Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion

被引：41
|
作者：
Sobral, M. Madalena C. [1 ]
Casal, Susana [1 ]
Faria, Miguel A. [1 ]
Cunha, Sara C. [1 ]
Ferreira, Isabel M. P. L. V. O. [1 ]
机构：
[1] Univ Porto, Dept Ciencias Quim, Lab Bromatol & Hidrol, LAQV REQUIMTE,Fac Farm, Porto, Portugal
来源：
FOOD AND CHEMICAL TOXICOLOGY | 2020年 / 141卷
关键词：
Schiff bases; Carbonyls; Oregano; Beer; PUFA; Aminoacids; HETEROCYCLIC AROMATIC-AMINES; SIMULATED GASTRIC DIGESTION; COOKED MEAT; FATTY-ACIDS; RED MEAT; BEEF; PEROXIDATION; POLYPHENOLS; PRODUCTS; STOMACH;
D O I：
10.1016/j.fct.2020.111401
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The impact of six culinary practices - oven/microwave combined with/without seasoning with oregano/beer on lipid and protein oxidation of chicken burgers after cooking and after in vitro digestion was assessed. Five oxidation markers - malondialdehyde (MDA), 4-hydroxy-2-nonenal (HNE), hexanal (HEX), carbonyls, and Schiff bases - as well as free amino acids and total fatty acids content were measured. Oregano prevented MDA, HEX, and HNE formation during cooking, while beer seems not to influence their formation. After in vitro digestion, MDA, carbonyls, and Schiff bases increased, regardless of the culinary practice, while HNE and HEX values were reduced. Globally, cooking with oregano exhibited the lowest losses of PUFAs and formation of all oxidation markers, thus it should be used as a mitigation strategy to avoid the formation of oxidation products during cooking, as well as to prevent their formation during in vitro digestion.
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页数：11
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