Table 2.
Studies evaluating protein oxidation in different muscle foods.
| Indicator | Food Product | Method | Results | Ref. |
|---|---|---|---|---|
| Carbonyls content A | Chicken breast | DNPH | 0.2−2.9 | [87] |
| Ready-to-eat chicken patties | 5−19 | [88] | ||
| Fermented sausages | 1.5−4.5 | [89] | ||
| Raw meat | 2.5 | [90] | ||
| Dry-cured ham | 8 | |||
| Dry-cured loin | 8 | |||
| Dry-cured sausage | 9 | |||
| Cooked sausage | 13 | |||
| Pork sausages | 2.36−3.35 | [91] | ||
| Sturgeon fillets | 2.1−10.6 | [88] | ||
| Rainbow trout | 2.8−2.9 | [92] | ||
| Horse mackerel fillets | 1.7−7.2 | [93] | ||
| Pacific white shrimp | 3−9.5 | [94] | ||
| Quantification of specific carbonyls A | Fermented sausages | HPLC-FLD | AAS: 0.17−0.35; GGS: 0.09−0.11 | [89] |
| Porcine patties | AAS: 0.27−1.09; AAA: 0.56−0.84 | [95] | ||
| Dry-cured loins | 0.13−1.10 | [58] | ||
| Beef patties | AAS: 131.07−857.61; AAA: 5.35−21.3 | [66] | ||
| Pork sausages | AAS: 1.47−1.57; GGS: 0.23−0.28 | [91] | ||
| Raw meat | LC–ESI–MS | AAS: 27; GGS: 30 | [90] | |
| Dry-cured ham | AAS: 23; GGS: 150 | |||
| Dry-cured loin | AAS: 23; GGS: 115 | |||
| Dry-cured sausage | AAS: 22; GGS: 120 | |||
| Cooked sausage | AAS: 28; GGS: 60 | |||
| Free thiol content B | Rabbit meat | DTNB | 24.3−34.7 | [96] |
| Sturgeon fillets | 17−35 | [97] | ||
| Sturgeon fillets | 0.3−0.8 | [98] | ||
| Horse mackerel fillets | 98.6−124.4 | [93] | ||
| Silver carp | 5.3−7.2 | [99] | ||
| Pacific white shrimp | 28−42 | [94] | ||
| Chicken breast | 4-DPS | 15−16 | [87] | |
| Jerky chicken | 25−55 | [100] | ||
| Ready-to-eat chicken patties | 21−52 | [88] | ||
| Pork sausages | 14.80−21.80 | [91] | ||
| Ground beef | 26.5−37.6 | [99] | ||
| Tryptophan content C | Chicken breast | FS | 11−13 | [87] |
| Jerky chicken | 8−10 * | [100] | ||
| Porcine patties | 0.14−0.77 | [95] | ||
| Beef patties | 0.16−2.54 | [66] | ||
| Ready-to-eat chicken patties | 100−170 | [88] | ||
| Cross linking proteins | Rabbit meat | SDS-PAGE | Reduced myofibrillar protein content | [96] |
| Ground beef | Oxidized proteins | [99] | ||
| Sturgeon fillets | Reduced myofibrillar protein content | [97] | ||
| Sturgeon fillets | Reduced myofibrillar protein content | [98] | ||
| Pacific white shrimp | Reduced myofibrillar protein content | [94] | ||
| Rainbow trout | SDS-PAGE and Immunoblotting | Oxidized proteins | [92] | |
| Horse mackerel fillets | Oxidized proteins | [93] | ||
| Cross linking proteins- Disulphide bonds D | Jerky chicken | Total-Free thiol difference | 12−27 | [100] |
| Ready-to-eat chicken patties | 5−17 | [88] | ||
| Ground beef | 7.0−11.5 | [99] | ||
| Cross linking proteins- Schiff bases E | Chicken breast | FS | 6−7 | [87] |
| Dry-cured loins | 420 | [58] | ||
| Jerky chicken | 600−780 | [100] | ||
| Porcine patties | 23.7−169.0 | [95] | ||
| Beef patties | 3383−992 | [66] | ||
| Ready-to-eat chicken patties | 410−900 | [88] |
A Data expressed as nmol carbonyls/mg protein. B Data expressed as µmol thiols/mg sample. C Data expressed as N-acetil-L-tryptophan amide equivalents per 100 g of sample. * N-acetil-L-tryptophan amide equivalents per g of protein. D Data expressed as nmol/mg protein. E Data expressed as fluorescence intensity. Abbreviations: AAS, α-aminoadipic semialdehydes; GGS, γ-glutamic semialdehydes; AAA, aminoadipic acid; DNPH, 2,4- Dinitrophenylhydrazine; DTNB, 5′5-dithiobis (2-nitrobenzoate); 4-DPS, 4,4′-dithiodipyridine; HPLC-FLD, high performance liquid chromatography-fluorescence detection; LC-ESI-MS, Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometric; FS, Fluorescence spectroscopy; SDS-PAGE, sodium dodecyl sulphate–polyacrylamide gel electrophoresis.