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Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles
Author(s) -
Fu Qingquan,
Ge Qingfeng,
Liu Rui,
Wang Haiou,
Zhou Guanghong,
Zhang Wangang
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8316
Subject(s) - desmin , proteolysis , calpain , modified atmosphere , chemistry , protein degradation , degradation (telecommunications) , food science , biochemistry , vacuum packing , medicine , enzyme , immunohistochemistry , telecommunications , vimentin , computer science , shelf life
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 2 + 20% CO 2 ), 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