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Gagaoua M, Suman SP, Purslow PP, Lebret B. The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms. Meat Sci 2023; 206:109340. [PMID: 37708621 DOI: 10.1016/j.meatsci.2023.109340] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/14/2023] [Accepted: 09/06/2023] [Indexed: 09/16/2023]
Abstract
The color of fresh pork is a crucial quality attribute that significantly influences consumer perception and purchase decisions. This review first explores consumer expectations and discrimination regarding pork color, as well as an overview of the underlying factors that, from farm-to-fork, contribute to its variation. Understanding the husbandry factors, peri- and post-mortem factors and consumer preferences is essential for the pork industry to meet market demands effectively. This review then delves into current knowledge of pork myoglobin chemistry, its modifications and pork discoloration. Pork myoglobin, which has certain peculiarities comparted to other meat species, plays a weak role in determining pork color, and a thorough understanding of the biochemical changes it undergoes is crucial to understand and improve color stability. Furthermore, the growing role of proteomics as a high-throughput approach and its application as a powerful research tool in meat research, mainly to decipher the biochemical mechanisms involved in pork color determination and identify protein biomarkers, are highlighted. Based on an integrative muscle biology approach, the available proteomics studies on pork color have enabled us to provide the first repertoire of pork color biomarkers, to shortlist and propose a list of proteins for evaluation, and to provide valuable insights into the interconnected biochemical processes implicated in pork color determination. By highlighting the contributions of proteomics in elucidating the biochemical mechanisms underlying pork color determination, the knowledge gained hold significant potential for the pork industry to effectively meet market demands, enhance product quality, and ensure consistent and appealing pork color.
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Affiliation(s)
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
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2
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Rong Y, Zareef M, Liu L, Din ZU, Chen Q, Ouyang Q. Application of portable Vis-NIR spectroscopy for rapid detection of myoglobin in frozen pork. Meat Sci 2023; 201:109170. [PMID: 37004370 DOI: 10.1016/j.meatsci.2023.109170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 03/14/2023] [Accepted: 03/20/2023] [Indexed: 04/03/2023]
Abstract
Myoglobin content is considered as a crucial index to evaluate the quality of frozen pork. In this study, a portable visible and near-infrared (Vis-NIR) spectrometer combined with chemometrics was used to detect myoglobin content in frozen pork. Metmyoglobin, deoxymyoglobin, oxymyoglobin, and total myoglobin were assessed spectrophotometrically. The raw Vis-NIR spectra of frozen pork samples were pre-processed using 1st derivatives (FD). Afterward, Synergy Interval Partial Least Square (Si-PLS) coupled Competitive Adaptive Reweighted Sampling algorithm (Si-CARS-PLS) was applied to select characteristic variables. The Si-CARS-PLS models revealed the probability of estimating myoglobin content in frozen pork, with predictive correlation coefficients (Rp) for metmyoglobin, deoxymyoglobin, oxymyoglobin, and total myoglobin as 0.9095, 0.9004, 0.8578, and 0.9133, respectively. The findings of this study showed that Vis-NIR spectroscopy coupled with Si-CARS-PLS is a promising method and offered a way forward for determining the myoglobin content in frozen pork.
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Affiliation(s)
- Yanna Rong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Muhammad Zareef
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Lihua Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Zia Ud Din
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China.
