Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

TY - JOUR

T1 - Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

AU - Jongberg, Sisse

AU - Tørngren, Mari Ann

AU - Gunvig, Annemarie

AU - Skibsted, Leif Horsfelt

AU - Lametsch, Marianne Lund

PY - 2013/3

Y1 - 2013/3

N2 - Bologna type sausages were prepared from oxidatively stressed pork (UV-irradiation, 48. h, 5 °C) using a traditional recipe (control) or the same recipe but added green tea extract (500. ppm total phenolic compounds) or rosemary extract (400. ppm total phenolic compounds). Green tea and rosemary extracts protected against formation of TBARS and protein carbonyls. On the contrary, increased thiol loss and a distinct loss of myosin heavy chain and actin due to polymerization by reducible bonds as determined by SDS-page were found by addition of green tea extract. The enhanced protein polymerization was ascribed to the reaction between quinone compounds from the plant extracts and protein thiol groups to yield phenol-mediated protein polymerization. Analysis by ESR spectroscopy revealed increased radical intensities in sausages added plant extracts, which was ascribed to originate from protein-bound phenoxyl radicals, which may protect against other oxidatively induced protein modifications.

AB - Bologna type sausages were prepared from oxidatively stressed pork (UV-irradiation, 48. h, 5 °C) using a traditional recipe (control) or the same recipe but added green tea extract (500. ppm total phenolic compounds) or rosemary extract (400. ppm total phenolic compounds). Green tea and rosemary extracts protected against formation of TBARS and protein carbonyls. On the contrary, increased thiol loss and a distinct loss of myosin heavy chain and actin due to polymerization by reducible bonds as determined by SDS-page were found by addition of green tea extract. The enhanced protein polymerization was ascribed to the reaction between quinone compounds from the plant extracts and protein thiol groups to yield phenol-mediated protein polymerization. Analysis by ESR spectroscopy revealed increased radical intensities in sausages added plant extracts, which was ascribed to originate from protein-bound phenoxyl radicals, which may protect against other oxidatively induced protein modifications.

U2 - 10.1016/j.meatsci.2012.11.005

DO - 10.1016/j.meatsci.2012.11.005

M3 - Journal article

C2 - 23273462

SN - 0309-1740

SP - 538

EP - 546

JO - Meat Science

JF - Meat Science

ER -