Protein oxidation readily occurs in postmortem muscle during storage and processing. Over the past decade new analytical methods have been developed and new aspects of protein oxidation in meat have been studied, such as the reaction mechanism, and impacts on eating quality and nutritional value. It is now evident that amino acid side chains in myofibrillar proteins undergoes modifications due to oxidative stress. In turn this will lead to formation of new protein-protein cross-links in structural proteins, however, also the overall level of fixed-charge groups attached to the peptide backbones is modified. Meat texture and water-holding are important quality attributes and they are affected by the oxidation of structural proteins. Different mechanisms have been suggested to explain the oxidation-induced quality changes, focusing mainly on reduced proteolysis and formation of cross-links. This review explores the current understanding of protein oxidation in fresh meat in relation to texture and water-holding. The consequences of protein oxidation at molecular level in relation to oxidation-induced cross-linking and changes in net charges of myofibrillar proteins, and the impacts on texture and water-holding are discussed.

中文翻译：

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蛋白质氧化对肉质地和持水率的影响：综述。

在存储和加工过程中，死后肌肉中容易发生蛋白质氧化。在过去的十年中，已经开发出新的分析方法，并且研究了肉中蛋白质氧化的新方面，例如反应机理以及对食用质量和营养价值的影响。现在明显的是，肌原纤维蛋白中的氨基酸侧链由于氧化应激而发生修饰。反过来，这将导致在结构蛋白中形成新的蛋白-蛋白交联，但是，与肽主链连接的固定电荷基团的总体水平也被修饰。肉的质地和保水性是重要的质量属性，它们受结构蛋白氧化的影响。已经提出了不同的机制来解释氧化引起的质量变化，主要集中于减少蛋白水解和交联的形成。这篇综述探索了关于鲜肉中蛋白质氧化与质地和持水率之间关系的当前理解。讨论了蛋白质水平在分子水平上与氧化诱导的交联和肌原纤维蛋白净电荷变化有关的后果，以及对质地和持水率的影响。