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Effect of Freeze-Thaw Process on Myoglobin Oxidation of Pork Loin during Cold Storage  

Jeong Jin-Yeon (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
Yang Han-Sul (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
Kang Geun-Ho (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
Lee Jeong-Ill (Advanced Swine Research Institute)
Park Gu-Boo (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
Joo Seon-Tea (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Food Science of Animal Resources / v.26, no.1, 2006 , pp. 1-8 More about this Journal
Abstract
To investigate the effect of ${\beta}$-hydroxyacyl CoA-dehydrogenase(HADH) activity increased by freezed and thaw process on myoglobin(Mb) oxidation without lipid oxidation during, pork loins were collected at postmortem 24 hts and sliced to steaks (3 cm thickness). Samples were packaged in a polyethylene bag and subjected to flesh group (control), one cycle fieezed and thaw group (treatment 1) and two cycles freezed and thaw group (treatment 2), respectively. Samples were measure meat color (CIE $L^*,\;a^*,\;b^*$), the contents(%) of MetMb, thiobarbituric acid reactive substance (TBARS) value and HADH(${\beta}$-hydroxyacyl CoA-dehydrogenase) activity at 0, 3, and 7 days of storage at $4^{\circ}C$. Both treatments showed significantly (p<0.05) lower $L^*$ and higher $L^*$ value compared to those of control at 7 days. On the contrary, MetMb contents(%) of treatments were significantly (p<0.05) higher than those of control during cold storage. However there were no significant (p> 0.05) differences in TBARS values between control and treatments during 7 days. There were significant (p<0.05) differences in HADH activity between control and treatments at 3 days of cold storage. Both treatments showed higher HADH activity compared to those of control. These results suggested that the freezed and thaw process could accelerate meat color deterioration, i.e. increased MetMb percentage without lipid oxidation in pork loin during cold storage. This also implied that autoxidation of Mb in freezed and thaw pork loin was influenced by enzyme-catalysed reactions in the tissue that would lead to decreased OxyMb.
Keywords
freeze-thaw process; meat color; myoglobin; TBARS; HADH enzyme;
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