Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration

文献类型： 外文期刊

第一作者： Chen, Yong

作者： Chen, Yong;Zhen, Zongyuan;Li, Jingjun;Chen, Yong;Yang, Chuan;Yang, Yiping;Lin, Hengxun;Cui, Liye;Zhang, Chunhui;Li, Xia;Li, Xinfu

作者机构：

关键词： Tibetan pork; Oxygen concentration; 2D LF-NMR; Water status; Protein characteristics

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2024 年 24 卷

页码：

收录情况： SCI

摘要： To explore the changes in water status and protein characteristics of Tibetan pork (TP) under modified atmosphere packaging (MAP) with different oxygen concentrations compared to Duroc x Landrace x Yorkshire pork (DLY), the water holding capacity (WHC), water distribution, protein oxidation, and conformation of both types were determined. Results indicate that under MAP, TP pork and DLY pork exhibited higher water retention and lower protein oxidation compared to air packaging. However, with increased oxygen concentration in the MAP, protein oxidation intensified, leading to reduced WHC in the pork. Compared to DLY pork, TP pork in different packaging conditions maintained the integrity of protein secondary and tertiary structures, reducing protein cross-linking aggregation. The lower content of P-3 in the two-dimensional relaxation spectra, shorter T-1 and T-2 relaxation times, and higher proton density suggest better water retention properties in Tibetan pork. These findings support the development of long-distance preservation and transportation technologies for TP pork.

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