Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8502846 | Meat Science | 2018 | 36 Pages |
Abstract
The impact of thermal processing on meat proteins oxidation was investigated. Cooking treatments included 58â¯Â°C for either 72â¯min or 17â¯h (mimicking low temperature-long time sous vide cooking), 80, 98 and 160â¯Â°C for 72â¯min (mimicking common cooked meat products, stewing and roasting, respectively) and 118â¯Â°C for 8â¯min (autoclaving). Tryptophan degradation, fluorescent oxidation products, free thiol content and α-aminoadipic and γ-glutamic semialdehydes were tracked. For all of them, there was a consistent trend to increased levels of oxidative damage with higher cooking temperatures and longer cooking times, although the extent varied from one indicator to another. Through proteomics, peptide oxidative modifications like carbonylation, malonaldehyde adducts and hydroxykynurenin (tryptophan oxidation products) were also detected at residue level. Our findings indicate that protein oxidation is dependent upon the heat treatment, which point out to a different effect on the nutritional quality of proteins in meat products.
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Authors
Bhaskar Mitra, Rene Lametsch, Tolga Akcan, Jorge Ruiz-Carrascal,