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3
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Whalin JG, Liu L, Rankin SA, Zhang W, Richards MP. Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A
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: A possible role for depletion of neutral lipid hydroperoxides. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15997] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- James G. Whalin
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
| | - Ling Liu
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
| | - Scott A. Rankin
- Department of Food Science University of Wisconsin‐Madison Madison Wisconsin USA
| | - Wenjing Zhang
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
| | - Mark P. Richards
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
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4
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Gonzales SA, Pegg RB, Singh RK, Mohan A. Assessing the impact of 4-oxo-2-nonenal on lactate dehydrogenase activity and myoglobin redox stability. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101306] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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5
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Wang Y, Li S, Rentfrow G, Chen J, Zhu H, Suman SP. Myoglobin Post-Translational Modifications Influence Color Stability of Beef Longissimus Lumborum. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11689] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Post-translational modifications (PTM) of proteins play critical roles in biological processes. PTM of muscle proteins influence meat quality. Nonetheless, myoglobin (Mb) PTM and their impact on fresh beef color stability have not been characterized yet. Therefore, our objectives were to identify Mb PTM in beef longissimus lumborum muscle during postmortem aging and to characterize their influence on color stability. The longissimus lumborum muscles from 9 (n = 9) beef carcasses (24 h postmortem) were subjected to wet aging for 0, 7, 14, and 21 d. At the end of each wet-aging period, steaks were fabricated. One steak for analyses of PTM was immediately frozen at −80°C, whereas other steaks were assigned to refrigerated storage in the darkness under aerobic packaging. Instrumental color and biochemical attributes were evaluated on day 0, 3, or 6 of storage. Mb PTM were analyzed using two-dimensional electrophoresis and tandem mass spectrometry. Surface redness (a* value), color stability, and Mb concentration decreased (P < 0.05) upon aging. Gel image analyses identified 6 Mb spots with similar molecular weight (17 kDa) but different isoelectric pH. Tandem mass spectrometry identified multiple PTM (phosphorylation, methylation, carboxymethylation, acetylation, and 4-hydroxynonenal alkylation) in these 6 isoforms. The amino acids susceptible to phosphorylation were serine (S), threonine (T), and tyrosine, whereas other PTM were detected in lysine (K), arginine (R), and histidine residues. Additionally, distal histidine (position 64), critical to heme stability, was found to be alkylated. Overall, Mb PTM increased with aging. The aging-induced PTM, especially those occurring close to hydrophobic heme pocket, could disrupt Mb tertiary structure, influence heme affinity, and compromise oxygen binding capacity, leading to decreased color stability of fresh beef. Furthermore, PTM at K45, K47, and K87 were unique to Mb from non-aged beef, whereas PTM at R31, T51, K96, K98, S121, R139, and K147 were unique to Mb from aged counterparts, indicating that these Mb PTM could be used as novel biomarkers for fresh beef color stability.
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Affiliation(s)
- Yifei Wang
- University of Kentucky Department of Animal and Food Sciences
| | - Shuting Li
- University of Kentucky Department of Animal and Food Sciences
| | - Gregg Rentfrow
- University of Kentucky Department of Animal and Food Sciences
| | - Jing Chen
- University of Kentucky Proteomics Core Facility
| | - Haining Zhu
- University of Kentucky Proteomics Core Facility
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6
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Hasan MM, Sood V, Erkinbaev C, Paliwal J, Suman S, Rodas-Gonzalez A. Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles. Meat Sci 2021; 178:108523. [PMID: 33895432 DOI: 10.1016/j.meatsci.2021.108523] [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: 12/21/2020] [Revised: 03/08/2021] [Accepted: 04/12/2021] [Indexed: 11/24/2022]
Abstract
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.
