Influence of Chitosan/Lycopene on Myoglobin and Meat Quality of Beef During Storage
Source abstract
Abstract
Myoglobin (Mb) is easily oxidized, which causes the discoloration of meat. In addition, various microorganisms are responsible for meat spoilage. Chitosan and lycopene can be used to protect the color and extend the shelf life of meat. In this study, a series of coatings with different ratios (1:0, 3:1, 1:1, 1:3, 0:1) of chitosan to lycopene were prepared. Beef was treated with different coatings. The changes in color, relative content of different Mb forms, thiobarbituric acid-reactive substances (TBARS), sulfhydryl content, carbonyl content, microbial count, cooking loss, and sensory evaluation during storage were investigated. The results showed that after 8 days, compared to the control, the relative content of oxymyoglobin (OxyMb), the lightness (L*) value, the redness (a*) value, and the composite index (CI) value of beef treated with chitosan/lycopene of 1:3 (w:w, the concentration of lycopene was 0.75% (w:v)) increased by 6.34%, 34.73%, 67.25%, and 116.27%, respectively. Meanwhile, the relative content of metmyoglobin (MetMb) and the yellowness (b*) value decreased by 11.67% and 23.21%, respectively. Additionally, beef treated with chitosan/lycopene of 1:3 also performed well in protein oxidation, fat oxidation, microbial count, and cooking loss. Generally, the beef treated with chitosan/lycopene of 1:3 showed the best comprehensive quality. The coating was suitable for application in beef. These results are promising for food preservation.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Animal Nutrition and Physiology · Nanocomposite Films for Food Packaging
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
Funding
Henan University of Animal Husbandry and Economy · The Key Disciplines of Henan Province · Henan University and Enterprise R & D center-high-value utilization of livestock and poultry by-products University and Enterprise R & D
References (52)
Show source-provided references
1. Molecular changes of meat proteins during processing and their impact on quality and nutritional values10.1146/annurev-food-052720-124932 ↗
2. Myoglobin chemistry and meat color10.1146/annurev-food-030212-182623 ↗
3. Effect of magnetic field modification on oxidative stability of myoglobin in sarcoplasm systems10.1016/j.foodchem.2023.137691 ↗
4. Myoglobin: Oxygen depot or oxygen transporter to mitochondria? A novel mechanism of myoglobin deoxygenation in cells
5. Myoglobin content and oxidative status to understand meat products’color: Phenomenological based model10.1016/j.jfoodeng.2023.111439 ↗
6. Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration10.1016/j.foodchem.2024.138410 ↗
7. Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation10.1016/j.meatsci.2022.108826 ↗
8. Evaluation of three vacuum packaging methods for retail beef loin cuts10.1016/j.meatsci.2014.05.030 ↗
9. A comprehensive review on the application of active packaging technologies to muscle foods10.1016/j.foodcont.2017.06.009 ↗
10. Effect of high pressure treatment on the color of fresh and processed meats: A review10.1080/10408398.2017.1363712 ↗
11. Improving the preservation of fresh foods during postharvest handling, storage, and ransportation10.1111/1541-4337.12887 ↗
12. Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products10.1111/1541-4337.12740 ↗
13. Salt intake from processed meat products: Benefits, risks and evolving practices10.1111/1541-4337.12478 ↗
14. Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges10.1016/j.foodres.2023.112984 ↗
15. Reverse electron transport effects on NADH formation and metmyoglobin reduction10.1016/j.meatsci.2015.02.012 ↗
16. Effects of vitamin E supplementation on lipid peroxidation and color retention of salted calf muscle from a diet rich in polyunsaturated fatty acids10.1021/jf010459s ↗
17. Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction10.1016/j.foodchem.2010.10.093 ↗
18. Plant polyphenols as antioxidant and antibacterial agents for shelf-life extension of meat and meat products: Classification, structures, sources, and action mechanisms10.1111/1541-4337.12298 ↗
19. Li, Z., and Yu, F. (2023). Recent advances in lycopene for food preservation and shelf-life extension. Foods, 12.10.3390/foods12163121 ↗
