Oxidation and resulting changes in physical and chemical properties of lipids and proteins occur widely in muscle foods, but oxidatively induced alterations in protein functionality have not been fully assessed. Recent studies have shown that sarcoplasmic, myofibrillar and stromal proteins, whether from red meat, poultry, or fish species, are all susceptible to oxidative damage caused by oxidizing lipids, metal ions, and other prooxidants indigenous to muscle or generated during meat processing. This is demonstrated by changes in protein structure, peptide chain scission, formation of amino acid derivatives and polymers, and decreases in solubility, gelation and hydration properties. However, utilization of antioxidants can minimize functional deteriorations in proteins during processing and storage, thereby assuring the supply of high‐quality muscle food products.
|Number of pages||22|
|Journal||Journal of Muscle Foods|
|State||Published - Jul 1995|
ASJC Scopus subject areas
- Food Science