Protein Oxidation in Muscle Foods: A Comprehensive Review

Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat

(2021) Xingge Wu et al.   MOLECULES

Protein Oxidation - Formation Mechanisms, Detection and Relevance as Biomarkers in Human Diseases

(2021) Richard Kehm et al.   Redox Biology

Soft Materials by Design: Unconventional Polymer Networks Give Extreme Properties

(2021) Xuanhe Zhao et al.   CHEMICAL REVIEWS

μ-Calpain oxidation and proteolytic changes on myofibrillar proteins from Coregonus Peled in vitro

(2021) Pingping Liu et al.   FOOD CHEMISTRY

Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation

(2021) Rongxin Wen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility

(2021) Jibing Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

(2021) Marcio Vargas-Ramella et al.   Foods

Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage

(2021) Xin Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage

(2021) Qingqing Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

(2021) Yong Xie et al.   MEAT SCIENCE

Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties

(2021) Yong Li et al.   MEAT SCIENCE

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

(2021) Yulong Bao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Proteolysis and protein oxidation throughout the smoked dry-cured ham process

(2021) Ivna Poljanec et al.   FOOD CHEMISTRY

Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins

(2021) Min Zhang et al.   FOOD CHEMISTRY

Dietary supplementation of resveratrol improved the oxidative stability and spatial conformation of myofibrillar protein in frozen-thawed duck breast meat

(2021) Sanjun Jin et al.   Food Bioscience

Analysis of Protein Oxidation in Food and Feed Products

(2020) Michael Hellwig   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles

(2020) Dong Zhang et al.   FOOD CHEMISTRY

Dietary curcumin decreased lipid oxidation and enhanced the myofibrillar protein structure of the duck (Anas Platyrhynchos) breast muscle when subjected to storage

(2020) Sanjun Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

(2020) Bing Zhao et al.   Food Science and Human Wellness

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

(2020) Sophie Goethals et al.   FOOD RESEARCH INTERNATIONAL

Effect of different extent of protein oxidation on the frozen storage stability of muscle protein in obscure pufferfish (Takifugu obscurus)

(2020) Yao Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham

(2020) Chengliang Li et al.   FOOD CHEMISTRY

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

(2020) Youling L. Xiong et al.   Foods

Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking

(2020) Wen-qiang Cai et al.   FOOD CONTROL

Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties

(2020) Douglas Pedro et al.   MEAT SCIENCE

Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles

(2020) Bo Wang et al.   MEAT SCIENCE

Metallic-based salt substitutes to reduce sodium content in meat products

(2020) Mirian Pateiro et al.   Current Opinion in Food Science

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

Impact of advanced glycation end products (AGEs) signaling in coronary artery disease

(2019) Marinos Kosmopoulos et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE

Relationship between lipid and protein oxidation in fish

(2019) Nima Hematyar et al.   AQUACULTURE RESEARCH

The Chemistry of Protein Oxidation in Food

(2019) Michael Hellwig   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles

(2019) Derico Setyabrata et al.   MEAT SCIENCE

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

(2019) Zhaoming Wang et al.   FOOD CHEMISTRY

Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage

(2019) Imen Trabelsi et al.   MEAT SCIENCE

A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods

(2019) Janna Cropotova et al.   FOOD CHEMISTRY

Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

(2019) Francisco Allan L. de Carvalho et al.   FOOD RESEARCH INTERNATIONAL

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

(2019) Fabiane M. Nachtigall et al.   Foods

Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”

(2019) Aurora Cittadini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fermentation in fish and by-products processing: an overview of current research and future prospects

(2019) Francisco J Marti-Quijal et al.   Current Opinion in Food Science

Dietary advanced glycation end products and their relevance for human health

(2018) Kerstin Nowotny et al.   AGEING RESEARCH REVIEWS

Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp ( Litopenaeus vannamei ) during long-term frozen storage

(2018) Bin Zhang et al.   FOOD CHEMISTRY

Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties

(2018) Valquíria C. S. Ferreira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

(2018) Elisa Dominguez-Hernandez et al.   MEAT SCIENCE

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

(2018) Yulong Bao et al.   MEAT SCIENCE

Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

(2018) Hyun-Wook Kim et al.   MEAT SCIENCE

Selective dopaminergic neurotoxicity of three heterocyclic amine subclasses in primary rat midbrain neurons

