Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

被引：89

作者：

Gatellier, Ph. ^{[1
]}

Kondjoyan, A. ^{[1
]}

Portanguen, S. ^{[1
]}

Sante-Lhoutelher, V. ^{[1
]}

机构：

[1] INRA, UR370, QuaPA, F-63122 St Genes Champanelle, France

来源：

MEAT SCIENCE | 2010年 / 85卷 / 04期

关键词：

Linseed; Rapeseed; Polyunsaturated fatty acids; Cooked meat; Protein oxidation; WARMED-OVER FLAVOR; DIETARY-FAT; ALPHA-TOCOPHEROL; VITAMIN-E; OXIDIZED PROTEINS; OXYGEN RADICALS; LINSEED OIL; MEAT; DEGRADATION; STABILITY;

D O I：

10.1016/j.meatsci.2010.03.018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of cooking on protein oxidation was investigated in M. Longissimus thoracis of eight Normand cows fed during a 100 days finishing period with two different diets: a conventional diet (concentrate/straw based diet) and a diet rich in n-3 polyunsaturated fatty acids (PUFAs), obtained by addition to the conventional diet of a mixture of extruded linseed and extruded rapeseed. After 11 days storage, at 4 degrees C under vacuum, meat was cooked by applying jets of steam. Three experimental heating treatments were tested: two with constant surface temperatures of 65 and 96 degrees C during 300 s, and one with a continuous increasing surface temperature up to 207 degrees C. Protein oxidation was evaluated by the measurement of carbonyls, aromatic amino acids, and free thiols content. The formation of Schiff bases due to the reaction of proteins with aldehydic products of the lipid oxidation was also evaluated. Cooking resulted in a significant increase of carbonyl groups and Schiff bases as well as a significant degradation of tyrosine and tryptophan. Nevertheless, enrichment of the animal diet in n-3 PUFAs had minor effects on protein oxidation induced by cooking which are unlikely to be of nutritional significance. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：645 / 650

页数：6

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