Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids

European Food Research and Technology

Volumn 225, Issue 5-6, 2007, Pages 665-675

  Ventanas, Sonia ^a   Estévez, Mario ^a   Delgado, Carmen L ^a   Ruiz, Jorge ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Lipid oxidation; Liposomes; Model system; Non enzymatic browning; Strecker type degradation

Indexed keywords

AMINO ACIDS; DEGRADATION; ENZYME ACTIVITY; LIPOSOMES; MEATS; OXIDATION;

LIPID OXIDATION; MODEL SYSTEMS; NON ENZYMATIC BROWNING DEVELOPMENT; POLAR LIPIDS (PL) FROM;

PHOSPHOLIPIDS;

ANIMALIA; SUIDAE; SUS;

EID: 34547610988     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0462-2     Document Type: Article

References (49)

1. Ruiz J, Muriel E, Ventanas J (2002) The flavour of Iberian ham. In: Toldrá F (ed) Research advances in the quality of meat and meat products. Research Singpost, Trivandrum, Kerala, India, pp 290-309
2. Andrés AI, Cava R, Ventanas J, Ruiz J (2004) Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions. Food Chem 84:375-381
3. Antequera T, López-Bote C, Córdoba JJ, García C, Asensio MA, Ventanas J (1994) Lipid oxidative changes in the processing of Iberian pig hams. Food Chem 45:105-110
4. Ventanas J, Córdoba JJ, Antequera T, García C, López-Bote C, Asensio MA (1992) Hydrolysis and maillard reactions during ripening of Iberian ham. J Food Sci 57:803-815
5. Córdoba JJ, Antequera T, García C, Ventanas J, López-Bote C, Asensio MA (1994) Evolution of free amino acids and amines during ripening of Iberian cured ham. J Agric Food Chem 42:2296-2301
6. Ruiz J, Ventanas J, Cava R, Andrés AI, García C (1999) Iberian ham as affected by the length of the curing process. Meat Sci 52:19-27
7. Hinrichsen LL, Andersen HJ (1994) Volatile compounds and chemical changes in cured pork: role of three halotolerant bacteria. J Agric Food Chem 42:1537-1542
8. Hinrichsen LL, Pedersen SB (1995) Relationship among flavour, volatile compounds, chemical changes and microflora in Italian-type dry-cured hams during processing. J Agric Food Chem 43:2932-2940
9. Mottram DS (1998) Flavour formation in meat and meat products: a review. Food Chem 62:415-424
10. Pikul J, Leszczynski DE, Kummerow FA (1984) Relative role of phospholipids, triacylglycerols and cholesterol esters on malonaldehyde formation in fat extracted from chicken meat. J Food Sci 49:704-708
11. Boylston TD, Morgan SA, Johnson KA, Wright RW, Busboom JR, Reeves JJ (1996) Volatile lipid oxidation products of Wagyu and domestic breeds of beef. J Agric Food Chem 44:1091-1095
12. Carrapiso AI, Ventanas J, García C (2002) Characterization of the most odor-active compounds of Iberian ham headspace. J Agric Food Chem 50:1996-2000
13. Carrapiso AI, Jurado A, Timón ML, García C (2002) Odor-active compounds of Iberian hams with different aroma characteristics. J Agric Food Chem 50:6453-6458
14. Cava R, Ruiz J, López-Bote C, Martín L, García C, Ventanas J, Antequera T (1997) Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig. Meat Sci 2:263-270
15. Cava R, Ruiz J, Ventanas J, Antequera T (1999) Oxidative and lipolityc changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation. Meat Sci 52:165-172
16. Meynier A, Genot C, Gandemer G (1999) Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds. J Sci Food Agric 79:797-804
17. Elmore JS, Mottram DS, Enser M, Wood JD (1999) Effect of polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. J Agric Food Chem 47:1619-1625
18. Meynier A, Mottram SD (1995) The effect of pH on the formation of volatile compounds in meat-related model systems. Food Chem 52:361-366
19. Cerny C, Davidek T (2003) Formation of aroma compounds from ribose and cysteine during the maillard reaction. J Agric Food Chem 51:2714-2721
20. Elmore JS, Campo MM, Enser M, Mottram DS (2002) Effect of lipid composition on meat-like model systems containing cysteine, ribose and polyunsaturated fatty acids. J Agric Food Chem 50:1126-1132
21. Mottram DS, Whitfield FB (1995) Volatile compounds from the reaction of cysteine, ribose, and phospholipids in low-moisture systems. J Agric Food Chem 43:984-988
22. Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Phys 37:911-917
23. Muriel E, Ruiz J, Ventanas J, Petrón MJ, Antequera T (2004) Meat quality characteristics in different lines of Iberian pigs. Meat Sci 67:299-307
