Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

Trends in Food Science and Technology

Volumn 50, Issue , 2016, Pages 131-143

  Guyon, Claire ^a   Meynier, Anne ^b   de Lamballerie, Marie ^a  

^a LUNAM UNIVERSITÉ   (France)

^b INRA   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BIODEGRADATION; COLD STORAGE; MICROBIOLOGY; MICROORGANISMS; OXIDATION; PROTEINS;

AFTER-TREATMENT; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; LIPID OXIDATION; MEAT PROCESSING; MICROBIAL DEGRADATION; NUTRITIONAL VALUE; PROTEIN OXIDATION;

MEATS;

EID: 84960494356     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.01.026     Document Type: Review

References (96)

1. Aharoni Y., Orlov A., Brosh A. Effects of high-forage content and oilseed supplementation of fattening diets on conjugated linoleic acid (CLA) and trans fatty acids profiles of beef lipid fractions. Animal Feed Science and Technology 2004, 117:43-60.
2. Akhtar S., Paredes-Sabja D., Torres J.A., Sarker M.R. Strategy to inactivate clostridium perfringens spores in meat products. Food Microbiology 2009, 26:272-277.
3. Andrés A., Adamsen C., Møller J., Ruiz J., Skibsted L. High-pressure treatment of dry-cured iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere. European Food Research and Technology 2006, 222:486-491.
4. Armenteros M., Heinonen M., Ollilainen V., Toldra F., Estevez 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.
5. Bekhit A.E.D., Faustman C. Metmyoglobin reducing activity. Meat Science 2005, 71:407-439.
6. Beltran E., Pla R., Capellas M., Yuste J., Mor-Mur M. Lipid oxidation and colour in pressure- and heat-treated minced chicken thighs. Journal of the Science of Food and Agriculture 2004, 84:1285-1289.
7. Beltran E., Pla R., Yuste J., Mor-Mur M. Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries. Meat Science 2004, 66:719-725.
8. Bolumar T., Skibsted L.H., Orlien V. Kinetics of the formation of radicals in meat during high pressure processing. Food Chemistry 2012, 134:2114-2120.
9. Bragagnolo N., Danielsen B., Skibsted L.H. Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy. Innovative Food Science and Emerging Technologies 2007, 8:24-29.
10. Brown P., Meyer R., Cardone F., Pocchiari M. Ultra-high-pressure inactivation of prion infectivity in processed meat: a practical method to prevent human infection. Proceedings of the National Academy of Sciences of the United States of America 2003, 100:6093-6097.
11. Calkins C.R., Hodgen J.M. A fresh look at meat flavor. Meat Science 2007, 77:63-80.
12. Campus M. High pressure processing of meat, meat products and seafood. Food Engineering Reviews 2010, 2:256-273.
13. Campus M., Flores M., Martinez A., Toldra F. Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin. Meat Science 2008, 80:1174-1181.
14. Cardone F., Brown P., Meyer R., Pocchiari M. Inactivation of transmissible spongiform encephalopathy agents in food products by ultra high pressure-temperature treatment. Biochimica and Biophysica Acta-Proteins and Proteomics 2006, 1764:558-562.
15. 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.
16. Cascone A., Eerola S., Ritieni A., Rizzo A. Development of analytical procedures to study changes in the composition of meat phospholipids caused by induced oxidation. Journal of Chromatography A 2006, 1120:211-220.
17. Cava R., Ladero L., Gonzales 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 and Emerging Technologies 2009, 10:76-81.
18. 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.
19. CIV-INRA Valeurs nutritionnelles des viandes 2006-2009, http://www.lessentieldesviandes-pro.org.
20. Del Olmo A., Morales P., Ávila M., Calzada J., Nuñez M. Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets. Innovative Food Science and Emerging Technologies 2010, 11(3):441-444.
21. Delles R.M., Xiong Y.L. The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere. Meat Science 2014, 97(2):181-188.
22. Demazeau G. Un siècle de Hautes Pressions : développements technologiques et scientifiques. Comptes-rendus de Chimie 2009, 12:933-942.
23. Descalzo A.M., Insani E.M., Biolatto A., Sancho A.M., Garcia P.T., Pensel N.A., et al. Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef. Meat Science 2005, 70:35-44.
