2026-04-29T17:51:02Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/43032022-04-29T12:02:45Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

00925njm 22002777a 4500 dc García Lomillo, Javier author González San José, Mª Luisa author Skibsted, Leif H. author Jongberg, Sisse author 2016-03 Meat storage in high oxygen atmosphere has been reported to induce protein oxidation reactions decreasing meat quality. The incorporation of antioxidants has been proposed to reduce the extent of these reactions. In this study, the ability of red and white skin wine pomaces as well as sulfites to inhibit protein oxidation were tested in beef patties stored for up to 15 days at 4 °C in a high oxygen atmosphere (70 % O2 and 30 % CO2). SO2 (300 ppm) effectively protected against protein oxidation measured as radical formation by electron spin resonance (ESR) spectroscopy, as thiol loss by the DTNB assay and as myosin heavy chain (MHC) disulfide crosslinking by SDS-PAGE. Pomace from red wine production with a total phenol of 9.9 mg gallic acid equivalent/g protected against protein radical formation and against MHC crosslinking, but not against thiol loss by addition of 2.0 % (w/w) to the beef patties. Pomace from white wine production with a total phenol of 4.0 mg gallic acid equivalent/g only protected against MHC cross-linking. For both types of wine pomace, protein modifications not seen for sulfite addition were observed and were proposed to involve covalent phenol addition to proteins. Red wine pomace may be an alternative to sulfite as a meat additive for protection of beef patties against protein oxidation. http://hdl.handle.net/10259/4303 Beef patties Protein oxidation Protein radicals Sulfite Wine pomace Protein cross-linking Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage