丙二醛
脂质氧化
化学
背最长肌
食品科学
主成分分析
动物科学
生物化学
生物
氧化应激
抗氧化剂
数学
统计
作者
Mahmudul Hasan,Vipasha Sood,Chyngyz Erkinbaev,Jitendra Paliwal,Surendranath P. Suman,Argenis Rodas‐González
出处
期刊:Meat Science
[Elsevier]
日期:2021-08-01
卷期号:178: 108523-108523
被引量:13
标识
DOI:10.1016/j.meatsci.2021.108523
摘要
The study aims were to compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products between two bison muscles (longissimus lumborum [LL] and psoas major [PM]) at different aging and retail display time and determine their influence on muscle color stability. Regardless of the aging and retail display time, LL showed greater redness (a* value; P = 0.04) and lower surface discoloration (P < 0.01) than PM as well as LL exhibited lower MDA, HNE, and CAR content compared to PM (P < 0.05). In both muscles, MDA showed the highest correlation to a* (r = −0.78; P < 0.01) and discoloration (rs = 0.82; P < 0.01) scores, particularly in PM muscle compared to LL muscle. In conclusion, the principal component analysis revealed 4 distinct color deterioration clusters within steaks displayed at d 4 according to the muscle and aging time, and MDA critically influences color deterioration patterns in bison muscles.
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