title: Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation.
abstract: The stability of cured meat products is increased by the protection of its proteins from oxidation by sodium nitrite (NaNO2) during processing. This study investigated the effects of NaNO2 (0, 50, 100, 200, and 400 mg/kg) on the physiochemical and structural characteristics of myofibrillar protein (MP) in raw and cooked ham. The NaNO2 showed a dose-dependent antioxidant effect, by inhibiting carbonyl formation, dityrosine formation, and denaturation of MP, and a nitrosative effect, through the formation of 3-Nitrotyrosine (3-NT). The 3-NT content within MP of raw ham had distinct negative correlations with sulfhydryl content and surface hydrophobicity. The 3-NT content within MP of cooked ham had significantly negative correlations with carbonyl, sulfhydryl content and turbidity and had significantly positive correlations with disulfide content. These results indicated that 3-NT may be a potential marker for protein oxidation in raw and cooked cured meat products.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , No. 28 Xinong Road, Yangling, Shaanxi 712100, China.|National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China.
authors.forename: Xianchao
authors.initials: X
authors.lastname: Feng
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , No. 28 Xinong Road, Yangling, Shaanxi 712100, China.
authors.forename: Chenyi
authors.initials: C
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , No. 28 Xinong Road, Yangling, Shaanxi 712100, China.|Department of Human Nutrition, The University Of Agriculture Peshawar , Khyber Pakhtunkhwa 25000, Pakistan.
authors.forename: Niamat
authors.initials: N
authors.lastname: Ullah
authors.affiliation: Department of Nutrition, University of California-Davis , One Shields Avenue, Davis, California 95616, United States.
authors.forename: Robert M
authors.initials: RM
authors.lastname: Hackman
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , No. 28 Xinong Road, Yangling, Shaanxi 712100, China.
authors.forename: Lin
authors.initials: L
authors.lastname: Chen
authors.affiliation: National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D015415:Biomarkers / Q000032:analysis; D003296:Cooking / Q000379:methods; D006358:Hot Temperature; D008461:Meat Products / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry*; D009210:Myofibrils / Q000737:chemistry*; D015538:Nitrosation; D010084:Oxidation-Reduction; D012977:Sodium Nitrite / Q000737:chemistry; D013552:Swine; D014443:Tyrosine / Q000031:analogs & derivatives* / Q000032:analysis
chemical_list: D015415:Biomarkers; D009124:Muscle Proteins; C002744:3-nitrotyrosine; D014443:Tyrosine; D012977:Sodium Nitrite
keywords: 3-nitro-l-tyrosine; nitrosative effect; oxidative effect; pork ham; protein nitrosation; sodium nitrite