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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
Tidalak Somboonchai, Suban Foiklang, Jurakorn Panatuk, Anusorn Cherdthong, Narakamol Laorodphan, Metha Wanapat, Saowaluck. Yammuen-art, Sungchhang Kang
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
Impact of protein oxidation induced by different cooking methods in channel fish ( Ietalurus punetaus ) on structure and in vitro digestion of protein
Qixing Jiang, Zhiyun Zhang, Fang Yang, Pei Gao, Dawei Yu, Yanshun Xu, Wenshui Xia
International Journal of Food Science & Technology
Nutrient characteristic of vacuum fried-dendeng lambok
B Rini, R Nanda, D Syukri
IOP Conference Series: Earth and Environmental Science
A novel method for real-time prediction of the shelf life of pork at different storage temperatures using front-face fluorescence excitation-emission matrices
Huan Liu, Wenying Zhu, Na Luo, Zengtao Ji, Xinting Yang
Food Chemistry
In Vitro Crude Protein Digestibility of Insects: A Review
María Rodríguez-Rodríguez, Fernando Barroso, Dmitri Fabrikov, María Sánchez-Muros
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?
Abu Asyrul-Izhar, Jamilah Bakar, Awis Sazili, Goh Meng, Mohammad Ismail-Fitry
Food Reviews International
Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS
Yu Liu, Xin Guo, Niannian Wang, Shiling Lu, Juan Dong, Zeliang Qi, Junrong Zhou, Qingling Wang
Food Chemistry
Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation
Meltem Serdaroğlu, Burcu Öztürk‐Kerimoğlu, Aslı Zungur‐Bastıoğlu, Hülya Kavuşan, Semih Ötleş, Vasfiye Özyurt
European Journal of Lipid Science and Technology
Impact of Protein Oxidation Induced by Different Cooking Methods in Channel Fish ( Ietalurus Punetaus) on Structure and in vitro Digestion of Protein
Zhiyun Zhang, Qixing Jiang, Fang Yang, Pei Gao, Dawei Yu, Yanshun Xu, Wenshui Xia
SSRN Electronic Journal
Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products
Priscila Nehring, José Lorenzo, Raquel Vendruscolo, Valcenir Furlan, Ana Seibt, Yasmim Leães, Silvino Robalo, Roger Wagner, Juliano Barin, Menezes de, Paulo Campagnol, Alexandre Cichoski
Food Chemistry Advances
Real-Time Quantification of Meat Paste Constituents Displaying Nonlinear Blending Behavior Including Salt Using an In-Line NIR MEMS Sensor
Julia Steinbach, Dmytro Golovko, Andreas Kandelbauer, Karsten Rebner
ACS Food Science & Technology
Whey Protein–Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features
Tanong Aewsiri, Palanivel Ganesan, Hataikan Thongzai
Insects as Food and Food Ingredients
Oscar Abel Sánchez-Velázquez, Zidan Ma, Vicente Mirón-Mérida, Martin Mondor, Alan Javier Hernández-Álvarez
Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health
Stefan G. Dragoev
Effect of three unsaturated fatty acids on the protein oxidation and structure of myofibrillar proteins from rainbow trout (Oncorhynchus mykiss)
Youjun Wang, Yangmeijin Zhao, Yuxuan He, Chengxiang Ao, Yusheng Jiang, Yuanyong Tian, Hui Zhao, Hang Lu
Food Chemistry
Effects of air frying on protein digestive properties in scallop (Patinopecten yessoensis) adductor muscles and the mechanisms involved
Zi-Ye Wang, Ying Luo, Rui Zheng, Shuo Lv, De-Yang Li, Yu-Xin Liu, Lei Qin, Peng-Fei Jiang, Da-Yong Zhou
Food Bioscience
Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis
Barbora Lampová, Ivo Doskočil, Martin Kulma, Michal Kurečka, Lenka Kouřimská
Frontiers in Nutrition
Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues
Nutan Kaushik, Eva Falch, Rasa Slizyte, Asha Kumari, Khushboo, Veronica Hjellnes, Abhishek Sharma, Gaurav Rajauria
Food Chemistry
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