24. Dias L.G., Correia D.M., Sa-Morais J., Sousa F., Pires J.M., Peres A.M. Raw bovine meat fatty acids profile as an origin discriminator. Food Chemistry 2008, 109:840-847.
25. Dissing J., Bruun-Jensen L., Skibsted L.H. Effect of high-pressure treatment on lipid oxidation in turkey thigh muscle during chill storage. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung a-Food Research and Technology 1997, 205:11-13.
26. Duranton F., Simonin H., Chéret R., Guillou S., de Lamballerie M. Effect of high pressure and salt on pork meat quality and microstructure. Journal of Food Science 2012, 77(8):E188-E194.
27. EFSA The european union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2011. EFSA Journal 2013, 11. 10.2903/j.efsa.2013.3129.
28. Estevez M. Protein carbonyls in meat systems: a review. Meat Science 2011, 89:259-279.
29. Eymard S., Genot C. A modified xylenol orange method to evaluate formation of lipid hydroperoxides during storage and processing of small pelagic fish. European Journal of Lipid Science and Technology 2003, 105:497-501.
30. Falowo A.B., Fayemi P.O., Muchenje V. Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: a review. Food Research International 2014, 64:171-181.
31. 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, 85:506-514.
32. Fu Q.Q., Liu R., Zhang W.G., Li Y.P., Wang J., Zhou G.H. Effects of different packaging systems on beef tenderness through protein modifications. Food and Bioprocess Technology 2015, 8:580-588.
33. Garriga M., Aymerich T. Advanced decontamination technologies: high hydrostatic pressure on meat products. Safety of meat and processed meat 2009, 183-208. Springer. F. Toldra (Ed.).
34. Garriga M., Grebol 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.
35. Gatellier P., Kondjoyan A., Portanguen S., Santé-Lhoutellier V. Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality. Meat Science 2010, 85:645-650.
36. Gatellier P., Sayd T., Promeyrat A., Gobert M., Chambon C., Santé-Lhoutellier V. Identification of proteomic markers for meat oxidation prediction. Viandes & Produits Carnés 2014, 1-5. 2014-30-2-2.
37. Georgantelis D., Blekas G., Katikou P., Ambrosiadis I., Fletouris D.J. Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Science 2007, 75:256-264.
38. Gola S., Mutti P., Manganelli E., Squarcina N., Rovere P. Behaviour of E.Colio157: H7 strains in model system and in raw meat by HPP: microbial and technological aspects. High Pressure Research 2000, 19:481-487.
39. Gomez-Estaca J., Gomez-Guillen M.C., Montero P. High pressure effects on the quality and preservation of cold-smoked dolphin fish (coryphaena hippurus) fillets. Food Chemistry 2007, 102:1250-1259.
40. Goutefongea R., Rampon V., Nicolas J., Dumont J.P. Meat color changes under high pressure treatment. Proceeding of the 41st international congress of meat science and technology, 20-25 august 1995, San Antonio Texas 1995, 384-385.
41. Grossi A., Bolumar T., Søltoft-Jensen J., Orlien V. High pressure treatment of brine enhanced pork semitendinosus: effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties. Innovative Food Science and Emerging Technologies 2014, 22:11-21.
42. Hayes J.E., Stepanyan V., Allen P., O'Grady M.N., O'Brien N.M., Kerry J.P. The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems. Meat Science 2009, 83:201-208.
43. He Z., Huang Y., Li H., Qin G., Wang T., Yang J. Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork. Meat Science 2012, 90:170-175.
44. Insani E.M., Eyherabide A., Grigioni G., Sancho A.M., Pensel N.A., Descalzo A.M. Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina. Meat Science 2008, 79:444-452.
45. Jonberg S., Lund M.N., Weterhouse A.L., Skibsed L.H. 4-Methylcatechol inhibits protein oxidation in meat but not disulfide formation. Journal of Agricultural and Food Chemistry 2011, 59:10329-10335.
46. 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.
47. Koseki S., Mizuno Y., Yamamoto K. Predictive modeling of the recovery of listeria monocytogenes on sliced cooked ham after high pressure processing. International Journal of Food Microbiology 2007, 119:300-307.
