Lipid and protein oxidation in charqui meat and jerked beef

Souza, Marta A. A.; Visentainer, Jesuı́ V.; Carvalho, Rafael H.; Garcia, Fabianne; Ida, Elza Iouko; Shimokomaki, Massami

doi:10.1590/s1516-89132013000100014

Cited by 16 publications

(15 citation statements)

References 22 publications

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“…Also, grilled, fried and sous-vide cooked samples presented no differences between them. Results from protein carbonylation in raw chicken charqui were slightly higher than that observed by Souza et al (2013) in raw beef charqui. Estévez (2015) reported that poultry meat is more susceptible to the occurrence of lipid and protein oxidation than meat from other species during the application of processing technologies involving high temperatures.…”

Section: Protein Carbonylationcontrasting

confidence: 61%

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

et al. 2016

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Broiler breast (pectoralis major) meat was submitted to salting with NaCl ? NaNO 3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

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Section: Protein Carbonylationcontrasting

confidence: 61%

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

et al. 2016

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“…The pro‐oxidative effect of salt (NaCl) on meat lipids has been reported to be dependent on the metabolic profile of the muscles, with a greater effect in red compared to white muscle, which is likely due to the higher heme pigment, total fat, and polyunsaturated fatty acids levels in the former (Rhee and Ziprin ; Sallam and Samejima ; Gheisari and others ; Bess ; Souza and others ). The mechanism of the pro‐oxidative effects of NaCl has been postulated to involve the disruption of the structural integrity of membranes, allowing closer interaction of catalysts with lipids or protein reactants (or fusion of intracellular compounds), the reduced catalytic activity of the antioxidant enzymes (Lee and others ), or the involvement of NaCl in the formation of hypervalent ferrylmyoglobin, which can propagate oxidation (Rhee and Ziprin ).…”

Section: Postmortem Processing and Protein Oxidationmentioning

confidence: 99%

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

Soladoye

Juárez

Aalhus

et al. 2015

Comp Rev Food Sci Food Safe

420

309

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Processed meats represent a large percentage of muscle foods consumed in the western world. Various processing steps affect the physicochemical properties of the meat, compromise its nutritional components, or produce some compounds that are of health concern. Hence, the impact of oxidation on human health and the aging process and the influence of diet on these harmful reactions are of growing interest. Past decades have seen more focus on lipid oxidation, microbial deterioration, and pathogenicity, as well as production of carcinogenic compounds during meat processing. The oxidation of protein, which is a major component in meat systems, has received less attention. Protein oxidation has been defined as a covalent modification of protein induced either directly by reactive species or indirectly by reaction with secondary by-products of oxidative stress. Not only are these modifications critical for technological and sensory properties of muscle foods, they may have implications on human health and safety when consumed. Cooking, for example, has been observed to increase free radical generation while it also decreases the antioxidant protection systems in meat, both of which contribute to protein oxidation. Many other meat processing techniques, as well as other emerging technologies, may significantly affect protein oxidation and protein overall quality. This paper explores the current understanding of meat processing techniques and their possible effects on the status of protein oxidation and nutritional value, as well as their possible implications on human health.

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“…On the other hand, there is a relationship between the lipid oxidation process and the protein oxidation process (Guyon, Meynier & De Lamballerie, 2016;Souza et al, 2013). In general, the impact of salt on the oxidation of proteins in PMPs has been much less studied than the impact of lipid oxidation (Soladoye, Juárez, Aalhus, Shand & Estévez, 2015).…”

Section: Effects Of Salt On Technological Propertiesmentioning

confidence: 99%

“…Recent works have reported increased muscle protein vulnerability to oxidation in a high ionic strength environment (Li, Wang, Xu, Gao, & Zhou, 2013;Liu, Xiong, & Chen, 2011) due to the impact of salt on the conformation, solubility, and functionality of proteins (Xiong, 2000). In addition, salt present in the meat preparation can alter the iron (Fe 2+ ) iron oxymyoglobin state (Fe 3+ ) by the Fenton reaction, thus increasing its pro-oxidant potential (Souza et al, 2013;Youssef, Garcia, & Shimokomaki, 2003). Contamination of the salt with an oxidizing agent, such as iron or copper could have a significant effect on the oxidative nature of the salt.…”

Section: Effects Of Salt On Technological Propertiesmentioning

confidence: 99%

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Petit

Jury

Lamballerie

et al. 2019

Comp Rev Food Sci Food Safe

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Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high blood pressure and cardiovascular risks. Changes in meat processing methods have reduced those potential risks, but different perceptions continue to shape how consumers and society view dietary salt. The current consumer demand for additive‐free food, such as the clean‐label movement, has renewed consumer willingness for naturalness in food products.

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Lipid and protein oxidation in charqui meat and jerked beef

Abstract: In this study, the changes in the lipid (Lox)

Cited by 16 publications

References 22 publications

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

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

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

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