Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging.

ABSTRACT: The objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork longissimus thoracis (LT) was treated by MAP at varying oxygen concentrations (0, 20, 40, 60, and 80% O₂) with a 5-day storage at 4 °C for the detection of MP oxidation and gel properties. The findings showed the rise of O₂ concentration resulted in a significant increase of carbonyl content, disulfide bond, and particle size, and a decrease of sulfhydryl content and MP solubility (p < 0.05). The gel textural properties and water retention ability were significantly improved in MAP treatments of 0-60% O₂ (p < 0.05),

SUBMITTER: Liu R 

PROVIDER: S-EPMC10855563 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature