Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep
The objective of this study was to investigate the inhibitory effects of chitosan (CHI), lysozyme (LYS), and lactic acid bacteria (LAB) on lipid and myofibrillar protein (MP) oxidation during the repeated freeze-thaw process of Tibetan sheep meat. Five freeze-thaw cycles were conducted after sprayin...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-04-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050028 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850095578596245504 |
|---|---|
| author | Hongyan DING Zhenzhen YUAN Guangjin YAN Ke GAO Lijuan HAN Shengnan SUN Shengzhen HOU |
| author_facet | Hongyan DING Zhenzhen YUAN Guangjin YAN Ke GAO Lijuan HAN Shengnan SUN Shengzhen HOU |
| author_sort | Hongyan DING |
| collection | DOAJ |
| description | The objective of this study was to investigate the inhibitory effects of chitosan (CHI), lysozyme (LYS), and lactic acid bacteria (LAB) on lipid and myofibrillar protein (MP) oxidation during the repeated freeze-thaw process of Tibetan sheep meat. Five freeze-thaw cycles were conducted after spraying biopreservatives on the longest muscle of Tibetan sheep, and then the indicators of peroxide value, thiobarbituric acid value, carbonyl content, sulfhydryl content, surface hydrophobicity, turbidity, solubility, and other sample characteristics during the freeze-thaw process were measured and analyzed. The results showed that the above three biopreservatives had good effects to reduce the degree of lipid and MP oxidation in Tibetan sheep during the freeze-thaw process. Among them, lactic acid bacteria had the best effect. Following the fifth freeze-thaw cycle, compared with the control group, the peroxide and thiobarbituric acid values of the lactic acid bacteria treated group were 2.111 mmol/kg and 0.0315 mg/100 g lower than the control group, respectively. The carbonyl content, surface hydrophobicity, and turbidity were 2.720 nmol/mg prot, 12.404 μg, and 0.025 lower than the control group, respectively. The sulfhydryl content and solubility were 0.025 nmol/g and 14.25% higher than the control group, respectively. In conclusion, lactic acid bacteria effectively delayed the oxidation of lipids and MP during the freeze-thaw cycle of Tibetan sheep. |
| format | Article |
| id | doaj-art-bebab48399e047e29606f2e3ca8f410b |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-bebab48399e047e29606f2e3ca8f410b2025-08-20T02:41:25ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-04-0146730130710.13386/j.issn1002-0306.20240500282024050028-7Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan SheepHongyan DING0Zhenzhen YUAN1Guangjin YAN2Ke GAO3Lijuan HAN4Shengnan SUN5Shengzhen HOU6College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaThe objective of this study was to investigate the inhibitory effects of chitosan (CHI), lysozyme (LYS), and lactic acid bacteria (LAB) on lipid and myofibrillar protein (MP) oxidation during the repeated freeze-thaw process of Tibetan sheep meat. Five freeze-thaw cycles were conducted after spraying biopreservatives on the longest muscle of Tibetan sheep, and then the indicators of peroxide value, thiobarbituric acid value, carbonyl content, sulfhydryl content, surface hydrophobicity, turbidity, solubility, and other sample characteristics during the freeze-thaw process were measured and analyzed. The results showed that the above three biopreservatives had good effects to reduce the degree of lipid and MP oxidation in Tibetan sheep during the freeze-thaw process. Among them, lactic acid bacteria had the best effect. Following the fifth freeze-thaw cycle, compared with the control group, the peroxide and thiobarbituric acid values of the lactic acid bacteria treated group were 2.111 mmol/kg and 0.0315 mg/100 g lower than the control group, respectively. The carbonyl content, surface hydrophobicity, and turbidity were 2.720 nmol/mg prot, 12.404 μg, and 0.025 lower than the control group, respectively. The sulfhydryl content and solubility were 0.025 nmol/g and 14.25% higher than the control group, respectively. In conclusion, lactic acid bacteria effectively delayed the oxidation of lipids and MP during the freeze-thaw cycle of Tibetan sheep.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050028tibetan sheeplactic acid bacteriachitosanlysozymefreeze-thaw cyclefat oxidationmyofibrillar protein oxidationcorrelation |
| spellingShingle | Hongyan DING Zhenzhen YUAN Guangjin YAN Ke GAO Lijuan HAN Shengnan SUN Shengzhen HOU Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep Shipin gongye ke-ji tibetan sheep lactic acid bacteria chitosan lysozyme freeze-thaw cycle fat oxidation myofibrillar protein oxidation correlation |
| title | Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep |
| title_full | Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep |
| title_fullStr | Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep |
| title_full_unstemmed | Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep |
| title_short | Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep |
| title_sort | inhibitory effect of different biopreservatives on repeated freeze thaw oxidation in tibetan sheep |
| topic | tibetan sheep lactic acid bacteria chitosan lysozyme freeze-thaw cycle fat oxidation myofibrillar protein oxidation correlation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050028 |
| work_keys_str_mv | AT hongyanding inhibitoryeffectofdifferentbiopreservativesonrepeatedfreezethawoxidationintibetansheep AT zhenzhenyuan inhibitoryeffectofdifferentbiopreservativesonrepeatedfreezethawoxidationintibetansheep AT guangjinyan inhibitoryeffectofdifferentbiopreservativesonrepeatedfreezethawoxidationintibetansheep AT kegao inhibitoryeffectofdifferentbiopreservativesonrepeatedfreezethawoxidationintibetansheep AT lijuanhan inhibitoryeffectofdifferentbiopreservativesonrepeatedfreezethawoxidationintibetansheep AT shengnansun inhibitoryeffectofdifferentbiopreservativesonrepeatedfreezethawoxidationintibetansheep AT shengzhenhou inhibitoryeffectofdifferentbiopreservativesonrepeatedfreezethawoxidationintibetansheep |