Role of protein oxidation in the nutritional loss and texture changes in ready‐to‐eat chicken patties

Abstract

Summary The oxidative damage to proteins during processing of ready‐to‐eat chicken patties and its impact on the nutritional value and texture properties of the product were assessed. The effect of cooking techniques (boiling, roasting and grilling) and microwave reheating (600 mW per 1 min) after 7 and 14 days of cold storage (+4 °C) were studied. Cooking methods had an effect ( P < 0.05) on most protein oxidation parameters, including protein depletion of tryptophan, thiols, protein carbonylation and formation of cross‐links. Overall, the succeeding chilled storage led to an aggravation of the oxidative damage which occurred along with hardness increase and impaired digestibility. Microwave reheating had contradictory effects on protein oxidation parameters. An increase in protein carbonylation occurred along with a cleavage of disulphide bonds that would explain a decrease in hardness. This study illustrates to which extent the oxidative damage to meat proteins affects protein quality and nutritional value of a severely processed meat product. The impact of assorted cooked procedures on these events is also discussed.