Effects of injection of hydrolysis plasma protein solution on the antioxidant properties in porcine M. Longissimus Lumborum
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Background: Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the effects of injection of hydrolysis plasma protein solution on meat quality and storability were investigated in porcine M. longissimus lumborum. Methods: Twelve pigs were randomly selected at a commercial slaughter plant and harvested. Dissected loins were injected with one of five solutions: C- control (untreated), T1- 10 mM phosphate buffer solution (PBS), T2- 10 mM PBS with 0.01 % butylated hydroxytoluene, T3- 10 mM PBS with 5 % plasma proteins, and T4- 10 mM PBS with 5 % hydrolysis plasma proteins. Results: T3 and T4 induced greater reduction in protein content of the loin muscle than other treatments. T2 resulted in the lowest pH as well as highest cooking loss. After a storage period of 3-7 days, both lightness and redness of meat were unaffected by all injection treatments. However, yellowness was significantly elevated by treatment with T4 relative to the control. T4 also resulted in the lowest shear force (a measure of meat toughness), suggesting improvement of texture or tenderness. Further, T4 resulted in the most stable TBARS values during storage, indicating that this treatment might retard rancidity in meat. Conclusion: Injection of porcine M. longissimus lumborum with hydrolysis plasma protein solution could improve overall pork quality, including tenderness and storability.
Abstract
Background: Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the effects of injection of hydrolysis plasma protein solution on meat quality and storability were investigated in porcine M. longissimus lumborum. Methods: Twelve pigs were randomly selected at a commercial slaughter plant and harvested. Dissected loins were injected with one of five solutions: C- control (untreated), T1- 10 mM phosphate buffer solution (PBS), T2- 10 mM PBS with 0.01 % butylated hydroxytoluene, T3- 10 mM PBS with 5 % plasma proteins, and T4- 10 mM PBS with 5 % hydrolysis plasma proteins. Results: T3 and T4 induced greater reduction in protein content of the loin muscle than other treatments. T2 resulted in the lowest pH as well as highest cooking loss. After a storage period of 3-7 days, both lightness and redness of meat were unaffected by all injection treatments. However, yellowness was significantly elevated by treatment with T4 relative to the control. T4 also resulted in the lowest shear force (a measure of meat toughness), suggesting improvement of texture or tenderness. Further, T4 resulted in the most stable TBARS values during storage, indicating that this treatment might retard rancidity in meat. Conclusion: Injection of porcine M. longissimus lumborum with hydrolysis plasma protein solution could improve overall pork quality, including tenderness and storability.
참고문헌 (51)
- Bjerklie S, "Pumped pork: Palliate or parody?", Meat Processing, ~ (1998)
- Rust RE, "Marketing opportunities for enhanced fresh pork", Meat Int, 8, pp.36~39 (1998)
- Detienne NA, "Sodium chloride and tripolyphosphate effects on physical and quality characteristics on injected pork loins", J Food Sci, 64, pp.1042~1047 (1999)
- Vote DJ, "Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability", J Anim Sci, 78, pp.952~957 (2000)
- Murphy MA, "Prerigor infusion of lamb with sodium chloride, phosphate and dextrose solutions to improve tenderness", Meat Sci, 66, pp.343~349 (2004)
- Offer G, "On the mechanism of water holding in meat; the swelling and shrinking of myofibrils", Meat Sci, 8, pp.245~281 (1983)
- Sheard PR, "Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking", Meat Sci, 51, pp.371~376 (1999)
- Killefer J, "Effect of enhancement of pork and beef on post mortem events", Proceed. 59th Reciprocal Meats Conference (2004)
- Streitel RH, "Maintenance of beef tenderness by inhibition of rigor mortis", J Food Sci, 42, pp.583~585 (1977)
- Smith LA, "Effects of sodium tripolyphosphate on physical and sensory properties of beef and pork roasts", J Food Sci, 49, pp.1636~1637 (1984)
- Robbins K, "Enhancement effects on sensory and retail display characteristics of beef rounds", J Muscle Foods, 13, pp.279~288 (2002)
- de Gonzalez MT N, "Antioxidant properties of dried plum ingredients in raw and precooked pork sausage", J Food Sci, 73, pp.H63~H71 (2008)
- Ahn J, "Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef", J Food Sci, 67, pp.1364~1369 (2002)
- Li B, "Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by conseutive chromatography and electrospray ionization-mass spectrometry", Food Chem, 102, pp.1135~1143 (2007)
