Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

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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CITATIONS (36):

Impact of microencapsulation within electrosprayed proteins on the formulation of green tea extract-enriched biscuits
Laura Gómez-Mascaraque, Marai Hernández-Rojas, Paula Tarancón, Mathieu Tenon, Nicolas Feuillère, Ruiz Vélez, Susana Fiszman, Amparo López-Rubio
LWT - Food Science and Technology

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Changes in in vitro protein digestion of retort-pouched pork belly during 120-day storage
Yiting Zhou, Wanjun Yang, Guanghong Zhou, Xinglian Xu, Zhigang Zhang, Muhammad Ahmad, Chunbao Li
International Journal of Food Science & Technology

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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13.

Chemical Changes During Processing and Storage of Foods
Delia Rodriguez-Amaya, Fereidoon Shahidi

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14.

FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ
Hülya KAVUŞAN, Meltem SERDAROĞLU
GIDA / THE JOURNAL OF FOOD

CrossRef

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

CrossRef

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

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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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18.

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

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19.

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

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20.

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

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21.

Nutrient characteristic of vacuum fried-dendeng lambok
B Rini, R Nanda, D Syukri
IOP Conference Series: Earth and Environmental Science

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22.

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

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23.

In Vitro Crude Protein Digestibility of Insects: A Review
María Rodríguez-Rodríguez, Fernando Barroso, Dmitri Fabrikov, María Sánchez-Muros
Insects

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24.

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

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25.

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

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26.

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

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27.

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

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28.

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

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29.

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

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30.

Whey Protein–Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features
Tanong Aewsiri, Palanivel Ganesan, Hataikan Thongzai
Foods

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31.

Insects as Food and Food Ingredients
Oscar Abel Sánchez-Velázquez, Zidan Ma, Vicente Mirón-Mérida, Martin Mondor, Alan Javier Hernández-Álvarez

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32.

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health
Stefan G. Dragoev
Foods

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33.

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

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34.

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

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35.

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

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36.

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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