Biochemical study of rapid discolouration mechanisms in bison meat
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Date
2022-06-01
Authors
Hasan, Md Mahmudul
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Abstract
Studies were conducted i) to examine lipid [malondialdehyde (MDA), 4-hydroxy-2-nonenal (HNE)] and protein [(carbonyl content (CAR)] oxidation products affecting colour stability in bison muscles, longissimus lumborum (LL) and psoas major (PM), ii) to investigate the potential of visible-near infrared (Vis-NIR) and short-wave infrared (SWIR) spectroscopy to segregate LL and PM based on muscle type, retail display and ageing time, and iii) to examine the proteome changes in LL and PM muscles to characterize muscle-specific colour stability during ageing. LL muscles exhibited higher redness (a* value; P = 0.04), lower surface discolouration (P < 0.01) including lower MDA, HNE, and CAR compared with PM (P < 0.05). In both muscles, MDA demonstrated the strongest correlation to a* (r = -0.78; P < 0.01) and discolouration (rs = 0.82; P < 0.01) scores, especially in PM. Furthermore, principal component analysis (PCA) results revealed four clusters of colour deterioration within day 4 displayed steaks. On the other hand, Vis-NIR range segregated muscles based on ageing time, whereas SWIR region discriminated better based on muscle type. Furthermore, partial least squares (PLS) discriminant analysis models accurately classified muscles based on muscle type and ageing periods in Vis-NIR range. Finally, the PLS-regression models successfully predicted a* value with an R2 of 0.88 (RMSEC: 1.57) for calibration, 0.84 (RMSECV: 1.88) for cross-validation, and 0.90 (RMSEP: 1.41) for prediction. Similarly, effective predictions were achieved for colour score (CS) with an R2 of 0.96 (0.25), 0.95 (0.27), and 0.92 (0.32), and discolouration score (DS) with an R2 of 0.96 (0.47), 0.93 (0.63), and 0.93 (0.56). In proteomic analysis, 97 differential abundant proteins (P < 0.05, fold change > 1.5) were identified when compared between muscles during ageing. In PM, proteins from oxidative phosphorylation, TCA cycle, lipid oxidation, ATP and oxygen transport, and muscle contraction exhibited increased expression during ageing than in LL. Therefore, in bison, oxidation products and Vis-NIR spectroscopy could be utilized for colour stability assessment and for ageing-based segregation, and predictions of redness, CS and DS, respectively. Furthermore, oxidation related enzymes/proteins could be used as biomarkers for characterizing colour stability in bison LL and PM muscles.
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Keywords
Food and Human Nutritional Sciences, Food Science, Meat Science, Meat and Muscle Biology, Muscle Biochemistry, Animal Science