Abstract
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage on shredded beef and chicken products (locally known as serunding) for physicochemical analysis, lipid oxidation (conjugated dienes and malondialdehydes) and protein co-oxidation (soluble protein content, amino acid composition, protein carbonyl, tryptophan loss and Schiff base fluorescence) at 25 °C, 40 °C and 60 °C. The lipid stability of chicken serunding was significantly lower than beef serunding, illustrated by higher conjugated dienes content and higher rate of malondialdehyde formation during storage. In terms of protein co-oxidation, chicken serunding with higher polyunsaturated fatty acids (PUFA) experienced more severe oxidation, as seen from lower protein solubility, higher protein carbonyl and Schiff base formation compared to beef serunding. To conclude, chicken serunding demonstrates lower lipid and protein stability and exhibits higher rate of lipid oxidation and protein co-oxidation than beef serunding. These findings provide insights on the progression of lipid oxidation and protein co-oxidation in cooked, shredded meat products and could be extrapolated to minimize possible adverse effects arising from lipid oxidation and protein co-oxidation, on the quality of low-moisture, high-lipid, high-protein foods.
Highlights
Low-moisture, ready-to-eat (RTE) meat-based food refers to an animal-derived, cooked and processed product that is typically rich in protein and lipid, and is stabilised by a lowered water activity to inhibit bacterial growth [1,2,3]
Using two shredded meat products from beef and chicken, the present study evaluates the changes in physicochemical properties, primary and secondary lipid oxidation products on a weekly/biweekly basis
Using shredded meat as a food model, the current study demonstrates the occurrence of lipid oxidation and protein co-oxidation in a low-moisture, high-lipid, high-protein food system
Summary
Low-moisture, ready-to-eat (RTE) meat-based food refers to an animal-derived, cooked and processed product that is typically rich in protein and lipid, and is stabilised by a lowered water activity (aw < 0.9) to inhibit bacterial growth [1,2,3]. Despite the advancement in packaging technology, lipid oxidation and subsequent co-oxidation with non-lipid molecules ( protein) remains inevitable and represents the most important mechanism of quality degradation in meat-based RTE products [5]. Protein co-oxidation is strongly interlinked with lipid oxidation in meat-based RTE products because lipid and protein are closely associated in food structures and in membranes. The comprehensive mechanisms involved in protein co-oxidation with lipid were elaborated by Schaich [7]
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