Per  Ertbjerg

Dr. Per Ertbjerg

Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland
orcid

Research Focus & Metrics

Academic Career Length

34Years (1993-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 June 2003 in Food Quality and Preference
Verified
Journal Article
Closed access
MAMargit Dall Aaslyng
Margit Dall Aaslyng
CBCamilla Bejerholm
Camilla Bejerholm
Per  ErtbjergPer Ertbjerg
Per Ertbjerg
HBHanne C Bertram
Hanne C Bertram
HAHenrik J Andersen
Henrik J Andersen

1 October 2017 in Meat Science
Verified
Journal Article
Closed access
Per  ErtbjergPer Ertbjerg
Per Ertbjerg
EPEero Puolanne
Eero Puolanne

1 September 2018 in Meat Science
Verified
Journal Article
Closed access
EDElisa Dominguez-Hernandez
Elisa Dominguez-Hernandez
ASAlvija Salaseviciene
Alvija Salaseviciene
Per  ErtbjergPer Ertbjerg
Per Ertbjerg

10 September 2018 in Critical Reviews in Food Science and Nutrition
Verified
Journal Article
Closed access
YBYulong Bao
Yulong Bao
Per  ErtbjergPer Ertbjerg
Per Ertbjerg
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.

1 March 2008 in Livestock Science
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Journal Article
Closed access
PAP. Albertí
P. Albertí
BEGOÑA PANEABEGOÑA PANEA
BEGOÑA PANEA
CSC. Sañudo
C. Sañudo
JOJ.L. Olleta
J.L. Olleta
Guillermo RipollGuillermo Ripoll
Guillermo Ripoll
John WilliamsJohn Williams
John Williams

1 January 2018 in Meat Science
Verified
Journal Article
Closed access
YBYulong Bao
Yulong Bao
SBSjef Boeren
Sjef Boeren
Per  ErtbjergPer Ertbjerg
Per Ertbjerg