Changes in myoglobin content in pork Longissimus thoracis muscle during freezing storage
Por:
Coria-Hernandez, Jonathan, Melendez-Perez, Rosalia, Mendez-Albores, Abraham, Luis Arjona-Roman, Jose
Publicada:
1 jul 2020
Resumen:
In this study, pork Longissimus thoracis muscle was used, which was
frozen in a chamber and thawed under controlled conditions. The color
profile and the surface myoglobin were evaluated. A thermal analysis was
performed by modulated differential scanning calorimetry (MDSC), and
Fourier-transform infrared spectroscopy with attenuated total reflection
(FTIR-ATR). It was found that there were important effects in myoglobin
due to the freeze-thawing process in parameters such as pH, luminosity
(L*), and chroma values, as well as in activation energies (Ea) and
denaturation enthalpy (Delta H) between myoglobin forms. In raw meat, it
was found that there was a greater proportion of deoxymyoglobin, and in
frozen-thawed samples, metmyoglobin was the most abundant form,
indicating that are significant effects which are correlated with the
changes in tri-stimulus coordinates and with the thermal and chemical
parameters in pork meat.
Filiaciones:
Coria-Hernandez, Jonathan:
Univ Nacl Autonoma Mexico, Fac Estudios Super Cuautitlan, Unidad Invest Multidisciplinaria, Carretera Cuautitlan Teoloyucan Km 2-5, Cuautitlan 54740, Estado De Mexic, Mexico
Melendez-Perez, Rosalia:
Univ Nacl Autonoma Mexico, Fac Estudios Super Cuautitlan, Unidad Invest Multidisciplinaria, Carretera Cuautitlan Teoloyucan Km 2-5, Cuautitlan 54740, Estado De Mexic, Mexico
Mendez-Albores, Abraham:
Univ Nacl Autonoma Mexico, Fac Estudios Super Cuautitlan, Unidad Invest Multidisciplinaria, Carretera Cuautitlan Teoloyucan Km 2-5, Cuautitlan 54740, Estado De Mexic, Mexico
Luis Arjona-Roman, Jose:
Univ Nacl Autonoma Mexico, Fac Estudios Super Cuautitlan, Unidad Invest Multidisciplinaria, Carretera Cuautitlan Teoloyucan Km 2-5, Cuautitlan 54740, Estado De Mexic, Mexico
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