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Open AccessArticle

Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef

Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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Biomolecules 2019, 9(10), 614; https://doi.org/10.3390/biom9100614
Received: 27 August 2019 / Revised: 7 October 2019 / Accepted: 10 October 2019 / Published: 16 October 2019
(This article belongs to the Special Issue Peptides: Molecular and Biotechnological Aspects)
In this study, we evaluated the effect of marination time on changes in the antioxidant properties of peptides extracted from bovine semimembranosus muscle. We measured antiradical scavenging capacity and reducing power of the peptides using a spectrophotometric decolorization method; inhibition of lipid oxidation was also assessed by estimating the level of malondialdehyde formed. According to our results, there was no benefit from the doubling of marinating time (from 24 to 48 h) as part of the preprocessing of beef. Samples from S1 batch (24 h marination) showed better antioxidant properties than those from S2 batch. We also tested various color parameters as a reflection of the inhibition of oxidative processes, in which case, the most favorable parameters from the consumer point of view were found to be lightness and redness. The effect of marination time on the degree of proteolytic changes was estimated using peptidomic approach. The degradation of myoglobin, hemoglobin, creatine kinase-type M, and beta-enolase—as the most sensitive proteins to proteolytic degradation—was observed during the 62 days of processing. It seems that the prolongation of marination time as a preprocessing step intensifies the hydrolytic degradation of proteins and peptides during the processing step. This results in the loss (or it has no effect) of antioxidative properties in organic dry-fermented beef. View Full-Text
Keywords: protein; bioactive peptides; acid whey; mass spectrometry protein; bioactive peptides; acid whey; mass spectrometry
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MDPI and ACS Style

Kęska, P.; Wójciak, K.M.; Stadnik, J. Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef. Biomolecules 2019, 9, 614.

AMA Style

Kęska P, Wójciak KM, Stadnik J. Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef. Biomolecules. 2019; 9(10):614.

Chicago/Turabian Style

Kęska, Paulina; Wójciak, Karolina M.; Stadnik, Joanna. 2019. "Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef" Biomolecules 9, no. 10: 614.

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