Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles.

• Autores: Qing-Quan Fu, Qing-Feng Ge, Rui Liu, Hai-Ou Wang, Guang-Hong Zhou, Wan-Gang Zhang
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 13, 2017, págs. 4508-4514
• Idioma: inglés
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• Resumen

  • Protein oxidation is widespread in biochemical systems. The objective of the study was to investigate the differences in protein oxidation, μ-calpain activity, desmin proteolysis and protein solubility of beef psoas major (PM) and semi-membranosus (SM) muscles under three packaging systems during postmortem ageing. At 24 h postmortem, beef muscles were packaged respectively in air-permeable film overwrap (AP), vacuum pack (VP) or modified atmosphere (MAP, 80% O2 + 20% CO2 ), and then displayed for 10 days at 4 °C.; Results: Carbonyl group values and thiol group content were significantly influenced by packaging type and storage time. The SM muscles from AP and MAP showed greater μ-calpain activity compared to VP. Desmin of PM and SM from AP and MAP samples showed decreased proteolysis compared with VP.; Conclusion: The results suggested that the inhibition of μ-calpain activity of beef samples from AP and MAP could be closely associated with protein oxidation which further lowered the level of desmin degradation compared to VP. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.