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| Progress in Our Understanding of the Influence of Protein Oxidation on the Quality of Fresh Meat with Different Packaging Treatments |
| FU Qingquan1, LIU Rui2, ZHANG Wangang3, WANG Haiou1, CHEN Shoujiang1, WANG Rongrong1 |
| 1.School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China; 2.Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, College of Food Science and Engineering, Yangzhou Univeristy, Yangzhou 225127, China; 3.Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Food Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract Protein oxidation is the covalent modification of proteins induced by either reactive oxygen species (ROS) or secondary by-products of oxidative stress. The main consequence of protein oxidation is the modification of amino acid side chains, the breakdown of protein backbones and protein aggregation due to intermolecular crosslinking, leading to changes in protein structure and function, and ultimately changes in fresh meat quality. There are four major packaging methods for fresh meat currently available in the market such as tray packaging with permeable film, vacuum packaging, vacuum skin packaging and high oxygen modified atmosphere packaging. Different packaging methods cause various levels of protein oxidation during chilled storage due to different oxygen concentrations, thereby causing important effects on the quality of fresh meat. In this paper, the packaging methods commonly used in the market, the definition and mechanism of protein oxidation and the effect of protein oxidation on the quality of fresh meat with different packaging treatments are reviewed.
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2019, Vol. 33 