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Affiliation(s)
- Md Mahmudul Hasan
- Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Vipasha Sood
- Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Chyngyz Erkinbaev
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Jitendra Paliwal
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Surendranath Suman
- Animal and Food Sciences, University of Kentucky, Lexington, KY 40546-0215, United States
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7
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Luo Y, Su L, Su R, Wang B, Liu C, Wang Z, Zhao L, Jin Y. Effects of Astragalus Membranaceus supplementation on oxidative stability of Cashmere goat. Food Sci Nutr 2020; 8:5550-5556. [PMID: 33133557 PMCID: PMC7590321 DOI: 10.1002/fsn3.1786] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 01/12/2020] [Accepted: 06/05/2020] [Indexed: 11/30/2022] Open
Abstract
Astragalus membranaceus (AM) provides a rich source of polysaccharides that can act as powerful antioxidants, but their potential as feed ingredients in the lamb industry still rarely exploited. The objective of this study was to investigate the effect of dietary astragalus membranaceus supplementation on oxidative stability of goat muscles. Longissimus dorsi (LD) muscles from two groups of Cashmere goat (basal diet, C group; basal diet supplemented with 1% astragalus membranaceus root, AM group) were evaluated for lipid oxidation, myoglobin oxidation, activity of antioxidant enzymes, and antioxidant capacity. The results showed that color parameters in Cashmere goat of two feeding conditions were no significant difference (p > .05). In AM group, myoglobin (Mb) content was higher than C, while metmyoglobin (MMb) (p < .05) and malondialdehyde (MDA) (p < .01) were lower. Additionally astragalus membranaceus supplementation had a significant effect on superoxide dismutase (SOD) and catalase (CAT) (p < .001). In whole, the AM group goats presented a relatively higher antioxidant capacity than C. Especially, RSA and CUPRAC values of AM group goats had significantly higher than C (p < .05). Consequently, the AM group goats ingested abundant astragalus membranaceus, which enhanced the antioxidant capacity. Thus, it can eliminate free radicals and effectively inhibit oxidation.
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Affiliation(s)
- Yulong Luo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
- School of AgricultureNingxia UniversityYinchuanChina
| | - Lin Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Rina Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Bohui Wang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Chang Liu
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Zhenggang Wang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Lihua Zhao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Ye Jin
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
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8
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Zhou X, Zhang Z, Liu X, Wu D, Ding Y, Li G, Wu Y. Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods. Compr Rev Food Sci Food Saf 2020; 19:503-529. [DOI: 10.1111/1541-4337.12535] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 11/25/2019] [Accepted: 12/28/2019] [Indexed: 01/08/2023]
Affiliation(s)
- Xuxia Zhou
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Zhiwen Zhang
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Xiaoying Liu
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Di Wu
- Yangtze Delta Region Institute of Tsinghua University Zhejiang China
| | - Yuting Ding
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Guoliang Li
- School of Food and Biological EngineeringShaanxi University of Science and Technology Xian China
| | - Yongning Wu
- NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical ScienceChina National Center for Food Safety Risk Assessment Beijing China
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9
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Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2019. [DOI: 10.2478/aucft-2019-0020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially attractive seems to be those rich in polyphenols, such as cherry. Thus, presented study determine the effect of cherry extract (equivalent of 20 mg and 40 mg GAE kg−1) on physicochemical properties of ground pork frozen for 80 days. Samples were analyzed for color, color change, color attractiveness, myoglobin oxidation, fat oxidation, fatty acids profile, cooking loss, texture profile. The positive effect of cherry extract was observed for fat oxidation but cooking loss was higher in samples with extract addition. Color, color change, color attractiveness, myoglobin oxidation or fatty acids profile did not differ between groups.
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10
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Zhang X, Wang H, Li X, Sun Y, Pan D, Wang Y, Cao J. Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage. Anim Sci J 2019; 90:435-444. [DOI: 10.1111/asj.13171] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 09/01/2018] [Accepted: 12/17/2018] [Indexed: 11/27/2022]
Affiliation(s)
- Xin Zhang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; Ningbo University; Ningbo China
| | - Huhu Wang
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Xuan Li
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; Ningbo University; Ningbo China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; Ningbo University; Ningbo China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; Ningbo University; Ningbo China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; Ningbo University; Ningbo China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; Ningbo University; Ningbo China
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11
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The Effect of Long-Term Frozen Storage on the Quality of Meat (Longissimus thoracis et Lumborum) from Female Roe Deer (Capreolus capreolus L.). J FOOD QUALITY 2018. [DOI: 10.1155/2018/4691542] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to determine the quality of meat (Longissimus thoracis et lumborum) from 10 female roe deer (Capreolus capreolus L.), which was vacuum-packaged, frozen-stored (−26°C) for 6, 10, and 12 months, and compared with fresh, nonfrozen meat. Roe deer (aged 3 to 5 years) were hunter-harvested in north-eastern Poland in December and January during the same hunting season. Frozen storage did not affect the proximate chemical composition of meat (except for ash content). An analysis of the physicochemical properties of meat revealed that frozen-stored meat was characterized by a darker color, a higher hue angle, lower ability to bind its own and added water, and lower cooking loss compared with nonfrozen meat. The values noted for meat samples that were stored in the freezer for 12 months (increase in pH, considerable decrease in water-holding capacity, and first symptoms of flavor deterioration) indicate that frozen roe deer meat should be stored for no more than 10 to 12 months to maintain its high quality.
