Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion

Sobral, M. Madalena C.; Casal, Susana; Faria, Miguel A.; Cunha, Sara C.; Ferreira, Isabel M. P. L. V. O.

doi:10.1016/j.fct.2020.111401

Cited by 42 publications

(32 citation statements)

References 53 publications

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“…Jongberg et al [11] reported that mate extract reduced thiol loss in chicken meat. Oregano can also prevent protein oxidation during the cooking of chicken-meat burgers [1]. In this study, thyme extract exhibited statistically significant prooxidant effect in cooked meat samples.…”

Section: Regression Modeling Using Mlrmentioning

confidence: 51%

“…According to the United Nations Food and Agriculture Organization, pork is the most widely eaten meat in the world (36%) followed by poultry (33%), beef (24%), and goat/sheep (5%). Poultry meat is the second-most consumed meat in the world representing a valuable source of nutrients, such as high-quality proteins, microelements, vitamins, and polyunsaturated fatty acids (PUFAs) [1].…”

Section: Introductionmentioning

confidence: 99%

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Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts—Kinetic and Neural Network Approaches

Kaczmarek

Muzolf-Panek

2021

Animals

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The aim of the study was to develop predictive models of thiol group (SH) level changes in minced raw and heat-treated chicken meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary, and thyme) during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20 °C). SH changes were measured spectrophotometrically using Ellman’s reagent. Samples stored at 12 °C were used as the external validation dataset. SH content decreased with storage time and temperature. The dependence of SH changes on temperature was adequately modeled by the Arrhenius equation with average high R2 coefficients for raw meat (R2 = 0.951) and heat-treated meat (R2 = 0.968). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models of thiol group decay during meat storage. The obtained results demonstrate that both kinetic Arrhenius (R2 = 0.853 and 0.872 for raw and cooked meat, respectively) and ANN (R2 = 0.803) models can predict thiol group changes in raw and cooked ground chicken meat during storage.

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Section: Regression Modeling Using Mlrmentioning

confidence: 51%

Section: Introductionmentioning

confidence: 99%

Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts—Kinetic and Neural Network Approaches

Kaczmarek

Muzolf-Panek

2021

Animals

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“…Most of the rest of aldehydes, namely, 4-hydroperoxy- + 4-hydroxy-( E )-2-alkenals, 4,5-epoxy-( E )-2-alkenals, ( E )-2-alkenals, ( Z )-2-alkenals and 4-oxo-( E )-2-alkenals (signals “l+k”, “j”, “h”, “o” and “n” in Figure 3 a, and estimated concentrations in Table 3 ), are present in higher levels in the undigested VSX and RSX samples than in their corresponding digestates DVSX and DRSX. This concentration diminution occurring during in vitro digestion, which is very pronounced for 4-hydroperoxy- + 4-hydroxy-( E )-2-alkenals, could be due to reactions between the carbonyl group of aldehydes with enzymes (for example through the well-known Maillard reaction) or with other digestive juice components [ 76 , 77 , 78 , 79 ]. It is also observed that those aldehydes being in the smallest concentrations in the undigested samples such as ( Z )-2-alkenals and 4-oxo-( E )-2-alkenals, cannot be detected in their digestates for the reasons mentioned above.…”

Section: Resultsmentioning

confidence: 99%

1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin

Rubio

Garay

Isasi-Isasmendi

et al. 2021

Foods

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Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, a,b-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.

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“…Further, the meat matrix can also play a role and allow slow exchange of heat during cooking. Sobral, Casal, Faria, Cunha, and Ferreira (2020) studied the impact of culinary practices including the effect of oven/microwave cooking on lipid and protein oxidation of chicken meat burgers during in vitro gastrointestinal digestion. Oven/microwave cooking can induce lipid and protein oxidation which are not restricted to cooking process but are likely to be continued along the gastrointestinal digestion in the gut.…”

Section: Roasting/baking or Oven-cookingmentioning

confidence: 99%

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Bhat

Morton

Bekhit

et al. 2021

Comp Rev Food Sci Food Safe

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Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.

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Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion

Cited by 42 publications

References 53 publications

Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts—Kinetic and Neural Network Approaches

Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts—Kinetic and Neural Network Approaches

1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin

Thermal processing implications on the digestibility of meat, fish and seafood proteins

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