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Food and Bioprocess Technology

, Volume 9, Issue 3, pp 532–542 | Cite as

Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage

  • Javier Garcia-Lomillo
  • María Luisa González-SanJosé
  • Leif H. Skibsted
  • Sisse JongbergEmail author
Original Paper

Abstract

Meat storage in high oxygen atmosphere has been reported to induce protein oxidation reactions decreasing meat quality. The incorporation of antioxidants has been proposed to reduce the extent of these reactions. In this study, the ability of red and white skin wine pomaces as well as sulfites to inhibit protein oxidation were tested in beef patties stored for up to 15 days at 4 °C in a high oxygen atmosphere (70 % O2 and 30 % CO2). SO2 (300 ppm) effectively protected against protein oxidation measured as radical formation by electron spin resonance (ESR) spectroscopy, as thiol loss by the DTNB assay and as myosin heavy chain (MHC) disulfide cross-linking by SDS-PAGE. Pomace from red wine production with a total phenol of 9.9 mg gallic acid equivalent/g protected against protein radical formation and against MHC cross-linking, but not against thiol loss by addition of 2.0 % (w/w) to the beef patties. Pomace from white wine production with a total phenol of 4.0 mg gallic acid equivalent/g only protected against MHC cross-linking. For both types of wine pomace, protein modifications not seen for sulfite addition were observed and were proposed to involve covalent phenol addition to proteins. Red wine pomace may be an alternative to sulfite as a meat additive for protection of beef patties against protein oxidation.

Keywords

Beef patties Protein oxidation Protein radicals Sulfite Wine pomace Protein cross-linking 

Notes

Acknowledgments

Authors thank the financial support of the Autonomous Government of Castilla y León through the research projects (BU268A11-2 and BU282U13) and the Danish Council for Independent Research |Technology and Production within the Danish Agency for Science Technology and Innovation for granting the project entitled: “Antioxidant mechanisms of natural phenolic compounds against protein cross-link formation in meat and meat systems” (11-117033). The PhD grant of J. García-Lomillo (FPU grant) is funded by the “Ministerio de Educación, Cultura y Deporte” of the Spanish Government.

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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Javier Garcia-Lomillo
    • 1
  • María Luisa González-SanJosé
    • 1
  • Leif H. Skibsted
    • 2
  • Sisse Jongberg
    • 2
    Email author
  1. 1.Department of Biotechnology and Food ScienceUniversity of BurgosBurgosSpain
  2. 2.Department of Food ScienceUniversity of CopenhagenFrederiksbergDenmark

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