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

Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage García Lomillo, Javier González San José, Mª Luisa Skibsted, Leif H. Jongberg, Sisse Beef patties Protein oxidation Protein radicals Sulfite Wine pomace Protein cross-linking Food Chemical engineering Alimentos Ingeniería química 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. Autonomous Government of Castilla y León through the research projects (BU268A11-2 and BU282U13) and the Danish Council for Independent Research |Technology and Production within the Danish Agency for Science Technology and Innovation for granting the project entitled: BAntioxidant mechanisms of natural phenolic compounds against protein cross-link formation in meat and meat systems^ (11-117033). 2017-01-18T09:28:40Z 2017-03-01T03:45:06Z 2016-03 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://hdl.handle.net/10259/4303 eng Food and Bioprocess Technology. 2016, V. 9, n. 3, p. 532–542 http://dx.doi.org/10.1007/s11947-015-1649-y info:eu-repo/semantics/openAccess application/pdf Springer