Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

Mitra B., Lametsch R., AKCAN T., Ruiz-Carrascal J.

MEAT SCIENCE, cilt.140, ss.134-144, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 140
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.meatsci.2018.03.011
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.134-144
  • Anahtar Kelimeler: Protein oxidation, Fluorescent oxidation products, Tryptophan degradation, Semialdehydes, Proteomics, Residue level modifications, GAMMA-GLUTAMIC SEMIALDEHYDES, MYOFIBRILLAR PROTEINS, FROZEN STORAGE, SODIUM ASCORBATE, MEAT PROTEINS, CHILL STORAGE, BEEF, COOKING, CARBONYLATION, NITRITE
  • Dokuz Eylül Üniversitesi Adresli: Evet

Özet

The impact of thermal processing on meat proteins oxidation was investigated. Cooking treatments included 58 degrees C for either 72 min or 17 h (mimicking low temperature-long time sous vide cooking), 80, 98 and 160 degrees C for 72 min (mimicking common cooked meat products, stewing and roasting, respectively) and 118 degrees C for 8 min (autoclaving). Tryptophan degradation, fluorescent oxidation products, free thiol content and alpha-aminoadipic and gamma-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.