Table 1.
Studies evaluating extrinsic factors on protein oxidation in different muscle foods.
| Product | Treatment | Effect | Ref. |
|---|---|---|---|
| Fresh beef tenderloin | Salting (NaCl) + TPP or mixture | Carbonyl content increase and tryptophan fluorescence intensity loss. Promoted formation of CML and CEL. Lower cooking loss and higher moisture content. | [46] |
| Pork meat Chinese dry sausages | Salting (NaCl) (2–4%) | Higher doses facilitate the protein oxidation, lipid hydrolysis and oxidation (higher lipase activity, higher TBARS values, and higher LOX activity). | [47] |
| Spanish ham | Dry curing (9–24 months) | Promoting role on lipid oxidation (higher TBARS values), major peptidyl PTMs and release of FAAs. | [49] |
| Pork ham | Dry curing—NaCl replacement with KCl, CaCl2 and MgCl2 | No significant differences in acid lipase activity or lipid oxidation. | [50] |
| Mutton ham | Dry curing (0–180 days) | Increased proteins’ surface hydrophobicity, carbonyl content increase, and thiol content decrease. | [51] |
| BF & SM muscles ham | Salting + cold smoking + drying + ripening | Higher proteolytic, protein oxidation and total FAAs content in BF than in SM. | [52] |
| Beef jerky | Fermentation | Carbonyl content and TBARS increase in normal fermentation but at lower levels when starter cultures where used. | [53] |
| Harbin dry sausages | Fermentation | Carbonyl compounds formation and sulfhydryl loss decreased using mixed cultured starters. | [54,55] |
| Minced beef | Cold treatment (4 °C) | Carbonyl compounds increase. Free and total thiols decrease. | [56] |
| Obscure pufferfish (Takifugu obscurus) | Freezing-thawing cycles + LE + OC | Increased of sulfhydryl and tryptophan loss. Cross-linkage formation. | [57] |
| Dry-cured pork loins | Dry curing + freezing 18 °C, 5 months/thawing 12 h, 4 °C | Increased cross linkage through Schiff bases formation. | [58] |
| Pork loins | Aging (1ºC, 19 days) + fast-freezing (−80 °C) | Carbonyl content and TBARS increased through time. Increased lipid oxidation. | [59] |
| Pork sausages | Heat treatment | SH groups decrease. Carbonyls and SeS groups increase. | [60] |
| Bigeye tuna (Thunnus obesus) | Salting + Freezing | Synergistic effect on lipid oxidation: TBARS increase. Increased protein cross-linking formation. | [61] |
| Chicken leg and breast meats | Freezing (−7, −12, −18 °C) | Higher carbonyl compounds increase at higher temperatures. Decreased sulfhydryl loss at lower temperatures. | [62] |
| Yak meat | Air-drying | Carbonyl compounds increase. Sulfide bond content increase and total sulfhydryl group decrease. | [42] |
| Rabbit meat | Refrigerated vs. superchilled storage | Superchilled conditions showed TBARS decrease, lower metmyoglobin percentage, carbonyl content, and sulfhydryl loss. | [63] |
| Rhea americana meat | Air- (5 days) and vacuum- storage (28 days) | No evolution of protein and lipid oxidation when vacuum storage was used. | [64] |
| Pork patties | Guarana seeds extract incorporation | Carbonyl compounds and TBARS decrease. | [65] |
| Burger beef patties | Rosa canina L. extract incorporation | Tryptophan oxidation decrease. Increase formation of Schiff bases. | [66] |
| Duck breast muscle | Dietary curcumin supplementation | Carbonyl compounds and TBARS decrease. Free amino groups on myofibrillar protein increase. | [67] |
| Frozen-thawed duck breast muscle | Dietary resveratrol supplementation | Carbonyl compounds decrease and decreased sulfhydryl loss. | [68] |
Abbreviations: Nε-(carboxymethyl)lysine (CML); Nε-(carboxyethyl)lysine (CEL); tripolyphosphate (TPP); Lipoxygenase (LOX); pulsed electric field (PEF); Peptidyl post-translational modifications (PTMs); free amino acids (FAAs); monosodium glutamate (MG); Biceps femoris (BF); Semimembranosus (SM); Light exposure (LE); Oxygen concentration (OC).