48. Liu C.L., Xiong Y.L. Oxidation-initiated myosin subfragment cross-linking and structural instability differences between white and red muscle fiber types. Journal of Food Science 2015, 80(2):2015.
49. Liu Z.L., Xiong Y.L.L., Chen J. Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle. Journal of Agricultural and Food Chemistry 2010, 58:10697-10704.
50. Lopez-Gomez A., Fernandez P.S., Palop A., Periago P.M., Martinez-Lopez A., Marin-Iniesta F., et al. Food safety engineering: an emergent perspective. Food Engineering Reviews 2009, 1:84-104.
51. Lowder A.C., Waite-Cusic J.G., De Witt C.A. High pressure-low temperature processing of beef: effects on survival of internalized E. coli O157:H7 and quality characteristics. Innovative Food Science and Emerging Technologies 2014, 26:18-25.
52. Macfarlane J.J. Pre-rigor pressurization of muscle: effects on pH, shear value and taste panel. Journal of Food Science 1973, 38(2):294-298.
53. 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.
54. Marcos B., Kerry J.P., Mullen A.M. High pressure induced changes on sarcoplasmic protein fraction and quality indicators. Meat Science 2010, 85(1):115-120.
55. Mariutti L., Orlien V., Bragagnolo N., Skibsted L. Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat. European Food Research and Technology 2008, 227:337-344.
56. McArdle R.A., Marcos B., Kerry J.P., Mullen A. Monitoring the effects of high pressure processing and temperature on selected beef quality attributes. Meat Science 2010, 86:629-634.
57. McArdle R.A., Marcos B., Kerry J.P., Mullen A.M. Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage. Meat Science 2011, 87:274-281.
58. Medina-Meza L.G., Barnaba C., Barbosa-Canovas G.V. Effects of high pressure processing on lipid oxidation: a review. Innovative Food Science & Emerging Technologies 2014, 22:1-10.
59. Mercier Y., Gatellier P., Renerre M. Lipid and protein oxidation in vitro, and antioxidant potential in meat from charolais cows finished on pasture or mixed diet. Meat Science 2004, 66:467-473.
60. Min B., Cordray J.C., Ahn D. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin. Journal of Agricultural and Food Chemistry 2010, 58:600-605.
61. Montero P., Gimenez B., Perez-Mateos M., Gomez-Guillen M.C. Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation. Food Chemistry 2005, 93:17-23.
62. 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(Suppl. 1):S73-S86.
63. Morzel M., Gatellier P., Sayd T., Renerre M., Laville E. Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins. Meat Science 2006, 73:536-543.
64. Mottram D.S. Meat. Volatile compounds in foods and beverages 1991, 107-178. Marcel Dekker, Inc, New York. H. Maarse (Ed.).
65. Orlien V. High-pressure-meat processing and milk gels. High Pressure Processing 2009, 12:56-58.
66. 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, 211:99-104.
67. Ortea I., Rodríguez A., Tabilo-Munizaga G., Pérez-Won M., Aubourg S. Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle. European Food Research and Technology 2010, 230:925-934.
68. Papastergiadis A., Mubiru E., Van Langenhove H., De Meulenaer B. Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods. Journal of Agricultural and Food Chemistry 2012, 60:9589-9594.
69. Park S.W., Sohn K.H., Shin J.H., Lee H.J. High hydrostatic pressure inactivation of lactobacillus viridescens and its effects on ultrastructure of cells. International Journal of Food Science & Technology 2001, 36:775-781.
70. Promeyrat A., Daudin J.D., Astruc T., Danon J., Gatellier P. Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) effects of fibre type, peroxides and antioxidants. Food Chemistry 2013, 138:2283-2290.
71. Raines C.R., Hunt M.C., Unruh J.A. Cow biological type affects ground beef color stability. Meat Science 2009, 83:752-758.
72. Ramirez-Suarez J.C., Morrissey M.T. Effect of high pressure processing (HPP) on shelf life of albacore tuna (thunnus alalunga) minced muscle. Innovative Food Science & Emerging Technologies 2006, 7:19-27.
73. Rao S.I., Wilks A., Hamberg M., de Montellano P.R. The lipoxygenase activity of myoglobin. The Journal of Biological Chemistry 1994, 269(10):7210-7216.
