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

2015-04-11Artigo científico Acesso restrito
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datacite.subject.fosCiências Naturais::Ciências Biológicas
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorUtrera, Mariana
dc.contributor.authorMorcuende, David
dc.contributor.authorManeta Ganhão, Rui Manuel
dc.contributor.authorEstévez, Mario
dc.date.accessioned2025-07-14T16:06:10Z
dc.date.available2025-07-14T16:06:10Z
dc.date.issued2015-04-11
dc.description.abstractRecent findings suggested that using frozen material for meat processing leads to products with increased protein oxidation rates and impaired quality traits. Therefore, the effects of frozen storage and the addition of a phenolic-rich dog rose extract (Rosa canina L.; RC), on lipid and protein oxidation, moisture losses, color stability, and hardness of beef patties were investigated. Protein oxidation was assessed by means of tryptophan loss and the formation of specific lysine oxidation products: α-aminoadipic semialdehyde (AAS), α-aminoadipic acid (AAA), and Schiff bases. Frozen storage increased proteins susceptibility towards oxidation during successive technological processes. The addition of the RC extract inhibited the formation of AAS, AAA, and had an antioxidant effect towards tryptophan oxidation, but promoted the formation of Schiff bases and incremented the hardness of beef patties. The antioxidant effect may be attributed to the phenolic compounds, mainly procyanidins, found on the RC extract. Further knowledge on the interactions between phenolics and proteins is needed to optimize the application of these antioxidants against meat protein oxidation.eng
dc.description.sponsorshipMario Estévez thanks the Spanish Ministry of Science and Innovation for the contract through the “Ramón y Cajal (RYC2009-03901)” program and the support through the project “Protein oxidation in frozen meat and dry-cured products: mechanisms, consequences and development of antioxidant strategies” (AGL2010-15134). Mario Estévez thanks the European Community for the economical support from the Marie Curie Reintegration (ERG) Fellowship (PERGGA-2009-248959—Pox-MEAT). Mariana Utrera thanks the University of Extremadura (Uex) for the pre-doctoral grant (Human Resources Recruitment Program “C Action”).
dc.identifier.citationUtrera, Mariana & Morcuende, David & Ganhao, Rui & Estévez, Mario. (2015). Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing. Food and Bioprocess Technology. 8. 10.1007/s11947-014-1450-3.
dc.identifier.doi10.1007/s11947-014-1450-3
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.urihttp://hdl.handle.net/10400.8/13636
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer Nature
dc.relation.hasversionhttps://link.springer.com/article/10.1007/s11947-014-1450-3
dc.relation.ispartofFood and Bioprocess Technology
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBeef patties
dc.subjectFrozen storage
dc.subjectLipid oxidation
dc.subjectPhenolic compounds
dc.subjectProtein oxidation
dc.titleRole of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processingeng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage864
oaire.citation.issue4
oaire.citation.startPage854
oaire.citation.titleFood and Bioprocess Technology
oaire.citation.volume8
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameManeta Ganhão
person.givenNameRui Manuel
person.identifier.ciencia-idA912-6EE7-609F
person.identifier.orcid0000-0003-4814-3177
person.identifier.scopus-author-id35589782700
relation.isAuthorOfPublication4e9dbfae-8a9c-477a-a799-d4f240e16e58
relation.isAuthorOfPublication.latestForDiscovery4e9dbfae-8a9c-477a-a799-d4f240e16e58

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