Analysis of Differences in Lipid Oxidation and Gel Properties of Porcine Myofibrillar Protein during Frozen Storage Period
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Abstract:
In this study, lipid oxidation and the gel properties (solubility, gel retention, gel whiteness, and strength) of myofibrillar protein were investigated during frozen storage of raw pork at -18 ℃ (0, 1, 4, 8, 12 weeks). The results indicated that TBARS value increased from 0.07 mg/kg protein to 0.22 mg/kg protein after 12 weeks of frozen storage. Compared with fresh raw pork, solubility, gel whiteness, gel retention and strength of myofibrillar protein decreased from 56.08% to 35.92%, 59.71 to 26.53, 46.67% to 33.57%, 0.25 to 0.14, respectively. Additionally, a correlation analysis and linear discriminant analysis between frozen time and the above indicators indicated that lipid oxidation would lead to a decrease in the gel properties of myofibrillar protein, and the decrease in solubility of porcine myofibrillar protein might be the main reason for the decrease of gel retention, gel whiteness and gel strength. Therefore, the decrease of gel properties of myofibrillar protein could be improved by controlling lipid oxidation during frozen storage of raw pork.
