Protein oxidation in processed cheese slices treated with pulsed light technology

Food Chemistry

Volumn 159, Issue , 2014, Pages 388-390

  Fernandez M ^a   Ganan, M ^a   Guerra, C ^a   Hierro, E ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Carbonyls; DNPH assay; Processed cheese; Protein oxidation; Pulsed light

Indexed keywords

OXIDATION;

BOVINE SERUM ALBUMINS; CARBONYLS; FLUENCES; PROCESSED CHEESE; PROTEIN OXIDATION; PULSED LIGHT; SENSORY PROPERTIES;

PROTEINS;

2,4 DINITROPHENYLHYDRAZINE; BOVINE SERUM ALBUMIN; CARBONYL DERIVATIVE; MILK PROTEIN;

AQUEOUS SOLUTION; ARTICLE; BACTERIUM CONTAMINATION; CHEESE; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; LIGHT; LISTERIA MONOCYTOGENES; NONHUMAN; OXIDATION; PROTEIN OXIDATION; PULSED LIGHT; SPECTROPHOTOMETRY; WASTE MANAGEMENT; ANALYSIS; CHEMISTRY; FOOD HANDLING; OXIDATION REDUCTION REACTION;

CHEESE; FOOD HANDLING; FOOD TECHNOLOGY; LIGHT; MILK PROTEINS; OXIDATION-REDUCTION;

EID: 84897563516     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.165     Document Type: Article

References (23)

1. M. Balestrieri, M.S. Spagnuolo, L. Cigliano, G. Stori, L. Ferrara, P. Abrescia, and E. Fedele Evaluation of oxidative damage in mozzarella cheese produced from bovine or water buffalo milk Food Chemistry 77 2002 293 299
2. E. Choe, R. Huang, and D.B. Min Chemical reactions and stability of riboflavin in foods Journal of Food Science 70 2005 28 36
3. I. Dalle-Donne, R. Rossi, D. Giustarini, A. Milzani, and R. Colombo Protein carbonyl groups as biomarkers of oxidative stress Clinica Chimica Acta 329 2003 23 38
4. T.K. Dalsgaard, J. Sørensen, M. Bakman, L. Voghsen, C. Nebesl, R. Albrechtsen, and J. Nielsen Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions Dairy Science and Technology 90 2010 565 577
5. N. Elmnasser, M. Dalgalarrondo, N. Orange, A. Bakhrouf, T. Haertlé, M. Federighi, and J.M. Chobert Effect of pulsed-light treatment on milk proteins and lipids Journal of Agricultural and Food Chemistry 56 2008 1984 1991
6. FDA (1996). Code of Federal Regulations. 21CFR179.41. Title 21, Volume 3. Revised as of April 1, 2003.
7. E. Fedele, and P. Bergamo Protein and lipid oxidative stresses during cheese manufacture Journal of Food Science 66 2001 932 935
8. M. Fernández, S. Manzano, L. de la Hoz, J.A. Ordóñez, and E. Hierro Pulsed light inactivation of Listeria monocytogenes through different plastic films Foodborne Pathogens and Disease 6 2009 1265 1267
9. V.M. Gómez-López, P. Regaert, J. Debevere, and F. Devlieghere Pulsed light for food decontamination: a review Trends in Food Science & Technology 18 2007 464 473
10. E. Hierro, E. Barroso, J.A. Ordóñez, and M. Fernández Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products Innovative Food Science & Emerging Technologies 12 2011 275 281
11. E. Hierro, M. Ganan, E. Barroso, and M. Fernández Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio International Journal of Food Microbiology 158 2012 42 48
12. K. Hirayama, S. Akashi, M. Furuya, and K. Fukuhara Rapid confirmation and revision of the primary structure of bovine serum albumin by ESIMS and frit-FAB LC/MS Biochemical and Biophysical Research Communications 173 1990 639 646
13. F. Hollósy Effects of ultraviolet radiation on plant cells Micron 33 2002 179 197
14. N.M. Keklik, A. Demirci, and V.M. Puri Decontamination of unpackaged and vacuum-packaged boneless chicken breast with pulsed ultraviolet light Poultry Science 89 2010 570 581
15. 2 Journal of Food Biochemistry 24 2000 477 492
16. M.N. Lund, R. Lametsch, M.S. Hviid, O.N. Jensen, and L.H. Skibsted High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage Meat Science 77 2007 295 303
17. V.B. Martins, and F.M. Netto Physicochemical and functional properties of soy protein isolate as a function of water activity and storage Food Research International 39 2006 145 153
18. G. Mortensen, G. Bertelsen, B.K. Mortensen, and H. Stapelfeldt Light-induced changes in packaged cheeses - A review International Dairy Journal 14 2004 85 102
19. M. Morzel, Ph. Gatellier, T. Sayd, M. Renerre, and E. Laville Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins Meat Science 73 2006 536 543
20. C.N. Oliver, B.W. Ahn, E.J. Moerman, S. Goldstein, and E.R. Stadtman Aged-related changes in oxidized proteins The Journal of Biological Chemistry 262 1987 5488 5491
21. R.N. Pereira, and A.A. Vicente Environmental impact of novel thermal and non-thermal technologies in food processing Food Research International 43 2010 1936 1943
22. D. Scheidegger, R.P. Pecora, P.M. Radic, and S.C. Kivatinitz Protein oxidative changes in whole and skim milk after ultraviolet or fluorescent light exposure Journal of Dairy Science 93 2010 5101 5109
23. Y.L. Xiong, and E.A. Decker Alterations of muscle protein functionality by oxidative and antioxidative processes Journal of Muscle Foods 6 1995 139 160