Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution |
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| Authors: | Hua Yang Peipei Meng Youling L. Xiong Lizhen Ma Changlu Wang Yingchun Zhu |
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| Affiliation: | 1. College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China;2. Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China;3. College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China;4. Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA |
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| Abstract: | The effect of meat protein in situ oxidation on the formation of N-nitrosodiethylamine (NDEA) was investigated. Fresh minced pork was untreated (Con) or treated with 700 mg/kg α-tocopherol (Toc) or 300 mg/kg tea polyphenols (PPE), packaged in a HiOx atmosphere (78.8% O2, 18.8% CO2, 2.4% N2), then stored at 2 ± 1 °C for up to 10 days. Crude myofibrillar (MP) or sarcoplasmic (SP) protein (20 mg/mL) extracted from stored meat was reacted with 43 μM sodium nitrite at 80 °C for 1 h. Lipid oxidation was totally inhibited in PPE pork but increased in Con and Toc samples after 10 days. There was significant protein oxidation (losses of sulfhydryls, formation of protein carbonyls) in both MP and SP in all samples during storage. However, the Con group suffered more extensive protein oxidation than Toc and PPE and produced more NDEA (P < 0.05), indicating that protein oxidation promoted nitrosation. |
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| Keywords: | Porcine Longissimus dorsi Antioxidant HiOx MAP Protein oxidation N-nitrosodiethylamine |
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