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

Ferreira, Valquíria Cardoso da Silva; Morcuende, David; Madruga, Marta Suely; Silva, Fábio Anderson Pereira da; Estévez, Mario

doi:10.1111/ijfs.13733

Cited by 52 publications

(38 citation statements)

References 27 publications

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“…Luna and Estévez () recently corroborated the connection between the severity of carbonylation in meat and dairy proteins exposed to Maillard α‐dicarbonyls and impaired digestibility. The decreased digestibility of oxidized proteins may not only involve a considerable loss of nutritional value as reported by Ferreira, Morcuende, Madruga, Silva, and Estévez () and de la Pomélie et al. () as the fermentation of undigested proteins in distant portions of the gut leads to the formation of toxic compounds (Soladoye et al., ).…”

Section: Dietary Protein Oxidation and Oxidative Stressmentioning

confidence: 83%

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

Estévez

Xiong

2019

Journal of Food Science

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113

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The exposure to reactive oxygen species (ROS) is an inevitable consequence of living in an aerobic world. The species contribute to the occurrence of oxidative stress in humans in which an uncontrolled production of ROS exceeds the endogenous antioxidant defences leading to the oxidative damage to essential cellular components, such as lipids, proteins, and DNA. The influence of diet on the modulation of the systemic redox status is recognized and, while some dietary components are found to be protective (that is, fruits and vegetables), others are recognized as pro‐oxidants (that is, processed meat and other animal‐source protein foods). Oxidized proteins and amino acids are potential promoters of luminal and postprandial oxidative stress; preliminary studies have actually reported noxious effects of these species in cultured cells and in experimental animals. However, the underlying pathological mechanisms remain poorly understood. The application of advanced methodological approaches based on mass spectrometric technologies and OMICS disciplines has enabled the elucidation of the molecular basis of the pathological effects of dietary oxidized proteins and amino acids. The present review collects the most recent evidences of the health risks of dietary protein oxidation and proposes reasonable hypotheses and future perspectives on the field.

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Section: Dietary Protein Oxidation and Oxidative Stressmentioning

confidence: 83%

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

Estévez

Xiong

2019

Journal of Food Science

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113

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“…Protein oxidation undergoes similar radical reactions to those of lipid oxidation, involving initiation, propagation, and termination stages (Schaich, 2008). These reactions lead to carbonylation of amino acid side chains, loss of free thiol groups, and further to the formation of protein cross-links and aggregation (Lund, Heinonen, Baron, & Estévez, 2011), which could negatively affect the functionality of meat proteins, and therefore result in the loss of meat quality such as tenderness (Bao & Ertbjerg, 2015) and nutritional value (Ferreira, Morcuende, Madruga, Silva, & Estévez, 2018). In meat, proteins and lipids locate closely to each other, and thus it is highly possible that oxidation reactions could be transferred from lipids to meat proteins and vice versa.…”

Section: Introductionmentioning

confidence: 99%

Unsaturated fat fraction from lard increases the oxidative stability of minced pork

2018

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Lard from pork back fat was dry fractionated based on crystallization temperature, resulting in fractions with a ratio of saturated to unsaturated fatty acids of 1.10 and 0.61. Lean minced pork was mixed with the saturated and unsaturated fat fraction and stored in modified atmosphere (80% O and 20% CO) at 5 °C for 2, 5, 7, 9, and 12 days under light to investigate the effect on oxidative stability of lipids and proteins. The saturated fat group developed higher TBARS values and lower levels of free thiol groups during storage, indicating that the unsaturated fat fraction in minced pork promoted increased oxidative stability of both lipids and proteins. A higher content of α-tocopherol in the unsaturated fat fraction suggests that the differences in oxidative stability is causatively linked to the balance between the fatty acid composition and content of antioxidants. The TBARS values and free thiol content were negatively correlated, suggesting a relationship between lipid and protein oxidation.

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“…Lipid‐derived aldehydes (like MDA) might interact with protein by carbonyl groups resulted in decreasing the nutritional value of protein. Additionally, the increase in hardness and Maillard reaction product on the surface of baked and fried steak possibly contributed to the decrease of their digestibility (Ferreira, Morcuende, Madruga, Silva, & Estevez, 2018). Furthermore, the proteins were further aggregated and denatured during storage time resulted in the decreasing of digestibility.…”

Section: Resultsmentioning

confidence: 99%

Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak

Feng

Jiang

Xiao

et al. 2020

Food Science & Nutrition

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Sous vide can keep the nutritional properties and improve taste of food compared with other conventional methods. In addition, this method may reduce the risk of recontamination after cooking and during storage. The purpose of this paper was to study the effects of four cooking methods (steaming, microwaving, baking, and frying) on the sensory and digestibility on sturgeon steak pretreated by sous vide during the cold storage (0–25 days). The results showed that the digestibility of steaming and microwaving groups (range from 80.34% to 90.12%) significantly higher than that of the other treatment groups (p < .05); however, the overall acceptability of the two groups was lower. What more, the frying group has the highest acceptability and the lowest digestibility (range from 65.12% to 70.89%). The springiness (4.12–6.56 mm) and chewiness (1.75–3.12 mm) of the frying group were significantly higher than those of the other treatment groups, which was consistent with the results of scanning electron microscopy (SEM) that frying treatment group has a denser structure and smaller pores. With the prolonged refrigeration time, especially between 15 and 25 days, the volatile flavor components (nitrogen oxide, methane, and alcohol) and stagnant water (T21) were significantly decreased. Principal component analysis showed that the moisture content was the main factor affecting the overall acceptability and best consumption time of the sturgeon was within 15 days. Simulating the effects of home cooking conditions and refrigeration storage time on the quality of sturgeon steak provided a reference for consumers using similar products.

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

Cited by 52 publications

References 27 publications

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

Unsaturated fat fraction from lard increases the oxidative stability of minced pork

Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak

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