Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals

Andrés Álvarez-Armenta, David O. Corona-Martínez, Ramón Pacheco-Aguilar, Alonso A. López-Zavala, Rogerio R. Sotelo-Mundo, Guillermina García-Sánchez, Juan Carlos Ramírez-Suárez*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

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.

Original languageEnglish
Article number135165
JournalFood Chemistry
Volume408
DOIs
StatePublished - 15 May 2023

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Ltd

Keywords

  • Cysteine
  • Ferrylmyoglobin
  • Free radicals
  • Greening
  • Myoglobin
  • Thermal treatment

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