Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Meat Science

Volumn 72, Issue 4, 2006, Pages 647-655

  Ventanas, Sonia ^a   Estevez, Mario ^a   Tejeda, Juan Florencio ^a   Ruiz, Jorge ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured loin; High oleic sunflower oil; Iberian pig; Lipid oxidation; Protein oxidation; tocopherol

Indexed keywords

HELIANTHUS; SUS SCROFA;

EID: 30844459050     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.09.011     Document Type: Article

References (48)

1. A.I. Andres, R. Cava, J. Ventanas, E. Muriel, and J. Ruiz Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salts contents and processing conditions Food Chemistry 84 2004 375 381
2. AOAC, Association of Official Analytical Chemists (1990). In S.Williams, V. A. Arlington (Eds.), Official methods of analysis. Association of Official Analytical Chemists.
3. 2-activated MetMb in microsomal membranes from turkey muscle Meat Science 61 2002 389 395
4. E.G. Bligh, and W.J. Dyer A rapid method of total lipid extraction and purification Canadian Journal of Biochemistry and Physiology 37 1959 911 917
5. J.A. Buege, and S.D. Aust Microsomal lipid peroxidation S. Fleischer L. Parker Methods in enzymology Vol. 52 1978 Academic Press New York 302
6. E. Cantos, J.C. Espín, C.J. Lopez-Bote, L. de la Hoz, J.A. Ordoñez, and A.T. Tomas-Barberan Phenolic compounds and fatty acids for acorns (Quercus spp.), the main dietary constituent of Free-range Iberian Pigs Journal of Agricultural and Food Chemistry 51 2003 6248 6255
7. A.I. Carrapiso, J. Ventanas, and C. Garcia Characterization of the most odor active compounds of Iberian ham headspace Journal of Agricultural and Food Chemistry 50 2002 1996 2000
8. R. Cava, J. Ruiz, J. Ventanas, and T. Antequera Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and α-tocopheryl acetate supplementation Meat Science 52 1999 165 172
9. R. Cava, J. Ventanas, J.F. Tejeda, J. Ruiz, and T. Antequera Effect of free-range rearing and α-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs Food Chemistry 68 2000 51 59
10. A. Daza, A.I. Rey, J. Ruiz, and C. Lopez-Bote Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs Meat Science 69 2005 151 163
11. E.A. Decker, Y.L. Xiong, J.T. Calvert, A.D. Crum, and S.P. Blanchart Chemical, physical and functional properties of oxidized turkey white muscle myofibrillar proteins Journal of Agricultural and Food Chemistry 41 1993 186 189
12. M.T. Dobao, J. Rodriganez, and L. Silio Heritability of a canalized trait-teat number in Iberian pigs Genetique Seletion Evolution 18 1986 173 186
13. M. Estevez, and R. Cava Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté Meat Science 68 2004 551 558
14. J. Fernandez, J.A. Perez-Alvarez, and J.A. Fernandez-Lopez Thiobarbituric acid test for monitoring lipid oxidation in meat Food Chemistry 59 3 1997 345 353
15. G. Gandemer Lipids in muscle and adipose tissues, changes during processing and sensory properties of meat products Meat Science 62 2002 309 321
16. Gonzalez, E., Tejeda, J. F., Moltiva, M. J., & Romero, M. P. (2004). Phenolic compounds in subcutaneous adipose tissue from Iberian pigs. In Proceedings 5ème Symposium. International sur le Porc Méditerranéen 16-19 November, 2004, Tarbes, France. (pp. 31).
17. J.O. Igene, and A.M. Pearson Role of phospholipids and triglycerides in warmed-over-flavor development in meat model systems Journal of Food Science 44 1979 1285 1290
18. C.B. Kenaston, K.M. Wilbur, A. Ottolenghi, and F. Bernheim Comparison of methods for determining fatty acid oxidation produced by ultraviolet irradiation Journal of American Oil Chemists' Society 32 1955 33 35
19. K. Kikugawa, T. Kato, and A. Hayasaka Formation of dityrosine and other fluorescent amino acids by reaction of amino acids with lipid hydroperoxides Lipids 26 1991 922 929
20. Y. Kolodziejska, S. Skonieczny, and L.J. Rubin Malonaldehyde-nitrite interactions in meat and model systems Journal of Food Science 55 1990 925 928
21. D.J. Kornbrust, and R.D. Mavis Relative susceptibility of microsomes from lung, heart, liver, kidney, brain and testes to lipid peroxidation: correlation with vitamin E Lipids 15 1980 315
22. T. Kwon, and B.M. Watts Malonaldehyde in aqueous solution and its role as a measure of lipid oxidation Journal of Food Science 29 1964 294 302
23. C. Lauridsen, J. Krogh, L.H. Skibsted, and G. Bertelsen Soren Influence of supranutritional vitamin E and copper on α-tocopherol deposition and susceptibility to lipid oxidation of porcine membranal fractions of M. Psoas major and M. Longissimus dorsi Meat Science 54 2000 377 384
