Storage and Packaging Effects on the Protein Oxidative Stability, Functional and Digestion Characteristics of Yak Rumen Smooth Muscle

The objective of this study was to investigate the effects on protein oxidative stability, functional and digestion characteristics of yak rumen smooth muscle with overwrap packaging using oxygen-permeable film (OWP) and vacuum packaging bag (VP) during storage (0, 7, 14, 28, 42, 56, 84, 168 and 364 days) at −18 °C. The results show that yak rumen smooth muscle was oxidized with frozen storage through the formation of protein carbonyls and disulfide bonds, the loss of total sulfhydryl. The emulsifying activity of yak rumen smooth muscle protein (SMP) under VP began to perform a higher level than that under OWP after 14 days, and the foaming capacity under VP showed the highest level on the 28th day of 111.23%. The turbidity under VP reached the minimum 0.356 on the 28th day as well, followed by significantly increasing on the 56th day compared with OWP. The digestibility of yak rumen SMP under both OWP and VP reached the maximum on the 28th day of frozen storage. Moreover, yak rumen under VP at 28–56 days of frozen storage had good functional properties and high digestibility of SMP, which showed better edible value.