1
|
Geng L, Liu K, Zhang H. Lipid oxidation in foods and its implications on proteins. Front Nutr 2023; 10:1192199. [PMID: 37396138 PMCID: PMC10307983 DOI: 10.3389/fnut.2023.1192199] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Accepted: 05/25/2023] [Indexed: 07/04/2023] Open
Abstract
Lipids in foods are sensitive to various environmental conditions. Under light or high temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of unstable food system. Proteins are sensitive to free radicals, which could cause protein oxidation and aggregation. Protein aggregation significantly affects protein physicochemical characteristics and biological functions, such as digestibility, foaming characteristics, and bioavailability, further reducing the edible and storage quality of food. This review provided an overview of lipid oxidation in foods; its implications on protein oxidation; and the assessment methods of lipid oxidation, protein oxidation, and protein aggregation. Protein functions before and after aggregation in foods were compared, and a discussion for future research on lipid or protein oxidation in foods was presented.
Collapse
Affiliation(s)
- Lianxin Geng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- School of Food and Reserves Storage, Henan University of Technology, Zhengzhou, China
| | - Huiyan Zhang
- Zhengzhou Ruipu Biological Engineering Co., Ltd, Zhengzhou, China
| |
Collapse
|
2
|
Zhai C, Lonergan SM, Huff-Lonergan EJ, Johnson LG, Brown K, Prenni JE, N Nair M. Lipid Peroxidation Products Influence Calpain-1 Functionality In Vitro by Covalent Binding. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7836-7846. [PMID: 37167568 DOI: 10.1021/acs.jafc.3c01225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The objective of the current study was to evaluate the effects of lipid peroxidation products, malondialdehyde (MDA), hexenal, and 4-hydroxynonenal (HNE), on calpain-1 function, and liquid chromatography and tandem mass spectrometry (LC-MS/MS) identification of adducts on calpain-1. Calpain-1 activity slightly increased after incubation with 100 μM MDA but not with 500 and 1000 μM MDA. However, calpain-1 activity was lowered by hexenal and HNE at 100, 500, and 1000 μM. No difference in calpain-1 autolysis was observed between the control and 1000 μM MDA. However, 1000 μM hexenal and HNE treatments slowed the calpain-1 autolysis. Adducts of MDA were detected on glutamine, arginine, lysine, histidine, and asparagine residues via Schiff base formation, while HNE adducts were detected on histidine, lysine, glutamine, and asparagine residues via Michael addition. These results are the first to demonstrate that lipid peroxidation products can impact calpain-1 activity in a concentration-dependent manner and may impact the development of meat tenderness postmortem.
Collapse
Affiliation(s)
- Chaoyu Zhai
- Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269, United States
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Steven M Lonergan
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, United States
| | | | - Logan G Johnson
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, United States
| | - Kitty Brown
- Analytical Resources Core-Bioanalysis & Omics, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Jessica E Prenni
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Mahesh N Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, United States
| |
Collapse
|
3
|
Nuerjiang M, Li Y, Yue X, Kong B, Liu H, Wu K, Xia X. Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes. Food Res Int 2023; 164:112433. [PMID: 36738000 DOI: 10.1016/j.foodres.2022.112433] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
This study compared the effects of guava leaf polyphenol (GLP) on the aggregation and structural changes of myofibrillar proteins (MPs) from chicken meatballs, frozen for 6 months, with that of tea polyphenol (TP). The high antioxidation ability of 450 mg/L GLP was manifested by changes in 1, 1-diphenyl-2-picrylhydrazyl (DDPH), 2, 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and the ferric reducing antioxidant power (FRAP) in vitro. Compared with the control, the carbonyl, disulfide bond content, particle size, zeta potential and turbidity of sample with GLP decreased by 25.9 %, 17.7 %, 18.2 %, 11.4 % and 11.7 %, respectively, while the solubility of the sample, after freezing it for 6 months, increased by 14.8 %. Meanwhile, in sustaining the structural stability of MPs, the GLP-treated group exhibited better microstructure (scanning electron microscopy, SEM), lower free amino and sulfhydryl loss, higher α-helix structure and fluorescence intensity than the control. Our results showed that GLP significantly inhibited MP aggregation, and was superior to TP in terms of its particle size, solubility, and turbidity, sulfhydryl content (P < 0.05). Overall, it was demonstrated that GLP has the potential to inhibit protein aggregation and enhance structural stability during frozen storage.
