title: Protein oxidation affects proteolysis in a meat model system.
abstract: The effect of hydrogen peroxide-induced protein oxidation and pH (4.8 and 5.2) on meat proteolysis was investigated in a meat model system for dry fermented sausages. In oxidised samples, increased protein carbonyl contents and decreased thiol concentrations were found. The initial concentration of protein carbonyls was significantly lower in oxidised samples at pH4.8 than in ones at pH5.2, but after ten days comparable levels were reached. The inhibition of proteolysis by the addition of a protease inhibitor cocktail did not influence protein oxidation. Yet, proteolysis was negatively affected by low pH values as well as by oxidation, resulting in a reduced release of amino acids during ripening.
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium.
authors.forename: Alberto
authors.initials: A
authors.lastname: Berardo
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium.
authors.forename: Erik
authors.initials: E
authors.lastname: Claeys
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium.
authors.forename: Els
authors.initials: E
authors.lastname: Vossen
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
authors.forename: Frédéric
authors.initials: F
authors.lastname: Leroy
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium. Electronic address: stefaan.desmet@ugent.be.
authors.forename: Stefaan
authors.initials: S
authors.lastname: De Smet
mesh_terms: D000818:Animals; D001530:Belgium; D004044:Dietary Proteins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D005285:Fermentation / Q000187:drug effects; D005520:Food Preservatives / Q000737:chemistry; D061353:Food Storage; D057141:Food, Preserved / Q000032:analysis* / Q000382:microbiology; D006861:Hydrogen Peroxide / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D008954:Models, Biological; D008956:Models, Chemical; D009124:Muscle Proteins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D016877:Oxidants / Q000737:chemistry; D010084:Oxidation-Reduction; D011480:Protease Inhibitors / Q000737:chemistry; D050050:Protein Carbonylation / Q000187:drug effects; D055550:Protein Stability / Q000187:drug effects; D059748:Proteolysis / Q000187:drug effects; D012519:Sarcoplasmic Reticulum / Q000737:chemistry / Q000187:drug effects; D012995:Solubility; D034421:Sus scrofa
chemical_list: D004044:Dietary Proteins; D005520:Food Preservatives; D009124:Muscle Proteins; D016877:Oxidants; D011480:Protease Inhibitors; D006861:Hydrogen Peroxide
keywords: Carbonyls; Dry fermented sausage; Meat model; Protein electrophoresis; Protein oxidation; Proteolysis; Thiols