74. Rastogi N.K., Raghavarao K.S.M.S., Balasubramaniam V.M., Niranjan K., Knorr D. Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition 2007, 47:69-112.
75. Rivalain N., Roquain J., Demazeau G. Development of high hydrostatic pressure in biosciences: pressure effect on biological structures and potential applications in biotechnologies. Biotechnology Advances 2010, 28:659-672.
76. Rivas-Canedo A., Fernadez-Garcia E., Nunez M. Volatile compounds in fresh meats subjected to high pressure processing: effect of the packaging material. Meat Science 2009, 81:321-328.
77. Rivas-Canedo A., Juez-Ojeda C., Nunez M., Fernandez-Garcia E. Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage. Food Chemistry 2011, 124:749-758.
78. Roldan M., Antequera T., Armenteros M., Ruiz J. Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins. Food Chemistry 2014, 149:129-136.
79. Rubio B., Martinez B., Garcia-Cachan M.D., Rovira J., Jaime I. The effects of high pressure treatment and of storage periods on the quality of vacuum-packed salchichón made of raw material enriched in monounsaturated and polyunsaturated fatty acids. Innovative Food Science and Emerging Technologies 2007, 8:180-187.
80. Rysman T., Jongberg S., Van Royen G., Van Weyenberg S., De Smet S., Lund M.N. Protein thiols undergo reversible and irreversible oxidation during chill storage of ground beef as detected by 4,4'-dithiodipyridine. Journal of Agricultural and Food Chemistry 2014, 62:12008-12014.
81. Santé-Lhoutellier V., Engel E., Aubry L., Gatellier P. Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility. Meat Science 2008, 79:777-783.
82. Schindler S., Krings U., Berger R.G., Orlien V. Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. Meat Science 2010, 86:317-323.
83. Schmid A., Collomb M., Sieber R., Bee G. Conjugated linoleic acid in meat and meat products: a review. Meat Science 2006, 73:29-41.
84. Scollan N., Hocquette J.-F., Nuernberg K., Dannenberger D., Richardson I., Moloney A. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science 2006, 74:17-33.
85. Sequeira-Munoz A., Chevalier D., LeBail A., Ramaswamy H.S., Simpson B.K. Physicochemical changes induced in carp (cyprinus carpio) fillets by high pressure processing at low temperature. Innovative Food Science and Emerging Technologies 2006, 7:13-18.
86. Simpson R.K., Gilmour A. The resistance of listeria monocytogenes to high hydrostatic pressure in foods. Food Microbiology 1997, 14:567-573.
87. Soladoye O.P., Juarez M.L., Aalhus J.L., Shand P., Estevez M. Protein oxidation in processed meat: mechanisms and potential implications on human health. Comprehensive Reviews in Food Science and Food Safety 2015, 14:106-122.
88. Soyer A., Özalp B., Dalmis U., Bilgin V. Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chemistry 2010, 120:1025-1030.
89. Sun W.Z., Cui C., Zhao M.M., Zhao Q.Z., Yang B. Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of cantonese sausage. Food Chemistry 2011, 124:336-341.
90. Tuboly E., Lebovics V.K., Gaal O., Meszaros L., Farkas J. Microbiological and lipid oxidation studies on mechanically deboned turkey meat treated by high hydrostatic pressure. Journal of Food Engineering 2003, 56:241-244.
91. Tume R.K., Sikes A.L., Smith S.B. Enriching M. Sternomandibularis with α-tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processing. Meat Science 2010, 84:66-70.
92. Utrera M., Estevez M. Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins: the carbonylation pathway. Food Chemistry 2013, 141:4000-4009.
93. Utrera M., Morcuende D., Ganhão R., Estévez M. Role of phenolics extracting from Rosa canina L. on meat protein oxidation during frozen storage and beef patties processing. Food and Bioprocess Technology 2015, 8:854-864.
94. Ventanas S., Estevez M., Tejeda J.F., Ruiz J. Protein and lipid oxidation in longissimus dorsi and dry cured loin from iberian pigs as affected by crossbreeding and diet. Meat Science 2006, 72:647-655.
95. Zhou F., Zhao M., Zhao H., Sun W., Cui C. Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals. Meat Science 2014, 96:1432-1439.
96. Zhu S., Naim F., Marcotte M., Ramaswamy H., Shao Y. High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures. International Journal of Food Microbiology 2008, 126:86-92.