Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

被引：78

作者：

Nieto, Gema ^{[1
]}

Jongberg, Sisse ^{[1
]}

Andersen, Mogens L. ^{[1
]}

Skibsted, Leif H. ^{[1
]}

机构：

[1] Univ Copenhagen, Fac Sci, Dept Food Sci, DK-1958 Frederiksberg C, Denmark

来源：

MEAT SCIENCE | 2013年 / 95卷 / 02期

关键词：

Pork patties; Thiol oxidation; Protein cross-linking; Rosemary; Garlic; Oregano; LIPID OXIDATION; LONGISSIMUS-DORSI; BEEF PATTIES; SHELF-LIFE; ANTIOXIDANT; MECHANISMS; STABILITY; MEAT; REDUCTION; MYOGLOBIN;

D O I：

10.1016/j.meatsci.2013.05.016

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of two levels (0.05% and 0.4%) of essential oil of rosemary, oregano, or garlic on protein oxidation in pork patties was studied during storage under modified atmosphere (MAP: 70% O-2: 20% CO2: 10% N-2) or under aerobic conditions (AE) at 4 degrees C. The oxidative stability of the meat proteins was evaluated as loss of thiols for up to 9 days of storage, and as formation of myosin cross-links analyzed by SOS-PAGE after 12 days of storage. Protein thiols were lost during storage to yield myosin disulfide cross-links. Essential oils of rosemary and oregano were found to retard the loss of thiols otherwise resulting in myosin cross-links. Garlic essential oil, on the contrary, was found to promote protein oxidation, as seen by an extreme loss in thiol groups, and elevated myosin cross-link formation compared to control. (c) 2013 Elsevier Ltd. All rights reserved.

引用

页码：177 / 184

页数：8

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