Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Silva, Fábio Anderson Pereira da; Ferreira, Valquíria Cardoso da Silva; Madruga, Marta Suely; Estévez, Mario

doi:10.1007/s13197-016-2287-8

Cited by 51 publications

(36 citation statements)

References 39 publications

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“…In contrast to our hypothesis that protein breakdown would be accelerated with SV, AA indicators of protein breakdown, such as collagen breakdown, including hydroxyproline, did not appear at different rates in circulation. This was surprising given that previous studies had demonstrated that longer periods of cooking solubilise the connective tissues, decrease hardness and make the denatured protein more accessible to digestive enzymes [8,29]. However, in our study, the comparatively lower collagen content of the sampled beef cut [30] prevented our ability to draw firm conclusions.…”

Section: Discussioncontrasting

confidence: 62%

Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial

et al. 2020

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Cooking changes the texture and tenderness of red meat, which may influence its digestibility, circulatory amino acids (AA) and gastrointestinal (GI) hormonal responses in consumers. In a randomised crossover intervention, healthy males (n = 12) consumed a beef steak sandwich, in which the beef was cooked by either a pan-fried (PF) or sous-vide (SV) method. Plasma AA were measured by ultrahigh performance liquid chromatography (UPLC), while plasma GI hormones were measured using a flow cytometric multiplex array. Following meat ingestion, the circulatory concentrations of some of the essential AA (all the branched-chain AA: leucine, isoleucine and valine; and threonine), some of the nonessential AA (glycine, alanine, tyrosine and proline) and some of the nonproteogenic AA (taurine, citrulline and ornithine) were increased from fasting levels by 120 or 180 min (p < 0.05). There were no differences in circulating AA concentrations between cooking methods. Likewise, of the measured GI hormones, glucose-dependent insulinotropic peptide (GIP) and glucagon-like peptide-1 (GLP-1) concentrations increased from fasting levels after consumption of the steak sandwich (p < 0.05), with no differences between the cooking methods. In the healthy male adults, protein digestion and circulating GI hormone responses to a beef-steak breakfast were unaltered by the different cooking methods.

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Section: Discussioncontrasting

confidence: 62%

Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial

et al. 2020

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“…During oxidative reactions, meat proteins may be attacked directly or indirectly, by reactive oxygen species (ROS) or by‐products from lipid oxidation, respectively (Soladoye et al ., ). These reactions cause changes in the amino acid side chains and the peptide chain, which can lead to protein fragmentation, reticulation, conformational changes, altered susceptibility to proteolytic enzymes, tryptophan losses, increases on carbonyl compounds and formation of protein cross‐linking (Utrera et al ., ; Chen et al ., ; Silva et al ., ). Understanding how these severe chemical modifications impact on particular meat quality traits has been one major challenge to food scientists over the last 15 years.…”

Section: Discussionmentioning

confidence: 97%

“…An asterisk on top of a bar at a particular processing stage denotes significant differences (P < 0.05) between that processing stage and the immediately previous one within a particular cooking method. increases on carbonyl compounds and formation of protein cross-linking (Utrera et al, 2012;Chen et al, 2013;Silva et al, 2016). Understanding how these severe chemical modifications impact on particular meat quality traits has been one major challenge to food scientists over the last 15 years.…”

Section: Impact Of Protein Oxidation On Nutritional Value Of Readyto-mentioning

confidence: 99%

“…Several studies have focused on the effect of cooking methods on lipid oxidation parameters, whereas the influence of cooking techniques on the extent and nature of protein oxidation in meat systems has been scarcely covered. Nevertheless, it is known that processing conditions, storage time and culinary procedures may have a direct effect on lipid and protein oxidation of the meat (Utrera et al, 2014;Silva et al, 2016;Soladoye et al, 2017). Furthermore, microwave reheating is commonly applied to RTE prior consumption and that can further promote chemical alterations in proteins.…”

Section: Introductionmentioning

confidence: 99%

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Role of protein oxidation in the nutritional loss and texture changes in ready‐to‐eat chicken patties

Ferreira

Morcuende

Madruga

et al. 2018

Int J of Food Sci Tech

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Summary The oxidative damage to proteins during processing of ready‐to‐eat chicken patties and its impact on the nutritional value and texture properties of the product were assessed. The effect of cooking techniques (boiling, roasting and grilling) and microwave reheating (600 mW per 1 min) after 7 and 14 days of cold storage (+4 °C) were studied. Cooking methods had an effect (P < 0.05) on most protein oxidation parameters, including protein depletion of tryptophan, thiols, protein carbonylation and formation of cross‐links. Overall, the succeeding chilled storage led to an aggravation of the oxidative damage which occurred along with hardness increase and impaired digestibility. Microwave reheating had contradictory effects on protein oxidation parameters. An increase in protein carbonylation occurred along with a cleavage of disulphide bonds that would explain a decrease in hardness. This study illustrates to which extent the oxidative damage to meat proteins affects protein quality and nutritional value of a severely processed meat product. The impact of assorted cooked procedures on these events is also discussed.

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“…Out of grilling, roasting, frying and sous-vide techniques, the last one seems to be the most advantageous cooking methods to obtain high-quality meat devoid of protein carbonylation and disulfide bond formation. Free thiol groups, Schiff base formation and hardness are impacted by the length of the cooking [9] .…”

Section: The Effect Of Oxidative Stressmentioning

confidence: 99%

Beneficial Effects of Poultry Meat Consumption on Cardiovascular Health and the Prevention of Childhood Obesity

2017

Med One

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Poultry meat is an animal product important in human nutrition. A variable, and moderate energy content, highly digestible proteins of good nutritional quality, unsaturated lipids, fat-soluble and B-complex vitamins as well as minerals make poultry meat a valuable food. Poultry meat is one of the recommended constituents of Dietary Approaches to Stop Hypertension Diet as well as the Mediterranean Diet. The substitution of red meat with poultry as well as fish, nuts and legumes decreases the risk of developing type 2 and gestational diabetes mellitus, improves glycemic control and cardiovascular risk factors. Low-fat diets supported by fruits, grains, nuts, fish and poultry instead of red meat yields cardiovascular health benefits. Antiinflammatory and antioxidative diet enriched with high-quality foods reduces pro-inflammatory cytokines. This favors anti-inflammatory milieu which in turn improves insulin sensitivity and endothelial function and ultimately act as a barrier to obesity, metabolic syndrome, type 2 diabetes mellitus and development of atherosclerosis. The nutritive value of poultry meat depends on different factors such as age, feeding, keeping, hybrids, carcass parts and type of meat. Preventive measures against risky aspects of the matter should be developed. Since the use of antibiotics leads to the development of antibiotic resistant pathogens, antibiotics must be replaced by herbs and spices with growth promoting effects, antimicrobial properties, and other health related benefits to solve the problem. Enrichment and fortification with nutrients may cause poultry meat to gain even more functional food character.

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Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Cited by 51 publications

References 39 publications

Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial

Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial

Role of protein oxidation in the nutritional loss and texture changes in ready‐to‐eat chicken patties

Beneficial Effects of Poultry Meat Consumption on Cardiovascular Health and the Prevention of Childhood Obesity

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