Interaction of malonaldehyde (a byproduct of lipid oxidation) with myofibrillar proteins of sea salmon (Pseudopercis semifasciata)

V. A. TIRONI Y M.C. TOMÁS

Buenos Aires

Congreso; 46st. International Congress of Meat Science and Technology (ICoMST); 2000

Lipid oxidation is one of the main processes responsible of lost of quality in foods because affects different constituents such as lipids, proteins, vitamins, etc. This oxidative deterioration is related to negative changes in flavor, texture, appearance, nutritional value and protein functionality. A breakdown product of lipid oxidation - malonaldehyde (MAL) - can react with proteins, phospholipids and nucleic acids, producing covalent links and cross-linking of large molecules (Aubourg, 1993). It had been possible to register protein polymerization, insolubilization, polypeptide chain scission, amino acid destruction and form addition products with proteins (Li and King, 1999). Myofibrillar proteins are a relevant muscle components susceptible to oxidative reactions, exhibiting some of the effects previously mentioned like chemical, physical, functional and structural changes ( Li and King, 1996; Srinivasan and Hultin,1997; Liu and Xiong, 2000). On the other hand, Differential Scanning Calorimetry (DSC) offers a direct method to study the thermal transitions of these proteins; it is important to determine and predict the final quality of meat products (Paredi and col., 1998).