24. G. Liu, and Y.L. Xiong Contribution of lipid and protein oxidation to rheological differences between chicken white and red muscle myofibrillar proteins Journal of Agricultural and Food Chemistry 44 1996 779 784
25. C.J. Lopez-Bote Sustained utilization of the Iberian Pig Breed Meat Science 49 1 1998 17 27
26. M.O. Lowry, N.J. Rosenberg, A.L. Farr, and R.J. Randall Protein measurement with folin-phenol reagent Journal of Biological Chemistry 193 1951 265 275
27. A. Lynch, J.P. Kerry, D.J. Buckley, P.A. Morrisey, and C. Lopez-Bote Use of high pressure liquid chromatography (HPLC) fro the determination of cda-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland Food Chemistry 72 2001 521 524
28. L.M. Mason, S.A. Hogan, A. Lynch, K. O'Sullivan, P.G. Lawlor, and J.P. Kerry Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of Longissimus dorsi muscle from Landrace and Duroc pigs Meat Science 70 2005 307 317
29. Y. Mercier, P. Gatellier, and M. Renerre Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet Meat Science 66 2004 467 473
30. Y. Mercier, P. Gatellier, M. Viau, H. Remignon, and M. Renerre Effect of fat and vitamin E on colour stability and lipid and protein oxidation in turkey meat during storage Meat Science 48 1998 301 318
31. P.A. Morrissey, P.J.A. Sheehy, K. Galvin, J.P. Kerry, and D.J. Buckley Lipid stability in meat and meat products Meat Science 49 1998 73 86
32. E. Muriel, J. Ruiz, J. Ventanas, and T. Antequera Free-range rearing increase (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles Food Chemistry 78 2002 219 225
33. V. Nilzen, J. Babol, P.C. Dutta, N. Lundeheim, A.C. Enfält, and K. Lundström Free range rearing of pigs with access to pasture grazing - effect on fatty composition and lipid oxidation products Meat Science 58 2001 267 275
34. K. Nuernberg, K. Fischer, G. Nuernberg, U. Kruechenmeister, D. Klosowaska, and G. Eliminowska-Wenda Effects of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristics and muscle structure in pigs Meat Science 70 2005 63 74
35. C.N. Oliver, B.W. Ahn, E.J. Moerman, S. Goldstein, and E.R. Stadtman Aged-related changes in oxidized proteins Journal of Biological Chemistry 262 1987 5488 5491
36. A. Rey, C. Lopez-Bote, M. Soares, and B. Isabel Determination of α-tocopherol in pork with high intramuscular fat content Grasas y Aceites 47 1996 331 334
37. A.I. Rey, B. Isabel, R. Cava, and C.J. Lopez-Bote Dietary acorns provide a source of γ-tocopherol to pigs raised extensively Canadian Journal of Animal Science. 78 1998 441 443
38. L.J. Rowe, K.R. Maddock, S.M. Lonergan, and E. Huff-Lonergan Influence of early post-mortem protein oxidation on beef quality Journal of Animal Science 82 2004 785 793
39. J. Ruiz, T. Antequera, A.I Andres, M.J. Petron, and E. Muriel Improvement of a solid phase extraction method for analysis of triacylglycerols in muscle foods Analytica Chimica Acta 520 2004 201 205
40. J. Ruiz, R. Cava, T. Antequera, L. Martín, J. Ventanas, and C. Lopez-Bote Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat Meat Science 49 2 1998 155 163
41. J. Ruiz, C. García, E. Muriel, A.I. Andres, and J. Ventanas Influence on sensory characteristics on the acceptability of dry-cured ham Meat Science 61 4 2002 247 354
42. A.M. Salih, D.M. Smith, J.F. Price, and L.E. Dawson Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry Poultry Science 66 1987 1483 1489
43. S.R. Sandler, and W. Karo Source book of advances organic laboratory preparations 1992 Academic Press San Diego
44. K.M. Schaich Free radical initiation in proteins and amino acids by ionizing and ultraviolet radiations and lipid oxidation. III: Free radical transfer from oxidizing lipids CRC Critical Reviews in Food Science and Nutrition 13 1980 189 244
45. F. Shahidi, and C. Hong Evaluation of malonaldehyde as a marker of oxidative rancidity in meat products Journal of Biochemistry 15 1991 97 105
46. SPSS, (1997). SPSS for Windows: Advanced statistic release, SPSS: Chicago.
47. K. Viljanen, P. Kylli, R. Kivikari, and M. Heinonen Inhibition of protein and lipid oxidation in liposomes by berry phenolics Journal of Agricultural and Food Chemistry 52 2004 7419 7424
48. Y.L. Xiong Protein oxidation and implications for muscle foods quality E.A. Decker C. Faustman C.J. Lopez-Bote Antioxidants in muscle foods 2000 Wiley New York 85 111