title: Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic.
abstract: 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% O2: 20% CO2: 10% N2) or under aerobic conditions (AE) at 4°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 SDS-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.
authors.affiliation: Food Chemistry, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark. gnieto@um.es
authors.forename: Gema
authors.initials: G
authors.lastname: Nieto
authors.forename: Sisse
authors.initials: S
authors.lastname: Jongberg
authors.forename: Mogens L
authors.initials: ML
authors.lastname: Andersen
authors.forename: Leif H
authors.initials: LH
authors.lastname: Skibsted
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D004591:Electrophoresis, Polyacrylamide Gel; D005519:Food Preservation / Q000379:methods; D061353:Food Storage / Q000379:methods*; D005737:Garlic / Q000737:chemistry; D008460:Meat / Q000032:analysis*; D009822:Oils, Volatile / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry; D018384:Oxidative Stress / Q000187:drug effects*; D010636:Phenols / Q000378:metabolism; D010938:Plant Oils / Q000494:pharmacology*; D027542:Rosmarinus / Q000737:chemistry; D013438:Sulfhydryl Compounds / Q000378:metabolism*; D013552:Swine
chemical_list: D000975:Antioxidants; D009822:Oils, Volatile; D010636:Phenols; D010938:Plant Oils; D013438:Sulfhydryl Compounds; C053775:rosemary oil