title: Pre-freezing raw hams affects quality traits in cooked hams: potential influence of protein oxidation.
abstract: The influence of protein carbonylation and lipid oxidation on colour and texture changes in cooked hams from fresh and pre-frozen (frozen/thawed) raw material was studied. Samples from three muscles, biceps femoris (BF) quadriceps femoris (QF) and semimembranosus (SM) were analysed for the gain of specific protein carbonyls, α-aminoadipic and γ-glutamic semialdehydes, the gain of TBA-RS and their colour and texture properties by instrumental and sensory techniques. The formation of protein carbonyls occurred concomitantly with an intense loss of redness and increase of hardness. Both phenomena were found to be more intense in QF and SM muscles in cooked hams elaborated from frozen material. Lipid oxidation played a negligible role on the impaired quality traits observed in cooked hams as a result of pre-freezing. Plausible mechanisms by which protein carbonylation may be implicated in the loss of quality in cooked hams produced from pre-frozen material are discussed.
authors: TECAL research group, Animal Production and Food Science, University of Extremadura, 10003, Cáceres, Spain.
authors: M
authors: M
authors: Utrera
authors: M
authors: M
authors: Armenteros
authors: S
authors: S
authors: Ventanas
authors: F
authors: F
authors: Solano
authors: M
authors: M
authors: Estévez
mesh_terms: D015074:2-Aminoadipic Acid / Q000031:analogs & derivatives / Q000032:analysis; D000818:Animals; D017849:Animals, Inbred Strains; D055598:Chemical Phenomena; D003080:Cold Temperature / Q000009:adverse effects; D057140:Fast Foods / Q000032:analysis*; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D005971:Glutamates / Q000032:analysis; D006801:Humans; D015227:Lipid Peroxidation; D035002:Lower Extremity; D008460:Meat / Q000032:analysis*; D055595:Mechanical Phenomena; D009124:Muscle Proteins / Q000737:chemistry* / Q000378:metabolism; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000378:metabolism; D010084:Oxidation-Reduction; D050050:Protein Carbonylation; D012677:Sensation; D013030:Spain; D034421:Sus scrofa; D034941:Upper Extremity
chemical_list: D005971:Glutamates; D009124:Muscle Proteins; D015074:2-Aminoadipic Acid; C000061:allysine; C021199:glutamic acid gamma-semialdehyde