Avocado as a functional ingredient in porcine patties: effect on protein carbonylation

摘要

Protein carbonylation is known to affect the nutritional and technological properties of muscle foods. The effects of the addition of avocado oil as a back-fat replacer (50%) (AVOCADO vs. PORCINE) and a phenolic-rich avocado extract (TREATED vs. CONTROL) on the formation of specific protein carbonyls -α-aminoadipic and γ-glutamic semialdehydes (AAS and GGS, respectively)- in porcine patties, was studied. Both semialdehydes were detected and quantified as p-amino benzoic acid (ABA)- derivatized forms using an HPLC-FLD method. The total amount of protein carbonyls was also assessed by using the dinitrophenylhydrazine (DNPH) method. The amounts of both semialdehydes as well as the total amount of protein carbonyls, increased significantly upon cooking and during the following chilled storage. AAS and GGS were found to account up to 70% of the total protein carbonyls in the meat samples. Cooked and cooked & chilled AVOCADO patties had significantly (p<0.05) lower amounts of protein carbonyls than PORCINE patties. The addition of the avocado extract also inhibited the formation of AAS and GGS in cooked and cooked & chilled PORCINE patties. The inhibition of protein carbonylation may respond to the protecting effect of bioactive compounds (phenolic compounds, tocopherols and chlorophylls) in the avocado materials. Apparently, the combination of both strategies (back-fat replacement and addition and addition of avocado extract) does not lead to an enhanced advantage. Results from the present study highlight the remarkable technological applications of avocado materials as natural food additives in the design of healthy meat products.