ArticleRSC advances2021
Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties.
Article in RSC advances, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
19 citing papers in PubMed, 60 citations in OpenAlex.
- Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough.Food chemistry: X · 2026Article
- Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability.Foods (Basel, Switzerland) · 2026Article
- Effects of reheating methods on oxidation and digestibility characteristics of precooked braised chicken duringFood chemistry: X · 2026Article
- On the Road to Salt Liberation: The Effect of Including Oyster Mushrooms and Sylvinite on the Quality of Traditional Beef Patties.Foods (Basel, Switzerland) · 2026Article
- FEM modeling of hamburger pan cooking: Fat content influence and neural network-based prediction of fat loss.Current research in food science · 2026Article
- The food matrix as a confounder in diet‒microbiome studies: methodological challenges and research gaps.Gut microbes reports · 2026Review
- Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota.Current research in food science · 2026Article
- Effect of Lipid Oxidation Products on Histamine Formation in Fermented Sausages.Foods (Basel, Switzerland) · 2025Article
- Effects of Different Drying Methods on the Quality of Forest Ginseng Revealed Based on Metabolomics and Enzyme Activity.Foods (Basel, Switzerland) · 2025Article
- Improvement of properties and olfactory attributes of isolated protein from edible insects by roasting.Food science and biotechnology · 2025Article
- Article
- Effect of Boiling Treatment on Linoleic Acid-Induced Oxidation of Myofibrillar Protein in Grass Carp.Foods (Basel, Switzerland) · 2024Article
- Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products.Foods (Basel, Switzerland) · 2024Review
- Effect of cooking methods on nutritional value and microbial safety of edible rhinoceros beetle grubs (Heliyon · 2024Article
- Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Foods (Basel, Switzerland) · 2023Article
- Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures.Frontiers in nutrition · 2022Article
- Protein Oxidation in Muscle Foods: A Comprehensive Review.Antioxidants (Basel, Switzerland) · 2021Review
- Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage.RSC advances · 2021Article
- Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Beef is rich in nutrients and is one of the most important ingredients in the world. But in the process of cooking and heating, the nutrients of beef will change to varying degrees. How temperature affects the oxidation of lipids and proteins in beef, and the modification of amino acid residues is unclear. This study intended to heat beef at different roasting temperatures (150 °C, 190 °C, 230 °C, 270 °C, 310 °C), measure parameter including colour, peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), thiol and carbonyl content, protein solubility, tryptophan and Schiff base content, protein molecular weight distribution and modification of amino acid residues to discussed the effects of different temperatures on the lipid and protein oxidation of beef patties, as well as the modification of amino acid residues. The results showed that the values of
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.