Zur Kurzanzeige

dc.contributor.authorGarcía Lomillo, Javier 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorSkibsted, Leif H.
dc.contributor.authorJongberg, Sisse
dc.date.accessioned2017-01-18T09:28:40Z
dc.date.available2017-03-01T03:45:06Z
dc.date.issued2016-03
dc.identifier.urihttp://hdl.handle.net/10259/4303
dc.description.abstractMeat 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.en
dc.description.sponsorshipAutonomous 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).en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherSpringeren
dc.relation.ispartofFood and Bioprocess Technology. 2016, V. 9, n. 3, p. 532–542en
dc.subjectBeef pattiesen
dc.subjectProtein oxidationen
dc.subjectProtein radicalsen
dc.subjectSulfiteen
dc.subjectWine pomaceen
dc.subjectProtein cross-linkingen
dc.subject.otherFooden
dc.subject.otherChemical engineeringen
dc.subject.otherAlimentoses
dc.subject.otherIngeniería químicaes
dc.titleEffect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storageen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttp://dx.doi.org/10.1007/s11947-015-1649-y
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


Dateien zu dieser Ressource

Thumbnail

Das Dokument erscheint in:

Zur Kurzanzeige