Journal
MEAT SCIENCE
Volume 100, Issue -, Pages 2-9Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.09.003
Keywords
Meat emulsions; Phenolic antioxidants; Protein cross-links; Disulfide bridges; Texture; Oxidation
Categories
Funding
- Danish Council for Independent Research \Technology and Production within The Danish Agency for Science Technology and Innovation [11-117033]
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The dose-dependent effects of green tea extract (100, 500, or 1500 ppm) on the textural and oxidative stability of meat emulsions were investigated, and compared to a control meat emulsion without extract. All levels of green tea extract inhibited formation of TBARS as a measure for lipid oxidation. Overall protein thiol oxidation and myosin heavy chain (MHC) cross-linking were inhibited by 100 ppm green tea extract without jeopardizing the textural stability, while increasing concentrations of extract resulted in reduced thiol concentration and elevated levels of non-reducible protein modifications. Addition of 1500 ppm green tea extract was found to modify MHC as evaluated by SDS-PAGE combining both protein staining and specific thiol staining, indicating that protein modifications generated through reactions of green tea phenolic compounds with protein thiols, disrupted the meat emulsion properties leading to reduced water holding capacity and textural stability. Hence, a low dose of green tea extract preserves both the textural and the oxidative stability of the meat proteins. (C) 2014 Elsevier Ltd. All rights reserved.
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