Collapse
Affiliation(s)
- Maheshati Nuerjiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaoxiang Yue
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Kairong Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
4
|
Reséndiz-Cruz V, García-López E, Ramírez-Bribiesca JE, Hernández-Sánchez D, Guerrero-Legarreta I, Mota-Rojas D, Sánchez-Torres JE, Cruz-Monterrosa RG. Profile of Nitrogenous compounds and Bacterial proliferation in Rabbit meat stored cold with three types of packaging. REVISTA CIENTÍFICA DE LA FACULTAD DE CIENCIAS VETERINARIAS 2022. [DOI: 10.52973/rcfcv-e32121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Meat is an excellent medium for bacterial growth due to its high water and nutrient content. The nitrogenous compounds (NC) are derived through decarboxylation of amino acids due to microbial enzymes. The objective of this study was to evaluate the concentration of 3 NC and the proliferation of some microorganisms in rabbit meat with three treatments (T) , classified by three types of packaging for 21 days (d) in rabbit meat stored cold. The meat samples were obtained of the Longissimus thoracis et lumborum muscle. Each sample was divided and two groups were formed. The first group was used to measure the physicochemical characteristics of the meat, and the second group was used to quantify NC and bacterial isolation. The pH in the meat decreased from 0 to 21 d in the three T. The brightness (L*) decreased (P<0.05), while the variables a* and b* increased (P<0.05) to 21 d for all groups. Histamine and cadaverine remained low and were similar in the three T (P>0.05). Putrescine (PU) increased (P<0.05) from 7 to 21 d in the Control-Plastic (CP) and Semi-permeable plastic film (SP) groups vs. Vacuum packing (VP). The Enterobacteriaceae remained constant throughout the experimental period in the three T, compared to the aerobic mesophilic, which was higher (P<0.05) until 21 d of the evaluation in CP and SP. The type of packaging and cooling time influenced the concentration of NC. The VP had the lowest level of PU and mesophilic bacteria until 21 d of storage.
Collapse
Affiliation(s)
- Verónica Reséndiz-Cruz
- Universidad Autónoma Metropolitana, Departamento de Ciencias de los Alimentos. Unidad Lerma, Lerma de Villada, México
| | - Esperanza García-López
- Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Cuautitlán, Laboratorio de Medicina Preventiva. Cuautitlán Izcalli, México
| | | | | | | | - Daniel Mota-Rojas
- Universidad Autónoma Metropolitana, Medicina Veterinaria y Zootecnia. Unidad Xochimilco, México
| | - Juan Edrei Sánchez-Torres
- Universidad Autónoma del Estado de México, Facultad de Medicina Veterinaria y Zootecnia. Toluca, México
| | - Rosy Gabriela Cruz-Monterrosa
- Universidad Autónoma Metropolitana, Departamento de Ciencias de los Alimentos. Unidad Lerma, Lerma de Villada, México
| |
Collapse
|
5
|
Zhao Y, Chen L, Bruce HL, Wang Z, Roy BC, Li X, Zhang D, Yang W, Hou C. The Influence of Vacuum Packaging of Hot-Boned Lamb at Early
Postmortem Time on Meat Quality during Postmortem Chilled
Storage. Food Sci Anim Resour 2022; 42:816-832. [PMID: 36133632 PMCID: PMC9478973 DOI: 10.5851/kosfa.2022.e34] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 07/06/2022] [Accepted: 07/06/2022] [Indexed: 11/30/2022] Open
Abstract
To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality
during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6,
12, 24, and 48 h postmortem and stored around 2°C until 168 h postmortem,
with lamb packaged in plastic wrap as the control (aerobic packaging).