(2018) Angela Cruz-Hernandez et al.   NEUROTOXICOLOGY

Alterations in the nigrostriatal dopamine system after acute systemic PhIP exposure

(2018) Zeynep Sena Agim et al.   TOXICOLOGY LETTERS

Effects of protein oxidation on the texture and water-holding of meat: a review

(2018) Yulong Bao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity

(2018) Mirian Pateiro et al.   FOOD RESEARCH INTERNATIONAL

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage

(2018) Zhaoming Wang et al.   MEAT SCIENCE

Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening

(2018) Binbin Li et al.   MEAT SCIENCE

Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat

(2017) Rafael H. Carvalho et al.   FOOD CHEMISTRY

In vitro protein digestibility of pork products is affected by the method of processing

(2017) Li Li et al.   FOOD RESEARCH INTERNATIONAL

Relationship between proteolysis and water-holding of myofibrils

(2017) Zhen Zeng et al.   MEAT SCIENCE

Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein

(2017) Benjamin M. Bohrer   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

(2017) Lyulin Hu et al.   RSC Advances

Lipoxygenases: From Isolation to Application

(2016) Stefan Hayward et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Dietary protein oxidation: A silent threat to human health?

(2016) M. Estévez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat

(2016) Laura Lorido et al.   FOOD CHEMISTRY

Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-Type Sausages during Storage and in Vitro Digestion

(2016) Tine Rysman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein

(2016) Xu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

(2016) Fábio A. P. Silva et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages

(2016) Qian Chen et al.   MEAT SCIENCE

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

(2016) Claire Guyon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

(2015) José M. Lorenzo et al.   FOOD CONTROL

Oxidation as an important factor of protein damage: Implications for Maillard reaction

(2015) L Trnková et al.   JOURNAL OF BIOSCIENCES

Development of microbial spoilage and lipid and protein oxidation in rabbit meat

(2015) K. Nakyinsige et al.   MEAT SCIENCE

Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model

(2015) Qian Chen et al.   MEAT SCIENCE

Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork

(2015) Yulong Bao et al.   MEAT SCIENCE

Validation of the Analytical Procedure for the Determination of Malondialdehyde and Three Other Aldehydes in Vegetable Oil Using Liquid Chromatography Coupled to Tandem Mass Spectrometry (LC-MS/MS) and Application to Linseed Oil

(2014) Caroline Douny et al.   Food Analytical Methods

Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing

(2014) Mariana Utrera et al.   Food and Bioprocess Technology

Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications

(2014) Qing-quan Fu et al.   Food and Bioprocess Technology

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages

(2013) Verónica Fuentes et al.   FOOD CHEMISTRY

Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation

(2013) Ce Shi et al.   FOOD CONTROL

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

(2013) Feibai Zhou et al.   MEAT SCIENCE

Protein oxidation during frozen storage and subsequent processing of different beef muscles

(2013) Mariana Utrera et al.   MEAT SCIENCE

Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation

(2012) M. Utrera et al.   MEAT SCIENCE

Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

(2011) Susana Ripollés et al.   MEAT SCIENCE

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Higher drip loss is associated with protein oxidation

(2011) S. Traore et al.   MEAT SCIENCE

The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

(2011) M.M. Farouk et al.   MEAT SCIENCE

Photo-oxidation of proteins

(2011) David I. Pattison et al.   PHOTOCHEMICAL & PHOTOBIOLOGICAL SCIENCES

Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

(2010) Weizheng Sun et al.   FOOD CHEMISTRY

Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes

(2010) R.S. Filgueras et al.   MEAT SCIENCE

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Microbial enzymatic activities for improved fermented meats

(2010) Mónica Flores et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

(2009) Ayla Soyer et al.   FOOD CHEMISTRY

Analysis of Protein Oxidation Markers α-Aminoadipic and γ-Glutamic Semialdehydes in Food Proteins Using Liquid Chromatography (LC)−Electrospray Ionization (ESI)−Multistage Tandem Mass Spectrometry (MS)

(2009) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)

(2009) M. Armenteros et al.   MEAT SCIENCE

Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage

(2008) Sylvie Eymard et al.   FOOD CHEMISTRY

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

(2008) Ülkü Dalmış et al.   MEAT SCIENCE