Oxidative reactions of 4-oxo-2-Nonenal in meat and meat products

Abstract

The problem of oxidative deterioration of meat and meat products is of major economic significance. The oxidative degradation of muscle food lipids and proteins causes significant loss of nutritional composition, pigments, vitamins, food functions, and product wholesomeness. On-set lipid oxidation induces significant sensory degradation and rejection of the meat products at retail meat purchasing. Lipid oxidation mediated oxidative assault and accumulation of toxic by-products have received less attention in recent days due to the complexity of oxidative and degradation pathways. More importantly, the formation and accumulation of reactive aldehyde species 4-hydroxy-2-nonenal (4-HNE) and 4-oxo-2-nonenal (4-ONE) have been reported as potent toxic species with a predisposition to cause chronic diseases, and the effects (and discernible consequences) are often less noticeable by consumers. However, although lipid oxidation by-products (e.g., 4-HNE) have been investigated for decades, the complex reactions of formation of 4-ONE in meat and the different pathways and factors that influenced 4-ONE formation have not been completely understood. Oxidative assault of lipid and protein radicals results in protein fragmentation, amino acid crosslinking, peptide side-chain modification, and produce offensive odors and decrease the nutritional quality and safety of the meat products. This article reviews the fundamental mechanisms of oxidative pathologies of 4-ONE, including factors that influence oxidative processes that affect 4-ONE induced protein degradation in muscle foods is of vital importance to the meat industry.