Protein Oxidation in Muscle Foods: A Comprehensive Review
Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special compos...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/11/1/60 |
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| author | Rubén Domínguez Mirian Pateiro Paulo E. S. Munekata Wangang Zhang Paula Garcia-Oliveira Maria Carpena Miguel A. Prieto Benjamin Bohrer José M. Lorenzo |
| author_facet | Rubén Domínguez Mirian Pateiro Paulo E. S. Munekata Wangang Zhang Paula Garcia-Oliveira Maria Carpena Miguel A. Prieto Benjamin Bohrer José M. Lorenzo |
| author_sort | Rubén Domínguez |
| collection | DOAJ |
| description | Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed. |
| first_indexed | 2024-03-10T03:00:26Z |
| format | Article |
| id | doaj.art-0a28526cdddb42f1bdb15ff7c3d27a90 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T03:00:26Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-0a28526cdddb42f1bdb15ff7c3d27a902023-11-23T12:46:42ZengMDPI AGAntioxidants2076-39212021-12-011116010.3390/antiox11010060Protein Oxidation in Muscle Foods: A Comprehensive ReviewRubén Domínguez0Mirian Pateiro1Paulo E. S. Munekata2Wangang Zhang3Paula Garcia-Oliveira4Maria Carpena5Miguel A. Prieto6Benjamin Bohrer7José M. Lorenzo8Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, SpainCentro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, SpainCentro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, SpainKey Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, SpainNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, SpainNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, SpainDepartment of Animal Sciences, The Ohio State University, Columbus, OH 43210, USACentro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, SpainMuscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.https://www.mdpi.com/2076-3921/11/1/60food qualityoxidative stressmeat and meat productsfish and fish productsprotein cross-linkingcarbonyls |
| spellingShingle | Rubén Domínguez Mirian Pateiro Paulo E. S. Munekata Wangang Zhang Paula Garcia-Oliveira Maria Carpena Miguel A. Prieto Benjamin Bohrer José M. Lorenzo Protein Oxidation in Muscle Foods: A Comprehensive Review Antioxidants food quality oxidative stress meat and meat products fish and fish products protein cross-linking carbonyls |
| title | Protein Oxidation in Muscle Foods: A Comprehensive Review |
| title_full | Protein Oxidation in Muscle Foods: A Comprehensive Review |
| title_fullStr | Protein Oxidation in Muscle Foods: A Comprehensive Review |
| title_full_unstemmed | Protein Oxidation in Muscle Foods: A Comprehensive Review |
| title_short | Protein Oxidation in Muscle Foods: A Comprehensive Review |
| title_sort | protein oxidation in muscle foods a comprehensive review |
| topic | food quality oxidative stress meat and meat products fish and fish products protein cross-linking carbonyls |
| url | https://www.mdpi.com/2076-3921/11/1/60 |
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