Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635

Smaoui, Slim; Ennouri, Karim; Chakchouk-Mtibaa, Ahlem; Karray-Rebai, Ines; Hmidi, Maher; Bouchaala, Kameleddine; Mellouli, Lotfi

doi:10.1007/s11947-017-1933-0

Cited by 45 publications

(28 citation statements)

References 35 publications

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“…The relationship between protein oxidation and texture changes in meat products has been documented in numerous studies (Lund et al, 2007;Ganhão et al, 2010;Smaoui et al, 2017;Wang et al, 2017). Protein cross-linking in meat products is typically identified as responsible for the texture deterioration by promoting the strengthening of the protein structure in the muscle tissue, which leads in turn to meat toughening (Lund et al, 2011).…”

Section: Impact Of Protein Oxidation On Texture Of Ready-to-eat Chickenmentioning

confidence: 99%

“…In fact, the decay in nutritional value of oxidised proteins may be directly related to the loss of their digestibility which hinders the subsequent intestinal absorption of small peptides and amino acids (Soladoye et al, 2015). In addition to the loss of their nutritional value, protein oxidation also affects the gelling properties of meat proteins and the texture of meat products (Smaoui et al, 2017). During the oxidative process, protein cross-links are formed, which increases the hardness of meat and meat products (Lund et al, 2007;Wang et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Role of protein oxidation in the nutritional loss and texture changes in ready‐to‐eat chicken patties

Ferreira

Morcuende

Madruga

et al. 2018

Int J of Food Sci Tech

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Summary The oxidative damage to proteins during processing of ready‐to‐eat chicken patties and its impact on the nutritional value and texture properties of the product were assessed. The effect of cooking techniques (boiling, roasting and grilling) and microwave reheating (600 mW per 1 min) after 7 and 14 days of cold storage (+4 °C) were studied. Cooking methods had an effect (P < 0.05) on most protein oxidation parameters, including protein depletion of tryptophan, thiols, protein carbonylation and formation of cross‐links. Overall, the succeeding chilled storage led to an aggravation of the oxidative damage which occurred along with hardness increase and impaired digestibility. Microwave reheating had contradictory effects on protein oxidation parameters. An increase in protein carbonylation occurred along with a cleavage of disulphide bonds that would explain a decrease in hardness. This study illustrates to which extent the oxidative damage to meat proteins affects protein quality and nutritional value of a severely processed meat product. The impact of assorted cooked procedures on these events is also discussed.

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Section: Impact Of Protein Oxidation On Texture Of Ready-to-eat Chickenmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Role of protein oxidation in the nutritional loss and texture changes in ready‐to‐eat chicken patties

Ferreira

Morcuende

Madruga

et al. 2018

Int J of Food Sci Tech

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“…Lipid/protein oxidation reactions may cause negative changes in sensory attributes and can be attributed to: i) the phospholipid fraction, which is highly susceptible to oxidation and ii) the presence of catalytic-metals from coarse salt such as cooper and iron. As reported by Smaoui et al (2017), oxidative reactions have an important role in OA development.…”

Section: Linear Regression Analysis: Relationship Between Oa and Lipimentioning

confidence: 77%

“…Additionally, PCA found positive relationships between sensory attributes and protein oxidation measurements (SH). These results are in good agreement with the arguments supporting the impact of protein oxidation on sensory parameters (Smaoui et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…The oxidative deterioration of lipid and protein is a major concern for food technologists due to the loss of sensory quality associated with those processes. Several studies have demonstrated that lipid and protein oxidative processes cause flavour, texture and colour deterioration in meat systems (Smaoui et al, 2016(Smaoui et al, , 2017Arcanjo et al, 2019). Equally, it is well known that the growth of several pathogenic bacteria and oxidative reactions affect the shelf life and overall quality of meat (Blanco et al, 2019;Laranjo et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

Fourati

Smaoui

Hlima

et al. 2019

Int J of Food Sci Tech

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Summary Microbiological, chemical and sensory effects of pomegranate peel ethanol extract (EE) at 0.1, 0.5 and 1% (w w−1) on refrigerated minced beef meat were undertaken. Chemical analyses revealed that the treated meat underwent significant decrease (P < 0.05) of primary and secondary lipid oxidation. By the end of storage, EE at 1% reduced the MetMb, carbonyl group accumulation and the disappearance of sulphydryl proteins by 56.68, 65.71 and 59.69% respectively, compared with control samples. EE at 1% showed also the highest scores for colour, appearance, odour and overall acceptability (OA) attributes using a 9‐point hedonic scale. Chemometric approaches showed that lipid/protein oxidation analysis, sensory attributes and storage time allowed the samples discrimination. Oxidative stability parameters were equally used to predict OA by linear regression analysis. The reported data provide an approach to strengthen the interpretation of sensory quality and how they are affected by chemical changes in newly formulated meat products.

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Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation

Serdaroğlu

Öztürk‐Kerimoğlu

Zungur‐Bastıoğlu

et al. 2022

Euro J Lipid Sci & Tech

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This research investigates the effects of using different lipid formulations (100% beef fat, 85% beef fat+15% olive oil, or 70% beef fat+30% olive oil) in fermented turkey sausages on protein–lipid oxidation, in vitro digestibility, and related quality parameters. The use of olive oil results in decreased fat content, modified fatty acid profile, and increased pH value, acidity, and water activity, besides changes are recorded in instrumental quality and sensory features. Lipid oxidation is higher in samples with 30% olive oil than in the others. Carbonyl content increases depending on oil level and storage time. α‐aminoadipic semialdehyde is only detected in products containing 30% olive oil and their concentrations increased with storage. γ‐glutamic semialdehyde also increases by olive oil inclusion, but decrements are recorded during storage. Increasing olive oil results in increased pepsin digestibility but losses are recorded in both pepsin and trypsin plus α‐chymotrypsin digestion rates during storage. Practical applications: Inclusion of vegetable oils into meat product formulations has been preferred recently to supply healthier products, but in this situation, oxidative deterioration again becomes a considerable problem affecting overall quality. The data obtained from the present work wil contribute to understand the impacts of formulation and processing operations on the formation of oxidation products and change in digestibility, thereby to pioneer further research on this topic.

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Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635

Cited by 45 publications

References 35 publications

Role of protein oxidation in the nutritional loss and texture changes in ready‐to‐eat chicken patties

Role of protein oxidation in the nutritional loss and texture changes in ready‐to‐eat chicken patties

Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation

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