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Chun CKY, Roth M, Welti R, Richards MP, Hsu WW, O'Quinn T, Chao MD. Exploring the potential effect of phospholipase A2 antibody to extend beef shelf-life in a beef liposome model system. Meat Sci 2023; 198:109091. [PMID: 36587462 DOI: 10.1016/j.meatsci.2022.109091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 12/27/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022]
Abstract
The objective of this study was to elucidate the effect of phospholipase A2 (PLA2) and a PLA2 antibody (aPLA2) on phospholipid (PL) hydrolysis in beef and to understand how the altered PL composition may affect lipid oxidation and antioxidant capacity of beef in an in vitro system. Various combinations of PLA2 and aPLA2 were introduced to a beef liposome model system and exposed to a retail display. The PL and free fatty acid (FFA) profiles, antioxidant capacity and lipid oxidation were measured for the liposome system. Key PL classes were reduced and the release of polyunsaturated FFAs was increased with the inclusion of PLA2 in the treatments (P < 0.05). There was no inhibition of PL hydrolysis with the addition of aPLA2. PLA2 showed strong antioxidant capacity in the liposome system (P < 0.01), but lipid oxidation still increased in samples treated with PLA2 throughout the retail display (P < 0.01). Finally, aPLA2 treatments demonstrated potential to decrease lipid oxidation (P < 0.01).
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Affiliation(s)
- Colin K Y Chun
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA
| | - Mary Roth
- Kansas State University, Division of Biology, Manhattan, Kansas, 66506, USA
| | - Ruth Welti
- Kansas State University, Division of Biology, Manhattan, Kansas, 66506, USA
| | - Mark P Richards
- University of Wisconsin Madison, Animal and Dairy Sciences, Madison, WI 53706-1205, USA
| | - Wei-Wen Hsu
- University of Cincinnati, Environmental and Public Health Sciences, Cincinnati, OH 45267, USA
| | - Travis O'Quinn
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA
| | - Michael D Chao
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA.
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2
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Wu H, Bak KH, Goran GV, Tatiyaborworntham N. Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. Crit Rev Food Sci Nutr 2022; 64:4921-4939. [PMID: 36448306 DOI: 10.1080/10408398.2022.2146654] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Kathrine H Bak
- Department of Food Technology and Vetefrinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Gheorghe V Goran
- Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, University of Agricultural, Bucharest, Romania
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
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3
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Wu H, Park SY, Richards MP. Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system. Food Chem X 2022; 16:100480. [PMID: 36277871 PMCID: PMC9583034 DOI: 10.1016/j.fochx.2022.100480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/28/2022] [Accepted: 10/12/2022] [Indexed: 11/06/2022] Open
Abstract
MetHb in WTM acted as the most effective pro-oxidant, followed by hemin and oxyHb. The addition of NaCl significantly increased the oxyHb-mediated lipid oxidation. STPP inhibited oxyHb-mediated lipid oxidation. Formation of metHb and pH paly critical roles in oxyHb-mediated lipid oxidation.
This study examined the effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on lipid oxidation induced by oxyhemoglobin (oxyHb) in washed turkey muscle (WTM) model. To explore the reasons for observed effects, the pro-oxidant abilities of Hb derivatives (e.g., metHb, oxyHb, hemin, Fe2+, and Fe3+), pH change, and antioxidation of Hb in the presence of NaCl or STPP were also analyzed. The observed lipid oxidation capacity in WTM followed the order metHb > hemin > oxyHb > Fe2+ > Fe3+. Added Fe2+ accelerated auto-oxidation of oxyHb and oxyHb-mediated lipid oxidation. Hb auto-oxidation to metHb increased as the pH decreased from 6.6 to 5.0. NaCl promoted oxyHb-mediated lipid oxidation due to NaCl causing decreased pH value and increased formation of metHb. STPP inhibited oxyHb-mediated lipid oxidation and weakened the pro-oxidative effect of NaCl. This could be attributed to STPP increasing the pH, inactivating free iron, and inhibiting formation of metHb.
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Affiliation(s)
- Haizhou Wu
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Meat Science and Animal Biologics Discovery, 1933 Observatory Dr. Madison, WI 53706, United States,National Center of Meat Quality, Safety Control, Jiangsu Innovation Center of Meat Production, Processing, College of Food Science, Technology, Nanjing Agricultural University, Nanjing 210095, PR China,Department of Biology and Biological Engineering–Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden,Corresponding author at: Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Meat Science and Animal Biologics Discovery, 1933 Observatory Dr. Madison, WI 53706, United States.
