Effects of Pyruvate on Lipid Oxidation and Ground Beef Color
: Our overall objective was to better understand the effects of added pyruvate on enhanced beef color stability. The 2 possible mechanisms assessed were the role of pyruvate in lipid oxidation and direct interaction between pyruvate and beef myoglobin. Microsomes were incubated with pyruvate at pH...
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| Veröffentlicht in: | Journal of food science 2012-08, Vol.77 (8), p.C886-C892 |
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| creator | Ramanathan, Ranjith Mancini, Richard A. Van Buiten, Charlene B. Suman, Surendranath P. Beach, Carol M. |
| description | : Our overall objective was to better understand the effects of added pyruvate on enhanced beef color stability. The 2 possible mechanisms assessed were the role of pyruvate in lipid oxidation and direct interaction between pyruvate and beef myoglobin. Microsomes were incubated with pyruvate at pH 5.6, 25 °C, and lipid oxidation was measured hourly for 3 h. Bovine oxymyoglobin at pH 5.6 was incubated with pyruvate and used to quantify both redox stability (metmyoglobin formation) and pyruvate‐myoglobin adduction using mass spectrometry analysis. Surface color and lipid oxidation were measured on ground beef patties stored for 6 d in polyvinyl chloride over‐wrap (PVC) or high oxygen. Addition of pyruvate to microsomes decreased lipid oxidation compared with controls (P < 0.05). Conversely, no effect on myoglobin was observed (no changes in redox stability and no peaks corresponding to pyruvate were observed; P > 0.05). However, pyruvate increased color stability and decreased lipid oxidation of ground beef patties packaged in PVC and high oxygen. Pyruvate decreased nitric oxide metmyoglobin‐reducing capacity and oxygen consumption of patties compared with controls (P < 0.05). This research suggests that pyruvate may improve beef color stability primarily through its antioxidant effect on lipids.
Practical Application: Discoloration of meat often results in significant revenue loss. This study suggests that pyruvate can improve the color stability of patties packaged in high oxygen and PVC primarily through its antioxidant effect on lipids. |
| doi_str_mv | 10.1111/j.1750-3841.2012.02814.x |
| format | Article |
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Practical Application: Discoloration of meat often results in significant revenue loss. This study suggests that pyruvate can improve the color stability of patties packaged in high oxygen and PVC primarily through its antioxidant effect on lipids.</description><subject>Animals</subject><subject>Antioxidants - chemistry</subject><subject>Beef</subject><subject>beef color</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>Color</subject><subject>enhancement</subject><subject>Food industries</subject><subject>Food Packaging - methods</subject><subject>Food Preservation - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Grounds</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lipid Metabolism</subject><subject>lipid oxidation</subject><subject>Lipids</subject><subject>Meat - analysis</subject><subject>Meat and meat product industries</subject><subject>Metmyoglobin - chemistry</subject><subject>Metmyoglobin - drug effects</subject><subject>myoglobin</subject><subject>Myoglobin - chemistry</subject><subject>Myoglobin - drug effects</subject><subject>Nitric oxide</subject><subject>Oxidation</subject><subject>Oxidation-Reduction</subject><subject>Oxygen</subject><subject>Oxygen - chemistry</subject><subject>Polyvinyl chlorides</subject><subject>pyruvate</subject><subject>Pyruvates</subject><subject>Pyruvic Acid - chemistry</subject><subject>Stability</subject><subject>Thiobarbituric Acid Reactive Substances</subject><subject>Vacuum</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkV1v0zAUhi0EYmXwF1AkhMRNgr_iDwkhQVnLINrGl3ZpOY4tpaRxsZOt_fc4a1ckruab4yM_57X9vgBkCBYorberAvES5kRQVGCIcAGxQLTYPgKz48FjMIMQ4xwhyk_AsxhXcOoJewpOMBYMlgLOwLsz56wZYuZddrUL440ebOb7rGo3bZNdbttGD23qdd9ky-DHVD5a67K573x4Dp443UX74lBPwa_F2c_557y6XJ7PP1S5oVLSnMHG0QY3VpLaYu4YKx2zNYZCaKNJyShk0nFZU1pyw0hdN5I0QnMCHePCkFPwZq-7Cf7PaOOg1m00tut0b_0YFYICY8SIJA9ACWZQSkIT-uo_dOXH0KeP3FGSouRWosSeMsHHGKxTm9CuddglSE1hqJWaPFeT52oKQ92FobZp9OXhgrFe2-Y4eO9-Al4fAB2N7lzQvWnjP47REnLIE_d-z922nd09-AHqy-LTj2mbBPK9QBsHuz0K6PBbMU54qa4vlur71wpef6MLVZG_KwmwpA</recordid><startdate>201208</startdate><enddate>201208</enddate><creator>Ramanathan, Ranjith</creator><creator>Mancini, Richard A.</creator><creator>Van Buiten, Charlene B.</creator><creator>Suman, Surendranath P.</creator><creator>Beach, Carol M.