Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK 1958, Frederiksberg C, Denmark.
Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Avda. de las Ciencias s/n, 10003, Caceres, Spain.
Meat Sci. 2018 Jun;140:134-144. doi: 10.1016/j.meatsci.2018.03.011. Epub 2018 Mar 10.
The impact of thermal processing on meat proteins oxidation was investigated. Cooking treatments included 58 °C for either 72 min or 17 h (mimicking low temperature-long time sous vide cooking), 80, 98 and 160 °C for 72 min (mimicking common cooked meat products, stewing and roasting, respectively) and 118 °C for 8 min (autoclaving). Tryptophan degradation, fluorescent oxidation products, free thiol content and α-aminoadipic and γ-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.
研究了热加工对肉蛋白氧化的影响。烹饪处理包括 58°C 下 72 分钟或 17 小时（模拟低温长时间低温真空烹饪）、80、98 和 160°C 下 72 分钟（分别模拟常见的熟肉产品、炖和烤）以及 118°C 下 8 分钟（高压灭菌）。跟踪色氨酸降解、荧光氧化产物、游离巯基含量以及 α-氨基己二酸和 γ-谷氨酸半醛。对于所有这些指标，随着烹饪温度的升高和烹饪时间的延长，氧化损伤水平呈一致的上升趋势，尽管不同指标之间的程度有所不同。通过蛋白质组学，还在残基水平上检测到肽氧化修饰，如羰基化、丙二醛加合物和羟基犬尿氨酸（色氨酸氧化产物）。我们的研究结果表明，蛋白质氧化取决于热处理，这表明热处理对肉品中蛋白质的营养价值有不同的影响。