| | - Sung Yong Park
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Meat Science and Animal Biologics Discovery, 1933 Observatory Dr. Madison, WI 53706, United States
| | - Mark P. Richards
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Meat Science and Animal Biologics Discovery, 1933 Observatory Dr. Madison, WI 53706, United States
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Tian R, Zhou L, Lu N. Binding of Quercetin to Hemoglobin Reduced Hemin Release and Lipid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12925-12934. [PMID: 36169386 DOI: 10.1021/acs.jafc.2c04129] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The interactions between quercetin and bovine (or human) hemoglobin (Hb) were systematically investigated by fluorescence, UV-vis absorption spectroscopy, and molecular docking to demonstrate the structural mechanism by which quercetin affected the Hb redox state and stability. Quercetin could interact with the central cavity of the Hb molecule with one binding site to generate an Hb-quercetin complex, and the hydrophobic interaction played an important role in the formation of the complex. The binding constant for the Hb-quercetin complex at 298 K was observed to be 1.25 × 104 M-1. In addition, quercetin effectively inhibited Hb-induced lipid oxidation in liposomes or washed muscles, which was ascribed to the conversion to oxy-Hb and decreased hemin dissociation from met-Hb. Consistent with its lower abilities to bind Hb and scavenge free radicals, rutin (i.e., quercetin-3-rhamnosylglucsoside) did not significantly influence the redox state of Hb nor reduce hemin release from Hb, and subsequently, it less effectively inhibited Hb-induced lipid oxidation than quercetin. Altogether, the results herein provide novel insights into the antioxidant mechanism for quercetin and are beneficial to the application of natural quercetin in Hb-containing foods.
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Affiliation(s)
- Rong Tian
- College of Chemistry and Chemical Engineering, Jiangxi Key Laboratory of Green Chemistry, Jiangxi Normal University, Nanchang 330022, China
| | - Lan Zhou
- College of Chemistry and Chemical Engineering, Jiangxi Key Laboratory of Green Chemistry, Jiangxi Normal University, Nanchang 330022, China
| | - Naihao Lu
- College of Chemistry and Chemical Engineering, Jiangxi Key Laboratory of Green Chemistry, Jiangxi Normal University, Nanchang 330022, China
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Wu H, Tatiyaborworntham N, Hajimohammadi M, Decker EA, Richards MP, Undeland I. Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects. Crit Rev Food Sci Nutr 2022; 64:153-171. [PMID: 35916770 DOI: 10.1080/10408398.2022.2105302] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish) causing severe quality deterioration, e.g., off-odors, discoloration, texture defects and nutritional loss. The complexity of muscle tissue -both composition and structure- poses as a formidable challenge in directly clarifying the mechanisms of lipid oxidation in muscle-based foods. Therefore, different in vitro model systems simulating different aspects of muscle have been used to study the pathways of lipid oxidation. In this review, we discuss the principle, preparation, implementation as well as advantages and disadvantages of seven commonly-studied model systems that mimic either compositional or structural aspects of actual meat: emulsions, fatty acid micelles, liposomes, microsomes, erythrocytes, washed muscle mince, and muscle homogenates. Furthermore, we evaluate the prospects of stem cells, tissue cultures and three-dimensional printing for future model system development. Based on this reviewing of oxidation models, tailoring correct model to different study aims could be facilitated, and readers are becoming acquainted with advantages and shortcomings. In addition, insight into recent technology developments, e.g., stem cell- and tissue-cultures as well as three-dimensional printing could provide new opportunities to overcome the current bottlenecks of lipid oxidation studies in muscle.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Mark P Richards
- Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery, University of Wisconsin-Madison, Madison, WI, USA
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
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6
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Zhang Y, Tian X, Jiao Y, Wang Y, Dong J, Yang N, Yang Q, Qu W, Wang W. Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking. Food Chem 2022; 382:132345. [PMID: 35149466 DOI: 10.1016/j.foodchem.2022.132345] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 01/28/2022] [Accepted: 02/01/2022] [Indexed: 11/17/2022]
Abstract
In this study, the relationship between different forms of iron (free or binding) and oxidation of lipids, proteins in meat system were investigated. Pork tenderloin was heated in 80 °C water bath for 0, 30, 60, 120, 180, 240, 300 min. Compared with control group, Equal and Treble deferiprone group confirmed that free iron was the main oxidizing substance. Moreover, adding exogenous heme caused slight increase of meat oxidation (p < 0.05). At the same time, the antioxidant properties of deferiprone were also evaluated and it shows few antioxidant properties. This study also found that the oxidation of lipid by free iron was more serious than protein. These results suggested that controlling free iron and production of free iron from heme is a potential approach for reducing the oxidative damage of lipid and protein in meat cooking.
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Affiliation(s)
- Yafei Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaojing Tian
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Yuzhen Jiao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Juan Dong
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ning Yang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qinghua Yang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wei Qu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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Zhu H, Zhang M, Wang P, Sun C, Xu W, Ma J, Zhu Y, Wang D. Exploring the regulating mechanism of heat induced gelation of myosin by binding with Mb hemin prosthetic group. Food Chem 2022; 382:132354. [DOI: 10.1016/j.foodchem.2022.132354] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/31/2021] [Accepted: 02/02/2022] [Indexed: 01/30/2023]
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Tatiyaborworntham N, Oz F, Richards MP, Wu H. Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products. Food Chem X 2022; 14:100317. [PMID: 35571332 PMCID: PMC9092974 DOI: 10.1016/j.fochx.2022.100317] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/20/2022] [Accepted: 04/20/2022] [Indexed: 12/20/2022] Open
Abstract
Lipolysis in meat and meat products is a phenomenon involving hydrolysis of lipids, notably via enzymatic catalysis that takes place even postmortem. During refrigerated and frozen storage of meat, in particular fish, endogenous lipolytic enzymes actively degrade triacylglycerols and phospholipids resulting in accumulation of free fatty acids and other hydrolytic products. A classical conjecture suggests that lipolysis enhances lipid oxidation which is involved in quality deterioration of fresh meat and, to some degrees, flavor development of certain meat products. Recent studies (<5 years) have shown that under some circumstances, lipolysis of certain lipolytic enzymes can inhibit lipid oxidation in muscle models, which provides more insight in lipid oxidation mechanisms in muscle matrices as well as implies potential strategies for improving meat quality. This review will discuss such paradoxical effects and potential mechanisms of lipolysis on lipid oxidation in meat and meat products.
