title: Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat.
abstract: The connections between the redox imbalance in post-mortem muscle, early protein oxidation and the onset of pale, soft and exudative (PSE) condition in chicken breast are studied. PSE was induced by incubation of post-mortem chicken carcasses at 37°C for 200min. PSE-induced muscle consistently had faster pH decline and lower pH at 200min (5.84 vs. 6.59) and 24h (5.69 vs. 5.96), higher L(∗) (54.4 vs. 57.3), and lower texture and water holding capacity (WHC) than normal meat. The activities of catalase, glutathione peroxidase and superoxide dismutase were significantly lower in PSE-induced samples than in the normal counterparts. PSE was more susceptible to proteolysis and protein oxidation than normal meat during succeeding chilled storage with more intense tryptophan and thiols depletion, higher protein carbonylation and more intense formation of protein cross-links. We provide plausible explanations to support the role of protein oxidation in the impaired quality PSE chicken.
authors.affiliation: Graduate Program in Animal Science, Department of Veterinary Preventive Medicine, Londrina State University, Londrina, PR, Brazil.
authors.forename: Rafael H
authors.initials: RH
authors.lastname: Carvalho
authors.affiliation: Graduate Program in Food Science, Department of Food Science and Technology, Londrina State University, Londrina, PR, Brazil.
authors.forename: Elza I
authors.initials: EI
authors.lastname: Ida
authors.affiliation: Post-Graduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, PB, Brazil.
authors.forename: Marta S
authors.initials: MS
authors.lastname: Madruga
authors.affiliation: Meat Quality Laboratory, Santiago del Estero National University, Santiago del Estero, Argentina.
authors.forename: Sandra L
authors.initials: SL
authors.lastname: Martínez
authors.affiliation: Graduate Program in Animal Science, Department of Veterinary Preventive Medicine, Londrina State University, Londrina, PR, Brazil.
authors.forename: Massami
authors.initials: M
authors.lastname: Shimokomaki
authors.affiliation: IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain. Electronic address: mariovet@unex.es.
authors.forename: Mario
authors.initials: M
authors.lastname: Estévez
mesh_terms: D000818:Animals; D030161:Avian Proteins / Q000737:chemistry*; D002645:Chickens; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D011786:Quality Control; D014867:Water / Q000032:analysis
chemical_list: D030161:Avian Proteins; D014867:Water
keywords: Antioxidant enzymes; Chicken; Lipid oxidation; PSE meat; Protein oxidation