Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products

Abstract

Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage on shredded beef and chicken products (locally known as serunding) for physicochemical analysis, lipid oxidation (conjugated dienes and malondialdehydes) and protein co-oxidation (soluble protein content, amino acid composition, protein carbonyl, tryptophan loss and Schiff base fluorescence) at 25 °C, 40 °C and 60 °C. The lipid stability of chicken serunding was significantly lower than beef serunding, illustrated by higher conjugated dienes content and higher rate of malondialdehyde formation during storage. In terms of protein co-oxidation, chicken serunding with higher polyunsaturated fatty acids (PUFA) experienced more severe oxidation, as seen from lower protein solubility, higher protein carbonyl and Schiff base formation compared to beef serunding. To conclude, chicken serunding demonstrates lower lipid and protein stability and exhibits higher rate of lipid oxidation and protein co-oxidation than beef serunding. These findings provide insights on the progression of lipid oxidation and protein co-oxidation in cooked, shredded meat products and could be extrapolated to minimize possible adverse effects arising from lipid oxidation and protein co-oxidation, on the quality of low-moisture, high-lipid, high-protein foods.

Fried Carbohydrate-rich Food as a Potential Source of Malondialdehyde and Acrylamide: a Consumption Pattern to Evaluate the Risk of Cancer in Population

“…The highest amount of MDA and the slope of changes were related to vegetable oils with polyunsaturated chains such as canola and sun ower for cooking. The higher the ratio of PUFA and MUFA fatty acids in oils, the higher the MDA production [34]. It was also found that the lowest amount of MDA before cooking and the slope of changes over a period of time are related to Kermanshahi oil and the combination of Kermanshahi oil with frying oil, which indicates that the higher the SFA in oils, the lower the amount of MDA [35].…”

Heat Stress in Broiler Chickens and the Effect of Dietary Polyphenols, with Special Reference to Willow (Salix spp.) Bark Supplements—A Review

“…Higher ROS levels lead to significant mitochondrial dysfunctions and oxidative stress [ 4 , 38 , 57 ]. Studies in chickens have also shown that high temperatures induce both oxidation of lipids and proteins [ 58 , 59 ]. However, in another study assessing the effect of acute and chronic HS on chickens, no changes in both lipid and protein oxidation were observed [ 60 ].…”

Impacts of Killing Process on the Nutrient Content, Product Stability and In Vitro Digestibility of Black Soldier Fly (Hermetia illucens) Larvae Meals

“…The terminated free radicals were conjugated (i.e., radical-radical interaction). Moreover, lipid radicals (lipid oxidation) can also abstract hydrogen from protein functional groups, which can result in lipid protein cross-linking [36], suggesting a possible reduced capacity for protein and lipid oxidation via the indirect effect of radicals from the heating method.…”