RT info:eu-repo/semantics/article
T1 Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage
A1 García Lomillo, Javier
A1 González San José, Mª Luisa
A1 Skibsted, Leif H.
A1 Jongberg, Sisse
K1 Beef patties
K1 Protein oxidation
K1 Protein radicals
K1 Sulfite
K1 Wine pomace
K1 Protein cross-linking
K1 Food
K1 Chemical engineering
K1 Alimentos
K1 Ingeniería química
AB Meat storage in high oxygen atmosphere has beenreported to induce protein oxidation reactions decreasing meatquality. The incorporation of antioxidants has been proposedto reduce the extent of these reactions. In this study, the abilityof red and white skin wine pomaces as well as sulfites toinhibit protein oxidation were tested in beef patties stored forup to 15 days at 4 °C in a high oxygen atmosphere (70 % O2and 30 % CO2). SO2 (300 ppm) effectively protected againstprotein oxidation measured as radical formation by electronspin resonance (ESR) spectroscopy, as thiol loss by the DTNBassay and as myosin heavy chain (MHC) disulfide crosslinkingby SDS-PAGE. Pomace from red wine productionwith a total phenol of 9.9 mg gallic acid equivalent/g protectedagainst 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 atotal phenol of 4.0 mg gallic acid equivalent/g only protectedagainst MHC cross-linking. For both types of wine pomace,protein modifications not seen for sulfite addition were observedand were proposed to involve covalent phenol additionto proteins. Red wine pomace may be an alternative to sulfiteas a meat additive for protection of beef patties against proteinoxidation.
PB Springer
YR 2016
FD 2016-03
LK http://hdl.handle.net/10259/4303
UL http://hdl.handle.net/10259/4303
LA eng
NO AutonomousGovernment of Castilla y León through the research projects(BU268A11-2 and BU282U13) and the Danish Council for IndependentResearch |Technology and Production within the Danish Agency for ScienceTechnology and Innovation for granting the project entitled:BAntioxidant mechanisms of natural phenolic compounds against proteincross-link formation in meat and meat systems^ (11-117033).
DS Repositorio Institucional de la Universidad de Burgos
RD 24-dic-2024