Effect of different roasting temperatures on lipid oxidation, protein oxidation and protein solubility of beef pattiesa.
| Indexes | Temperature | |||||
|---|---|---|---|---|---|---|
| Control | 150 °C | 190 °C | 230 °C | 270 °C | 310 °C | |
| Lipid oxidation | ||||||
| PV (meq peroxide per kg dry weight) | 1.16 ± 0.07b | 1.69 ± 0.01a | 2.17 ± 0.03a | 1.82 ± 0.16a | 1.46 ± 0.07b | 1.36 ± 0.07b |
| TBARS (mg MDA per kg dry weight) | 1.37 ± 0.13b | 1.71 ± 0.23a | 1.66 ± 0.29a | 0.97 ± 0.07b | 0.94 ± 0.04b | 0.88 ± 0.08b |
| Protein oxidation | ||||||
| Total thiol (nmol per mg protein) | 83.90 ± 7.79a | 43.83 ± 0.39b | 21.86 ± 1.92c | 20.36 ± 0.61c | 15.35 ± 1.28d | 7.97 ± 0.85e |
| Free thiol (nmol per mg protein) | 48.19 ± 7.65a | 28.94 ± 1.30b | 19.02 ± 3.13c | 20.16 ± 0.51c | 13.87 ± 0.66d | 6.60 ± 1.46e |
| Total carbonyls (nmol per mg protein) | 0.53 ± 0.04d | 2.71 ± 0.49c | 8.61 ± 0.39b | 7.98 ± 0.09ab | 11.14 ± 0.41a | 12.00 ± 0.66a |
| Protein solubility | ||||||
| Total protein solubility (mg g−1) | 69.25 ± 3.85a | 19.48 ± 1.82b | 7.93 ± 0.39c | 8.00 ± 0.60c | 7.11 ± 0.67c | 4.43 ± 0.75d |
| Sarcoplasmic protein solubility (mg g−1) | 13.85 ± 0.77a | 4.90 ± 0.28b | 1.69 ± 0.07c | 1.64 ± 0.21c | 1.51 ± 0.17c | 1.46 ± 0.08c |
| Myofibrillar protein solubility (mg g−1) | 55.40 ± 3.08a | 14.58 ± 1.80b | 6.24 ± 0.44c | 6.35 ± 0.53c | 5.60 ± 0.57c | 2.97 ± 0.79d |
a
Mean values denoted with different letters in superscripts in the same row are statistically significantly different (p < 0.05).