Food and Fermentation Industries >

2023 , Vol. 49 >Issue 1: 207 - 213

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027944

Effects of oxidative stress on meat quality, lipid oxidation, and protein oxidation of rex rabbit meat during post-mortem ageing

  • CHEN Lianhong ,
  • WANG Linlin ,
  • ZHANG Yan ,
  • JIAN Wensu ,
  • WANG Ping
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  • 1(College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China)
    2(College of Animal Science and Veterinary Medicine, Southwest Minzu University, Chengdu 610041, China)
    3(Sichuan Academy of Grassland Sciences, Chengdu 610000, China)

Received date: 2021-05-18

  Revised date: 2022-01-06

  Online published: 2023-02-14

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Abstract

The aim of this study was to study the effects of oxidative stress on edible quality, lipid oxidation, and protein oxidation degree of rex rabbit meat during post-mortem ageing. The longissimus dorsi of rex rabbit meat treated with H2O2 oxidant and N-acetylcysteine (NAC) antioxidants were used as the experimental objects. The indexes of meat quality, lipid oxidation and protein oxidation of rex rabbit meat were measured and analyzed. Results showed that the oxidative stress level of rex rabbit meat in the H2O2 treatment group was significantly higher than that in the blank group and NAC treatment group (P<0.05). The pH value of the H2O2 treatment group decreased rapidly and was significantly lower than that of the blank group and NAC treatment group (P<0.05). H2O2 treatment had adverse effects on meat color and water-holding capacity. At the same time, H2O2-mediated oxidative stress significantly increased the degree of lipid peroxidation, resulting in decreased meat freshness (P<0.05). Moreover, it could promote the oxidation of myofibrillar protein (MP) significantly (P<0.05). The above results indicated that a postmortem hypoxic ischemic environment led to the increase of oxidative stress in rex rabbit meat, which may eventually lead to the decline of the meat quality of rex rabbit by promoting lipid oxidation and protein oxidation of meat.

Key words： rex rabbit meat; post-mortem ageing; reactive oxygen species; protein oxidation; lipid oxidation

Cite this article

CHEN Lianhong , WANG Linlin , ZHANG Yan , JIAN Wensu , WANG Ping . Effects of oxidative stress on meat quality, lipid oxidation, and protein oxidation of rex rabbit meat during post-mortem ageing[J]. Food and Fermentation Industries, 2023 , 49(1) : 207 -213 . DOI: 10.13995/j.cnki.11-1802/ts.027944

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