Protein oxidation in muscle foods: A review

Abstract

Protein oxidation in living tissues is known to play an essential role in the pathogenesis of relevant degenerative diseases, whereas the occurrence and impact of protein oxidation (Pox) in food systems have been ignored for decades. Currently, the increasing interest among food scientists in this topic has led to highlight the influence that Pox may have on meat quality and human nutrition. Recent studies have contributed to solid scientific knowledge regarding basic oxidation mechanisms, and in advanced methodologies to accurately assess Pox in food systems. Some of these studies have provided insight into the reactions involved in the oxidative modifications undergone by muscle proteins. Moreover, a variety of products derived from oxidized muscle proteins, including cross-links and carbonyls, have been identified. The impact of oxidation on protein functionality and on specific meat quality traits has also been addressed. Some other recent studies have shed light on the complex interaction mechanisms between myofibrillar proteins and certain redox-active compounds such as tocopherols and phenolic compounds. This paper is devoted to review the most relevant findings on the occurrence and consequences of Pox in muscle foods. The efficiency of different anti-oxidant strategies against the oxidation of muscle proteins is also reported.

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

“…However, meat storage stability depends on many internal factors such as metal catalysts, free iron, fatty acid profile, pH, and presence of other inhibitors (Xiong, 2000;Min & Ahn, 2005). Lipid and protein oxidation considered first priority issues affecting meat quality characteristics (Ahn et al, 2009;Estévez, 2011;Lund et al, 2011). Color, flavor, odor and other meat quality characteristics are highly affected by the oxidation (Lund et al, 2011;Guyon et al, 2016).…”

“…Lipid and protein oxidation considered first priority issues affecting meat quality characteristics (Ahn et al, 2009;Estévez, 2011;Lund et al, 2011). Color, flavor, odor and other meat quality characteristics are highly affected by the oxidation (Lund et al, 2011;Guyon et al, 2016). On meat industry they have been extensively used synthetic antioxidants (SA) such as butylatedhydroxyanisole (BHA), and butylatedhydroxytoluene (BHT) to prevent any oxidative changes (Monahan & Troy, 1997).…”

Carbonyl and sulfhydryl groups of chicken meat proteins after dietary modulation with selenium

“…Protein oxidation is characterized by greater complexity and a larger variety of oxidation products than lipid oxidation [1][2]. Protein oxidation is responsible for many biological modifications such as protein fragmentation or aggregation, decreased protein solubility, and decreased amino acid bioavailability [3][4].…”

“…Different amino acid groups are sensitive to oxidation [6][7][8]. Depending on the target and the oxidizing agent, protein oxidation propagates and terminates according to multiple mechanisms and the consequences include: reduced tryptophan fluorescence, the loss of sulfhydryl groups, the formation of protein carbonyls, the formation of cross-links and the modification of aromatic amino acids, among others [2,4,9].…”

Metabólitos polares e a estabilidade REDOX em carne de frangos suplementados com erva-mate (<i>Ilex paraguariensis</i>)

“…Estudos recentes comprovaram que a oxidação de proteínas durante a etapa de armazenamento é um problema sensorial com respeito à maciez e suculência da carne (LUND et al, 2011). Neste sentido, o uso de antioxidantes adicionados à dieta animal tem sido cada vez maior.…”