Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products

Deniz Günal-Köroğlu, Hilal Yılmaz, Busra Gultekin Subasi, Esra Capanoglu*

*Bu çalışma için yazışmadan sorumlu yazar

Araştırma sonucu: Dergiye katkıİnceleme makalesibilirkişi

1 Atıf (Scopus)

Özet

Lipid and protein oxidation have significant effects on the shelf-life and nutritional value of meat and meat products. While lipid oxidation has been extensively studied, it has been recognized that proteins are also susceptible to oxidation. However, the precise mechanisms of oxygen-induced amino acid and protein modifications in the food matrix remain unclear. This review comprehensively explores the impact of various preservation techniques, including high hydrostatic pressure (HHP), irradiation (IR), and modified atmosphere packaging (MAP), on protein oxidation during chilled or frozen storage of meat products. While these techniques have shown promising results in extending shelf-life, their effects on protein oxidation are dose-dependent and must be carefully controlled to maintain product quality. Preservation techniques involving the use of phenolic additives have demonstrated synergistic effects in mitigating protein oxidation during storage. Notably, natural phenolic additives have shown comparable efficacy compared to artificial antioxidants. Additionally, incorporating phenolic additives into bio-edible films has shown promise in combating protein oxidation.

Orijinal dilİngilizce
Makale numarası115378
DergiFood Research International
Hacim200
DOI'lar
Yayın durumuYayınlandı - Oca 2025

Bibliyografik not

Publisher Copyright:
© 2024 Elsevier Ltd

Parmak izi

Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products' araştırma başlıklarına git. Birlikte benzersiz bir parmak izi oluştururlar.

Alıntı Yap