Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure

Meat Science

Volumn 95, Issue 1, 2013, Pages 8-13

  Jung, Samooel ^a   Nam, Ki Chang ^b   Ahn, Dong Uk ^c,d   Kim, Hyun Joo ^a   Jo, Cheorun ^a  

^a Chungnam National University   (South Korea)

^b Sunchon National University   (South Korea)

^c Seoul National University   (South Korea)

^d IOWA STATE UNIVERSITY   (United States)

Author keywords

Ground beef; High hydrostatic pressure; Lipid oxidation; Phosvitin; Protein oxidation

Indexed keywords

GROUND BEEF; HIGH HYDROSTATIC PRESSURE; LIPID OXIDATION; PHOSVITIN; PROTEIN OXIDATION;

HYDROSTATIC PRESSURE; OXIDATION; PROTEINS;

MEATS;

PHOSVITIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANALYSIS; ANIMAL; BACTERIAL COUNT; BOVINAE; COLOR; DRUG EFFECTS; FOOD CONTROL; FOOD HANDLING; HYDROSTATIC PRESSURE; LIPID METABOLISM; MEAT; OXIDATION REDUCTION REACTION; PROCEDURES; PROTEIN CARBONYLATION; ARTICLE; CATTLE; DRUG EFFECT; METHODOLOGY;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; COLOR; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROSTATIC PRESSURE; LIPID METABOLISM; MEAT; OXIDATION-REDUCTION; PHOSVITIN; PROTEIN CARBONYLATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84877323060     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.005     Document Type: Article

References (40)

