Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage
Haem is considered to be a potential producer of meat oxidation and the effect of its mediated oxidation on the water holding capacity (WHC) of beef is not yet clear. This work investigated the interrelationships between haem, protein and lipid oxidation, and WHC in beef during refrigerated storage....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752200102X |
| _version_ | 1811242691658252288 |
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| author | Jun Liu Dunhua Liu Anran Zheng Qin Ma |
| author_facet | Jun Liu Dunhua Liu Anran Zheng Qin Ma |
| author_sort | Jun Liu |
| collection | DOAJ |
| description | Haem is considered to be a potential producer of meat oxidation and the effect of its mediated oxidation on the water holding capacity (WHC) of beef is not yet clear. This work investigated the interrelationships between haem, protein and lipid oxidation, and WHC in beef during refrigerated storage. The increase in juice loss during storage (p < 0.05) indicates a reduction in WHC. Haem was oxidised, resulting in its structural disruption and an increase in the proportion of random coil in the protein secondary structures (p < 0.05). Extractable haem iron content was decreased and non-haem iron content was increased (p < 0.05), indicating the degradation of haem and the release of iron during storage. The levels of lipid and protein oxidation products significantly increased throughout the storage time (p < 0.05). Furthermore, Spearman analysis verified significant correlations between these changes. In conclusion, these processes are mutually reinforcing and may exacerbate muscle juice loss. |
| first_indexed | 2024-04-12T13:54:45Z |
| format | Article |
| id | doaj.art-35cfc7678d144117a4f234bd1113b888 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-12T13:54:45Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-35cfc7678d144117a4f234bd1113b8882022-12-22T03:30:24ZengElsevierFood Chemistry: X2590-15752022-06-0114100304Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storageJun Liu0Dunhua Liu1Anran Zheng2Qin Ma3School of Agriculture, Ningxia University, 750021 Yinchuan, ChinaSchool of Agriculture, Ningxia University, 750021 Yinchuan, China; School of Food & Wine, Ningxia University, 750021 Yinchuan, China; Corresponding author at: No. 489, Mount Helan West Road, Xixia District, Yinchuan City 750000, Ningxia Hui Autonomous Region, China.School of Agriculture, Ningxia University, 750021 Yinchuan, ChinaSchool of Food & Wine, Ningxia University, 750021 Yinchuan, ChinaHaem is considered to be a potential producer of meat oxidation and the effect of its mediated oxidation on the water holding capacity (WHC) of beef is not yet clear. This work investigated the interrelationships between haem, protein and lipid oxidation, and WHC in beef during refrigerated storage. The increase in juice loss during storage (p < 0.05) indicates a reduction in WHC. Haem was oxidised, resulting in its structural disruption and an increase in the proportion of random coil in the protein secondary structures (p < 0.05). Extractable haem iron content was decreased and non-haem iron content was increased (p < 0.05), indicating the degradation of haem and the release of iron during storage. The levels of lipid and protein oxidation products significantly increased throughout the storage time (p < 0.05). Furthermore, Spearman analysis verified significant correlations between these changes. In conclusion, these processes are mutually reinforcing and may exacerbate muscle juice loss.http://www.sciencedirect.com/science/article/pii/S259015752200102XBeefWater holding capacityHaemLipid oxidationProtein oxidation |
| spellingShingle | Jun Liu Dunhua Liu Anran Zheng Qin Ma Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage Food Chemistry: X Beef Water holding capacity Haem Lipid oxidation Protein oxidation |
| title | Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage |
| title_full | Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage |
| title_fullStr | Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage |
| title_full_unstemmed | Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage |
| title_short | Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage |
| title_sort | haem mediated protein oxidation affects water holding capacity of beef during refrigerated storage |
| topic | Beef Water holding capacity Haem Lipid oxidation Protein oxidation |
| url | http://www.sciencedirect.com/science/article/pii/S259015752200102X |
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