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Álvarez-Armenta A, Huerta-Ocampo JA, López-Zavala AA, Pacheco-Aguilar R, Sotelo-Mundo RR, Corona-Martínez DO, Ramírez-Suárez JC. Review of the Greening Reaction by Thermal Treatment: New Insights Exploring the Structural Implications of Myoglobin. J Agric Food Chem 2023; 71:17485-17493. [PMID: 37943570 DOI: 10.1021/acs.jafc.3c02109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2023]
Abstract
Myoglobin is the main factor responsible for muscle pigmentation in tuna; muscle color depends upon changes in the oxidative state of myoglobin. The tuna industry has reported muscle greening after thermal treatment involving metmyoglobin (MetMb), trimethylamine oxide (TMAO), and free cysteine (Cys). It has been proposed that this pigmentation change is due to a disulfide bond between a unique cysteine residue (Cys10) found in tuna MetMb and free Cys. However, no evidence has been given to confirm that this reaction occurs. In this review, new findings about the mechanism of this greening reaction are discussed, showing evidence of how free radicals produced from Cys oxidation under thermal treatment participate in the greening of tuna and horse muscle during thermal treatment. In addition, the reaction conditions are compared to other green myoglobins, such as sulfmyoglobin, verdomyoglobin, and cholemyoglobin.
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Affiliation(s)
- Andrés Álvarez-Armenta
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - Jose A Huerta-Ocampo
- Laboratorio de Bioquímica de Proteínas y Glicanos, Consejo Nacional de Humanidades, Ciencias y Tecnologías (CONAHCYT)-Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - Alonso A López-Zavala
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000, Hermosillo, Sonora, Mexico
| | - Ramón Pacheco-Aguilar
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - Rogerio R Sotelo-Mundo
- Laboratorio de Estructura Biomolecular, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - David O Corona-Martínez
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000, Hermosillo, Sonora, Mexico
| | - Juan Carlos Ramírez-Suárez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
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Álvarez-Armenta A, Corona-Martínez DO, Pacheco-Aguilar R, López-Zavala AA, Sotelo-Mundo RR, García-Sánchez G, Ramírez-Suárez JC. Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals. Food Chem 2023; 408:135165. [PMID: 36527926 DOI: 10.1016/j.foodchem.2022.135165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 11/23/2022] [Accepted: 12/04/2022] [Indexed: 12/14/2022]
Abstract
The meat greening is an abnormal pigmentation related to microbiological contamination and lipid oxidation during storage. This color change results from sulfmyoglobin (SulfMb) production promoted by the reaction between metmyoglobin (MetMb), H2O2, and thiol compounds. Spectral studies on cooked meat suggested the production of SulfMb, probably due to the increment of free radicals during thermal treatment. Thus, we evaluated the involvement of free radicals and heme iron in the SulfMb production from horse MetMb and free cysteine (Cys) during thermal treatment. The results confirm that the reaction of SulfMb production at meat muscle pH (5.7-7.2) during heat treatment is a product of free radicals formed from Cys oxidation (SH) and reactive oxygen species (O2-, H2O2). This is catalyzed by the release of heme iron, thus promoting a consecutive reaction having MbFe(IV)O as a reaction intermediate.
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Affiliation(s)
- Andrés Álvarez-Armenta
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Sonora, Mexico
| | - David O Corona-Martínez
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000 Hermosillo, Sonora, Mexico
| | - Ramón Pacheco-Aguilar
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Sonora, Mexico
| | - Alonso A López-Zavala
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000 Hermosillo, Sonora, Mexico
| | - Rogerio R Sotelo-Mundo
- Laboratorio de Estructura Molecular, Centro de Investigación en Alimentación y Desarrollo, A.C, 83304 Hermosillo, Sonora, Mexico
| | - Guillermina García-Sánchez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Sonora, Mexico
| | - Juan Carlos Ramírez-Suárez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Sonora, Mexico.
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