Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles-Reference-Cited by-同舟云学术

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Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles

Published:2017-04-10 Issue:13 Volume:97 Page:4508-4514
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Fu Qing-quan¹²,Ge Qing-feng³,Liu Rui¹,Wang Hai-ou²,Zhou Guang-hong¹,Zhang Wan-gang¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing China

2. School of Food Science; Nanjing Xiaozhuang University; Nanjing China

3. School of Food Science and Engineering; Yangzhou University; Yangzhou China

Funder

The National Key Research and Development Program of China

Educational Committee of Jiangsu Province, China

National Natural Science Foundations of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8316/fullpdf

Reference38 articles.

1. Disulfide bond within μ-calpain active site inhibits activity and autolysis;Lametsch;Biochim Biophys Acta,2008

2. Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization;Huff-Lonergan;Meat Sci,2010

3. Characterization of peptides released from rabbit skeletal muscle troponin-T by μ-calpain under conditions of low temperature and high ionic strength;Hughes;Meat Sci,2001

4. Protein oxidation: Basic principles and implications for meat quality;Zhang;Crit Rev Food Sci Nutr,2013

5. Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles;Liu;Meat Sci,2014

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1. Lipid oxidation in foods and its implications on proteins;Frontiers in Nutrition;2023-06-15

2. Lipid Peroxidation Products Influence Calpain-1 Functionality In Vitro by Covalent Binding;Journal of Agricultural and Food Chemistry;2023-05-11

3. Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes;Food Research International;2023-02

4. Profile of Nitrogenous compounds and Bacterial proliferation in Rabbit meat stored cold with three types of packaging;Revista Científica de la Facultad de Ciencias Veterinarias;2022-11-25

5. The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage;Food Science of Animal Resources;2022-09

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