1. Amici A., Levine R.L., Tsai L., Stadtman E.R. Conversion of amino-acid residues in proteins and amino-acid homopolymers to carbonyl derivatives by metal-catalyzed oxidation reactions. The Journal of Biological Chemistry 1989, 264(6):3341-3346.
2. Bover-Cid S., Belletti N., Garriga M., Aymerich T. Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing. Food Microbiology 2011, 28(4):804-809.
3. Carlez A., Veciananogues T., Cheftel J.C. Changes in color and myoglobin of minced beef meat due to high-pressure processing. LWT- Food Science and Technology 1995, 28(5):528-538.
4. Castellani O., Guerin-Dubiard C., David-Briand E., Anton M. Influence of physicochemical conditions and technological treatments on the iron binding capacity of egg yolk phosvitin. Food Chemistry 2004, 85(4):569-577.
5. Cava R., Ladero L., Gonzalez S., Carrasco A., Ramirez 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 & Emerging Technologies 2009, 10(1):76-81.
6. Cheah P.B., Ledward D.A. High pressure effects on lipid oxidation in minced pork. Meat Science 1996, 43(2):123-134.
7. 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(6):1135-1139.
8. Choi I., Jung C., Seog H., Choi H. Purification of phosvitin from egg yolk and determination of its physicochemical properties. Food Science and Biotechnology 2004, 13(4):434-437.
9. Clariana M., Garcia-Regueiro J.A. Effect of high pressure processing on cholesterol oxidation products in vacuum packaged sliced dry-cured ham. Food and Chemical Toxicology 2011, 49(6):1468-1471.
10. Clark R.C. The primary structure of avian phosvitins. Contributions through the Edman degradation of methylmercaptovitins prepared from the constituent phosphoproteins. International Journal of Biochemistry 1985, 17(9):983-988.
11. Decker E.A., Welch B. Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agricultural and Food Chemistry 1990, 38(3):674-677.
12. Estevez M., Kylli 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(4):1290-1296.
13. Fagan J.M., Sleczka B.G., Sohar I. Quantitation of oxidative damage to tissue proteins. The International Journal of Biochemistry & Cell Biology 1999, 31(7):751-757.
14. Fuentes V., Ventanas J., Morcuende D., Estevez M., Ventanas S. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure. Meat Science 2010, 85(3):506-514.
15. Ishikawa S., Yano Y., Arihara K., Itoh M. Egg yolk phosvitin inhibits hydroxyl radical formation from the Fenton reaction. Bioscience, Biotechnology, and Biochemistry 2004, 68(6):1324-1331.
16. Jung S., Ghoul M., de Lamballerie-Anton M. Influence of high pressure on the color and microbial quality of beef meat. LWT- Food Science and Technology 2003, 36(6):625-631.
17. Jung S., Jo C., Kang M., Ahn D.U., Nam K.C. Elucidation of antioxidant activity of phosvitin extracted from egg yolk using ground meat. Korean Journal for Food Science of Animal Resources 2012, 32(2):162-167.
18. Jung Y., Jung S., Lee H.J., Kang M., Lee S.K., Kim Y.J., Jo C. Effect of high pressure after the addition of vegetable oil on the safety and quality of beef loin. Korean Journal for Food Science of Animal Resources 2012, 32(1):68-76.
19. Jung S., Kang M., Kim I.S., Nam K.C., Ahn D.U., Jo C. Effect of addition of phosvitin and high pressure processing on microbiological quality and lipid and protein oxidation of minced chicken leg meat. Korean Journal for Food Science of Animal Resources 2012, 32(2):212-219.
20. Khan M.A.S., Nakamura S., Ogawa M., Akita E., Azakami H., Kato A. Bactericidal action of egg yolk phosvitin against Escherichia coli under thermal stress. Journal of Agricultural and Food Chemistry 2000, 48(5):1503-1506.
21. Kimura K., Ida M., Yosida Y., Ohki K., Fukumoto T., Sakui N. Comparison of keeping quality between pressure-processed jam and heat-processed jam: Changes in flavour components, hue and nutrients during storage. Bioscience, Biotechnology, and Biochemistry 1994, 58(8):1386-1391.
22. Ko K.Y., Nam K.C., Jo C., Lee E.J., Ahn D.U. A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts. Poultry Science 2011, 90(5):1096-1104.
23. Kruk Z.A., Yun H., Rutley D.L., Lee E.J., Kim Y.J., Jo C. The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control 2011, 22(1):6-12.
24. Lee S.K., Han J.H., Decker E.A. Antioxidant activity of phosvitin in phosphatidylcholine liposomes and meat model systems. Journal of Food Science 2002, 67(1):37-41.
25. Lu C.L., RC, B. Characteristics of egg yolk phosvitin as an antioxidant for inhibiting metal-catalyzed phospholipid oxidations. Poultry Science 1986, 65(11):2065-2070.
26. Lund M.N., Heinonen M., Baron C.P., Estevez M. Protein oxidation in muscle foods: A review. Molecular Nutrition & Food Research 2011, 55(1):83-95.
27. 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(4):1575-1579.
28. Mecham D.K., Olcott H.S. Phosvitin, the principal phosphoprotein of egg yolk. Journal of the American Chemical Society 1949, 71(11):3670-3679.
29. Mielnik M.B., Olsen E., Vogt G., Adeline D., Skrede G. Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT- Food Science and Technology 2006, 39(3):191-198.
30. Naveena B.M., Sen A.R., Vaithiyanathan S., Babji Y., Kondaiah N. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Science 2008, 80(4):1304-1308.
31. Orlien V., Hansen E., Skibsted L.H. Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: Critical working pressure in relation to oxidation mechanism. European Food Research and Technology 2000, 211(2):99-104.
32. Pietrzak D., Cegielka A., Fonberg-Broczek M., Ziarno M. Effects of high pressure treatment on the quality of chicken patties. High Pressure Research 2011, 31(2):350-357.
33. SAS SAS software for PC. Release 9.1 2002, SAS Institute Inc., Cary, NC, USA.
34. Stadtman E.R. Metal ion-catalyzed oxidation of proteins - Biochemical-mechanism and biological consequences. Free Radical Biology & Medicine 1990, 9(4):315-325.
35. Stadtman E.R., Levine R.L. Free radical-mediated oxidation of free amino acids and amino acid residues in proteins. Amino Acids 2003, 25(3-4):207-218.
36. Stalikas C.D., Konidari C.D. Analysis of malondialdehyde in biological matrices by capillary gas chromatography with electron-capture detection and mass spectrometry. Analytical Biochemistry 2001, 290(1):108-115.
37. Tarborsky G. Interaction between phosvitin and iron and its effect on a rearrangement of phosvitin structure. Biochemistry 1963, 2(2):266-271.
38. Webb J., Multani J.S., Saltman P., Beach N.A., Gray H.B. Spectroscopic and magnetic studies of iron(III) phosvitins. Biochemistry 1973, 12(9):1797-1802.
39. Xiong Y.L. Protein oxidation and implication for muscle food quality. Antioxidants in muscle foods 2000, 85-111. Wiley Interscience, New York. E. Decker, C. Faustman, C. Lopez-Bote (Eds.).
40. Yordanov D.G., Angelova G.V. High pressure processing for foods preserving. Biotechnology and Biotechnological Equipment 2010, 24(3):1940-1945.