Intramuscular pH decline was delayed when lamb was vacuum packaged at 1, 6, and
12 h postmortem (p<0.05). The lamb vacuum-packaged at 1 h postmortem
(VP-1h group) had significantly lower shear force values and purge losses
accompanied by lower free thiol group values than other treatments during
postmortem storage and was also higher in extractable calpain-1 activity by 6 h
postmortem (p<0.05). Free thiol group concentrations were significantly
higher after VP at 6 and 12 h postmortem (p<0.05). Packaging lamb under
vacuum very early postmortem produced the lowest shear force and purge loss,
likely by slowing heat loss and muscle temperature decline, implying that lamb
quality is improved by VP when applied very early postmortem. This was at the
expense of protein oxidation, which was unrelated to other meat quality
measurements, most likely because potential contracture during hot boning
confounded its impact. Further research is required to understand the
implications of the interaction between protein oxidation, VP, and hot boning on
the acceptability of lamb.
Collapse
Affiliation(s)
- Yingxin Zhao
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Heather L. Bruce
- Department of Agricultural, Food and
Nutritional Science, University of Alberta, Edmonton, AB T6G
2P5, Canada
| | - Zhenyu Wang
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Bimol C. Roy
- Department of Agricultural, Food and
Nutritional Science, University of Alberta, Edmonton, AB T6G
2P5, Canada
| | - Xin Li
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Wei Yang
- Sunrise Material Co., Ltd.,
Jiangyin 214411, China
| | - Chengli Hou
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
- Corresponding author: Chengli
Hou, Institute of Food Science and Technology, Chinese Academy of Agricultural
Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage
and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing
100193, China, Tel: +86-10-62819392, Fax: +86-10-62819392, E-mail:
| |
Collapse
|
6
|
Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation. Food Res Int 2022; 158:111503. [DOI: 10.1016/j.foodres.2022.111503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 06/08/2022] [Accepted: 06/09/2022] [Indexed: 11/23/2022]
|
7
|
Bao Y, Ertbjerg P, Estévez M, Yuan L, Gao R. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation. Compr Rev Food Sci Food Saf 2021; 20:5548-5569. [PMID: 34564951 DOI: 10.1111/1541-4337.12841] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 07/03/2021] [Accepted: 08/24/2021] [Indexed: 12/24/2022]
Abstract
Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits. Controlling oxidative damage to muscle foods during such technological processes requires a deeper understanding of the mechanisms of freezing-induced protein oxidation. This review focus on key physicochemical factors in freezing/thawing and frozen storage of muscle foods, such as formation of ice crystals, freeze concentrating and macromolecular crowding effect, instability of proteins at the ice-water interface, freezer burn, lipid oxidation, and so on. Possible relationships between these physicochemical factors and protein oxidation are thoroughly discussed. In addition, the occurrence of protein oxidation, the impact on eating quality and nutrition, and controlling methods are also briefly reviewed. This review will shed light on the complicated mechanism of protein oxidation in frozen muscle foods.
Collapse
Affiliation(s)
- Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mario Estévez
- Meat and Meat Products Research Institute, University of Extremadura, Cáceres, Spain
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| |
Collapse
|
8
|
Dos Santos-Donado PR, Donado-Pestana CM, Ossamu Tanaka FA, Venturini AC, Francisquine Delgado E, Contreras-Castillo CJ. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing. Food Res Int 2021; 143:110226. [PMID: 33992340 DOI: 10.1016/j.foodres.2021.110226] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 01/10/2021] [Accepted: 02/14/2021] [Indexed: 10/22/2022]
Abstract
Nellore (Bos indicus) cows play an important role in Brazilian beef production. Here, we investigated whether modified atmosphere packaging (MAP) technology could contribute to improving the quality of Nellore cow steaks. To verify this, steaks obtained from Longissimus thoracis et lumborum (LTL) were stored at 2 °C for 28 days using different packaging systems, with one being vacuum and the others being three MAP systems: 75% O2/25% CO2 (75%O2-MAP), 60% CO2/0.2% CO/39.8% N2 and 40% CO2/0.4% CO/59.6% N2 (0.2%CO-MAP and 0.4%CO-MAP, respectively). Steaks packaged using the CO-MAP showed improved color stability of fresh meat. In turn, the 75%O2-MAP drastically affected the oxidative stability related to proteins and lipids compared to both anaerobic environments (CO-MAP and vacuum). The CO-MAP increased tenderization and ultrastructural changes when compared to the aerobic MAP without affecting pH, collagen or cooking loss, which were influenced by the storage time. In conclusion, MAP technology may improve the quality and appearance of fresh meat originating from Nellore cows, being a promising alternative for the Brazilian beef industry.
