Abstract
Beef is rich in nutrients and is one of the most important ingredients in the world. But in the process of cooking and heating, the nutrients of beef will change to varying degrees. How temperature affects the oxidation of lipids and proteins in beef, and the modification of amino acid residues is unclear. This study intended to heat beef at different roasting temperatures (150 °C, 190 °C, 230 °C, 270 °C, 310 °C), measure parameter including colour, peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), thiol and carbonyl content, protein solubility, tryptophan and Schiff base content, protein molecular weight distribution and modification of amino acid residues to discussed the effects of different temperatures on the lipid and protein oxidation of beef patties, as well as the modification of amino acid residues. The results showed that the values of L* and b* increased with the temperature increased, and the values of a* decreased. With the increase of temperature, the lipid oxidation indexes PV and TBARS, Schiff base and carbonyl content also increased, and the thiol content and protein solubility decreased significantly (p < 0.001). SDS-PAGE showed that the band of myosin heavy chain (MHC, 220 kDa) was significantly degraded, while the band of actin (42 kDa) was still clearly visible. The analysis of UPLC-MS/MS results found that the aromatic amino acid residues in all samples were oxidized to a certain extent, especially tryptophan. Other oxidative modifications, including α-amiooadipic acid (AAA), hydroxyethyl lysine (CEL) and malondialdehyde (MDA), were only present in roasted samples and not in raw meat. The results suggested that lipid oxidation and protein oxidation were closely related to colour parameters. The oxidation of proteins and lipids was aggravated at higher temperature. Amino acid side chains were also modified at high temperature, and this change was particularly evident in aromatic amino acids. These results provided new insights for the oxidation of proteins and lipids of beef and the modification level of amino acid residues under high temperature conditions, which will help us to improve the cooking quality of meat foods.
Highlights
Meat can provide the human body with high-quality protein, essential amino acids, unsaturated fatty acids, minerals and vitamins, which are of great signi cance to human health and diet
Coomassie Brilliant Blue kit was provided by Nanjing Jiancheng Institute of Bioengineering (Jiangsu, China). 1,1,3,3-Tetraethoxypropane and chromatography grade formic acid were supplied by Sigma-Aldrich Co., Ltd. (MO, USA)
Paper interaction of protein and lipid leads to the increase in the peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) values rst and decrease due to the formation of Schiff base substances
Summary
Meat can provide the human body with high-quality protein, essential amino acids, unsaturated fatty acids, minerals and vitamins, which are of great signi cance to human health and diet. Red meat, such as beef, lamb and pork, is the main source of human protein.[1] In domestic meat processing and maturation, traditional cooking methods include boiling, frying, steaming, microwave and roasting, which aim to remove pathogenic microorganisms and optimize sensory characteristics. Many researchers reported that meat cooked at low temperature and for long periods of time had signi cantly higher tenderness, juiciness and overall acceptance compared with meat cooked by conventional heating methods.[4,5,6] In particular, cooking temperature is closely related to protein denaturation and meat texture and has received increasing attention
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