A mimetic model to study the effect of meat compounds on protein modifications during heating
Résumé
Meat cooking induces oxidations and conformation changes of proteins which can affect meat products quality and decrease their nutritional value. The aim of this paper was to investigate the effect of fiber type and cellular compounds (oxidants and antioxidants) on meat protein modifications (oxidation and denaturation) during heat treatments. Experiments were performed on a mimetic model composed of an aqueous suspension of myofibrillar proteins in a medium (pH and ionic strength) which reflected the muscle environment. Protein modifications were evaluated after 120 min heating (45°C or 75°C) by measurements of carbonyl groups and protein surface hydrophobicity. Results showed that myofibrillar proteins from glycolytic fibers were more sensitive to oxidation and thermal denaturation than proteins from oxidative fibers. Organic peroxide in interaction with iron induced less oxidation than hydrogen peroxide. Antioxidant enzymes were less efficient than vitamin E and carnosine to protect proteins against oxidation.
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