Effect of the exposure to oxidation and malondialdehyde on turkey and rabbit meat protein oxidative stability. Issue 10 (28th August 2020)

• Record Type: Journal Article
• Authors: Soglia, Francesca; Baldi, Giulia; Petracci, Massimiliano
• Is Part Of: Journal of food science. Volume 85:Issue 10(2020)
• Page Start: 3229
• Page End: 3236
• Publication Date: 2020-08-28
• Subjects: malondialdehyde -- meat -- oxidation -- protein -- turkey and rabbit; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.15403
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: The present study aimed at evaluating the effect of the exposure to a strong oxidative environment (100 mM NaClO) and the concurrent incubation with different malondialdehyde (MDA) concentrations (0 to 5 mM) on protein carbonylation, free thiol groups, total heme pigments, and on the relative concentration of the different myoglobin (Mb) derivatives in turkey thigh and rabbit hind leg meat to elucidate their eventual role in inducing oxidative modifications on the protein fraction. With regard to turkey meat, the addition of a strong oxidant resulted in remarkably higher ( P < 0.001) carbonyls along with a reduction in free thiol groups (which become undetectable). The relative concentration of MbO2 and MetMb was significantly affected ( P < 0.001) and total heme pigment was reduced by 62% when fresh meat is compared to its oxidized counterpart. The addition of MDA 2.5 mM (or greater) resulted in a 1.4‐fold increase in carbonyls and a tendency ( P = 0.07) has been observed for free thiol groups whose content decreased as the MDA level increased. Overall, the aforementioned results are in agreement with those obtained on rabbit hind leg meat in which a three‐fold increase ( P < 0.001) in carbonyls and a remarkably higher ( P < 0.001) MetMb content coupled with a 53% reduction in free thiol groups were found. No significant differences ascribable to MDA addition were found. In conclusion, exposing turkey and rabbit meat to the same environment resulted in distinctive oxidative changes that might be related to the compositional traits and a species‐specific susceptibility of the meat toward oxidation. Practical Application: Protein and lipid oxidation have been investigated in different meat types; nevertheless, the knowledge concerning the interaction between these two phenomena is limited. According to their compositional traits (high Polyunsaturated fatty acids (PUFA) and heme pigment content), turkey and rabbit leg meats are particularly susceptible to oxidation. Providing information concerning the oxidative stability of turkey thigh and rabbit hind leg meat exposed to strong oxidative conditions and to a concurrent increasing content of a secondary product of lipid oxidation, the findings of the present study can be useful when proper processing strategies and storage conditions have to be implemented for manufacturing processed products.