This study investigated water holding capacity (WHC), water distribution, and protein denaturation of pork loin chops (longissimus lumborum) packaged in polyethylene bags throughout display at 4 ± 1 °C for up to 1, 3, 5, 7 and 9 days. The drip loss of pork eventually increased following a decrease during the first 5 days of storage. Nuclear magnetic resonance (NMR) analysis revealed an increase in population of immobilized water P22 from day 1 to day 5, meanwhile a sharp decrease after 9 days was noticed. However, an opposite trend was observed for the population of free water P23. Correlation analysis indicated that myofibrillar protein solubility was negatively correlated with drip loss (p < 0.05), whereas sarcoplasmic protein measurement were not related to drip loss (p > 0.05). Furthermore, the content of α-helices increased during the first 5 days of storage (p < 0.05), which suggested increased WHC during the earlier period of postmortem storage. During the subsequent postmortem storage, the content of α-helices decreased significantly (p < 0.05), while the β-sheets and β-turns increased. The maximum temperatures (Tmax) of three endothermic peaks were found to be 53.6 °C, 65.2 °C, and 77.6 °C at 1 day postmortem. A significant decrease were observed for Tmax peakI,Tmax peakII,Tmax peakIII at 9 d when compared to 1 d postmortem (p < 0.05), suggesting loss of thermal stability and protein denaturation.
Food Biophysics – Springer Journals
Published: Dec 26, 2017
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