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Antioxidants
Special Issues
Protein and Lipid Oxidation in Meat and Meat Products
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Protein and Lipid Oxidation in Meat and Meat Products

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Aberrant Oxidation of Biomolecules".

Deadline for manuscript submissions: closed (31 August 2019) | Viewed by 108700

Special Issue Editor

Dr. Per Ertbjerg

E-Mail Website
Guest Editor
Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland
Interests: muscle and meat biochemistry; protein and lipid oxidation in meat and meat products; proteolytic processes and meat tenderness; mechanims of water-holding in meat

Special Issue Information

Dear Colleagues,

Meat and meat products are among the most important foods consumed globally and provide high-value animal proteins and a wide range of essential micronutrients to a large majority of people in the world. However, as for many other foods, meat and meat products are well known to be susceptible to oxidative reactions, and both lipid and protein oxidation products accumulate during storage. Several decades of scientific research on lipid oxidation have contributed to a deeper understanding of the consequences of this process for meat products quality and have shed light on the mechanisms involved. Although less studied, muscle protein oxidation has become a focus area during the last two decades, when improved methods for assessing oxidative reactions have been developed, and some chemical oxidation pathways have been described. Industrial operations such as curing, smoking, irradiation, high-pressure processing, heat treatment, and packaging in modified atmosphere may either enhance or suppress oxidative stress in the products. Recently, more reports have emerged linking dietary oxidation products to various diseases affecting human health.

I invite you to submit your latest research findings or a review article to this Special Issue, which will be focused on different aspects of protein and lipid oxidation in fresh meat and meat products.

Assoc. Prof. Dr. Per Ertbjerg
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Meat
  • Meat products
  • Lipid oxidation
  • Protein Oxidation
  • Oxidative stress
  • Antioxidants
  • Eating quality

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Related Special Issues

Published Papers (7 papers)

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Research

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17 pages, 1557 KB  
Article
Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products
by Hazrati Wazir, Shyan Yea Chay, Mohammad Zarei, Farah Salina Hussin, Nor Afizah Mustapha, Wan Zunairah Wan Ibadullah and Nazamid Saari
Antioxidants 2019, 8(10), 486; https://doi.org/10.3390/antiox8100486 - 16 Oct 2019
Cited by 62 | Viewed by 9409
Abstract
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage on shredded beef and chicken products (locally [...] Read more.
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage on shredded beef and chicken products (locally known as serunding) for physicochemical analysis, lipid oxidation (conjugated dienes and malondialdehydes) and protein co-oxidation (soluble protein content, amino acid composition, protein carbonyl, tryptophan loss and Schiff base fluorescence) at 25 °C, 40 °C and 60 °C. The lipid stability of chicken serunding was significantly lower than beef serunding, illustrated by higher conjugated dienes content and higher rate of malondialdehyde formation during storage. In terms of protein co-oxidation, chicken serunding with higher polyunsaturated fatty acids (PUFA) experienced more severe oxidation, as seen from lower protein solubility, higher protein carbonyl and Schiff base formation compared to beef serunding. To conclude, chicken serunding demonstrates lower lipid and protein stability and exhibits higher rate of lipid oxidation and protein co-oxidation than beef serunding. These findings provide insights on the progression of lipid oxidation and protein co-oxidation in cooked, shredded meat products and could be extrapolated to minimize possible adverse effects arising from lipid oxidation and protein co-oxidation, on the quality of low-moisture, high-lipid, high-protein foods. Full article
(This article belongs to the Special Issue Protein and Lipid Oxidation in Meat and Meat Products)
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18 pages, 2897 KB  
Article
Effect of Neem (Azadirachta indica L.) on Lipid Oxidation in Raw Chilled Beef Patties
by Manel Ouerfelli, Juliana Villasante, Leila Bettaieb Ben Kaâb and MaríaPilar Almajano
Antioxidants 2019, 8(8), 305; https://doi.org/10.3390/antiox8080305 - 14 Aug 2019
Cited by 19 | Viewed by 7641
Abstract
The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of Azadirachta indica (A. indica) and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at 4 ± 1 [...] Read more.
The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of Azadirachta indica (A. indica) and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at 4 ± 1 °C. During 11 days of storage, the antioxidant effect of A. indica on ground beef meat was investigated by the determination of lipid oxidation, pH, anti-radical activity, color, hexanal content, and microbial growth. The results obtained showed that fresh A. indica leaves and synthetic conservative behaved in the same way and retarded the lipid oxidation of chilled beef patties while increasing their pH (5.40 and 5.45, respectively). It can also be said that A. indica limited the loss of color, reduced the metmyoglobin formation (36.70%) and had a significant effect on bacterial growth and hexanal content. In addition, the results obtained through anti-radical and antimicrobial properties showed proportional values of total polyphenol content and radical scavenging activity of leaf extracts as they showed their antimicrobial effect against some bacteria such as Staphylococcus aureus and Micrococcus luteus, among others. These results support the involvement of A. indica in the food industry as a natural antioxidant that could replace synthetic ones. Full article
(This article belongs to the Special Issue Protein and Lipid Oxidation in Meat and Meat Products)
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15 pages, 3735 KB  
Article
Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties
by Wan Amnin Wan Yahaya, Noraziah Abu Yazid, Nurul Aini Mohd Azman and María Pilar Almajano
Antioxidants 2019, 8(7), 204; https://doi.org/10.3390/antiox8070204 - 2 Jul 2019
Cited by 45 | Viewed by 7447
Abstract
Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with natural extract. Five [...] Read more.
Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with natural extract. Five Malaysian herbs were evaluated to determine their total phenolic content (TPC) and antioxidant activities. The Persicaria minor (PM) extract demonstrated the highest TPC (1.629 mg GAE/L sample) and radical scavenging activity evaluated by the radicals 2,2’-azinobis [3-ethylbenzothiazoline-6-sulfonic acid] (27.166 mg TE/L sample), 2,2-diphenyl-1-picrylhydrazyl (719.89 mg eq. Trolox/L sample) and α,α′-Azodiisobutyramidine dihydrochloride (5.81 mg TE/L sample). Thus, PM extract was selected for active packaging film at concentrations of 0.4, 1.0 and 2.0% and compared with 0.4% Butylatedhydroxianisole in 2% SRC and 0.9% G film formulation. The meat patties were wrapped in the films and stored under refrigeration (4 ± 2 °C) for 14 days. The film with 2% PM exhibited significantly lower lipid deterioration analysed by the thiobarbituric acid reactive substance assay (p < 0.05) and small changes in % metmyoglobin value which indicated the minimum development of brown colour (p < 0.05). Hence, this film can be used as a packaging material to improve meat quality characteristics. Full article
(This article belongs to the Special Issue Protein and Lipid Oxidation in Meat and Meat Products)
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18 pages, 528 KB  
Article
Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo
by Lorena Martínez, Pedro Bastida, Julian Castillo, Gaspar Ros and Gema Nieto
Antioxidants 2019, 8(6), 184; https://doi.org/10.3390/antiox8060184 - 19 Jun 2019
Cited by 63 | Viewed by 10965
Abstract
Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), [...] Read more.
Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), and watercress (W)), both in vitro and applied to a cured meat product (chorizo). For that, the volatile compounds by GC-MS and microbial growth were determined. The total phenolic and nitrate contents were measured and related with their antioxidant capacity (measured by DPPH, ABTS, FRAP, and ORAC methods) and antimicrobial capacity against Clostridium perfringens growth in vitro. In order to study the antioxidant and antimicrobial activities of the extracts in food, their properties were also measured in Spanish chorizo enriched with these natural extracts. R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against C. perfringens. The incorporation of these extracts as preservatives in Spanish chorizo also presented excellent antioxidant and antimicrobial capacities and could be an excellent strategy in order to produce clean label dry-cured meat products. Full article
(This article belongs to the Special Issue Protein and Lipid Oxidation in Meat and Meat Products)
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Review

