Journal
FOOD CHEMISTRY
Volume 334, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127611
Keywords
Photo-oxidation; Meat; Cysteine-phenol adduct; Thiols; Protein cross-linking; Protein oxidation; Thiol-quinone adduct; Michael addition
Funding
- Malaysian Ministry of Higher Education (MOHE)
- Universiti Malaysia Perlis (Unimap)
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The study found that the formation of cysteine-4-methylcatechol adduct increased in meat added with 4-methylcatechol under light exposure, leading to a significant decrease in thiol concentrations. Additionally, samples added with 4MC showed loss of myosin heavy chain and an increase in larger protein polymers.
Plant polyphenols applied as natural antioxidant ingredients, are known to bind to cysteine residues on meat proteins. The aim of this study was to examine the effect of light exposure on the formation of cysteine-phenol adduct in meat added 4-methylcatechol (4MC), a model polyphenol, during storage through quantitative LC-MS/ MS-based analysis. Cysteine-4-methylcatechol adduct (Cys-4MC) formation in meat added 1500 ppm 4-MC increased significantly (by 50%) when stored under light in oxygen at 4 degrees C for 7 days as compared to storage in the dark. This was reflected by a significant decrease in thiol concentrations in the same sample. Gel electrophoresis showed loss in myosin heavy chain (MHC), and a resulting increase in cross-linked MHC (CL-MHC) and larger protein polymers in samples added 4MC. Protein blots stained with nitroblue tetrazolium (NBT) showed intensive protein-polyphenol binding in the meat samples added 4MC, but no major differences between storage conditions.
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