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Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review
 
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Publication date: 2017-03-31
 
Pol. J. Food Nutr. Sci. 2017;67(1):5–17
 
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ABSTRACT
This study presents several aspects of the mutual interaction between lipids and proteins. Nutritional and technological implications of the reaction of oxidized lipids with proteins are discussed. Changes are highlighted in the content of amino acids and protein digestibility, formation of cross-links, flavor compounds, as well as the formation of colored non-enzymatic browning products. Attention is paid to the agents which may determine the reaction of amino acids with the products of lipid oxidation, i.e. the presence of catalysts or inhibitors in the environment, the presence of water, pH of the environment, temperature or reaction time. It was also noted that the conformation of the protein structure, the surface charge, the affinity, and the accessibility of reactive groups affect the intensity of these interactions. This review article presents methods which reduce oxidative rancidity due to the use of antioxidant compounds, particularly the possibility of the use of natural antioxidants that reduce the number of lipid and protein oxidation products, and are simultaneously able to model the nutritional value of food.
 
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International Journal of Food Science & Technology
 
3.
The Effects of Lipid Oxidation Product Acrolein on the Structure and Gel Properties of Rabbit Meat Myofibrillar Proteins
Zhaoming Wang, Zhifei He, Xiao Gan, Hongjun Li
Food Biophysics
 
4.
Effect of household cooking techniques on the microbiological load and the nutritional quality of mealworms (Tenebrio molitor L. 1758)
Megido Caparros, Christine Poelaert, Marjorie Ernens, Marisa Liotta, Christophe Blecker, Sabine Danthine, Eva Tyteca, Éric Haubruge, Taofic Alabi, Jérôme Bindelle, Frédéric Francis
Food Research International
 
5.
Comparison of Post‐mortem Mass Changes in Myosin Heavy Chain and Textural Characteristics among Oncorhynchus mykiss (Walbaum, 1972), Salmo trutta fario (Linnaeus, 1758) and Salvelinus fontinalis (Mitchill, 1814)
Sait Çırak, Yiğit Taştan, Adem Sönmez
Aquaculture Research
 
6.
Research Note: Effect of packaging atmosphere on the fatty acid profile of intramuscular, subcutaneous fat, and odor of goose meat
Agnieszka Orkusz, Monika Michalczuk
Poultry Science
 
7.
The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis)
Roberta Barbosa, Marcos Trigo, Ricardo Prego, Roseane Fett, Santiago Aubourg
International Journal of Food Science & Technology
 
8.
Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products
Krystyna Szymandera-Buszka, Katarzyna Waszkowiak, Anna Jędrusek-Golińska, Marzanna Hęś
Foods
 
9.
Non-destructive determination of chemical and microbial spoilage indicators of beef for freshness evaluation using front-face synchronous fluorescence spectroscopy
Huan Liu, Zengtao Ji, Xinliang Liu, Ce Shi, Xinting Yang
Food Chemistry
 
10.
The effect of high-CO2 atmosphere in packaging of pork from pigs supplemented with rapeseed oil and antioxidants on oxidation processes
Marta Brodowska, Dominka Guzek, Artur Jóźwik, Dominika Głąbska, Jolanta Godziszewska, Iwona Wojtasik-Kalinowska, Magdalena Zarodkiewicz, Magdalena Gantner, Agnieszka Wierzbicka
LWT
 
11.
Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases
Shujian Wu, Ahmed El-Din, Qingping Wu, Mengfei Chen, Xiyu Liao, Juan Wang, Yu Ding
Trends in Food Science & Technology
 
12.
Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium
Yong Shin, Dhanushka Rathnayake, Hong Mun, Muhammad Dilawar, Sreynak Pov, Chul Yang
Foods
 
13.
Chemical Changes During Processing and Storage of Foods
Delia Rodriguez-Amaya, Fereidoon Shahidi
 
14.
FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ
Hülya KAVUŞAN, Meltem SERDAROĞLU
GIDA / THE JOURNAL OF FOOD
 
15.
Incorporation of Avocado Peel Extract to Reduce Cooking-Induced Hazards in Beef and Soy Burgers: A Clean Label Ingredient
Igor Trujillo-Mayol, C. Madalena, Olga Viegas, Sara Cunha, Julio Alarcón-Enos, Olívia Pinho, Isabel Ferreira
Food Research International
 
16.
Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor)
Simone Mancini, Simona Mattioli, Simone Paolucci, Filippo Fratini, Bosco Dal, Tiziano Tuccinardi, Gisella Paci
Frontiers in Veterinary Science
 
17.
Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts
Anna Kaczmarek, Małgorzata Muzolf-Panek
Journal of Food Science and Technology
 
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ISSN:1230-0322