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12
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The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat. Molecules 2018; 23:molecules23051005. [PMID: 29693580 PMCID: PMC6100354 DOI: 10.3390/molecules23051005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 04/12/2018] [Accepted: 04/19/2018] [Indexed: 11/16/2022] Open
Abstract
The study evaluated the effect of pig diet supplementation with rapeseed or linseed oil, and vitamin E or selenium, or both vitamin E and selenium on color parameters and myoglobin content of pork Semimembranosus muscle after long-term freezing storage during nine months. The influence of the type of the bioactive compounds added to pig diet on the content of myoglobin or oxymyoglobin, metmyoglobin and deoksymyoglobin in Semimembranosus m. was also assessed. The results indicate that the presence of oils rich in polyunsaturated fatty acids (PUFA) in pig diet improves the color of pork meat. Supplementation of dietary plant oils or dietary oils with antioxidants tended to increase significantly the concentration of oxymyoglobin and decrease the concentration of metmyoglobin in meat compared to the control group. The highest content of oxymyoglobin was observed in meat obtained from pigs fed diets with linseed oil. The best color scores (highest a* parameter) was noted for rapeseed oil group (with no addition of antioxidants). In conclusion, the addition of antioxidants to pigs’ forage supplemented with PUFA-rich oils is not recommended in order to improve color of long-term frozen pork.
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13
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Grunwald EW, Tatiyaborworntham N, Faustman C, Richards MP. Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinity. Food Chem 2017; 227:289-297. [DOI: 10.1016/j.foodchem.2017.01.035] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 12/13/2016] [Accepted: 01/08/2017] [Indexed: 11/15/2022]
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14
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Rahman MH, Hossain MM, Rahman SME, Amin MR, Oh DH. Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles. Korean J Food Sci Anim Resour 2015; 35:772-82. [PMID: 26877637 PMCID: PMC4726957 DOI: 10.5851/kosfa.2015.35.6.772] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Revised: 09/29/2015] [Accepted: 09/29/2015] [Indexed: 11/06/2022] Open
Abstract
This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at -20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at -20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to select the best one on the basis of deterioration of physicochemical properties of beef. As the number of repeated freeze-thaw cycles increased, drip loss decreased and water holding capacity (WHC) increased (p<0.05) till two cycles and then decreased. Cooking loss increased in cycle one and three but decreased in cycle two. Moreover, drip loss, WHC and cooking loss affected (p<0.05) by thawing methods within the cycles. However, pH value decreased (p<0.05), but peroxide value (p<0.05), free fatty acids value (p<0.05) and TBARS value increased (p<0.05) significantly as the number of repeated freeze-thaw cycles increased. Moreover, significant (p<0.05) interactive effects were found among the thawing methods and repeated cycles. As a result, freeze-thaw cycles affected the physicochemical quality of beef muscle, causing the degradation of its quality.
