Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork. (October 2020)

• Record Type: Journal Article
• Authors: Goethals, Sophie; Van Hecke, Thomas; Vossen, Els; Vanhaecke, Lynn; Van Camp, John; De Smet, Stefaan
• Is Part Of: Food research international. Volume 136(2020)
• Publication Date: 2020-10
• Subjects: Processed meat -- Luncheon meats -- In vitro digestion -- Protein oxidation -- Lipid oxidation -- Malondialdehyde -- 4-Hydroxy-2-nonenal -- Protein carbonyl compounds; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109585
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: A wide spectrum of luncheon meats was analyzed for oxidation products. Free lipid oxidation products were low in luncheon meats compared to cooked pork. Protein carbonyls were mostly higher in the luncheon meats compared to cooked pork. In vitro digestion increased lipid and protein oxidation products. Abstract: Because of the large diversity in processed meat products and the potential involvement of oxidation processes in the association between red and processed meat consumption and chronic diseases, the concentration of oxidation products after gastrointestinal digestion of commercial luncheon meat products was investigated. A broad spectrum of meat products (n = 24), displaying large variation in macro- and micronutrient composition and processing procedures, was digested in vitro by simulating digestion fluids of the human gastrointestinal tract. Lipid and protein oxidation was assessed in the meat products before digestion and in the corresponding digests by measurement of free malondialdehyde, 4-hydroxy-2-nonenal, hexanal and protein carbonyl compounds. Compared to an unprocessed cooked pork mince, that was included as a reference in the digestion experiment, levels of lipid oxidation products were low in the digests of most meat products. Only the digests of Parma ham had slightly higher or comparable levels as the reference pork. In contrast, protein carbonyl compounds were comparable or up to 6 times higher in the processed meat products compared to the reference pork. Particularly raw-cooked and precooked-cooked meat products and corresponding digests had higher protein carbonyl levels, but also lower protein contents and higher fat to protein ratios. In conclusion, most luncheon meat products and corresponding digests contained lower amounts of free lipid oxidation products, but more protein carbonyl compounds compared to the reference pork.