Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation

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• 作者：Xianchao Feng ; Chenyi Li ; Niamat Ullah ; Robert M. Hackman ; Lin Chen ; Guanghong Zhou
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：December 30, 2015
• 年：2015
• 卷：63
• 期：51
• 页码：10957-10964
• 全文大小：461K
• ISSN：1520-5118

文摘

The stability of cured meat products is increased by the protection of its proteins from oxidation by sodium nitrite (NaNO₂) during processing. This study investigated the effects of NaNO₂ (0, 50, 100, 200, and 400 mg/kg) on the physiochemical and structural characteristics of myofibrillar protein (MP) in raw and cooked ham. The NaNO₂ showed a dose-dependent antioxidant effect, by inhibiting carbonyl formation, dityrosine formation, and denaturation of MP, and a nitrosative effect, through the formation of 3-Nitrotyrosine (3-NT). The 3-NT content within MP of raw ham had distinct negative correlations with sulfhydryl content and surface hydrophobicity. The 3-NT content within MP of cooked ham had significantly negative correlations with carbonyl, sulfhydryl content and turbidity and had significantly positive correlations with disulfide content. These results indicated that 3-NT may be a potential marker for protein oxidation in raw and cooked cured meat products.