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Affiliation(s)
- M H Rahman
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - M M Hossain
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - S M E Rahman
- Department of Food Science and Biotechnology, College of Agriculture Life Sciences, Kangwon National University, Chuncheon 24341, Korea; Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - M R Amin
- Department of Physiology and Pharmacology, Patuakhali Science and Technology University, Barisal-8210, Bangladesh
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture Life Sciences, Kangwon National University, Chuncheon 24341, Korea
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15
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Yu L, He Z, Zeng M, Zheng Z, He J, Wang M, Chen J. Effects of oxidised linoleic acid on the formation of Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine in Maillard reaction system. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Ligang Yu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi, Jiangsu 214122 China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi, Jiangsu 214122 China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi, Jiangsu 214122 China
| | - Zongping Zheng
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi, Jiangsu 214122 China
| | - Jialiang He
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi, Jiangsu 214122 China
- School of Food and Bioengineering; Henan University of Science and Technology; Luoyang, Henan 471023 China
| | - Mengle Wang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi, Jiangsu 214122 China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi, Jiangsu 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi, Jiangsu 214122 China
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16
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Joseph P, Nair MN, Suman SP. Application of proteomics to characterize and improve color and oxidative stability of muscle foods. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.041] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Galbraith J, Rodas-González A, López-Campos Ó, Juárez M, Aalhus J. Bison meat: Characteristics, challenges, and opportunities. Anim Front 2014. [DOI: 10.2527/af.2014-0036] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Jayson Galbraith
- Alberta Agriculture and Rural Development, Livestock and Farm Business Branch, 5712- 48 Av, Camrose Alberta T4V 0K1
| | - Argenis Rodas-González
- Department of Animal Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2
| | | | - Manuel Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, Canada T4L 1W1
| | - Jennifer Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, Canada T4L 1W1
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18
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Suman SP, Rentfrow G, Nair MN, Joseph P. 2013 EARLY CAREER ACHIEVEMENT AWARD— Proteomics of muscle- and species-specificity in meat color stability12. J Anim Sci 2014; 92:875-82. [DOI: 10.2527/jas.2013-7277] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Affiliation(s)
- S. P. Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
| | - G. Rentfrow
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
| | - M. N. Nair
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
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19
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Nair M, Suman S, Li S, Joseph P, Beach C. Lipid oxidation–induced oxidation in emu and ostrich myoglobins. Meat Sci 2014; 96:984-93. [DOI: 10.1016/j.meatsci.2013.08.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2013] [Revised: 08/14/2013] [Accepted: 08/24/2013] [Indexed: 11/24/2022]
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20
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Yin S, Faustman C, Tatiyaborworntham N, Ramanathan R, Sun Q. The effects of HNE on ovine oxymyoglobin redox stability in a microsome model. Meat Sci 2013; 95:224-8. [DOI: 10.1016/j.meatsci.2013.04.055] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2012] [Revised: 04/15/2013] [Accepted: 04/18/2013] [Indexed: 10/26/2022]
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21
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Affiliation(s)
- Surendranath P. Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546;
| | - Poulson Joseph
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762;
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Abstract
This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving animal genetics, ante- and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, packaging, distribution, storage, display, and final preparation for consumption. These factors vary globally, but the variables that affect basic pigment chemistry are reasonably consistent between countries. Essential for maximizing meat color life is an understanding of the combined effects of two fundamental muscle traits, oxygen consumption and metmyoglobin reduction. In the antemortem sector of research, meat color is being related to genomic quantitative loci, numerous pre-harvest nutritional regimens, and housing and harvest environment. Our knowledge of postmortem chilling and pH effects, atmospheres used for packaging, antimicrobial interventions, and quality and safety of cooked color are now more clearly defined. The etiology of bone discoloration is now available. New color measurement methodology, especially digital imaging techniques, and improved modifications to existing methodology are now available. Nevertheless, unanswered questions regarding meat color remain. Meat scientists should continue to develop novel ways of improving muscle color and color stability while also focusing on the basic principles of myoglobin chemistry.
