Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing
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Recent findings suggested that using frozen material for meat processing leads to products with increased protein oxidation rates and impaired quality traits. Therefore, the effects of frozen storage and the addition of a phenolic-rich dog rose extract (Rosa canina L.; RC), on lipid and protein oxidation, moisture losses, color stability, and hardness of beef patties were investigated. Protein oxidation was assessed by means of tryptophan loss and the formation of specific lysine oxidation products: α-aminoadipic semialdehyde (AAS), α-aminoadipic acid (AAA), and Schiff bases. Frozen storage increased proteins susceptibility towards oxidation during successive technological processes. The addition of the RC extract inhibited the formation of AAS, AAA, and had an antioxidant effect towards tryptophan oxidation, but promoted the formation of Schiff bases and incremented the hardness of beef patties. The antioxidant effect may be attributed to the phenolic compounds, mainly procyanidins, found on the RC extract. Further knowledge on the interactions between phenolics and proteins is needed to optimize the application of these antioxidants against meat protein oxidation.
KeywordsFrozen storage Beef patties Phenolic compounds Protein oxidation Lipid oxidation
Mario Estévez thanks the Spanish Ministry of Science and Innovation for the contract through the “Ramón y Cajal (RYC-2009-03901)” program and the support through the project “Protein oxidation in frozen meat and dry-cured products: mechanisms, consequences and development of antioxidant strategies” (AGL2010-15134). Mario Estévez thanks the European Community for the economical support from the Marie Curie Reintegration (ERG) Fellowship (PERG-GA-2009-248959—Pox-MEAT). Mariana Utrera thanks the University of Extremadura (Uex) for the pre-doctoral grant (Human Resources Recruitment Program “C Action”).
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