Food and Fermentation Industries >

2023 , Vol. 49 >Issue 1: 199 - 206

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031080

Effects of oxidative stress on beef tenderness in early postmortem: Based on protein oxidation and cell apoptosis pathway

  • HUANG Linlin ,
  • ZHANG Yimin ,
  • DONG Pengcheng ,
  • LIANG Rongrong ,
  • WANG Xinyi ,
  • QI Tingting ,
  • LUO Xin ,
  • ZHANG Xinjun ,
  • HAO Jiangang ,
  • MAO Yanwei
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  • 1(College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China)
    2(National Beef Cattle Industrial Technology System, Zhongwei Station, Zhongwei 755000, China)
    3(National Beef Cattle Industrial Technology System, Wulagai Station, Wulagai 026321, China)

Received date: 2022-02-09

  Revised date: 2022-03-18

  Online published: 2023-02-14

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Abstract

To elucidate the influence mechanism of oxidative stress on beef tenderness from the perspectives of protein oxidation and cell apoptosis, this study created oxidative stress conditions by treating the bovine Longissimus dorsi muscles with H2O2 from 30 min after slaughter to 168 h. Results indicated that oxidative stress significantly increased the reactive oxygen species relative content and the degree of desmin degradation (P<0.05), and significantly decreased the sheer force of beef (P<0.05). The sheer force of the oxidative stress treatment group decreased by 16.68% compared with the inhibition of the oxidative stress treatment group on 3rd day after slaughter. Oxidative stress significantly increased protein carbonyl content (P<0.05) and surface hydrophobicity (P<0.05), and increased Ca2+ concentration in sarcoplasm (P<0.05) and cell apoptosis rate (P<0.05). The cell apoptosis rate of the oxidative stress treatment group increased by 29.10% compared with the inhibition of the oxidative stress treatment group. Therefore, oxidative stress changes protein conformation, and increases the Ca2+ concentration in sarcoplasm and cell apoptosis degree during postmortem ageing, which promotes the degradation of desmin, and accelerates the tenderization of beef.

Key words： beef; tenderness; oxidative stress; protein oxidation; cell apoptosis

Cite this article

HUANG Linlin , ZHANG Yimin , DONG Pengcheng , LIANG Rongrong , WANG Xinyi , QI Tingting , LUO Xin , ZHANG Xinjun , HAO Jiangang , MAO Yanwei . Effects of oxidative stress on beef tenderness in early postmortem: Based on protein oxidation and cell apoptosis pathway[J]. Food and Fermentation Industries, 2023 , 49(1) : 199 -206 . DOI: 10.13995/j.cnki.11-1802/ts.031080

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