Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

Meat Science

Volumn 85, Issue 3, 2010, Pages 506-514

  Fuentes, Verónica ^a   Ventanas, Jesús ^a   Morcuende, David ^a   Estévez, Mario ^a   Ventanas, Sonia ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured ham; High pressure treatment; Lipid oxidation; Protein oxidation; Sensory traits; Vacuum packaged format

Indexed keywords

MUSCLE PROTEIN;

ANIMAL; ARTICLE; FAT INTAKE; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; HYDROSTATIC PRESSURE; LIPID METABOLISM; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; PROTEIN CARBONYLATION; PROTEIN INTAKE; SKELETAL MUSCLE; STANDARD; SWINE; VACUUM;

ANIMALS; DIETARY FATS; DIETARY PROTEINS; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD TECHNOLOGY; HUMANS; HYDROSTATIC PRESSURE; LIPID METABOLISM; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; OXIDATION-REDUCTION; PROTEIN CARBONYLATION; SWINE; VACUUM;

EID: 77954930355     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.024     Document Type: Article

References (48)

1. Adamsen C.E., Hansen M.L., MØller J.K.S., Skibsted L.H. Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham. European Food Research Technology 2003, 217:201-206.
2. Akagawa M., Sasaki D., Ishii Y., Kurota Y., Yotsu-Yamashita M., Uchida K., et al. New methods for the quantitative determination of mayor protein carbonyls, α-aminoadipic and γ-glutamic semialdehydes: Investigation of the formation mechanism and chemical nature in vitro and in vivo. Chemical Research in Toxicology 2006, 19:1059-1065.
3. Andrés A.I., Adamsen C.E., Møller J.K.S., Ruiz J., Skibsted L.H. High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere. European Food Research Technology 2006, 222:486-491.
4. Andrés A.I., Adamsen C.E., Møller J.K.S., Skibsted L.H. High pressure treatment of dry-cured Iberiam ham. Effect on radical formation, lipid oxidation and colour. European Food Research Technology 2004, 219:205-210.
5. AOAC (1984). Official Methods of Analysis (14th ed.). Association of Official Analytical Chemists, Washington, DC.
6. Armenteros M., Heinonen M., Ollilainen V., Toldrá F., Estévez M. Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS). Meat Science 2009, 83:104-112.
7. Campus M., Flores M., Martínez A., Toldrá F. Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin. Meat Science 2008, 80:1174-1181.
8. Carlez A., Veciana-Nogues T., Cheftel J.C. Changes in colour and myoglobin of minced beef meat due to high pressure processing. LWT - Food Science and Technology 1995, 28:528-538.
9. Cava R., Ladero L., González S., Carrasco A., Ramírez M.R. Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage. Innovative Food Science and Emerging Technologies 2009, 10:76-81.
10. Cheah P.B., Ledward D.A. High pressure effects on lipid oxidation in minced pork. Meat Science 1996, 43:123-134.
11. Cheah P.B., Ledward D.A. Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat. Journal of Food Science 1997, 62:1135-1139.
12. Cheftel J.C., Culioli J. Effects of high pressure on meat: A review. Meat Science 1997, 46:211-236.
13. Cremer D.R., Eichner K. The reaction kinetics for the formation of Strecker aldehydes in low moisture model systems and in plant powders. Food Chemistry 2000, 71:37-43.
14. Davies M.J., Shanlin F.U., Wang H., Dean R.T. Stable markers of oxidant damage to proteins and their application in the study of human disease. Free Radical Biology and Medicine 1999, 27:1151-1163.
15. Estévez M., Cava R. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of live pâté. Meat Science 2004, 68:551-558.
16. Estévez M., Killy P., Puolanne E., Kivikari R., Heinonen M. Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions. Meat Science 2008, 80:1290-1296.
17. Estévez M., Morcuende D., Ventanas S. Determination of oxidation. Handbook of processed meat and poultry analysis 2008, 141-162. CRC Press, Boca Raton, FL, USA. L.M.L. Mollet, F. Toldrá (Eds.).
18. Estévez M., Morcuende D., Ventanas J., Ventanas S. Mediterranean products. Handbook of fermented meat and poultry 2008, 393-405. Blackwell Publishing, Iowa. F. Toldrá (Ed.).
19. Estévez M., Ollilainen V., Heinonen M. Analysis of protein oxidation markers α-aminoadipic and γ-glutamic semialdehydes in food proteins using liquid chromatography (LC)-electrospray ionization (ESI)-multistage tandem mass spectrometry (MS). Journal of Agricultural and Food Chemistry 2009, 57:3901-3910.
20. Estévez M., Ventanas S., Cava R. Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on colour and texture deterioration. Journal of Food Science 2005, 70:427-432.
21. Folch J., Lees M., Sloane Stanley G.H. A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry 1957, 226:497-509.
