76D-2 |
The effect of hexenal on myofibrillar protein integrity |
K. C. PEKARSKI, C. Faustman, and T. Hoagland. Animal Science, University of Connecticut, 3636 Horsebarn Hill Road, U-4040, Storrs, CT 06269 Lipid oxidation produces aldehydic by-products capable of binding to proteins and causing off-flavor and rancidity in foods. In the processed meat industry, lipid oxidation may cause compromised product quality, decreased shelf life, and ultimately, significant economic loss. Antioxidant mediation during surimi production can delay lipid oxidation and improve myofibrillar protein functionality. Our objective was to determine the effects of hexenal, an aldehyde derived from omega-3 fatty acid oxidation, on myofibrillar protein functionality. Myofibrillar proteins were isolated from ground turkey pectoralis muscle and subjected to 0, 3, and 6 mM hexenal. Surimi gels were prepared by heating myofibrillar pellets from 25 °C to 65 °C at a rate of 1 °C/min. The subsequent gels were subjected to compression tests, and analyzed for water holding capacity. Hexenal decreased gel strength relative to the controls (p=0.12). No significant difference in the effect of hexenal addition on water holding capacity was observed (p > 0.05). Hexenal can covalently bind to amino acids and this may have lead to altered interactions between proteins thus causing the observed differences in gel strength. The implication of this result suggests a potential fundamental basis (i.e. aldehyde binding to proteins) for observed effects of lipid oxidation on muscle protein functionality.
Session 76D, Muscle Foods II
|