Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles

被引：18

作者：

Hasan, Md Mahmudul ^{[1
]}

Sood, Vipasha ^{[1
]}

Erkinbaev, Chyngyz ^{[2
]}

Paliwal, Jitendra ^{[2
]}

Suman, Surendranath ^{[3
]}

Rodas-Gonzalez, Argenis ^{[4
]}

机构：

[1] Univ Manitoba, Food & Human Nutr Sci, Winnipeg, MB R3T 2N2, Canada

[2] Univ Manitoba, Biosyst Engn, Winnipeg, MB R3T 2N2, Canada

[3] Univ Kentucky, Anim & Food Sci, Lexington, KY 40546 USA

[4] Univ Manitoba, Anim Sci, Winnipeg, MB R3T 2N2, Canada

来源：

MEAT SCIENCE | 2021年 / 178卷

基金：

加拿大自然科学与工程研究理事会;

关键词：

Color stability; Discoloration mechanisms; Oxidation; Malondialdehyde; 4-hydroxy-2-nonenal; Carbonyl content; LACTATE-DEHYDROGENASE; REDOX INSTABILITY; MEAT QUALITY; FATTY-ACIDS; BEEF STEAKS; MYOGLOBIN; OXYMYOGLOBIN; PORCINE; ENHANCEMENT; ATTRIBUTES;

D O I：

10.1016/j.meatsci.2021.108523

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study aims were to compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products between two bison muscles (longissimus lumborum [LL] and psoas major [PM]) at different aging and retail display time and determine their influence on muscle color stability. Regardless of the aging and retail display time, LL showed greater redness (a* value; P = 0.04) and lower surface discoloration (P < 0.01) than PM as well as LL exhibited lower MDA, HNE, and CAR content compared to PM (P < 0.05). In both muscles, MDA showed the highest correlation to a* (r = -0.78; P < 0.01) and discoloration (rs = 0.82; P < 0.01) scores, particularly in PM muscle compared to LL muscle. In conclusion, the principal component analysis revealed 4 distinct color deterioration clusters within steaks displayed at d 4 according to the muscle and aging time, and MDA critically influences color deterioration patterns in bison muscles.

引用

页数：11

共 3 条

[1] Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls
Canto, Anna C. V. C. S.
Costa-Lima, Bruno R. C.
Suman, Surendranath P.
Monteiro, Maria Lucia G.
Viana, Fernanda M.
Salim, Ana Paula A. A.
Nair, Mahesh N.
Silva, Teofilo J. P.
Conte-Junior, Carlos A.
MEAT SCIENCE, 2016, 121 : 19 - 26
[2] Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine Longissimus muscle
Chen, Cheng
Yu, Qunli
Han, Ling
Zhang, Jiaying
Guo, Zhaobin
ANIMAL SCIENCE JOURNAL, 2018, 89 (05) : 810 - 816
[3] Impact of dielectric barrier discharge cold plasma on the lipid oxidation, color stability, and protein structures of myoglobin-added washed pork muscle
Wang, Xiaoting
Wang, Jin
Wang, Zhaobin
Yan, Wenjing
Zhuang, Hong
Zhang, Jianhao
FRONTIERS IN NUTRITION, 2023, 10

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