</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201208</creationdate><title>Effects of Pyruvate on Lipid Oxidation and Ground Beef Color</title><author>Ramanathan, Ranjith ; Mancini, Richard A. ; Van Buiten, Charlene B. ; Suman, Surendranath P. ; Beach, Carol M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4994-60df4d2de93be27f665f6eb2088aca3564069f79b4457c63bbd93d8a730f678c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Animals</topic><topic>Antioxidants - chemistry</topic><topic>Beef</topic><topic>beef color</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>Color</topic><topic>enhancement</topic><topic>Food industries</topic><topic>Food Packaging - methods</topic><topic>Food Preservation - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Grounds</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lipid Metabolism</topic><topic>lipid oxidation</topic><topic>Lipids</topic><topic>Meat - analysis</topic><topic>Meat and meat product industries</topic><topic>Metmyoglobin - chemistry</topic><topic>Metmyoglobin - drug effects</topic><topic>myoglobin</topic><topic>Myoglobin - chemistry</topic><topic>Myoglobin - drug effects</topic><topic>Nitric oxide</topic><topic>Oxidation</topic><topic>Oxidation-Reduction</topic><topic>Oxygen</topic><topic>Oxygen - chemistry</topic><topic>Polyvinyl chlorides</topic><topic>pyruvate</topic><topic>Pyruvates</topic><topic>Pyruvic Acid - chemistry</topic><topic>Stability</topic><topic>Thiobarbituric Acid Reactive Substances</topic><topic>Vacuum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ramanathan, Ranjith</creatorcontrib><creatorcontrib>Mancini, Richard A.</creatorcontrib><creatorcontrib>Van Buiten, Charlene B.</creatorcontrib><creatorcontrib>Suman, Surendranath P.</creatorcontrib><creatorcontrib>Beach, Carol M.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ramanathan, Ranjith</au><au>Mancini, Richard A.</au><au>Van Buiten, Charlene B.</au><au>Suman, Surendranath P.</au><au>Beach, Carol M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Pyruvate on Lipid Oxidation and Ground Beef Color</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2012-08</date><risdate>2012</risdate><volume>77</volume><issue>8</issue><spage>C886</spage><epage>C892</epage><pages>C886-C892</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>: Our overall objective was to better understand the effects of added pyruvate on enhanced beef color stability. The 2 possible mechanisms assessed were the role of pyruvate in lipid oxidation and direct interaction between pyruvate and beef myoglobin. Microsomes were incubated with pyruvate at pH 5.6, 25 °C, and lipid oxidation was measured hourly for 3 h. Bovine oxymyoglobin at pH 5.6 was incubated with pyruvate and used to quantify both redox stability (metmyoglobin formation) and pyruvate‐myoglobin adduction using mass spectrometry analysis. Surface color and lipid oxidation were measured on ground beef patties stored for 6 d in polyvinyl chloride over‐wrap (PVC) or high oxygen. Addition of pyruvate to microsomes decreased lipid oxidation compared with controls (P < 0.05). Conversely, no effect on myoglobin was observed (no changes in redox stability and no peaks corresponding to pyruvate were observed; P > 0.05). However, pyruvate increased color stability and decreased lipid oxidation of ground beef patties packaged in PVC and high oxygen. Pyruvate decreased nitric oxide metmyoglobin‐reducing capacity and oxygen consumption of patties compared with controls (P < 0.05). This research suggests that pyruvate may improve beef color stability primarily through its antioxidant effect on lipids.
Practical Application: Discoloration of meat often results in significant revenue loss. This study suggests that pyruvate can improve the color stability of patties packaged in high oxygen and PVC primarily through its antioxidant effect on lipids.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>22860580</pmid><doi>10.1111/j.1750-3841.2012.02814.x</doi><tpages>7</tpages></addata></record> |
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| subjects | Animals Antioxidants - chemistry Beef beef color Biological and medical sciences Cattle Color enhancement Food industries Food Packaging - methods Food Preservation - methods Fundamental and applied biological sciences. Psychology Grounds Hydrogen-Ion Concentration Lipid Metabolism lipid oxidation Lipids Meat - analysis Meat and meat product industries Metmyoglobin - chemistry Metmyoglobin - drug effects myoglobin Myoglobin - chemistry Myoglobin - drug effects Nitric oxide Oxidation Oxidation-Reduction Oxygen Oxygen - chemistry Polyvinyl chlorides pyruvate Pyruvates Pyruvic Acid - chemistry Stability Thiobarbituric Acid Reactive Substances Vacuum |
| title | Effects of Pyruvate on Lipid Oxidation and Ground Beef Color |
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