401. Protein oxidation affects proteolysis in a meat model system.
- Author
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Berardo A, Claeys E, Vossen E, Leroy F, and De Smet S
- Subjects
- Animals, Belgium, Dietary Proteins analysis, Dietary Proteins chemistry, Fermentation drug effects, Food Preservatives chemistry, Food Storage, Food, Preserved microbiology, Hydrogen Peroxide chemistry, Hydrogen-Ion Concentration, Meat Products microbiology, Muscle Proteins analysis, Muscle Proteins chemistry, Oxidants chemistry, Oxidation-Reduction, Protease Inhibitors chemistry, Protein Carbonylation drug effects, Protein Stability drug effects, Sarcoplasmic Reticulum chemistry, Sarcoplasmic Reticulum drug effects, Solubility, Sus scrofa, Dietary Proteins metabolism, Food, Preserved analysis, Meat Products analysis, Models, Biological, Models, Chemical, Muscle Proteins metabolism, Proteolysis drug effects
- Abstract
The effect of hydrogen peroxide-induced protein oxidation and pH (4.8 and 5.2) on meat proteolysis was investigated in a meat model system for dry fermented sausages. In oxidised samples, increased protein carbonyl contents and decreased thiol concentrations were found. The initial concentration of protein carbonyls was significantly lower in oxidised samples at pH4.8 than in ones at pH5.2, but after ten days comparable levels were reached. The inhibition of proteolysis by the addition of a protease inhibitor cocktail did not influence protein oxidation. Yet, proteolysis was negatively affected by low pH values as well as by oxidation, resulting in a reduced release of amino acids during ripening., (Copyright © 2015 Elsevier Ltd. All rights reserved.)
- Published
- 2015
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