Abstract

The role of chicken hemoglobin in lipid oxidation of washed chicken muscle exposed to high hydrostatic pressure (0, 200, 400 and 600 MPa) was examined. The observed decrease in redness was higher with elevated pressures (5.0 vs 3.7). During storage, redness decreased in samples exposed to 400 and 600 MPa. This decrease was concomitant with the progression of oxidation and the 2.5 fold decrease of soluble heme. An additional experiment was conducted to examine the effect of the hemoglobin mode of addition into pressurized muscle. The exposure at 600 MPa led to washed muscle oxidation even in the absence of hemoglobin, thus indicating that pressure treatments triggered lipid oxidation. However, the presence of native or pressurized hemoglobin into pressurized washed muscle caused more hexanal than the pressurized control without hemoglobin. Overall, results suggest that membrane disruption and the release of hemin are crucial for the onset of oxidation.

Highlights

  • The demand for healthy and convenient foods has gained popularity due to busier lifestyles (Geeroms, Verbeke, & Van Kenhove, 2008)

  • All chemicals were of analytical grade with the exception of methanol and chloroform used in the determination of lipid hydroperoxides, which were of HPLC grade

  • Fully DeoxyHb shows a single peak near 560 nm whereas OxyHb presents a characteristic valley at 560 nm and maxima at 540 and 580 nm (Richards & Dettmann, 2003)

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Summary

Introduction

The demand for healthy and convenient foods has gained popularity due to busier lifestyles (Geeroms, Verbeke, & Van Kenhove, 2008) In this context, high pressure processing (HPP) is the most successful nonthermal food preservation method that can be applied for the production of a great number of ready-to-eat meals and minimally processed foods (Huang, Wu, Lu, Shyu, & Wang, 2017). The use of HPP can improve texture, waterholding capacity and perception of saltiness (Clariana et al, 2011; Inguglia, Zhang, Tiwari, Kerry, & Burgess, 2017) This technology offers interesting possibilities and allows the development of different products, such as those based on poultry meat that are very popular, possess a healthy image, and are commercialized in a great variety of products (Barbut, 2012). At these pressures, the initiation of lipid oxidation seems to be critical and represents the main limitation of the meat’s shelf-life (Bajovic et al, 2012; Guyon, Meynier, & de Lamballerie, 2016; Ma & Ledward, 2013)

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