20. Lycopene: Is it beneficial to human health as an antioxidant?10.4274/tjps.43043 ↗
21. Lycopene-A bioactive carotenoid offering multiple health benefits: A review10.1111/ijfs.14260 ↗
22. Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste10.1007/s13197-015-1934-9 ↗
23. Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage10.1007/s13197-010-0182-2 ↗
24. The effect of sodium nitrite replacement with lycopene pigment in german sausage and evaluation of its physicochemical, antimicrobial and sensory properties
25. Rancidity development of refrigerated rainbow trout (Oncorhynchus mykiss) fillets: Comparative effects of in vivo and in vitro lycopene10.1002/jsfa.8497 ↗
26. Efficiency of dietary sodium alginate coating incorporated with lycopene in preserving rainbow trout10.1007/s10068-017-0095-1 ↗
27. Characterization of chitosan edible coatings made with natural extracts of Solanum lycopersicum and Moringa oleifera for preserving fresh pork tenderloin10.1007/s11694-022-01784-6 ↗
28. Investigation of chemical, physical and mechanical properties of hybrid chitosan-silica based coatings for aluminium substrate10.1016/j.surfcoat.2024.131265 ↗
29. Effect of radio frequency tempering on the color of frozen tilapia fillets10.1016/j.lwt.2021.110897 ↗
30. Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat10.1016/j.foodres.2020.109645 ↗
31. Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)10.1016/j.foodchem.2018.08.028 ↗
32. The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities10.1016/j.foodchem.2023.136751 ↗
33. Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp10.1016/j.jfoodeng.2018.07.003 ↗
34. Mittal, A., Singh, A., Aluko, R.E., and Benjakul, S. (2021). Pacific white shrimp (Litopenaeus vannamei) shell chitosan and the conjugate with epigallocatechin gallate: Antioxidative and antimicrobial activities. J. Food Biochem., 45.10.1111/jfbc.13569 ↗
35. Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat10.1016/j.meatsci.2020.108284 ↗
36. Effect of squid pen chitooligosaccharide and epigallocatechin gallate on discoloration and shelf-life of yellowfin tuna slices during refrigerated storage10.1016/j.foodchem.2021.129296 ↗
37. Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage10.1016/j.foodchem.2014.11.071 ↗
38. Full utilization of squid meat and its processing by-products: Revisit10.1080/87559129.2020.1734611 ↗
39. The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms10.1016/j.meatsci.2023.109340 ↗
40. Meat quality of Santa Ines lamb chilled-then-frozen storage up to 12 months10.1016/j.meatsci.2018.09.017 ↗
41. Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage10.1016/j.meatsci.2021.108456 ↗
42. Influence of bleeding on myoglobin and meat quality changes of Channel catfish muscle during freeze-thaw cycles10.1111/jfpp.15877 ↗
43. Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage10.1016/j.foodchem.2018.08.056 ↗
44. Water distribution and textual properties of heat-induced pork myofibrillar protein gel as affected by sarcoplasmic protein10.1016/j.lwt.2019.01.009 ↗
45. Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review10.1080/10408398.2022.2122922 ↗
46. Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage10.1016/j.meatsci.2018.08.006 ↗
47. Ji, M., Li, F., Li, J., Li, J., Wang, X., Zhang, C., Peng, S., and Man, J. (2024). Physical, antibacterial, blood coagulation, and healing promotion evaluations of chitosan derivative-based composite films. Int. J. Biol. Macromol., 278.10.1016/j.ijbiomac.2024.134714 ↗
48. Assessment of antimicrobial activity of lycopene, vitamin E, and lycopene-vitamin E combination against staphylococcus aureus, streptococcus mutans, enterococcus faecalis, and candida albicans: An in vitro study
49. Higher drip loss is associated with protein oxidation10.1016/j.meatsci.2011.11.033 ↗
50. Myoglobin and lipid oxidation interactions: Mechanistic bases and control10.1016/j.meatsci.2010.04.025 ↗
51. Effects of low frequency magnetic field on myoglobin oxidation stability10.1016/j.foodchem.2019.125651 ↗
52. Effects of iron-catalyzed and metmyoglobin oxidizing systems on biochemical properties of yak muscle myofibrillar protein10.1016/j.meatsci.2019.108041 ↗