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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
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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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
Chemical Changes During Processing and Storage of Foods
Delia Rodriguez-Amaya, Fereidoon Shahidi
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
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
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
Replacement of soybean meal by red yeast fermented tofu waste on feed intake, growth performance, carcass characteristics, and meat quality in Thai Brahman crossbred beef cattle
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Tropical Animal Health and Production
Effects of malondialdehyde on the protein oxidation and protein degradation of Coregonus Peled myofibrillar protein
Na Wang, Ling Hu, Xin Guo, Yunfeng Zhao, Xiaorong Deng, Yongdong Lei, Lianfu Zhang, Jian Zhang
Journal of Food Measurement and Characterization