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Affiliation(s)
- R A Mancini
- Department of Animal Sciences and Industry, Kansas State University, 224 Weber Hall, Manhattan, KS 66506-0201, USA
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23
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Tatiyaborworntham N, Faustman C, Yin S, Ramanathan R, Mancini RA, Suman SP, Beach CM, Maheswarappa NB, Grunwald EW, Richards MP. Redox instability and hemin loss of mutant sperm whale myoglobins induced by 4-hydroxynonenal in vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8473-8483. [PMID: 22873347 DOI: 10.1021/jf301770p] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The effects of 4-hydroxy-2-nonenal (HNE) on redox stability of Oxy- and Deoxy- wild-type (WT) and recombinant sperm whale myoglobins (P88H/Q152H, L29F, H97A, and H64F) and hemin loss from Met-myoglobin (Mb) were investigated. HNE induced greater redox instability in WT and mutant Mbs compared to controls (p < 0.05). The extent of HNE-induced OxyMb oxidation was lesser in L29F (p < 0.05) and greater in H97A and P88H/Q152H than in WT (p < 0.05). H64F DeoxyMb was more redox stable than WT DeoxyMb in the presence of HNE (p < 0.05). HNE alkylation occurred exclusively on histidine residues, and histidine 48 was alkylated in all sperm whale myoglobins. HNE alkylation accelerated the protoporphyrin moiety loss only in H97A. Met- forms of WT and L29F but not Deoxy- or Oxy- forms released hemin during storage. Primary structure strongly influenced Mb redox stability in the presence of reactive secondary lipid oxidation products.
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24
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Yin S, Faustman C, Tatiyaborworntham N, Ramanathan R, Maheswarappa NB, Mancini RA, Joseph P, Suman SP, Sun Q. Species-specific myoglobin oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12198-12203. [PMID: 21942622 DOI: 10.1021/jf202844t] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effect of the lipid oxidation product, 4-hydroxy-2-nonenal (HNE), on oxidation of oxymyoglobin (OxyMb) from seven different meat-producing species was investigated. Relative to controls, HNE increased OxyMb oxidation within all species (p < 0.05) at both 25 and 4 °C, pH 5.6. The relative effect of HNE was greater for myoglobins (Mbs) that contained 12 ± 1 histidine (His) residues than for those that contained 9 His residues (p < 0.05); HNE efficacy in all species except chicken and turkey decreased with time. Mono-HNE adducts were detected in all species except chicken and turkey. In general, HNE alkylation increased the Mbs' ability to accelerate lipid oxidation in a microsome model. However, neither an HNE nor a Mb species dependent effect was observed. Results suggested that microsome model system associated lipid oxidation overshadowed HNE and species effects on OxyMb oxidation observed in lipid-free systems.
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Affiliation(s)
- Shuang Yin
- Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269-4040, United States
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25
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IKHLAS B, HUDA N, ISMAIL N. EFFECT OF COSMOS CAUDATUS, POLYGONUM MINUS AND BHT ON PHYSICAL PROPERTIES, OXIDATIVE PROCESS, AND MICROBIOLOGY GROWTH OF QUAIL MEATBALL DURING REFRIGERATION STORAGES. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00552.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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The effect of Fenton’s reactants and aldehydes on the changes of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1370-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Faustman C, Sun Q, Mancini R, Suman SP. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci 2010; 86:86-94. [DOI: 10.1016/j.meatsci.2010.04.025] [Citation(s) in RCA: 498] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2010] [Revised: 03/15/2010] [Accepted: 04/15/2010] [Indexed: 01/17/2023]
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28
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Joseph P, Suman S, Mancini R, Beach C. Mass spectrometric evidence for aldehyde adduction in carboxymyoglobin. Meat Sci 2009; 83:339-44. [DOI: 10.1016/j.meatsci.2009.05.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2009] [Revised: 05/04/2009] [Accepted: 05/10/2009] [Indexed: 11/29/2022]
