Chemical, physical, and functional properties of oxidized turkey white muscle myofibrillar proteins

Decker, Eric A.; Xiong, Youling L.; Calvert, John T.; Crum, Andrea D.; Blanchard, Susan P.

doi:10.1021/jf00026a007

Cited by 140 publications

(94 citation statements)

References 15 publications

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“…These changes may force oxidized aromatic residues to be present on the protein surface, resulting in conformational changes of protein (44). After myofibrillar proteins from turkey white muscle were incubated with 25 μM iron and copper, the water-holding capacity of gels made from these proteins was lowered by 10 and 23%, respectively (45).…”

Section: Effects Of Dietary Treatments On Performance Of Broiler Chicmentioning

confidence: 99%

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

Zhang

Xiao

Lee

et al. 2010

J. Agric. Food Chem.

153

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A total of 120 4-week-old broiler chickens were allotted to 12 pens and fed one of three diets including control, oxidized diet (5% oxidized oil), or antioxidant-added diet (500 IU vitamin E) for 2 weeks. Blood samples were collected at the end of feeding trial, and breast muscles were sampled immediately after slaughter. Breast meats were also collected 24 h after slaughter and used for meat quality measurements. Oxidative stress in blood, lipid and protein oxidation, and sarcoplasmic reticulum Ca2+-ATPase (SERCA) activity of breast muscle were determined. The oxidized diet increased oxidative stress in blood and increased carbonyl content in breast meat compared with the other two dietary treatments (P < 0.05). Lipid oxidation of breast muscles with the antioxidant-supplemented diet was lower than that with the oxidized and control diet groups (P < 0.05). Meat from birds fed the oxidized diet showed higher drip loss after 1 and 3 days of storage and greater 0−1 h post-mortem pH decline (P < 0.05). Significant differences in specific SERCA activity in breast muscles from birds fed control and oxidized diets (P < 0.05) were detected. This suggested that dietary oxidized oil induced oxidative stress in live birds and increased lipid and protein oxidation in breast muscle. Decrease in SERCA activity in breast muscles due to oxidative stress in live animals accelerated post-mortem glycolysis, which sped the pH drop after slaughter and increased drip loss, indicating that oxidation of diet can cause PSE-like (pale, soft, and exudative) conditions in broiler breast muscles. Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea. )Joint lead authors of this paper.A total of 120 4-week-old broiler chickens were allotted to 12 pens and fed one of three diets including control, oxidized diet (5% oxidized oil), or antioxidant-added diet (500 IU vitamin E) for 2 weeks. Blood samples were collected at the end of feeding trial, and breast muscles were sampled immediately after slaughter. Breast meats were also collected 24 h after slaughter and used for meat quality measurements. Oxidative stress in blood, lipid and protein oxidation, and sarcoplasmic reticulum Ca 2þ -ATPase (SERCA) activity of breast muscle were determined. The oxidized diet increased oxidative stress in blood and increased carbonyl content in breast meat compared with the other two dietary treatments (P < 0.05). Lipid oxidation of breast muscles with the antioxidantsupplemented diet was lower than that with the oxidized and control diet groups (P < 0.05). Meat from birds fed the oxidized diet showed higher drip loss after 1 and 3 days of storage and greater 0-1 h post-mortem pH decline (P < 0.05). Significant differences in specific SERCA activity in breast muscles from birds fed control and oxidized diets (P < 0.05) were detected. This suggested that dietary oxidized oil induced oxidative stress in live birds and increased lipid and protein oxidation in breast muscle. Decrease in SERCA activity in breast muscles due to oxidative stress in live animals accele...

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Section: Effects Of Dietary Treatments On Performance Of Broiler Chicmentioning

confidence: 99%

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

Zhang

Xiao

Lee

et al. 2010

J. Agric. Food Chem.

153

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“…In some cases, mild oxidation may render certain proteins more susceptible to degradation (Stadtman, 1990). Extensive oxidation of proteins may lead to denaturation and aggregation (Decker et al, 1993). Oxidation of one of the most abundant myofibrillar proteins, myosin, can cause the formation of large, insoluble aggregates (Xiong, 2000) that may be more resistant to degradation.…”

Section: Correlations Between Carbonyl Content and Warner-bratzler Shmentioning

confidence: 99%

Influence of early postmortem protein oxidation on beef quality1

Rowe

Maddock

Lonergan

et al. 2004

Journal of Animal Science

222

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The objective of this study was to examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged. Steaks from each steer were assigned to a nonirradiated group or an irradiated group. Steaks were irradiated within 26 h postmortem, and were aged at 4°C for 0, 1, 3, 7, and 14 d after irradiation. Steaks from each diet/irradiation/aging time treatment were used to determine color, shear force, and degree of protein oxidation (carbonyl content). Steaks from steers fed the VITE diet had higher (P < 0.01) α-tocopherol contents than steaks from steers fed the CON diet. Immediately following irradiation, steaks that had been irradiated had lower (P < 0.05) L* values regardless of diet. Irradiated steaks, regardless of diet, had lower a* (P < 0.05) and b* (P < 0.01) values than nonirradiated steaks at all aging times. Carbonyl concentration was higher (P < 0.05) in proteins from irradiated steaks compared to nonirradiated steaks at 0, 1, 3, and 7 d postirradiation. Immunoblot analysis showed that vitamin E supplementation decreased the number and extent of oxidized sarcoplasmic proteins. Protein carbonyl content was positively correlated with Warner-Bratzler shear force values. These results indicate that increased oxidation of muscle proteins early postmortem could have negative effects on fresh meat color and tenderness. ABSTRACT: The objective of this study was to examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged. Steaks from each steer were assigned to a nonirradiated group or an irradiated group. Steaks were irradiated within 26 h postmortem, and were aged at 4°C for 0, 1, 3, 7, and 14 d after irradiation. Steaks from each diet/irradiation/ aging time treatment were used to determine color, shear force, and degree of protein oxidation (carbonyl

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“…Dietary phospholipid is contained in not only mayonnaise, but also meats or dairy products. It has reported that meat phospholipid oxidation is involved in discoloration or flavor deterioration 22,23 . Taken together, our analytical methods are expected to be useful for the elucidation of the cause of these food phospholipid peroxidation, and the resulting information will be valuable for ensuring maintenance of the product quality.…”

Section: Resultsmentioning

confidence: 99%