Food Technology, Department of Animal Production and Food Science, University of Extremadura, 10003 Cáceres, Spain.
Meat Sci. 2014 Feb;96(2 Pt A):812-20. doi: 10.1016/j.meatsci.2013.09.006. Epub 2013 Sep 13.
This study examined the relationship between protein and lipid oxidation and the impairment of the water holding capacity (WHC), redness and instrumental hardness occurring during 20 weeks of frozen storage (-18 °C) and subsequent processing (cooking, chilled storage) of psoas major, quadriceps femoris and longissimus dorsi beef patties. Patties were analyzed at sampling times upon thawing (weeks 0, 4, 8, 12 and 20) for lipid (TBARS, hexanal) and protein oxidation products (α-aminoadipic and γ-glutamic semialdehydes, α-aminoadipic acid, Schiff bases). A significant impact of frozen storage on protein oxidation was found, which occurred concomitantly with a loss of WHC, redness and significant changes in the hardness of cooked patties. Heme-iron, endogenous antioxidant enzymes and to a lower extent, fatty acid composition, played a role in the oxidative stability of patties. Plausible mechanisms by which particular protein oxidation changes may lead to loss of WHC and impaired quality traits were discussed.
本研究考察了在长达 20 周的冷冻储存（-18°C）和随后的加工（烹饪、冷藏）过程中，蛋白质和脂质氧化与水保持能力（WHC）、红色度和仪器硬度的损失之间的关系，分别为腰大肌、股四头肌和背最长肌牛肉饼。在解冻时（第 0、4、8、12 和 20 周）以及烹饪和冷藏后，对肉饼进行脂质（TBARS、己醛）和蛋白质氧化产物（α-氨基己二酸和γ-谷氨酰半醛、α-氨基己二酸、希夫碱）的分析。研究发现，冷冻储存对蛋白质氧化有显著影响，同时伴随着 WHC、红色度的丧失以及烹饪后肉饼硬度的显著变化。血红素铁、内源性抗氧化酶以及在较低程度上的脂肪酸组成，对肉饼的氧化稳定性起着作用。讨论了特定蛋白质氧化变化可能导致 WHC 丧失和品质特性受损的可能机制。