Collapse
Affiliation(s)
- Priscila R Dos Santos-Donado
- Department of Agro-industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture - University of São Paulo, Piracicaba, SP, Brazil
| | - Carlos M Donado-Pestana
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences - University of São Paulo, São Paulo, SP, Brazil; Food Research Center FoRC, University of São Paulo, São Paulo, SP, Brazil
| | - Francisco A Ossamu Tanaka
- Department of Plant Pathology and Nematology, "Luiz de Queiroz" College of Agriculture - University of São Paulo, Piracicaba, SP, Brazil
| | - Anna C Venturini
- Department of Pharmaceutical Sciences - Federal University of São Paulo, Diadema, SP, Brazil
| | - Eduardo Francisquine Delgado
- Department of Animal Science, "Luiz de Queiroz" College of Agriculture - University of São Paulo, Piracicaba, SP, Brazil
| | - Carmen J Contreras-Castillo
- Department of Agro-industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture - University of São Paulo, Piracicaba, SP, Brazil.
| |
Collapse
|
9
|
Morcuende D, Vallejo-Torres C, Ventanas S, Martínez SL, Ruiz SC, Estévez M. Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP. Foods 2020; 9:E1715. [PMID: 33266450 PMCID: PMC7700604 DOI: 10.3390/foods9111715] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 11/15/2020] [Accepted: 11/19/2020] [Indexed: 12/16/2022] Open
Abstract
High-oxygen packaging atmosphere (High-Ox-MAP) promotes meat protein oxidation and leads to texture deterioration. This study was conceived to assess the extent to which sprayed fruit extracts could inhibit the oxidative damage to proteins in lamb cutlets subjected to High-Ox-MAP (10 days/4 °C) and subsequent roasting (10 min/180 °C). Extracts from oaknut (Quercus ilex subsp. ballota; QI), rose hips (Rosa canina L.; RC), common hawthorn (Crataegus monogyna Jacq.; CM) and strawberry tree (Arbutus unedo L.; AU) were characterized for bioactive compounds (phenolic subclasses, tocopherols and ascorbic acid) and in vitro bioactivities. While the four fruits showed relevant antioxidant potential, CM had the highest phenolics and tocopherol content and that was reflected in efficient antiradical activity. The in vitro activity of this fruit to inhibit meat protein oxidation was, however, lower than that displayed by the other fruits. Taking the results altogether, CM was also found to be most efficient in protecting lamb cutlets from lipid oxidation. All fruits were able to inhibit thiols oxidation except RC, which seemed to reduce protein thiols. Among fruits, QI was the most efficient in protecting lamb cutlets against protein carbonylation as a plausible involvement of ellagitannins. The inhibition of protein oxidation by QI was reflected in significantly lower instrumental hardness in cooked lamb cutlets. Spraying lamb cutlets with extracts from QI, RC and CM improved consumers' purchase intention after chilled storage. This antioxidant strategy seems to be a feasible and efficient solution to the pro-oxidative effects caused by High-Ox-MAP in red meat.
