Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

The dose-dependent effects of green tea extract (100, 500, or 1500ppm) on the textural and oxidative stability of meat emulsions were investigated, and compared to a control meat emulsion without extract. All levels of green tea extract inhibited formation of TBARS as a measure for lipid oxidation....

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Bibliographic Details
Published in:Meat science 2015-02, Vol.100, p.2-9
Main Authors: Jongberg, Sisse, Terkelsen, Linda de S., Miklos, Rikke, Lund, Marianne N.
Format: Article
Language:English
Subjects:
Animals
Antioxidants - chemistry
Camellia sinensis - chemistry
Disulfide bridges
Disulfides - chemistry
Emulsions - chemistry
Lipid Peroxidation
Meat
Meat emulsions
Meat Products - analysis
Oxidation
Phenolic antioxidants
Phenols - chemistry
Plant Extracts - chemistry
Protein cross-links
Proteins - chemistry
Swine
Texture
Thiobarbituric Acid Reactive Substances
Water
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Summary:The dose-dependent effects of green tea extract (100, 500, or 1500ppm) on the textural and oxidative stability of meat emulsions were investigated, and compared to a control meat emulsion without extract. All levels of green tea extract inhibited formation of TBARS as a measure for lipid oxidation. Overall protein thiol oxidation and myosin heavy chain (MHC) cross-linking were inhibited by 100ppm green tea extract without jeopardizing the textural stability, while increasing concentrations of extract resulted in reduced thiol concentration and elevated levels of non-reducible protein modifications. Addition of 1500ppm green tea extract was found to modify MHC as evaluated by SDS-PAGE combining both protein staining and specific thiol staining, indicating that protein modifications generated through reactions of green tea phenolic compounds with protein thiols, disrupted the meat emulsion properties leading to reduced water holding capacity and textural stability. Hence, a low dose of green tea extract preserves both the textural and the oxidative stability of the meat proteins. •Green tea extract (100–1500ppm) inhibits TBARS formation in meat emulsions.•Green tea extract (1500ppm) diminishes meat emulsion properties.•Green tea extract (100ppm) decreases formation of reducible protein cross-links.•High concentrations of green tea extract modify myosin heavy chain.•Modification of MHC by green tea extract disrupts meat emulsion stability.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2014.09.003