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Protein oxidation during frozen storage and subsequent processing of different beef muscles

Utrera, Mariana, Parra, Vita, Estévez, Mario
Meat science 2014 v.96 no.2 pp. 812-820
beef, cooking, fatty acid composition, frozen storage, hardness, heme iron, lipid peroxidation, longissimus muscle, oxidation, oxidative stability, patties, psoas muscles, thawing, thiobarbituric acid-reactive substances, water holding capacity
This study examined the relationship between protein and lipid oxidation and the impairment of the water holding capacity (WHC), redness and instrumental hardness occurring during 20weeks of frozen storage (−18°C) and subsequent processing (cooking, chilled storage) of psoas major, quadriceps femoris and longissimus dorsi beef patties. Patties were analyzed at sampling times upon thawing (weeks 0, 4, 8, 12 and 20) for lipid (TBARS, hexanal) and protein oxidation products (α-aminoadipic and γ-glutamic semialdehydes, α-aminoadipic acid, Schiff bases). A significant impact of frozen storage on protein oxidation was found, which occurred concomitantly with a loss of WHC, redness and significant changes in the hardness of cooked patties. Heme-iron, endogenous antioxidant enzymes and to a lower extent, fatty acid composition, played a role in the oxidative stability of patties. Plausible mechanisms by which particular protein oxidation changes may lead to loss of WHC and impaired quality traits were discussed.