22. Ganhão, R., Morcuende, D., & Estévez, M. (2010). Protein oxidation in emulsified cooked burger patties with added fruit extracts: influence on colour and texture deterioration during chill storage. Meat Science. doi:. doi:10.1016/j.meatsci.2010.02.008.
23. García-Esteban M., Ansorena D., Astiasarán I. Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: Effects on colour, texture and microbiological quality. Meat Science 2004, 67:57-63.
24. Garriga M., Grébol N., Aymerich M.T., Monfort J.M., Hugas M. Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life. Innovative Food Science and Emerging Technologies 2004, 5:451-457.
25. Goutefongea, R., Rampon, V., Nicolas, N., & Dumont, J. P. (1995). In: Proceedings volume II from 41th International Congress of Meat Science and Technology (p. 384).
26. Hidalgo F.J., Zamora R. Inhibition of proteolysis in oxidized lipid damaged proteins. Journal Agricultural Food Chemistry 2001, 49:6006-6011.
27. Hidalgo F.J., Zamora R. Strecker-type degradation by the lipid oxidation products 4,5-epoxy-2-alkenals. Journal Agricultural Food Chemistry 2004, 52:7126-7131.
28. Homma N., Ikeuchi Y., Suzuki A. Effect of high pressure treatment on proteolytic system in meat. High pressure and biotechnology 1996, 327-330. Elsevier Science. C. Balny, R. Hayashi (Eds.).
29. Hornsey H.C. The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments. Journal Science Food Agricultural 1956, 8:534-540.
30. Lund M.N., Lametsch R., Hviid M.S., Jense O.N., Skibsted L.H. High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Science 2007, 77:295-303.
31. Ma H.J., Ledward D.A., Zamri A.I., Frazier R.A., Zhou G.H. Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chemistry 2007, 104:1575-1579.
32. Mor-Mur M., Yuste J. High pressure processing applied to cooked sausage manufacture: Physical properties and sensory analysis. Meat Science 2003, 65:1187-1191.
33. Morrissey P.A., Sheehy P.J.A., Galvin K., Kerry J.P., Buckley D.J. Lipid stability in meat and meat products. Meat Science 1998, 49:S73-S86.
34. Ohloff, G. (1973). Fats as flavour precursors. In: J. Solms (Ed.), Fette als funktionelle Bestandteile von Lebensmitteln (pp. 119-132). Zürich: Forster.
35. Oliver C.N., Alin B.W., Moerman E.J., Goldstein S., Stadtman E.R. Age-related changes in oxidized proteins. Journal of Biological Chemistry 1987, 262:5488-5491.
36. Requena J.R., Levine R.L., Stadtman E.R. Recent advances in the analysis of oxidized proteins. Amino Acids 2003, 25:221-226.
37. Rivas-Cañedo A., Fernández-García E., Nuñez M. Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material. Meat Science 2009, 82:162-169.
38. Ruiz J., García C., Muriel E., Andrés A.I., Ventanas J. Influence of sensory characteristics on the acceptability of dry-cured ham. Meat Science 2002, 61:347-354.
39. Ruiz J., Muriel E., Ventanas J. The flavour of Iberian ham. Research advances in the quality of meat and meat products 2002, 289-309. Research Signpost, Trivandrum, India. F. Toldrá (Ed.).
40. Ruiz J., Ventanas J., Cava R., Timón M.L., García C. Sensory characteristics of Iberian ham: Influence of processing time and slice location. Food Research International 1998, 31:53-58.
41. Stadtman E.R., Levine R.L. Protein oxidation. Annals New York Academy of Sciences 2000, 899(1):191-208.
42. Tressl, R., Bahri, D., & Engel, K.H. (1981). Lipid oxidation in fruits and vegetables. In: R. Teranishi, & H. Barrera-Benitez (Eds.), Quality of selected fruits and vegetables of North America. ACS Symposium Series 31 (pp. 213-231). ACS: Washington, DC, USA.
43. Ventanas, S., Ventanas, J., Ruiz, J., & Estévez, M. (2005). Iberian pigs for the development of high-quality cured products. In Recent Research in Development in Agricultural and Food Chemistry (pp. 27-53). Trivandrum, Kerala, India: Research Signpost.
44. Ventanas S., Ventanas J., Tovar J., García C., Estévez M. Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits. Meat Science 2007, 77:246-325.
45. Viljanen K., Kylli P., Kivikari R., Heinonen M. Inhibition of protein and lipid oxidation in liposomes by berry phenolics. Journal of Agricultural and Food Chemistry 2004, 52:7419-7424.
46. Wada, S. (1992). In C. Balny, R. Hayashi, K. Heremans, & P. Masson (Eds.), High Pressure and Biotechnology (p. 235). France: John Libbey Eurotext.
47. Xiong Y.L. Protein oxidation and implications for muscle foods quality. Antioxidants in muscle foods 2000, 85-111. Wiley, New York. E.A. Decker, C. Faustman, C.J. Lopez-Bote (Eds.).
48. Xiong Y.L., Decker E.A. Alteration of muscle protein functionality by oxidative and antioxidative process. Journal of Muscle Food 1995, 6:139-160.