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10 pages, 774 KB  
Review
Caveats for the Good and Bad of Dietary Red Meat
by Anthony T. Omaye and Stanley T. Omaye
Antioxidants 2019, 8(11), 544; https://doi.org/10.3390/antiox8110544 - 12 Nov 2019
Cited by 14 | Viewed by 6392
Abstract
Red meat and its constituents of heme iron or free iron have been the target of scrutiny related to their purported association to many chronic diseases. However, in contrast, red meat provides a rich source of nutrition. In 2007, Al Tappel hypothesized that [...] Read more.
Red meat and its constituents of heme iron or free iron have been the target of scrutiny related to their purported association to many chronic diseases. However, in contrast, red meat provides a rich source of nutrition. In 2007, Al Tappel hypothesized that the mechanistic explanation for the adverse impact of iron and heme iron could be the strong influence these substances have in initiating and promoting oxidative stress. Also, there is an emphasis on the importance of dietary antioxidants in the modulation of these adverse effects. The goal of this argumentative review is to provide an update of the importance of dietary red meat for health, and the hypothesis that oxidative stress initiated by dietary iron and heme iron may be related to chronic diseases, with a particular emphasis on recent research that impacts the paradigm. We also examine potential dietary changes that could substantially modify the potential adverse outcomes of chronic diseases initiated by heme iron mechanisms, e.g., consumption of antioxidant-rich fruits and vegetables. Full article
(This article belongs to the Special Issue Protein and Lipid Oxidation in Meat and Meat Products)
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31 pages, 2331 KB  
Review
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
by Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua, Francisco J. Barba, Wangang Zhang and José M. Lorenzo
Antioxidants 2019, 8(10), 429; https://doi.org/10.3390/antiox8100429 - 25 Sep 2019
Cited by 1379 | Viewed by 54202
Abstract
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, [...] Read more.
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat. Full article
(This article belongs to the Special Issue Protein and Lipid Oxidation in Meat and Meat Products)
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47 pages, 653 KB  
Review
Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products
by Bartosz Kulczyński, Andrzej Sidor and Anna Gramza-Michałowska
Antioxidants 2019, 8(9), 335; https://doi.org/10.3390/antiox8090335 - 22 Aug 2019
Cited by 69 | Viewed by 10414
Abstract
Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting [...] Read more.
Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected with their lipid-lowering, antihypertensive, anti-inflammatory, immunomodulatory activity and protecting the organism against oxidative stress. The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage. This review is focused to gather accurate information about meat components with antioxidant and biological activity. Full article
(This article belongs to the Special Issue Protein and Lipid Oxidation in Meat and Meat Products)
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