Premium
Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu ( D romaius novaehollandiae ) Meat Under Different Packaging Conditions
Author(s) -
Naveena B.M.,
Muthukumar M.,
Kulkarni V.V.,
Praveen Kumar Y.,
Usha Rani K.,
Kiran M.
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12499
Subject(s) - proteome , myofibril , food science , vacuum packing , shelf life , chemistry , biology , biochemistry
Abstract The effect of aging on the physicochemical, textural, microbial and proteome characteristics of emu ( D romaius novaehollandiae ) meat was studied under aerobic packaging ( AP ) and vacuum packaging ( VP ) conditions at 4 ± 1C for 9 and 15 days, respectively. Improvement ( P < 0.05) in water‐holding capacity, myofibrillar fragmentation index and protein extractability with aging was observed in emu meat cubes under both AP and VP conditions. Reduction ( P < 0.05) in W arner‐ B ratzler shear force values was observed on the 6th and 15th day of aging compared with the 0th day in the AP and VP samples, respectively. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis revealed the appearance of 30‐kDa protein bands, indicating extensive proteolysis on the 6th day and 9th day of aging in the AP and VP samples, respectively. Proteome analysis using two‐dimensional gel electrophoresis revealed significant ( P < 0.01) changes in the number of differentially expressed protein spots in the AP and VP samples during aging. Practical Applications Emus are classified as ratites along with ostriches and rheas and are becoming increasingly popular as a source of low‐fat, low‐cholesterol, iron‐rich red meat alternative. The emu industry is looking for science‐based information in order to successfully produce and market emu meat. The present work provides information on emu meat quality, aging process, ultrastructure, proteome characteristics and microbial changes. This paper also discusses about the different packaging methods and the shelf life of emu meat. Considering the increasing demand for new source of animal proteins around the world, this paper provides significant information to all ostrich, rhea and emu meat processors.