Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

“…According to the same authors (Traore et al 2012) the formation of protein carbonyls may alter the ability of proteins to interact chemically with water molecules while aggregation stresses the impaired WHC by restraining the available surface for water binding. Similar oxidative deterioration has been reported to occur in proteins from cooked chicken (Xiao et al 2011) and beef (Gatellier et al 2010). In a recent study, Roldán et al (2014) found an effect of the combination of time and temperature on the extent of protein carbonylation in sous-vide cooked lamb and hypothesized whether the oxidative damage to meat proteins may have an impact on the color and texture of the final product.…”

Aqueous fractionation yields chemically stable lupin protein isolates

“…Protein oxidation generally increases with increasing processing temperature and time, for example for cooking beef and pig tissue (Gatellier, Kondjoyan, Portanguen, & Santé-Lhoutellier, 2010;Traore et al, 2012). It is possible that higher temperatures are needed to oxidize the protein further.…”

“…It is possible that higher temperatures are needed to oxidize the protein further. For example, Gatellier et al (2010) showed that a temperature of 65°C did not influence the protein oxidation levels of beef tissue, but a temperature of 96°C and higher increased the protein oxidation levels of beef tissue significantly.…”

Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig

“…Fresh meat is almost always cooked before consumption. It has been widely shown that the thermal treatments accelerate greatly the protein oxidation and decrease the antioxidant content (Gatellier, Kondjoyan, Portanguen, & Santé-Lhoutellier, 2010;Santé-Lhoutellier, Astruc, Marinova, Greve, & Gatellier, 2008;Soladoye, Juárez, Aalhus, Shand, & Estévez, 2015). In fact, during cooking the bioactive components, like thiols, react with free radicals or they form intermolecular disulfide bridges (Promeyrat et al, 2010;Santé-Lhoutellier et al, 2008).…”