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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/4303

    Título
    Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage
    Autor
    García Lomillo, JavierAutoridad UBU Orcid
    González San José, Mª LuisaAutoridad UBU Orcid
    Skibsted, Leif H.
    Jongberg, Sisse
    Publicado en
    Food and Bioprocess Technology. 2016, V. 9, n. 3, p. 532–542
    Editorial
    Springer
    Fecha de publicación
    2016-03
    Resumen
    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.
    Palabras clave
    Beef patties
    Protein oxidation
    Protein radicals
    Sulfite
    Wine pomace
    Protein cross-linking
    Materia
    Food
    Chemical engineering
    Alimentos
    Ingeniería química
    URI
    http://hdl.handle.net/10259/4303
    Versión del editor
    http://dx.doi.org/10.1007/s11947-015-1649-y
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    García-FBT_2016.pdf
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