Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation

被引：31
|
作者：
Utrera, M. [1 ]
Armenteros, M. [1 ]
Ventanas, S. [1 ]
Solano, F. [2 ]
Estevez, M. [1 ]
机构：
[1] Univ Extremadura, TECAL Res Grp, Caceres 10003, Spain
[2] Consorcio Jabugo SA, R D I Dept, Huelva 21290, Spain
来源：
MEAT SCIENCE | 2012年 / 92卷 / 04期
关键词：
Cooked hams; Pre-freezing; Colour; Texture; Protein oxidation; Protein carbonylation; GAMMA-GLUTAMIC SEMIALDEHYDES; LIPID OXIDATION; SENSORY QUALITY; FROZEN STORAGE; METABOLIC TYPE; MEAT; MUSCLE; DRY; ANTIOXIDANTS; STABILITY;
D O I：
10.1016/j.meatsci.2012.06.005
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of protein carbonylation and lipid oxidation on colour and texture changes in cooked hams from fresh and pre-frozen (frozen/thawed) raw material was studied. Samples from three muscles, biceps femoris (BF) quadriceps femoris (QF) and semimembranosus (SM) were analysed for the gain of specific protein carbonyls, alpha-aminoadipic and gamma-glutamic semialdehydes, the gain of TBA-RS and their colour and texture properties by instrumental and sensory techniques. The formation of protein carbonyls occurred concomitantly with an intense loss of redness and increase of hardness. Both phenomena were found to be more intense in QF and SM muscles in cooked hams elaborated from frozen material. Lipid oxidation played a negligible role on the impaired quality traits observed in cooked hams as a result of pre-freezing. Plausible mechanisms by which protein carbonylation may be implicated in the loss of quality in cooked hams produced from pre-frozen material are discussed. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：596 / 603
页数：8
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