Collapse
Affiliation(s)
- D. Morcuende
- IPROCAR Research Institute, Food Technology, University of Extremadura, 10003 Cáceres, Spain; (D.M.); (S.V.)
| | - C. Vallejo-Torres
- Food Engineering School, Technical State University of Quevedo, 120305 Quevedo, Ecuador;
| | - S. Ventanas
- IPROCAR Research Institute, Food Technology, University of Extremadura, 10003 Cáceres, Spain; (D.M.); (S.V.)
| | - S. L. Martínez
- Meat Quality Laboratory, Santiago del Estero National University, G4200 Santiago del Estero, Argentina;
| | - S. C. Ruiz
- National Institute of Agricultural Technology (INTA), 16003 Santiago del Estero, Argentina;
| | - M. Estévez
- IPROCAR Research Institute, Food Technology, University of Extremadura, 10003 Cáceres, Spain; (D.M.); (S.V.)
| |
Collapse
|
10
|
Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcasses. Meat Sci 2020; 161:107999. [DOI: 10.1016/j.meatsci.2019.107999] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 10/31/2019] [Accepted: 10/31/2019] [Indexed: 01/04/2023]
|
11
|
Li X, Liu C, Wang J, Zhou K, Yi S, Zhu W, Xu Y, Lin H, Li J. Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea). J Food Biochem 2019; 44:e13084. [PMID: 31642545 DOI: 10.1111/jfbc.13084] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 09/27/2019] [Accepted: 10/01/2019] [Indexed: 12/01/2022]
Abstract
The oxidative modification effect of hydroxyl radicals generated by an H2 O2 oxidative solution on the biochemical and functional characteristics of myofibrillar protein (MP) from large yellow croaker (Pseudosciaena crocea) was investigated. The results showed that MP of large yellow croakers was vulnerable to hydroxyl radicals. Incubation of MP with increased concentration of H2 O2 led to the gradual formation of carbonyl derivatives, disulphide bonds and dityrosine, and loss of available lysine, sulphydryl, and free ammonia. Surface hydrophobicity increased, while tryptophan residues decreased, indicating a conformational transition of MP. SDS-PAGE demonstrated that both disulphide and nondisulphide bonds were involved in MP aggregation. The MP functionalities were also affected by hydroxyl radicals, including reduced solubility, gelling, and emulsifying properties. Mild oxidation (0.1 mM H2 O2 ) slightly improved MP gel strength and water-holding capacity, while excessive oxidation caused a reduction in gel properties. The results suggested that the MP oxidation should be controlled. PRACTICAL APPLICATIONS: Protein oxidation mediated by hydroxyl radicals is one of the most crucial reasons affecting the quality of large yellow croaker during processing and storage. Additionally, it is well known that the quality of protein in fish systems directly determines the quality stability and nutritional value of the fish products. Hence, the study explored how the hydroxyl radicals influenced the physicochemical and functional properties of fish MP. The changes in amino acid residues (carbonyl, available lysine, sulphydryl, free ammonia, tryptophan residues, etc.) of MP and its gelling and emulsifying properties after oxidation not only benefit the awareness of quality deterioration and quality control of large yellow croaker, but also provide a basis for the understanding of protein oxidation on the nutritional value of aquatic products and human health.
