Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage

文献类型： 外文期刊

第一作者： Tong, Xiao-Yang

作者： Tong, Xiao-Yang;Zhang, Yi;Pang, Jin-Xin;Qiao, Yong-Jin;Tong, Xiao-Yang;Liu, Bao-Lin;Biron, Eric;Rahman, Md R. T.;Bing, Qi-Jie;Gao, Xu-Ying

作者机构：

期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：4.0； 五年影响因子：3.7 ）

ISSN： 0145-8884

年卷期： 2024 年 2024 卷

页码：

收录情况： SCI

摘要： This study investigated the effects of low-voltage electrostatic field (LVEF), electron beam irradiation (EBI), and modified atmosphere packaging (MAP) on protein and lipid oxidation of pigeon meat (PM) during chilled storage. The water-holding capacity (WHC) and color reflected that the difference between the LVEF-treated (1.20 kV/m) group and the fresh groups was the smallest. The oxidation analysis of protein showed that the LVEF-treated group had smaller values of carbonyl concentration (0.0551 +/- 0.0048 mu mol/g), larger values of sulfhydryl concentration (0.737 +/- 0.0364 mu mol/g), and higher Ca2+-ATPase activity (30.10 +/- 1.52 U/g) than the C4 group (0.0649 +/- 0.0013 mu mol/g, 0.510 +/- 0.0225 mu mol/g, and 25.18 +/- 1.42 U/g, respectively). SDS-PAGE demonstrated the ability of LVEF to inhibit the hydrolysis and cross-linking of proteins. Meanwhile, the LVEF-treated group had lower values of TBARs (2.26 +/- 0.0371 mu g/kg) than the other groups and had a lower lipid oxidation level. In addition, the fatty acids in the LVEF-treated group were similar to those in the fresh group and were beneficial to human health. In conclusion, LVEF (1.20 kV/m) could inhibit protein and lipid oxidation of PM during chilled storage.

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