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

Xianchao Feng, Chenyi Li, Niamat Ullah, Robert M. Hackman, Lin Chen, Guanghong Zhou

Research output: Contribution to journalArticle

19 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)10957-10964
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number51
DOIs
StatePublished - Dec 30 2015

Keywords

  • 3-nitro- l -tyrosine
  • nitrosative effect
  • oxidative effect
  • pork ham
  • protein nitrosation
  • sodium nitrite

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Chemistry(all)

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