Role of protein oxidation in the nutritional loss and texture changes in ready‐to‐eat chicken patties

The oxidative damage to proteins during processing of ready-to-eat chicken patties and its impact on the nutritional value and texture properties of the product were assessed. The effect of cooking techniques (boiling, roasting and grilling) and microwave reheating (600 mW per 1 min) after 7 and 14 days of cold storage (+4 °C) were studied. Cooking methods had an effect (P < 0.05) on most protein oxidation parameters, including protein depletion of tryptophan, thiols, protein carbonylation and formation of cross-links. Overall, the succeeding chilled storage led to an aggravation of the oxidative damage which occurred along with hardness increase and impaired digestibility. Microwave reheating had contradictory effects on protein oxidation parameters. An increase in protein carbonylation occurred along with a cleavage of disulphide bonds that would explain a decrease in hardness. This study illustrates to which extent the oxidative damage to meat proteins affects protein quality and nutritional value of a severely processed meat product. The impact of assorted cooked procedures on these events is also discussed.

[1]  S. De Smet,et al.  Protein thiols undergo reversible and irreversible oxidation during chill storage of ground beef as detected by 4,4'-dithiodipyridine. , 2014, Journal of agricultural and food chemistry.

[2]  Yongkang Luo,et al.  Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef. , 2017, Food chemistry.

[3]  L. Skibsted,et al.  The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. , 2007, Meat science.

[4]  V. Santé-Lhoutellier,et al.  Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meat. , 2018, Food chemistry.

[5]  M. Morzel,et al.  Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins. , 2006, Meat science.

[6]  K. Ennouri,et al.  Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635 , 2017, Food and Bioprocess Technology.

[7]  V. Parra,et al.  Protein oxidation during frozen storage and subsequent processing of different beef muscles. , 2014, Meat science.

[8]  M. Heinonen,et al.  Protein oxidation in muscle foods: a review. , 2011, Molecular nutrition & food research.

[9]  M. Estévez,et al.  Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts. , 2012, Journal of agricultural and food chemistry.

[10]  C. Luna,et al.  Dietary protein oxidation: A silent threat to human health? , 2017, Critical reviews in food science and nutrition.

[11]  A. Elfarra,et al.  hepatocytes: Gender differences and inhibition with aminooxyacetic acid , 2008 .

[12]  V. Santé-Lhoutellier,et al.  Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes. , 2011, Meat science.

[13]  Didier Rémond,et al.  Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms. , 2012, Journal of agricultural and food chemistry.

[14]  V. Santé-Lhoutellier,et al.  Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers. , 2013, Food chemistry.

[15]  J. Ventanas,et al.  Lipolytic and oxidative changes during refrigeration of cooked loin chops from three lines of free-range-reared Iberian pigs slaughtered at 90 kg live weight and industrial genotype pigs , 2004 .

[16]  M. Madruga,et al.  Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating , 2016, Journal of Food Science and Technology.

[17]  G. Guillemin,et al.  Kynurenine Pathway Metabolites in Humans: Disease and Healthy States , 2009, International journal of tryptophan research : IJTR.

[18]  M. Madruga,et al.  Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken , 2016, Journal of Food Science and Technology.

[19]  V. Santé-Lhoutellier,et al.  Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins. , 2007, Journal of agricultural and food chemistry.

[20]  C. Gariépy,et al.  Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon. , 2017, Food research international.

[21]  M. Estévez,et al.  Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. , 2010, Meat science.

[22]  M. Estévez.  Protein carbonyls in meat systems: a review. , 2011, Meat science.

[23]  P. Shand,et al.  Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health. , 2015, Comprehensive reviews in food science and food safety.

[24]  V. Santé-Lhoutellier,et al.  Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins. , 2008, Journal of agricultural and food chemistry.

[25]  Mouming Zhao,et al.  Effect of protein oxidation on the in vitro digestibility of soy protein isolate. , 2013, Food chemistry.

[26]  E. Puolanne,et al.  Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions. , 2008, Meat science.