Scientia Agricultura Sinica ›› 2016, Vol. 49 ›› Issue (18): 3628-3638.doi: 10.3864/j.issn.0578-1752.2016.18.017

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effects of High Oxygen Modified Atmosphere Packaging on Protein Oxidation, Calpain Activity and Protein Proteolysis of Pork During Postmortem Refrigerated Storage

CHEN Lin, ZHOU Guang-hong, XU Xing-lian, ZHANG Wan-gang   

  1. College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Meat Processing and Food Control, Ministry of Education/Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095
  • Received:2016-01-25 Online:2016-09-16 Published:2016-09-16

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Abstract: 【Objective】 The objective of this study was to investigate the effect of high oxygen modified atmosphere packaging (HiOx, 80% O2/20% CO2）on protein oxidation, calpain activity and protein proteolysis of pork during refrigerated storage. This could help explaining the mechanism of regulation behind HiOx in pork quality. 【Method】 Twelve longissimus dorsimuscles of Duroc × Landrace × Yorkshire crossbred pork were precooled at 4℃ for 24 h, and then randomly assigned to either HiOx or vacuum packaging (VP) and stored for 1, 4 and 6 d at 4℃. The carbonyl content and distribution, sulfhydryl content, sarcomere changes, calpain activity, titin and troponin-T degradation were determined, respectively. 【Result】 Carbonyl content of samples from HiOx was significantly higher than the samples from VP at 4 and 6 d of storage (P＜0.05). HiOx samples showed fluorescence signal in the peripheral area of cell membrane and then the fluorescence signal spread to the internal cellular environment at 1 and 4 d of postmortem refrigerated storage. At 6 d of postmortem refrigerated storage, samples under HiOx presented a strong fluorescence light, with a glaring fluorescence intensity more pronounced in a peripheral area corresponding to the cell membrane and to a region in close contact with the cell membrane, while VP samples presented weaker fluorescence signal. Sulfhydryl content of HiOx samples was significantly lower compared with VP samples at 6 d of postmortem storage (P＜0.05). Samples from VP showed weakening M line, blurry A band as well as broken Z line during postmortem refrigerated storage, whereas samples under HiOx remained less affected. μ-Calpain activity was less in samples from HiOx compared with that from VP at 1 d of storage (P＜0.05). Titin and troponin-T showed less proteolysis in samples from HiOx than that from VP at 4 and 6 d of postmortem refrigerated storage (P＜0.05). 【Conclusion】 Increased protein oxidation under HiOx could inhibit μ-calpain activity and protein proteolysis of pork during postmortem refrigerated storage.

Key words: pork, high oxygen modified atmosphere packaging, vacuum packaging, protein oxidation, calpain activity, protein proteolysis

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