- Salgado PR, "Addition of bovine plasma hydrolysates improves the antioxidant properties of soybean and sunflower protein-based films", Food Hydrocol, 25, pp.1433~1440 (2011)
- Alder-Nissen J, "Enzymic hydrolysis of food proteins", pp.172~200 (1986), Elsevier Applied Science Publishers
- AOAC, "Official methods of analysis" (2000), Association of Official Analytical Chemists
- Folch J, "A simple method for the isolation and purification of total lipid from animal tissues", J Biol Chem, 26, pp.497~509 (1957)
- Boles JA, "Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull", Meat Sci, 44, pp.11~18 (1996)
- Krzywicki K, "The determination of haem pigments in meat", Meat Sci, 7, pp.29~36 (1982)
- Helander EAS, "Influence of exercise and restricted activity on the protein composition of skeletal muscle", Bochem J, 78, pp.478~482 (1961)
- Buege JA, "Microsomal lipid peroxidation", Methods Enzymol, 52, pp.302~310 (1978)
- "SAS 9.0. The SAS program for window", The SAS Institute, Inc, ~ (2009)
- Sindelar JJ, "Strategies to eliminate atypical flavours and aromas in sow loins. 1. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level", Meat Sci, 65, pp.1211~1222 (2003)
- Wynveen EJ, "Pork quality is affected by early postmortem phosphate and bicarbonate injection", J Food Sci, 66, pp.886~891 (2001)
- Marcos B, "High pressure induced changes on sarcoplasmic protein fraction and quality indicators", Meat Sci, 85, pp.115~120 (2010)
- Owens CM, "The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant", Poul Sci, 79, pp.553~558 (2000)
- Chaijan M, "Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand", Food Res Int, 37, pp.1021~1030 (2004)
- Kauffman RG, "Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection", J Anim Sci, 76, pp.3010~3015 (1998)
- Warner RD, "Muscle protein changes postmortem in relation to pork quality traits", Meat Sci, 45, pp.339~352 (1997)
- Joo ST, "The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle", Meat Sci, 52, pp.291~297 (1999)
- Faustman C, "The biochemical basis for discoloration in fresh meat: a review", J Muscle Foods, 1, pp.217~243 (1990)
- Mancini RA, "Current research in meat color", Meat Sci, 71, pp.100~121 (2005)
- Brewer MS, "Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters", Meat Sci, 57, pp.169~176 (2001)
- Lindahl G, "Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs", Meat Sci, 59, pp.141~151 (2001)
- McKenna DR, "Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles", Meat Sci, 70, pp.665~682 (2005)
- Suman SP, "Proteomics of lipid oxidationinduced oxidation of porcine and bovine oxymyoglobins", Proteomics, 7, pp.628~640 (2007)
- Renerre M, "Factors involved in the discoloration of beef meat", J Food Sci Technol, 25, pp.613~630 (1990)
- Renerre M, "Biochemical factors influencing metmyoglobin formation in beef muscles", Meat Sci, 19, pp.151~165 (1987)
- Carlez A, "Changes in colour and myoglobin of minced beef meat due to high pressure processing", LWT-Food Sci Technol, 28, pp.528~538 (1995)
- Choi YM, "Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle", LWT-Food Sci Technol, 41, pp.317~322 (2008)
- Farouk MM, "Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins", Meat Sci, 61, pp.85~90 (2002)
- Kim YS, "Thawornchinsombut S. Characteristics of sarcoplasmic proteins and their interaction with myofibrillar proteins", J Food Biochem, 29, pp.517~532 (2005)
- Marta G, "The effect of meat quality, salt and ageing time on biochemical parameters of dry cured Longissimus dorsi muscle", Meat Sci, 51, pp.329~337 (1999)
- Lawrence TE, "Effects of calcium salts on beef longissimus quality", Meat Sci, 64, pp.299~308 (2003)
- Baublits RT, "Solution enhancement and post-enhancement storage effects on the quality, sensory, and retail display characteristics of beef triceps brachii muscles", J Food Sci, 71, pp.S91~S96 (2006)
- Yasui T, "Phosphate effect on meat, effect of inorganic polyphosphates on solubility and extractability of myosin B", J Agri Food Chem, 12, pp.392~399 (1964)
- Cornforth DP, "West EM Evaluation of the antioxidant effects of milk mineral in cooked beef, pork, and turkey", J Food Sci, 67, pp.615~618 (2002)
- Vasavada MN, "Evaluation of milk mineral antioxidant activity in beef meatballs and nitrite-cured sausage", J Food Sci, 70, pp.C250~C253 (2005)
- Guo H, "Structures and properties of antioxidative peptides derived from royal jelly protein", Food Chem, 113, pp.238~245 (2009)
- Park PJ, "Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin free egg yolk", J Am Oil Chem Soc, 78, pp.651~656 (2001)