title: Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties.
abstract: The effect of three frozen storage temperatures (-8, -18 and -80 °C) on protein oxidation in beef patties was studied through the analysis of novel oxidation markers. Additionally, the connection between lipid and protein oxidation and the impact of the latter on particular quality traits (water holding capacity, color and texture) of subsequently processed beef patties (cooking/cold-stored) were investigated. Protein oxidation was measured as the loss of tryptophan fluorescence and formation of diverse lysine oxidation products (α-aminoadipic semialdehyde, α-aminoadipic acid and Schiff bases). Lipid oxidation was assessed by levels of thiobarbituric acid reactive substances and hexanal. A significant effect of storage temperature on protein oxidation was detected. Frozen storage increased the susceptibility of meat proteins to undergo further oxidation during processing. Timely interactions were found between lipid and protein oxidation. Plausible mechanisms by which oxidative damage to proteins may have an impact in particular quality traits are thoroughly discussed.
authors: Food Technology, Department of Animal Production and Food Science, University of Extremadura, 10003 Cáceres, Spain.
authors: Mariana
authors: M
authors: Utrera
authors: Food Technology, Department of Animal Production and Food Science, University of Extremadura, 10003 Cáceres, Spain.
authors: David
authors: D
authors: Morcuende
authors: Food Technology, Department of Animal Production and Food Science, University of Extremadura, 10003 Cáceres, Spain. Electronic address: mariovet@unex.es.
authors: Mario
authors: M
authors: Estévez
mesh_terms: D015074:2-Aminoadipic Acid / Q000031:analogs & derivatives / Q000737:chemistry; D000447:Aldehydes / Q000737:chemistry; D000818:Animals; D002417:Cattle; D003116:Color; D003296:Cooking; D004044:Dietary Proteins / Q000737:chemistry; D005227:Fatty Acids / Q000737:chemistry; D063427:Food Quality; D061353:Food Storage; D005615:Freezing; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D017392:Thiobarbituric Acid Reactive Substances / Q000737:chemistry
chemical_list: D000447:Aldehydes; D004044:Dietary Proteins; D005227:Fatty Acids; D017392:Thiobarbituric Acid Reactive Substances; D015074:2-Aminoadipic Acid; C000061:allysine; C010463:n-hexanal
keywords: Beef patties; Frozen storage; Lipid oxidation; Meat quality; Protein oxidation