Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes

Filgueras, Renata Schmidt; Gatellier, Philippe; Ferreira, Claude; Zambiazi, Rui Carlos; Santé-Lhoutellier, Véronique

doi:10.1016/j.meatsci.2011.02.028

Cited by 41 publications

(29 citation statements)

References 53 publications

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“…(, ) in beef burgers and Filgueras et al . () in rhea meat. Protein carbonylation is a direct reflection of the oxidative deamination of alkaline amino acids (mainly lysine and leucine) through metal‐catalysed oxidation (MCO) mechanisms (Estévez, ).…”

Section: Discussionmentioning

confidence: 98%

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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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Section: Discussionmentioning

confidence: 98%

“…Filgueras et al . () reported that the proteolysis rate of meat proteins by pancreatic enzymes increased after cooking. Bax et al .…”

Section: Discussionmentioning

confidence: 99%

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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“…In turn, rhea (nandu) is a flightless bird native to South America, inhabiting extensive areas in Argentina, Bolivia, Paraguay, Southern Brazil, and Uruguay (12,13,47). Currently rhea farming is rapidly growing in Uruguay to provide the local and the international market with meat, leather, feathers, and oil (56).…”

Section: Introductionmentioning

confidence: 99%

“…It should be stressed that recently both the consumer and the industry pay special attention to the quality of products, including technological aspects, and search for safe, tasty, and healthy food, known as functional food, which is characterised by high nutritive value. However, their knowledge about ratite meat, especially in the case of emu and rhea meat, is still limited, scattered, and sparse (1,12,37,38,42). Scientific information on yields, ratite meat quality, and nutritional value is required if industry and producers are to promote ostrich, emu, and rhea meat in both local and international markets.…”

Section: Introductionmentioning

confidence: 99%

Technological and nutritional properties of ostrich, emu, and rhea meat quality

Horbańczuk

Wierzbicka

2016

Journal of Veterinary Research

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In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

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“…During cooking, an accumulation of oxidative damage occurs in proteins (by an increase in free radical production and an impairment of the antioxidant protection), leading to protein aggregation through disulfide and dityrosine bridges and carbonyl formation (1)(2)(3)(4)(5)(6). Interactions between proteins and aldehydic products of lipid oxidation can also initiate protein aggregation with the formation of Schiff bases (7,8).…”

Section: Introductionmentioning

confidence: 99%

High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking

Oberli

Marsset-Baglieri

Airinei

et al. 2015

The Journal of Nutrition

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Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes

Cited by 41 publications

References 53 publications

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

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

Technological and nutritional properties of ostrich, emu, and rhea meat quality

High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking

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