Protein oxidation in muscle foods: a review
WebbIn addition, the occurrence of protein oxidation, the impact on 35 eating quality and nutrition, and controlling methods are also briefly reviewed. This 36 review will shed light on the complicated mechanism of protein oxidation in frozen 37 muscle foods. 38 Keywords: Protein oxidation, protein denaturation, ice-water interface, freezing Webb1 jan. 1990 · Abstract. Lipid oxidation is a major cause of deterioration of the quality of stored meat and meat products. This review deals with the mechanism and the methods …
Protein oxidation in muscle foods: a review
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WebbThe impact of oxidation on protein functionality and on specific meat quality traits has also been addressed. Some other recent studies have shed light on the complex interaction … Webb1 dec. 2010 · Protein oxidation in living tissues is known to play an essential role in the pathogenesis of relevant degenerative diseases, whereas the occurrence and impact of protein oxidation (Pox) in food systems have been ignored for decades.
WebbMuscle foods (especially fresh meat, precooked, and restructured meat products) are highly prone to lipid oxidation, which ultimately leads to certain problems, viz. … Webb28 dec. 2024 · This paper is devoted to review the most relevant findings on the occurrence and consequences of Pox in muscle foods and the efficiency of different anti …
Webb28 dec. 2024 · Oxidation occurs ubiquitously in muscle foods, such as fresh and processed meat and fish products. Unlike lipid oxidation which is generally considered among the … Webb1 dec. 2024 · Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that …
WebbThe methodology for measuring the extent of oxidative deterioration of lipids in muscle foods has been reviewed recently (Melton, 1983; Coxon, 1987). Of the various methods reported, the TBA test (2-thiobarbituric …
WebbTherefore, 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. senior child safety officerWebbThe efficiency of different anti-oxidant strategies against the oxidation of muscle proteins is also reported. AB - Protein oxidation in living tissues is known to play an essential role … senior chile edgewater mdWebb3 maj 2016 · Little attention has been paid to the role of dietary fat on protein oxidation as opposed to lipid oxidation in ruminant meat. In addition, there is dearth of information on the response of myoglobin and myofibrillar proteins to dietary lipids in ruminant. senior child safety support officerWebb24 nov. 2024 · A moderate oxidation of proteins helps in the formation of some taste substances, whereas excessive oxidation may lead to off-flavors, which potentially affect the overall flavor and color of the product. Therefore, we aimed to investigate differences in fish tissue and changes in protein under different drying methods. senior chief petty officer anchor imageWebbThe oxidative modifications of amino acid residues and changes in the polypeptide backbone, which lead to alterations in the physicochemical properties of proteins, are … senior chinese womenWebbMuscle 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... DOAJ is a unique … senior chinaWebbProtein Oxidation in Foods: Mechanisms, Consequences, ... While the research on this topic was initially concentrated on muscle foods, and some of the most cited review papers were published [3,5–7], ... The Special Issue also includes studies aimed to protect muscle foods against protein oxidation by means of natural antioxidants. senior choice at home by gulf coast village