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

Authors :: Fu QQ
Ge QF
Liu R
Wang HO
Zhou GH
Zhang WG
Source :: Journal of the science of food and agriculture [J Sci Food Agric] 2017 Oct; Vol. 97 (13), pp. 4508-4514. Date of Electronic Publication: 2017 Apr 10.
Publication Year :: 2017
Abstract: Background: 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% O <subscript>2</subscript> + 20% CO <subscript>2</subscript> ), and then displayed for 10 days at 4 °C.<br />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.<br />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.<br /> (© 2017 Society of Chemical Industry.)

Subjects :: Animals
Calpain metabolism
Cattle
Desmin metabolism
Food Packaging instrumentation
Meat analysis
Muscle Proteins chemistry
Muscle Proteins metabolism
Muscle, Skeletal enzymology
Muscle, Skeletal metabolism
Oxidation-Reduction
Postmortem Changes
Proteolysis
Calpain chemistry
Desmin chemistry
Food Packaging methods
Muscle, Skeletal chemistry

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