Effect of different frozen storage conditions on protein oxidation and characteristic of porcine myfibrillar proteins gel

Pork cubes ( thigh muscle) were stored with the following packaging methods: sealing packaging, sealing packaging with addition of antioxidants, vacuum packaging at- 18℃ for up to 24 weeks and they were sampled during the period of storage. Myofibrillar proteins were isolated from muscle samples, and then protein gel were prepared and subjected to analysis. The results indicated that protein oxidation occured during frozen storage, resulting in a decline in water-holding capacity.The oxidation-altered ATPase activity suggested a conformational change in myosin head, causing a partial protein denaturation. Mild oxidation enhanced gelling capacity by increasing intramolecular interaction, but excessive oxidation could impair protein gelation.