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29
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The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems. Meat Sci 2009; 83:201-8. [DOI: 10.1016/j.meatsci.2009.04.019] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2009] [Revised: 04/24/2009] [Accepted: 04/28/2009] [Indexed: 11/20/2022]
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30
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Joseph P, Suman SP, Li S, Beach CM, Steinke L, Fontaine M. Characterization of bison (Bison bison) myoglobin. Meat Sci 2009; 84:71-8. [PMID: 20374756 DOI: 10.1016/j.meatsci.2009.08.014] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2009] [Revised: 08/04/2009] [Accepted: 08/10/2009] [Indexed: 10/20/2022]
Abstract
Bison is an alternate meat species gaining increased popularity in North America. Although previous investigations reported that bison meat discolors faster than beef, the molecular basis of this observation has not been investigated. Therefore, the objective of the present study was to determine the redox stability, thermostability, and primary structure of bison myoglobin (Mb), in comparison with beef Mb. Purified bison and beef myoglobins were analyzed for autoxidation, lipid oxidation-induced oxidation, and thermostability. Matrix Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry was utilized for determining the exact molecular mass of bison Mb, whereas Edman degradation was employed to determine the amino acid sequence. Bison and beef myoglobins behaved similarly in autoxidation, lipid oxidation-induced oxidation, and thermostability. The observed molecular mass of bison and beef myoglobins was 16,949 Da, and the primary structure of bison Mb shared 100% similarity with beef and yak myoglobins. Noticeably, the amino acid sequence of bison Mb was different from other ruminant myoglobins, such as water-buffalo, sheep, goat, and red-deer. The present study is the first to report the primary structure of bison Mb. Same primary structure and similar biochemical attributes of bison and beef myoglobins suggested that the observed rapid discoloration in bison meat could not be attributed to biochemistry of bison Mb.
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Affiliation(s)
- P Joseph
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
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31
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Kim Y, Keeton J, Smith S, Maxim J, Yang H, Savell J. Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Laville E, Sayd T, Terlouw C, Blinet S, Pinguet J, Fillaut M, Glénisson J, Chérel P. Differences in pig muscle proteome according to HAL genotype: implications for meat quality defects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:4913-4923. [PMID: 19449875 DOI: 10.1021/jf900286x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Bidimensional electrophoresis was used to compare sarcoplasmic protein profiles of early post-mortem pig semimembranosus muscles, sampled from pigs of different HAL genotypes (RYR1 mutation 1841T/C): 6 NN, 6 Nn, 6 nn. ANOVA showed that 55 (18%) of the total of 300 matched protein spots were influenced by genotype, and hierarchical clustering analysis identified 31 (10% of the matched proteins) additional proteins coregulated with these proteins. Fold-changes of differentially expressed proteins were between 1.3 and 21.8. Peptide mass fingerprinting identification of 78 of these 86 proteins indicates that faster pH decline of nn pigs was not explained by higher abundance of glycolytic enzymes. Results indicate further that nn muscles contained fewer proteins of the oxidative metabolic pathway, fewer antioxidants, and more protein fragments. Lower abundance of small heat shock proteins and myofibrillar proteins in nn muscles may at least partly be explained by the effect of pH on their extractability. Possible consequences of lower levels of antioxidants and repair capacities, increased protein fragmentation, and lower extractability of certain proteins in nn muscles on meat quality are discussed.
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Affiliation(s)
- Elisabeth Laville
- INRA, UR370, Qualité des Produits Animaux, Theix, Saint-Genès-Champanelle, France.
