Application of proteomics to characterize and improve color and oxidative stability of muscle foods

Joseph, P.; Nair, Mahesh N.; Suman, Surendranath P.

doi:10.1016/j.foodres.2015.05.041

Cited by 38 publications

(22 citation statements)

References 88 publications

(102 reference statements)

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“…In addition, it works synergistically with NaCl for salty taste (Halpern, ). To maintain the desired color, plant‐derived antioxidants have been tested on fresh meat with positive impacts because of the interrelationship between lipid peroxidation and myoglobin stability (Baron & Andersen, ; Faustman, Sun, Mancini, & Suman, ; Joseph, Nair, & Suman, ; Wettasinghe & Shahidi, ). However, while several investigations (Carpenter, O'grady, O'callaghan, O'brien, & Kerry, ; Fernández‐López et al., ; Kong, Zhang, & Xiong, ; Ryu, Shim, & Shin, ) reported an increase in redness of cooked patties/sausages containing plant‐derived extracts, other studies (Rojas & Brewer, ; Sasse, Colindres, & Brewer, ) documented no effect among several natural ingredients.…”

Section: Salt Reduction and Substitution In Processed Meatmentioning

confidence: 99%

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Petit

Jury

Lamballerie

et al. 2019

Comp Rev Food Sci Food Safe

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Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high blood pressure and cardiovascular risks. Changes in meat processing methods have reduced those potential risks, but different perceptions continue to shape how consumers and society view dietary salt. The current consumer demand for additive‐free food, such as the clean‐label movement, has renewed consumer willingness for naturalness in food products.

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Section: Salt Reduction and Substitution In Processed Meatmentioning

confidence: 99%

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Petit

Jury

Lamballerie

et al. 2019

Comp Rev Food Sci Food Safe

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“…Natural antioxidants like spices and plant extracts have been used in muscle foods rich in polyunsaturated fatty acids to minimize oxidative changes (Karre et al, 2013;Shah et al, 2014;Falowo et al, 2014). Plant-derived antioxidants can have positive impact on fresh meat color due to the interrelationship between lipid peroxidation and Mb stability (Baron & Andersen, 2002;Faustman, Sun, Mancini, & Suman, 2010;Joseph, Nair, & Suman, 2015). However, studies show only inconsistent results in the effects of natural antioxidants on cooked pork color.…”

Section: Cooked Color Phenomena In Porkmentioning

confidence: 99%

Factors influencing internal color of cooked meats

Suman

Nair

Joseph³

et al. 2016

Meat Science

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This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety.

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“…It is found that the reduction ability of metmyoglobin mainly relies on the electrons which is produced by mitochondria and the NADH that is produced by dehydrogenase (Faustman et al, 2010). However, according to Joseph et al (2015), the NADH dehydrogenase primarily centers in down-regulated proteins. Tang et al (2005) also pointed out that the mitochondria also affect the stabilizing of color and the forming of mechanism of flesh color through the reduction of metmyoglobin and oxygen partial pressure.…”

Section: Go Functional Classification Of Depsmentioning

confidence: 99%

Quantitative proteomic comparison of protein differences in different parts of yak meat

Yan

et al. 2022

Food Sci. Technol

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Proteomics is a powerful tool to understand molecular connections between meat proteins and quality traits. In order to research the total proteome difference and molecular mechanisms related to quality traits in different parts of yak meat. This study was designed to investigate the differences in the proteomes of yak different muscles. In this paper, Tandem Mass Tags (TMT) coupled Liquid chromatography-tandem mass spectrometry (LC-MS/MS) to study the variations of proteome in different parts of yak after it is slaughtered. In total, 88 differentially expressed proteins (DEPs) were identified among striplon (WJR), slivsid (HGT) and chuck (JR). The quality analysis of DEPs showed heat shock proteins (HSPs) and structural proteins could be used as tenderness marker proteins for different parts of yak meat. Myosin and troponin-T may be flavour marker protein in yak meat. The bioinformatics analysis revealed that DEPs are involved in glycolysis, protein structure and phosphorylation. PPI analysis revealed thatmyosin, HSPs and metabolic enzymes may have the potential to be biological markers. This study highlights that the DEPs were responsible for meat quality different.

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Application of proteomics to characterize and improve color and oxidative stability of muscle foods

Cited by 38 publications

References 88 publications

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Factors influencing internal color of cooked meats

Quantitative proteomic comparison of protein differences in different parts of yak meat

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