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| Effects of Sodium Chloride on Myofibrillar Protein Oxidation during Cold Storage of Chicken Meat |
| ZHAO Yanan, ZHANG Muhan, WANG Daoying, BIAN Huan, XU Weimin |
| 1.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210014, China; 2.Agro-Product Processing Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 3.Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China |
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Abstract In order to explore the influence of sodium chloride on myofibrillar protein oxidation during cold storage of chicken breast meat, meat samples were treated with different amounts of sodium chloride (0.0%, 1.5%, 3.0%, 4.5%, 6.0% and 7.5%) and then refrigerated. On days 0, 2 and 4, myofibrillar protein was extracted from the samples and measured for surface hydrophobicity, particle size, carbonyl group content and sulfhydryl group content to observe the degree of oxidation. The results showed that with the increase in sodium chloride addition and storage time, the carbonyl group content gradually rose while the sulfhydryl group content significantly decreased (P < 0.05). The protein was aggregated and crosslinked, resulting in an increasing trend in the average particle size. Furthermore, the relative content of α-helix decreased with increasing addition of sodium chloride, while the fluorescence intensity of tryptophan first increased and then decreased. In a word, sodium chloride can promote the oxidation of myofibrillar protein in chicken meat during curing and cold storage, being the most effective at an addition level of 4.5%.
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2020, Vol. 34 
