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Article Dans Une Revue Trends in Food Science and Technology Année : 2016

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

Résumé

Background: High-pressure (HP) treatment is considered a food safety process that can stabilize meat by inactivating microorganisms. However, HP treatment can induce modifications of components, such as lipids and proteins, and favor their oxidation by promoting the formation of radicals. Oxidation is one of the most important factors in the non-microbial degradation of meat. Lipid oxidation has been extensively investigated in meat because the products of the reaction can readily react with proteins, leading to organoleptic modifications and the loss of nutritional value. In contrast, the interest in protein oxidation is more recent. Scope and approach: The objective of this work is to review the literature on the effect of HP treatment on lipid and protein oxidation in comparison with that of classical meat processing to identify a possible link between protein and lipid oxidation and the underlying mechanisms. Key findings and conclusions: Microorganisms were efficiently inactivated after treatment at pressures above 400 MPa. This pressure seems to be critical for the initiation of lipid oxidation, which was probably related to the no hemic iron in the meat, rather than the hemic compounds. Lipid and protein oxidation are closely related, as shown by the observed pattern of each reaction, which depends on the type of meat, the treatment used, and the methods used to assess the reactions. As it was observed to be for cooked meat products, the impact of HP could be greater for meat products that underwent cold storage. Better control of the quality of meat products subjected to HP treatments requires that the entire process, extending from the raw product to its conservation and consumption, be considered.
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Dates et versions

hal-01527494 , version 1 (24-05-2017)

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Claire Guyon, Anne Meynier, Marie de Lamballerie. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends in Food Science and Technology, 2016, 50, pp.131 - 143. ⟨10.1016/j.tifs.2016.01.026⟩. ⟨hal-01527494⟩
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