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

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

Ling LiCollege of Life Science and Technology, Linyi University, Linyi, PR China

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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Figures & data

Figure 1. Effects of in-vitro protein oxidization on carbonyl content of heat-induced protein gels during 28 days refrigeration. Note: Control, without oxidative treated samples; Oxidized, pre-oxidative treated samples. Different letters (a, b) are significantly different (P < 0.05) for the same treatment group among difference time, different letters (A, B) are significantly different (P < 0.05) for the same time; Values were presented as means ± standard deviation (n = 3).

Figure 2. Effects of in-vitro protein oxidization on gel hardness (A) and WHC (B) of heat-induced gel during 28 days refrigeration. Note: Control, without oxidative treated samples; Oxidized, pre-oxidative treated samples. Different letters (a, b) are significantly different (P < 0.05) for the same treatment group among difference time, different letters (A, B) are significantly different (P < 0.05) for the same time; Values were presented as means ± standard deviation (n = 3).

Figure 3. SEM microstructure of heat-induced protein gel subjected to in-vitro protein oxidation during 28 days refrigeration. Note: 0–4 were 0, 7, 14, 21 and 28 days, respectively. C was the scanning electron micrograph of Control samples, T was the scanning electron micrograph of oxidization samples.

Figure 4. Effects of in-vitro protein oxidization on water distribution of chicken myofibrillar protein heat-induced gel (A: relaxation time; B: proportion of T₂₂, C: proportion of T₂₃) during 28 days refrigeration. Note: Control, without oxidative treated samples; Oxidized, pre-oxidative treated samples, Values were presented as means ± standard deviation (n = 3).

Table 1. Effect of protein oxidization on stability of heat-induced gel water distribution T_2.

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Table 2. Correlation among variables in study of the effect of protein oxidization on heat-induced gel storage stability.

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

Table 1. Effect of protein oxidization on stability of heat-induced gel water distribution T_2.

Table 2. Correlation among variables in study of the effect of protein oxidization on heat-induced gel storage stability.

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

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Table 1. Effect of protein oxidization on stability of heat-induced gel water distribution T2.

Table 2. Correlation among variables in study of the effect of protein oxidization on heat-induced gel storage stability.

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Table 1. Effect of protein oxidization on stability of heat-induced gel water distribution T_2.