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33
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Mancini R, Ramanathan R. Sodium lactate influences myoglobin redox stability in vitro. Meat Sci 2008; 78:529-32. [DOI: 10.1016/j.meatsci.2007.07.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2007] [Revised: 07/02/2007] [Accepted: 07/03/2007] [Indexed: 10/23/2022]
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Suman SP, Faustman C, Stamer SL, Liebler DC. Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins. Proteomics 2007; 7:628-640. [PMID: 17309108 DOI: 10.1002/pmic.200600313] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Myoglobin (Mb) redox state affects meat color and is destabilized by lipid oxidation products such as 4-hydroxy-2-nonenal (HNE). Our objective was to investigate lipid oxidation-induced oxymyoglobin (OxyMb) oxidation in Mb from two major meat-producing livestock species utilizing MS and proteomics tools. Porcine OxyMb was incubated with HNE and analyzed for metmyoglobin (MetMb) formation. MetMb formation was greater in the presence of HNE than controls at pH 7.4 and 37 degrees C (p <0.05). MALDI-TOF MS was used to identify adduct formation; only mono-adducts of HNE (via Michael addition) with porcine Mb were detected. LC-ESI-MS/MS identified three histidine (HIS) residues in porcine Mb that were readily adducted by HNE (HIS 24, 36 and 119), whereas in bovine Mb seven histidine residues (HIS 24, 36, 81, 88, 93, 119 and 152) were adducted. Quantitation of HNE-adducted peptides using isotope-labeled phenyl isocyanate indicated that, initially, HIS 36 was preferentially adducted in porcine Mb whereas HIS 81, 88 and 93 were the predominant sites of early HNE adduction in bovine Mb. Preferential HNE adduction at the proximal histidine (HIS 93) was observed exclusively in bovine OxyMb and may explain why lipid oxidation-induced OxyMb oxidation appears more extensive in beef, than in pork.
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Affiliation(s)
- Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USA
| | - Cameron Faustman
- Department of Animal Science, University of Connecticut, Storrs, CT, USA
| | - Sheryl L Stamer
- Proteomics Laboratory, Mass Spectrometry Research Center, Vanderbilt University School of Medicine, Nashville, TN, USA
| | - Daniel C Liebler
- Proteomics Laboratory, Mass Spectrometry Research Center, Vanderbilt University School of Medicine, Nashville, TN, USA
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35
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Chaijan M, Benjakul S, Visessanguan W, Lee S, Faustman C. Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins. J Food Sci 2007; 72:C89-95. [DOI: 10.1111/j.1750-3841.2006.00236.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Chaijan M, Benjakul S, Visessanguan W, Faustman C. Characterisation of myoglobin from sardine (Sardinella gibbosa) dark muscle. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.030] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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Chotimarkorn C, Ohshima T, Ushio H. Fluorescent image analysis of lipid hydroperoxides in fish muscle with 3-perylene diphenylphosphine. Lipids 2006; 41:295-300. [PMID: 16711605 DOI: 10.1007/s11745-006-5100-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
A fluorescent image analysis method was developed to evaluate lipid hydroperoxide formation in fish muscle. The lipid hydroperoxides generated in white and dark fish muscles during storage at 5-6 degrees C oxidized 3-perylene diphenylphosphine located in the tissue to yield the fluorescent derivative, 3-perylene diphenylphosphine oxide (3-PeDPPO). 3-PeDPPO thus obtained was determined by digital fluorescent image analysis. The 3-PeDPPO fluorescence intensity of white and dark muscle increased during low-temperature storage (0-24 h) and was clearly correlated with total lipid hydroperoxide levels in muscle extracts, which were determined by using HPLC based on a triphenylphosphine oxidation method (R2 = 0.954). These results suggest that 3-PeDPPO fluorescence, coupled with fluorescent image analysis, is a novel tool for direct determination of lipid hydroperoxides in fish muscle without a need for extraction of lipid.
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Affiliation(s)
- Chatchawan Chotimarkorn
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan 108-8477
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38
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Chaijan M, Benjakul S, Visessanguan W, Faustman C. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.07.022] [Citation(s) in RCA: 118] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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Lee S, Joo S, Alderton A, Hill D, Faustman C. Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb12310.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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