Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage

Meat Science
Zhaoming WangHongjun Li

Abstract

This work investigated the interrelationship among myoglobin, lipid, and protein oxidations in rabbit meat during refrigerated and superchilled storage. Peroxide value gradually increased (p < 0.05) and decreased thereafter (p > 0.05) with increased storage time for both storage treatments. Thiobarbituric acid-reactive substances (TBARS) significantly increased (p < 0.05) throughout the storage time for the storage temperature considered. The metmyoglobin proportion markedly increased (p < 0.05) and remained constant thereafter (p > 0.05). For both storage temperature levels, the extractable heme iron content significantly declined (p < 0.05), whereas non-heme iron content considerably increased (p < 0.05). With prolonged storage time, the protein carbonyl content significantly increased (p < 0.05), along with significant loss in sulfhydryl content (p < 0.05). Superchilled samples maintained lower rates of increase in metmyoglobin content, TBARS, and protein carbonyl content compared with refrigerated samples. Moreover, principal component analysis presented good correlations between TBARS, protein carbonyls and metmyoglobin content. Taken together, myoglobin, lipid and protein oxidations occurred concurrently in rabbit meat du...Continue Reading

Citations

Sep 4, 2019·Journal of Food Science and Technology·Miriane Moreira Fernandes SantosFábio Anderson Pereira da Silva
Aug 23, 2020·Animals : an Open Access Journal From MDPI·Yuli A Pena-BermudezIves C S Bueno
Feb 14, 2021·Journal of Food Science·Julián Andrés Gómez-SalazarMaría Elena Sosa-Morales
Mar 1, 2020·Poultry Science·Miriane M F SantosFábio A P Silva
Sep 3, 2021·Journal of Food Science and Technology·Van-Ba HoaKuk-Hwan Seol
Oct 21, 2021·Amino Acids·Mario EstévezRemigio Martínez
Jan 9, 2022·Critical Reviews in Food Science and Nutrition·Gaopeng ZhangJianhua Liu

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