Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Materials
2.2. Sample Preparation
2.3. Determination of Total Carbonyl
2.4. Total Thiol Determination
2.5. AAS and LNL Determination
2.6. Statistical Analysis
3. Results and Discussion
3.1. Differences in Heating Profile among Different Cooking Methods
3.2. The Traditional Biomarkers for Protein Oxidation
3.3. The Novel Biomarkers for Protein Oxidation
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Cooking Method | Internal Temperature | Interaction | |
---|---|---|---|
Total thiol | <0.001 | <0.001 | 0.016 |
Total carbonyl | 0.187 | <0.001 | 0.028 |
AAS | 0.113 | <0.001 | <0.006 |
LNL | <0.001 | <0.001 | <0.001 |
TBARS | <0.001 | <0.001 | <0.001 |
Cooking Time | Heating Rate | Cook Value | Total Thiol | Total Carbonyl | AAS | LNL | |
---|---|---|---|---|---|---|---|
Internal temperature | 0.71 *** | −0.36 * | 0.83 *** | −0.59 *** | 0.40 * | 0.80 *** | 0.22 |
Cooking time | −0.86 *** | 0.81 *** | −0.08 | 0.41 * | 0.68 *** | 0.21 | |
Heating rate | −0.52 ** | −0.23 | −0.34 * | −0.45 ** | −0.19 | ||
Cook value | −0.48 ** | 0.27 | 0.77 *** | 0.05 | |||
Total thiol | −0.11 | −0.60 *** | 0.04 | ||||
Total carbonyl | 0.40 * | 0.51 ** | |||||
AAS | 0.07 |
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Guo, C.; Wang, S.; Jia, X.; Pan, J.; Dong, X.; Li, S. Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods. Foods 2024, 13, 1034. https://doi.org/10.3390/foods13071034
Guo C, Wang S, Jia X, Pan J, Dong X, Li S. Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods. Foods. 2024; 13(7):1034. https://doi.org/10.3390/foods13071034
Chicago/Turabian StyleGuo, Chuanyu, Shouyin Wang, Xiaolei Jia, Jinfeng Pan, Xiuping Dong, and Shengjie Li. 2024. "Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods" Foods 13, no. 7: 1034. https://doi.org/10.3390/foods13071034