Oxidative Damage to Poultry, Pork, and Beef during Frozen Storage through the Analysis of Novel Protein Oxidation Markers
| Autor: | Mariana Utrera, Mario Estévez |
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| Rok vydání: | 2013 |
| Předmět: |
Meat
Swine Protein Carbonylation Food storage Protein oxidation medicine.disease_cause Hexanal Lipid peroxidation chemistry.chemical_compound Lipid oxidation Freezing TBARS medicine Animals Muscle Skeletal Chemistry Fatty Acids Proteins food and beverages General Chemistry Food Storage Biochemistry Cattle Lipid Peroxidation General Agricultural and Biological Sciences Chickens Oxidation-Reduction Oxidative stress |
| Zdroj: | Journal of Agricultural and Food Chemistry. 61:7987-7993 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | The susceptibility of meats from different animal species (beef quadriceps femoris, porcine longissimus dorsi, and chicken pectoralis major) to undergo protein oxidation during frozen storage (20 weeks/-18 °C) was studied through the analysis of novel oxidation markers. Frozen storage induced protein carbonylation (α-aminoadipic and γ-glutamic semialdehydes), carboxylation (α-aminoadipic acid), and formation of Schiff bases in meat from the three species. Major rates of protein and lipid oxidation products [thiobarbituric-acid-reactive substances (TBARS) and hexanal] were found in beef patties. Among the endogenous factors having a potential influence on the susceptibility of meat to undergo protein oxidation, heme iron seemed to play a major role. The present study illustrates the severe chemical modifications induced by oxidative stress during frozen storage of ground meat and provides original insight into the underlying mechanisms and factors. |
| Databáze: | OpenAIRE |
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