Protein Oxidation in Meat and Meat Products

Abstract

Oxidation of meat proteins is, currently, one of the most inventive issues of study within the food chemistry field. However, the fact that proteins are targets for reactive oxygen species (ROS) was ignored for several decades while the oxidation of other food components, namely lipids, was studied in depth. Protein oxidation has been defined as a covalent modification of protein induced either directly by reactive species or indirectly by reaction with secondary by-products of oxidative stress. These modifications are not only critical for technological and sensory properties of fresh and processed meat, but also having allegations on human health and safety when consumed. Current studies have contributed to solid scientific knowledge regarding basic oxidation mechanism and a variety of products derived from oxidized muscle proteins, including cross- links and carbonyls, have been identified. The impact of oxidation on protein functionality and on specific meat quality traits has also been discussed. Moreover, the detection method of carbonyl molecules by DNPH method and fluorescence spectroscopy has been described. Some other recent studies have shed light on the complex interaction mechanisms between myofibrillar proteins and certain redox-active compounds such as tocopherols and phenolic compounds. More knowledge is needed to reveal the full extent of protein oxidation and its consequence for muscle food quality.