24. Barlett GR (1959) Phosphorus assay in column chromatography. J Biol Chem 234:466-468
25. Wangen RM, Marion WW, Hotchkiss DK (1971) Influence of age on total lipids and phospholipids of turkey muscle. J Food Sci 36:560-562
26. Sandler SR, Karo W (1992) Source book of advances organic laboratory preparations. Academic Press, San Diego
27. Buege JA, Aust SD (1978) Microsomal lipid peroxidation. In: Parker L, Fleischer S (eds) Methods in enzymology. Academy Press, New York, pp 302-312
28. Hunter RS (1973) The measurement of appearance. Hunter Associates Laboratory, Fairfax, VA
29. CIE (Commission International de l'Eclariage) (1978) Recommendations on Uniform Color Spaces, Color-Differences Equations, Psychometric Color Terms; CIE Publications 15 (Supplement 2); Bureau Central de la Commission Interantionale de l'Eclariage, Paris
30. Francis FJ, Clydeslade FH (1975) Food colorimetry: theory and applications. AVI Publishing, Westport, CT
31. Kondjoyan N, Berdagué JL (1996). In Compilation of Relative Retention Indices of the Analysis of Aromatic Compounds. Laboratoire Flaveur, station de rescherches sur la viande, INRA, Theix, France
32. NIST (National Institute of Standards and Technology) database. http://webbook.nist.gov
33. Kansci G, Genot C, Meynier A, Gandemer G (1997) The antioxidant activity of carnosine and its consequences on the volatile profile of liposomes during iron/ascorbate induced phospholipids oxidation. Food Chem 60:165-175
34. Schaich KM (1980) Free radical initiation in proteins and amino acids by ionizing and ultraviolet radiations and lipid oxidation. III: Free radical transfer from oxidizing lipids. CRC Crit Rev Food Sci Nutr 13:189-244
35. Stadman ER, Berlett BS (1997) Reactive oxygen-mediated protein oxidation in aging and disease. Chem Res Toxicol 10:484-494
36. Hidalgo FJ, Nogales F, Zamora R (2005) Changes produced in the antioxidative activity of phospholipids as a consequence of their oxidation. J Agric Food Chem 53:659-662
37. Mastrocola D, Munari M, Cioroi M, Lerici CR (2000) Interaction between Maillard reaction products and lipid oxidation in starch-based model systems. J Sci Food Agric 80:684-690
38. Zamora R, Nogales F, Hidalgo FJ (2005) Phospholipid oxidation and nonenzymatic browning development in phosphatidylethanolamine/ribose/lysine model systems. Eur Food Res Technol 220:459-465
39. Tejeda JL (1999) Influence of breed and diet on the intramuscular lipid fraction in Iberian pigs (Estudio de la influencia de la raza y de la alimentación sobre la fracción lipídica intramuscular del cerdo ibérico). Doctoral Thesis, Universidad de Extremadura
40. Arnoldi A, Arnoldi C, Baldi O, Griffini A (1987) Strecker degradation of leucine and valine in a lipidic model system. J Agric Food Chem 35:1035-1038
41. Pripis-Nicolau L, de Revel G, Bertrand A, Maujean A (2000) Formation of flavour components by the reaction of amino acid and carbonyl compounds in mild conditions. J Agric Food Chem 48:3761-3766
42. Hidalgo FJ, Zamora R (2004) Strecker-type degradation by the lipid oxidation products 4,5-epoxy-2-alkenals. J Agric Food Chem 52:7126-7131
43. Flores M, Spanier AM, Toldrá F (1998) Flavour analysis of dry-cured ham. In: Shahidi F (ed) Flavour of meat and meat products and seafoods, 2nd edn. Blackie Academic and Professional, London, UK, pp 320-341
44. Cremer DR, Eichner K (2000) The reaction kinetics for the formation of Strecker aldehydes in low moisture model systems and in plant powders. Food Chem 71:37-43
45. Itakura K, Uchida K, Osawa T (1996) A novel fluorescent malondialdehyde-lysine adduct. Chem Phys Lipids 84:75-79
46. Leake L, Karel M (1985) Nature of fluorescent compounds generated by exposure of protein to oxidizing lipids. J Food Biochem 9:117-136
47. α-acetyltryptophan and hexanal. Agric Biol Chem 55:723-730
48. Molina I, Toldrá F (1992) Detection of proteolityc activity in microorganism isolated from dry-cured ham. J Food Sci 57:1308-1310
49. Jurado A (2005) Evolution of taste and aroma compounds during the ripening of Iberian dry cured hams of different qualities (Evolución de compuestos relacionados con el sabor y el aroma del jamón ibérico de distintas calidades durante su procesado). Doctoral Thesis, Universidad de Extremadura, Spain