Effect of the exposure to oxidation and malondialdehyde on turkey and rabbit meat protein oxidative stability.
malondialdehyde
meat
oxidation
protein
turkey and rabbit
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Oct 2020
Oct 2020
Historique:
received:
03
04
2020
revised:
10
07
2020
accepted:
13
07
2020
pubmed:
29
8
2020
medline:
29
12
2020
entrez:
29
8
2020
Statut:
ppublish
Résumé
The present study aimed at evaluating the effect of the exposure to a strong oxidative environment (100 mM NaClO) and the concurrent incubation with different malondialdehyde (MDA) concentrations (0 to 5 mM) on protein carbonylation, free thiol groups, total heme pigments, and on the relative concentration of the different myoglobin (Mb) derivatives in turkey thigh and rabbit hind leg meat to elucidate their eventual role in inducing oxidative modifications on the protein fraction. With regard to turkey meat, the addition of a strong oxidant resulted in remarkably higher (P < 0.001) carbonyls along with a reduction in free thiol groups (which become undetectable). The relative concentration of MbO
Identifiants
pubmed: 32857873
doi: 10.1111/1750-3841.15403
doi:
Substances chimiques
Meat Proteins
0
Myoglobin
0
Malondialdehyde
4Y8F71G49Q
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3229-3236Informations de copyright
© 2020 Institute of Food Technologists®.
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