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Affiliation(s)
- Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathum Thani 12120, Thailand
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Mark P. Richards
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Meat Science and Animal Biologics Discovery, 1933 Observatory Dr. Madison, WI 53706, United States
| | - Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
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Kakko T, Damerau A, Nisov A, Puganen A, Tuomasjukka S, Honkapää K, Tarvainen M, Yang B. Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis. Foods 2022; 11:foods11020230. [PMID: 35053963 PMCID: PMC8775156 DOI: 10.3390/foods11020230] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 12/29/2021] [Accepted: 01/13/2022] [Indexed: 12/04/2022] Open
Abstract
Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach (Rutilus rutilus) and Baltic herring (Clupea harengus membras) using either pH shift or enzymatic hydrolysis. The amino acid composition of protein isolates and hydrolysates mostly complied with the nutritional requirements for adults, but protein isolates produced using pH shift showed higher essential to non-essential amino acid ratios compared with enzymatically produced hydrolysates, 0.84–0.85 vs. 0.65–0.70, respectively. Enzymatically produced protein hydrolysates had a lower total lipid content, lower proportion of phospholipids, and exhibited lower degrees of protein and lipid oxidation compared with pH-shift-produced isolates. These findings suggest enzymatic hydrolysis to be more promising from a lipid oxidation perspective while the pH-shift method ranked higher from a nutrient perspective. However, due to the different applications of protein isolates and hydrolysates produced using pH shift or enzymatic hydrolysis, respectively, the further optimization of both studied methods is recommended.
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Affiliation(s)
- Tanja Kakko
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; (T.K.); (A.D.); (A.P.); (S.T.); (M.T.)
| | - Annelie Damerau
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; (T.K.); (A.D.); (A.P.); (S.T.); (M.T.)
| | - Anni Nisov
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland; (A.N.); (K.H.)
| | - Anna Puganen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; (T.K.); (A.D.); (A.P.); (S.T.); (M.T.)
| | - Saska Tuomasjukka
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; (T.K.); (A.D.); (A.P.); (S.T.); (M.T.)
| | - Kaisu Honkapää
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland; (A.N.); (K.H.)
| | - Marko Tarvainen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; (T.K.); (A.D.); (A.P.); (S.T.); (M.T.)
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; (T.K.); (A.D.); (A.P.); (S.T.); (M.T.)
- Correspondence: ; Tel.: +358-452-737988
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10
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Bai X, Tian W, Yin F, Xiao K, Chen Q, Chai R, Ru A, Li J, Zhu C, Zhao G. Age-specific effect on endogenous oxidative and antioxidative characteristics of longissimus thoracis muscle of yak during early postmortem period. Food Chem 2021; 374:131829. [PMID: 34915379 DOI: 10.1016/j.foodchem.2021.131829] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 11/16/2021] [Accepted: 12/06/2021] [Indexed: 12/12/2022]
Abstract
Effects of age on postmortem redox states were investigated in yak muscles. Extended postmortem time reduced the muscle antioxidant capacity and induced oxidation in lipids, myoglobin, and proteins. Compared with older yaks, muscles of younger ones could delay this oxidation process due to lower initial myoglobin content of 30.7%, lipid peroxidation of 42.4%, H2O2 of 41.2%, and intramuscular fat of 65.6% (of 3.66 times higher PUFAs). They also possessed greater antioxidase content/activity, such as phospholipase A2 content of 30.7% and glutathione reductase activity of 50.6%. Muscles exhibited age-specific overall antioxidative characteristics during 72 h postmortem and gradually formed overall oxidative ones after 72 h postmortem with an initial similarity between 2- and 4-year (or 6- and 12-year) on canonical discriminant analyses. The formation of age-specific overall oxidative characteristics can be attributable to the antioxidative specificity of age on canonical correlation analyses. Age-specific redox characteristics required differentiated preference in meat processing and preservation.
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Affiliation(s)
- Xueyuan Bai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China
| | - Wei Tian
- College of Animal Husbandry and Veterinary Science Engineering, Henan Agricultural University, Zhengzhou 450002, China
| | - Feng Yin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China
| | - Kang Xiao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China
| | - Qingwen Chen
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Rong Chai
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Ang Ru
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China
| | - Jiahui Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China
| | - Chaozhi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China.
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China.
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