Effect of polyphenol-hydrocolloids interaction on protein oxidation, structure and water distribution properties of thermally processed meat

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-16 DOI:10.1016/j.foodhyd.2024.110854

Asad Nawaz , Xiaofang Luo , Sana Irshad , Zhiwei Dong , Zunhua Li , Zuodong Qin , Changjian Li , Mohammad Rizwan Khan , Rizwan Wahab , Noman Walayat

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Abstract

In order to overcome the weakness and instability of polyphenols during thermal processing, the effect of various food additives including hydrocolloids combined with Gallic acids (GA) on structure, water distribution and oxidative properties of roasted meat was investigated. The findings publicized that the combined addition of GA with carrageenan (CAR) and sodium pyrophosphate (SPP) significantly (P < 0.05) decreased cooking loss, surface hydrophobicity, carbonyl formation and prevented the loss of sulfhydryl groups compared to alone GA and control. The fluorescence spectroscopy and FT-IR analysis showed that combination of GA with CAR and/or SPP decreased hydrophobic aggregation, prevented oxidation of side chain amino acids residues and developed GA-CAR/SPP non-fluorescent complexes with proteins. The inhibitory mechanism of G-CAR and G-SPP was predominated by retaining tightly bound water inside the macromolecules and prevented its seepage from the myofibrillar fiber network, which was also evidenced by high adhesiveness and gumminess of those samples. The microstructure endorsed the compact structure of those samples whereas uneven surface and intercellular spaces were noticed in control samples. Finally, correlation and principal component analysis further differentiated the most influential parameters and mechanism of action. These findings suggest that GA alone is not compatible for thermal processing until supported by an effective additive having potential of creating synergism to improve the thermal stability and quality characteristics of meat.

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多酚-水胶体相互作用对热加工肉类蛋白质氧化、结构和水分分布特性的影响

为了克服多酚在热加工过程中的弱点和不稳定性，研究了各种食品添加剂（包括与没食子酸（GA）结合使用的亲水胶体）对烤肉结构、水分分布和氧化特性的影响。研究结果表明，与单独添加没食子酸和对照组相比，在没食子酸与卡拉胶（CAR）和焦磷酸钠（SPP）的组合中添加没食子酸可显著（P < 0.05）减少烹饪损失、表面疏水性、羰基形成，并防止巯基的损失。荧光光谱和傅立叶变换红外分析表明，GA 与 CAR 和/或 SPP 的结合可减少疏水聚集，防止侧链氨基酸残基的氧化，并与蛋白质形成 GA-CAR/SPP 非荧光复合物。G-CAR和G-SPP的抑制机制主要是将紧密结合的水保留在大分子内部，防止其从肌纤维网络中渗出，这些样品的高粘附性和胶粘性也证明了这一点。显微结构显示，这些样品结构紧密，而对照样品表面凹凸不平，细胞间存在空隙。最后，相关分析和主成分分析进一步区分了最有影响的参数和作用机制。这些研究结果表明，仅靠 GA 并不能满足热加工的要求，必须辅以有效的添加剂，才能产生协同效应，改善肉的热稳定性和质量特性。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.