Collapse
Affiliation(s)
- Xuepeng Li
- College of Food Science and Engineering, The Ocean University of China, Qingdao, China.,National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Cikun Liu
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jinxiang Wang
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Kai Zhou
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Shumin Yi
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Wenhui Zhu
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yongxia Xu
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Hong Lin
- College of Food Science and Engineering, The Ocean University of China, Qingdao, China
| | - Jianrong Li
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| |
Collapse
|
12
|
Ponce J, Brooks JC, Legako JF. Consumer Liking and Descriptive Flavor Attributes of M. Longissimus Lumborum and M. Gluteus Medius Beef Steaks Held in Varied Packaging Systems. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.12.0041] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Sensory evaluation was conducted to investigate the impact of packaging system and muscle type on beef flavor. Beef M. Longissimus lumborum (LL) and M. Gluteus medius (GM) steaks were produced from vacuum packaged subprimals at 14 d postmortem. Steaks were placed in various packaging types and held for 7 d prior to 48 h of retail display under continuous fluorescent lighting. Packaging types included: high-oxygen modified atmosphere lidded trays (80% O2/20% CO2, HIOX), carbon monoxide modified atmosphere lidded trays (0.4% CO/30% CO2/69.6%N2, CO), rollstock (forming/non-forming films, ROLL), vacuum packaging (stored in darkness, VAC), and traditional overwrap (foam trays wrapped with polyvinyl chloride film immediately before display, OW). Steaks were evaluated after cooking by consumer panelists and a trained descriptive attribute panel. For consumer evaluation, a muscle × package type interaction (P = 0.040) occurred for juiciness. Overall liking, tenderness, and liking of flavor were influenced (P ≤ 0.003) by package type. Overall liking, liking of flavor, and tenderness of HIOX was lower (P < 0.05) than all other package types. Additionally, package type impacted (P ≤ 0.030) overall, flavor, and tenderness acceptability. Overall and flavor acceptability was the lowest (P < 0.05) for the HIOX treatment. From trained panel attribute evaluation, muscle × package type interactions were detected (P ≤ 0.021) for brown/roasted, bloody/serumy, and juiciness. Juiciness was the least (P < 0.05) desirable for GM HIOX compared to all other muscle and package type combinations. Steaks from HIOX packages had the highest (P < 0.05) ratings for oxidized and cardboardy, and were rated lowest (P < 0.05) in beef flavor ID and umami compared with all other package types. The LL had greater (P < 0.05) beef flavor ID, fat-like, umami, sweet, and overall tenderness ratings than the GM. The GM was more (P < 0.05) liver-like and oxidized compared with the LL. These data indicate a high oxygen packaging environment has the potential to accentuate negative descriptive sensory attributes and lower consumer sensory scores, while diminishing palatability in both muscles.
Collapse
|
13
|
Du X, Sun Y, Pan D, Wang Y, Ou C, Cao J. The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing. Poult Sci 2018; 97:4450-4457. [DOI: 10.3382/ps/pey316] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Accepted: 07/02/2018] [Indexed: 02/02/2023] Open
|
14
|
Effect of muscle type and CO-pretreatment combinations on the colour stability, protein oxidation and shelf-life of vacuum packaged beef steaks. Meat Sci 2018; 145:407-414. [DOI: 10.1016/j.meatsci.2018.07.021] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 07/12/2018] [Accepted: 07/16/2018] [Indexed: 11/21/2022]
|
15
|
Bao Y, Ertbjerg P. Effects of protein oxidation on the texture and water-holding of meat: a review. Crit Rev Food Sci Nutr 2018; 59:3564-3578. [DOI: 10.1080/10408398.2018.1498444] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Yulong Bao
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| |
Collapse
|
16
|
Du X, Sun Y, Pan D, Wang Y, Ou C, Cao J. Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3140-3147. [PMID: 29215140 DOI: 10.1002/jsfa.8815] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 11/13/2017] [Accepted: 12/02/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND To investigate the change of bioavailability and structure of myofibrillar proteins during Nanjing dry-cured duck processing, carbonyl content, sulfhydryl (SH) group, disulfide (SS) group, sodium dodecyl sulfate polyacrylamide gel electrophoresis, surface hydrophobicity, secondary structures and in vitro digestibility were determined. RESULTS During processing, carbonyl content and surface hydrophobicity increased; SH turned into SS group; α-helix turned into β-sheet and random coil fractions. Protein degradation occurred during dry-curing and drying-ripening stages. The in vitro digestibility of pepsin and pancreatic proteases increased during the salt curing stage and decreased during the drying-ripening stage. CONCLUSION The increase of digestibility could be attributed to the mild oxidation, degradation and unfolding of proteins while the decrease of digestibility was related to the intensive oxidation and aggregation of proteins. Protein degradation was not a main factor of digestibility during the drying-ripening stage. Results demonstrated that the bioavailability loss of myofibrillar proteins in Nanjing dry-cured duck occurred during the stage of drying-ripening instead of curing. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xiaojing Du
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Changrong Ou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| |
Collapse
|