Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

Gema Nieto; Sisse Jongberg; Mogens Larsen Andersen; Leif Horsfelt Skibsted

doi:10.1016/j.meatsci.2013.05.016

Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

Gema Nieto, Sisse Jongberg, Mogens Larsen Andersen, Leif Horsfelt Skibsted

Fødevarekemi

59 Citationer (Scopus)

Abstract

The effect of two levels (0.05% and 0.4%) of essential oil of rosemary, oregano, or garlic on protein oxidation in pork patties was studied during storage under modified atmosphere (MAP: 70% O₂: 20% CO₂: 10% N₂) or under aerobic conditions (AE) at 4°C. The oxidative stability of the meat proteins was evaluated as loss of thiols for up to 9days of storage, and as formation of myosin cross-links analyzed by SDS-PAGE after 12days of storage. Protein thiols were lost during storage to yield myosin disulfide cross-links. Essential oils of rosemary and oregano were found to retard the loss of thiols otherwise resulting in myosin cross-links. Garlic essential oil, on the contrary, was found to promote protein oxidation, as seen by an extreme loss in thiol groups, and elevated myosin cross-link formation compared to control.

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	95
Udgave nummer	2
Sider (fra-til)	177-184
Antal sider	8
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2013.05.016
Status	Udgivet - okt. 2013

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10.1016/j.meatsci.2013.05.016

Citationsformater

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title = "Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic",

abstract = "The effect of two levels (0.05% and 0.4%) of essential oil of rosemary, oregano, or garlic on protein oxidation in pork patties was studied during storage under modified atmosphere (MAP: 70% O2: 20% CO2: 10% N2) or under aerobic conditions (AE) at 4°C. The oxidative stability of the meat proteins was evaluated as loss of thiols for up to 9days of storage, and as formation of myosin cross-links analyzed by SDS-PAGE after 12days of storage. Protein thiols were lost during storage to yield myosin disulfide cross-links. Essential oils of rosemary and oregano were found to retard the loss of thiols otherwise resulting in myosin cross-links. Garlic essential oil, on the contrary, was found to promote protein oxidation, as seen by an extreme loss in thiol groups, and elevated myosin cross-link formation compared to control.",

author = "Gema Nieto and Sisse Jongberg and Andersen, {Mogens Larsen} and Skibsted, {Leif Horsfelt}",

year = "2013",

month = oct,

doi = "10.1016/j.meatsci.2013.05.016",

language = "English",

volume = "95",

pages = "177--184",

journal = "Meat Science",

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TY - JOUR

T1 - Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

AU - Nieto, Gema

AU - Jongberg, Sisse

AU - Andersen, Mogens Larsen

AU - Skibsted, Leif Horsfelt

PY - 2013/10

Y1 - 2013/10

N2 - The effect of two levels (0.05% and 0.4%) of essential oil of rosemary, oregano, or garlic on protein oxidation in pork patties was studied during storage under modified atmosphere (MAP: 70% O2: 20% CO2: 10% N2) or under aerobic conditions (AE) at 4°C. The oxidative stability of the meat proteins was evaluated as loss of thiols for up to 9days of storage, and as formation of myosin cross-links analyzed by SDS-PAGE after 12days of storage. Protein thiols were lost during storage to yield myosin disulfide cross-links. Essential oils of rosemary and oregano were found to retard the loss of thiols otherwise resulting in myosin cross-links. Garlic essential oil, on the contrary, was found to promote protein oxidation, as seen by an extreme loss in thiol groups, and elevated myosin cross-link formation compared to control.

AB - The effect of two levels (0.05% and 0.4%) of essential oil of rosemary, oregano, or garlic on protein oxidation in pork patties was studied during storage under modified atmosphere (MAP: 70% O2: 20% CO2: 10% N2) or under aerobic conditions (AE) at 4°C. The oxidative stability of the meat proteins was evaluated as loss of thiols for up to 9days of storage, and as formation of myosin cross-links analyzed by SDS-PAGE after 12days of storage. Protein thiols were lost during storage to yield myosin disulfide cross-links. Essential oils of rosemary and oregano were found to retard the loss of thiols otherwise resulting in myosin cross-links. Garlic essential oil, on the contrary, was found to promote protein oxidation, as seen by an extreme loss in thiol groups, and elevated myosin cross-link formation compared to control.

U2 - 10.1016/j.meatsci.2013.05.016

DO - 10.1016/j.meatsci.2013.05.016

M3 - Journal article

C2 - 23743026

SN - 0309-1740

VL - 95

SP - 177

EP - 184

JO - Meat Science

JF - Meat Science

IS - 2

ER -

Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

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