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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration

Tianlan XiaJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China;Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
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Xue ZhaoJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China;Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
,
Xiaoling YuCollege of food science and technology, Henan Agricultural University, Zhenzhou, PR China
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Ling LiCollege of Life Science and Technology, Linyi University, Linyi, PR China
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Guanghong ZhouJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China;Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
,
Minyi HanJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China;Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. ChinaCorrespondence[email protected] [email protected]
&
Xing-lian XuJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China;Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
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Pages 2205-2217 | Received 30 May 2018, Accepted 24 Jul 2018, Published online: 10 Sep 2018

Citations (9)

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Read on this site (1)

Ling Li & Hui Ji. (2019) Protective effects of epicatechin on the oxidation and N-nitrosamine formation of oxidatively stressed myofibrillar protein. International Journal of Food Properties 22:1, pages 186-197.
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Articles from other publishers (8)

Lianxin Geng, Kunlun Liu & Huiyan Zhang. (2023) Lipid oxidation in foods and its implications on proteins. Frontiers in Nutrition 10.
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Nima Hematyar, Aiman Imentai, Jiří Křišťan, Swapnil Gorakh Waghmare & Tomáš Policar. (2022) Considering Two Aspects of Fish Welfare on African Catfish (Clarias gariepinus) Fillet throughout Postmortem Condition: Efficiency and Mechanisms. Foods 11:24, pages 4090.
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Xueshen Zhu, Zhenghao Ma, Xinyu Zhang, Xuefang Huang, Junya Liu & Xinbo Zhuang. (2022) Effect of Malondialdehyde-Induced Oxidation Modification on Physicochemical Changes and Gel Characteristics of Duck Myofibrillar Proteins. Gels 8:10, pages 633.
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Tianlan Xia, Yujuan Xu, Yulong Zhang, Lina Xu, Yawen Kong, Shangxin Song, Mingyuan Huang, Yun Bai, Yi Luan, Minyi Han, Guanghong Zhou & Xinglian Xu. (2022) Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein. Food Chemistry 384, pages 132368.
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Xue Zhao, Xinglian Xu & Guanghong Zhou. (2020) Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 924-959.
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Nima Hematyar, Tomas Policar, Azadeh Mohagheghi Samarin, Sabine Sampels, Ievgeniia Gazo & Jan Mraz. (2020) Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish ( Pacifastacus leniusculus ) . International Journal of Food Science & Technology 55:12, pages 3622-3629.
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Jiabao Zheng, Yurui Han, Ge Ge, Mouming Zhao & Weizheng Sun. (2019) Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties. Food Hydrocolloids 96, pages 36-42.
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Na Li, Wenru Liu, Yong Shen, Jun Mei & Jing Xie. (2019) Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets. Coatings 9:4, pages 273.
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