Food Technology, Department of Animal Production and Food Science, University of Extremadura, 10003 Cáceres, Spain.
Food Technology, Department of Animal Production and Food Science, University of Extremadura, 10003 Cáceres, Spain.
Meat Sci. 2014 Mar;96(3):1250-7. doi: 10.1016/j.meatsci.2013.10.032. Epub 2013 Oct 31.
The effect of three frozen storage temperatures (-8, -18 and -80 °C) on protein oxidation in beef patties was studied through the analysis of novel oxidation markers. Additionally, the connection between lipid and protein oxidation and the impact of the latter on particular quality traits (water holding capacity, color and texture) of subsequently processed beef patties (cooking/cold-stored) were investigated. Protein oxidation was measured as the loss of tryptophan fluorescence and formation of diverse lysine oxidation products (α-aminoadipic semialdehyde, α-aminoadipic acid and Schiff bases). Lipid oxidation was assessed by levels of thiobarbituric acid reactive substances and hexanal. A significant effect of storage temperature on protein oxidation was detected. Frozen storage increased the susceptibility of meat proteins to undergo further oxidation during processing. Timely interactions were found between lipid and protein oxidation. Plausible mechanisms by which oxidative damage to proteins may have an impact in particular quality traits are thoroughly discussed.
研究了三种冷冻储存温度（-8、-18 和-80°C）对牛肉饼中蛋白质氧化的影响，通过分析新的氧化标志物来实现。此外，还研究了脂质和蛋白质氧化之间的联系以及后者对随后加工的牛肉饼（烹饪/冷藏）特定质量特性（持水力、颜色和质地）的影响。蛋白质氧化通过色氨酸荧光的损失和各种赖氨酸氧化产物（α-氨基己二酸半醛、α-氨基己二酸和希夫碱）的形成来衡量。脂质氧化通过硫代巴比妥酸反应物质和己醛的水平来评估。储存温度对蛋白质氧化有显著影响。冷冻储存会增加肉蛋白在加工过程中进一步氧化的易感性。发现脂质和蛋白质氧化之间存在及时的相互作用。深入讨论了蛋白质氧化损伤可能对特定质量特性产生影响的可能机制。
