Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage

Yang, Wenmin; Huang, Jichao; Zhu, Zongshuai; Yang, Lei; Zhou, Xin; Huang, Ming

doi:10.1016/j.foodchem.2022.133449

Cited by 6 publications

(1 citation statement)

References 34 publications

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“…Table 1 shows the quality concerns and challenges associated with the foodborne toxicants produced during thermal processing of meat. Regarding quality concern, it has been established that protein oxidation affects the sensory and nutritional quality (Zhao et al., 2022), water holding capacity, WHC (Liu et al., 2022), drip loss (Liu et al., 2022), off‐flavor and aroma (Al‐Dalali et al., 2022), loss of nutrition (Estévezet al., 2022), and product discoloration (Yang et al., 2022; Zhu et al., 2022). Studies have reported that chronic exposure to oxidized meat‐based products is associated with elevated risk of colon and pancreatic cancers (Cross & Sinha, 2004), aging, renal fibrosis, cardiovascular diseases (De Smet et al., 2019), and neurodegradation (Syeda & Cannon, 2022).…”

Section: Mutagenic and Toxicological Concerns In Meatmentioning

confidence: 99%

Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing

Nawaz,

Walayat,

Khalifa

et al. 2024

Comp Rev Food Sci Food Safe

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Polyphenols are well documented against the inhibition of foodborne toxicants in meat, such as heterocyclic amines, Maillard's reaction products, and protein oxidation, by means of their radical scavenging ability, metal chelation, antioxidant properties, and ability to form protein–polyphenol complexes (PPCs). However, their thermal stability, low polarity, degree of dispersion and polymerization, reactivity, solubility, gel forming properties, low bioaccessibility index during digestion, and negative impact on sensory properties are all questionable at oil‐in‐water interface. This paper aims to review the possibility and efficacy of polyphenols against the inhibition of mutagenic and carcinogenic oxidative products in thermally processed meat. The major findings revealed that structure of polyphenols, for example, molecular size, no of substituted carbons, hydroxyl groups and their position, sufficient size to occupy reacting sites, and ability to form quinones, are the main technical points that affect their reactivity in order to form PPCs. Following a discussion of the future of polyphenols in meat‐based products, this paper offers intervention strategies, such as the combined use of food additives and hydrocolloids, processing techniques, precursors, and structure‐binding relationships, which can react synergistically with polyphenols to improve their effectiveness during intensive thermal processing. This comprehensive review serves as a valuable source for food scientists, providing insights and recommendations for the appropriate use of polyphenols in meat‐based products.

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