Cooking‐Induced Protein Modifications in Meat

Yu, Tzer-Yang; Morton, James D.; Clerens, Stefan; Dyer, Jolon M.

doi:10.1111/1541-4337.12243

Cited by 173 publications

(127 citation statements)

References 184 publications

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“…Myofibrillar and connective tissue proteins (collagen and elastin) control the toughness of muscle tissues. During heating, these proteins are denatured, causing destruction of cell membranes, shrinkage of fibers, aggregation, and gelling of myofibrillar and sarcoplasmic proteins, and shrinkage and solubilization of connective tissue (Tornberg ; Yu and others ). Thus, cooked meat is easier to chew, digest, and is, therefore, more nutritious than uncooked meat.…”

Section: Impact Of Cooking On the Nutritional Properties Of Meat And mentioning

confidence: 99%

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Sobral

Cunha

Faria

et al. 2018

Comp Rev Food Sci Food Safe

100

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Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.

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Section: Impact Of Cooking On the Nutritional Properties Of Meat And mentioning

confidence: 99%

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Sobral

Cunha

Faria

et al. 2018

Comp Rev Food Sci Food Safe

100

View full text Add to dashboard Cite

show abstract

“…(a, b)). This result indicated that heating caused protein denaturation, during which more free SH groups were exposed . Heating at higher temperature (100 °C) should have induced faster formation of disulfide bonds and reduced the level of total SH groups, compared with the control sample and the sample that was heated at 70 °C.…”

Section: Resultsmentioning

confidence: 94%

Influence of hydrothermal treatment on the structural and digestive changes of actomyosin

Zhao

Zou

et al. 2019

J Sci Food Agric

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BACKGROUND Heat treatment induces both structural and digestive change of meat protein. However, little has been revealed regarding the associations between structural changes and digested peptides of myofibrillar proteins. This work investigated the effects of heat treatment on the structures and in vitro digestibility of actomyosin, and the peptidomics of the digests were analyzed using liquid chromatography tandem mass spectrometry (LC–MS/MS). RESULTS Heat treatment resulted in unfolding and aggregation behavior of actomyosin according to the results of surface hydrophobicity and particle size. Formation of disulfide bonds and increase in carbonyl groups that occurred during heat treatment of actomyosin indicated the oxidation of specific residues. Unfolding behavior could elevate digestibility of actomyosin by exposing residues, based on the identification of peptides in digests of actomyosin using LC–MS/MS. However, the disulfide bond proved to reduce the action of digestive proteases, since the peptides number (increased from 56 to 86 in sample heated at 70 °C for 30 min) and peptides intensity in digests largely increased after the addition of dithiothreitol (DTT). Heating at higher temperature (100 °C) induced severer aggregation and oxidation, which resulted in lower digestibility of actomyosin than that heated at 70 °C by burying or damaging partial cleavage sites for digestive proteases. CONCLUSIONS This work highlights the huge influence of heat treatment on the multi‐scale structures of myofibrillar proteins, which largely changed the peptides composition in protein digests. © 2019 Society of Chemical Industry

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“…However, cross‐links may be formed in proteins by other mechanisms, via the oxidation of two cysteines leading to the formation of disulfide bonds and the aforementioned dityrosines . The benefits of the inhibition of Schiff base formation may also be emphasized given the role of these structures in the functionality and digestibility of meat proteins . Considering the fact that this is the first study involving the analysis of protein oxidation in a wine‐based meat marination system with thermal application, the mechanisms of how the interactions between meat proteins and specific phenolic compounds occurs need to be further clarified.…”

Section: Resultsmentioning

confidence: 99%

“…The oxidation of proteins in cooked meat has become a topic of scientific and technological interest owing to its influence on food quality and consumer safety. 35,36 The influence of wine marination of lipid oxidation has already been studied, and expected antioxidant effects were found. 18 Conversely, the present study investigated the effect of wine-based marination on protein oxidation.…”

Section: Protein Oxidation In Roasted Strip Steaks As Affected By Marmentioning

confidence: 99%

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

et al. 2018

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Hence, marination may be a feasible means to alleviate the potential negative effects that oxidative reactions cause to meat proteins, improve beef quality, and diversify beef cuts into a variety of safer and more flavored meat products. Among wines, ISA appeared to be most promising in terms of antioxidant protection; however, the limited consumer acceptance of steaks treated with this wine may be regarded as a drawback to be sorted out in future studies. © 2018 Society of Chemical Industry.

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Cooking‐Induced Protein Modifications in Meat

Cited by 173 publications

References 184 publications

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Influence of hydrothermal treatment on the structural and digestive changes of actomyosin

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

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