TY - JOUR
T1 - Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking
AU - Jongberg, Sisse
AU - Terkelsen, Linda de S.
AU - Miklos, Rikke
AU - Lametsch, Marianne Lund
PY - 2014/9/16
Y1 - 2014/9/16
N2 - The dose-dependent effects of green tea extract (100, 500, or 1500. ppm) on the textural and oxidative stability of meat emulsions were investigated, and compared to a control meat emulsion without extract. All levels of green tea extract inhibited formation of TBARS as a measure for lipid oxidation. Overall protein thiol oxidation and myosin heavy chain (MHC) cross-linking were inhibited by 100. ppm green tea extract without jeopardizing the textural stability, while increasing concentrations of extract resulted in reduced thiol concentration and elevated levels of non-reducible protein modifications. Addition of 1500. ppm green tea extract was found to modify MHC as evaluated by SDS-PAGE combining both protein staining and specific thiol staining, indicating that protein modifications generated through reactions of green tea phenolic compounds with protein thiols, disrupted the meat emulsion properties leading to reduced water holding capacity and textural stability. Hence, a low dose of green tea extract preserves both the textural and the oxidative stability of the meat proteins.
AB - The dose-dependent effects of green tea extract (100, 500, or 1500. ppm) on the textural and oxidative stability of meat emulsions were investigated, and compared to a control meat emulsion without extract. All levels of green tea extract inhibited formation of TBARS as a measure for lipid oxidation. Overall protein thiol oxidation and myosin heavy chain (MHC) cross-linking were inhibited by 100. ppm green tea extract without jeopardizing the textural stability, while increasing concentrations of extract resulted in reduced thiol concentration and elevated levels of non-reducible protein modifications. Addition of 1500. ppm green tea extract was found to modify MHC as evaluated by SDS-PAGE combining both protein staining and specific thiol staining, indicating that protein modifications generated through reactions of green tea phenolic compounds with protein thiols, disrupted the meat emulsion properties leading to reduced water holding capacity and textural stability. Hence, a low dose of green tea extract preserves both the textural and the oxidative stability of the meat proteins.
U2 - 10.1016/j.meatsci.2014.09.003
DO - 10.1016/j.meatsci.2014.09.003
M3 - Journal article
C2 - 25282040
SN - 0309-1740
VL - 100
SP - 2
EP - 9
JO - Meat Science
JF - Meat Science
ER -