TY - JOUR
T1 - Sulfmyoglobin production by free cysteine during thermal treatment
T2 - Involvement of heme iron in the production of free radicals
AU - Álvarez-Armenta, Andrés
AU - Corona-Martínez, David O.
AU - Pacheco-Aguilar, Ramón
AU - López-Zavala, Alonso A.
AU - Sotelo-Mundo, Rogerio R.
AU - García-Sánchez, Guillermina
AU - Ramírez-Suárez, Juan Carlos
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2023/5/15
Y1 - 2023/5/15
N2 - The meat greening is an abnormal pigmentation related to microbiological contamination and lipid oxidation during storage. This color change results from sulfmyoglobin (SulfMb) production promoted by the reaction between metmyoglobin (MetMb), H2O2, and thiol compounds. Spectral studies on cooked meat suggested the production of SulfMb, probably due to the increment of free radicals during thermal treatment. Thus, we evaluated the involvement of free radicals and heme iron in the SulfMb production from horse MetMb and free cysteine (Cys) during thermal treatment. The results confirm that the reaction of SulfMb production at meat muscle pH (5.7–7.2) during heat treatment is a product of free radicals formed from Cys oxidation (SH[rad]) and reactive oxygen species (O2[rad]−, H2O2). This is catalyzed by the release of heme iron, thus promoting a consecutive reaction having MbFe(IV)[dbnd]O as a reaction intermediate.
AB - The meat greening is an abnormal pigmentation related to microbiological contamination and lipid oxidation during storage. This color change results from sulfmyoglobin (SulfMb) production promoted by the reaction between metmyoglobin (MetMb), H2O2, and thiol compounds. Spectral studies on cooked meat suggested the production of SulfMb, probably due to the increment of free radicals during thermal treatment. Thus, we evaluated the involvement of free radicals and heme iron in the SulfMb production from horse MetMb and free cysteine (Cys) during thermal treatment. The results confirm that the reaction of SulfMb production at meat muscle pH (5.7–7.2) during heat treatment is a product of free radicals formed from Cys oxidation (SH[rad]) and reactive oxygen species (O2[rad]−, H2O2). This is catalyzed by the release of heme iron, thus promoting a consecutive reaction having MbFe(IV)[dbnd]O as a reaction intermediate.
KW - Cysteine
KW - Ferrylmyoglobin
KW - Free radicals
KW - Greening
KW - Myoglobin
KW - Thermal treatment
UR - http://www.scopus.com/inward/record.url?scp=85144383679&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2022.135165
DO - 10.1016/j.foodchem.2022.135165
M3 - Artículo
C2 - 36527926
AN - SCOPUS:85144383679
SN - 0308-8146
VL - 408
JO - Food Chemistry
JF - Food Chemistry
M1 - 135165
ER -