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Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage

Wang, Zhaoming, He, Zhifei, Gan, Xiao, Li, Hongjun
Meat science 2018 v.146 pp. 131-139
heme iron, lipids, myoglobin, oxidation, peroxide value, principal component analysis, rabbit meat, storage temperature, storage time, thiobarbituric acid-reactive substances
This work investigated the interrelationship among myoglobin, lipid, and protein oxidations in rabbit meat during refrigerated and superchilled storage. Peroxide value gradually increased (p < 0.05) and decreased thereafter (p > 0.05) with increased storage time for both storage treatments. Thiobarbituric acid-reactive substances (TBARS) significantly increased (p < 0.05) throughout the storage time for the storage temperature considered. The metmyoglobin proportion markedly increased (p < 0.05) and remained constant thereafter (p > 0.05). For both storage temperature levels, the extractable heme iron content significantly declined (p < 0.05), whereas non-heme iron content considerably increased (p < 0.05). With prolonged storage time, the protein carbonyl content significantly increased (p < 0.05), along with significant loss in sulfhydryl content (p < 0.05). Superchilled samples maintained lower rates of increase in metmyoglobin content, TBARS, and protein carbonyl content compared with refrigerated samples. Moreover, principal component analysis presented good correlations between TBARS, protein carbonyls and metmyoglobin content. Taken together, myoglobin, lipid and protein oxidations occurred concurrently in rabbit meat during both storage treatments and each oxidation process seemed to promote the other.