration Myosin medicine Animals Food science Irradiation Muscle Skeletal Gel electrophoresis Chemistry Hydrolysis 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Tenderness Food Storage Gamma Rays Pork Meat medicine.symptom Myofibril Oxidation-Reduction Food Science |
| Zdroj: | Meat science. 163 |
| ISSN: | 1873-4138 |
| Popis: | This study investigated the effect of irradiation (0, 3, 5 or 7 kGy) on the tenderness changes of pork during storage at 4 °C for two weeks by determining the total carbonyl, sulfhydryl groups, peptidomic profiles, Warner-Bratzler (WB) shear force value and by gel electrophoresis (SDS-PAGE) experiment. The results showed that, irradiation significantly increased total carbonyl content of pork but had no significant effect on sulfhydryl groups. Protein thiol loss induced by irradiation was greatly promoted after storage for 3 days. Increasing irradiation dose level could significantly decrease the WB shear force value of samples (P |
| Databáze: | OpenAIRE |
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