Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

被引：91

作者：

Berardo, A. ^{[1
]}

De Maere, H. ^{[2
]}

Stavropoulou, D. A. ^{[3
]}

Rysman, T. ^{[4
]}

Leroy, F. ^{[3
]}

De Smet, S. ^{[1
]}

机构：

[1] Univ Ghent, Fac Biosci Engn, Lab Anim Nutr & Anim Prod Qual, Proefhoevestr 10, B-9090 Melle, Belgium

[2] KU Leuven Technol Campus, Res Grp Technol & Qual Anim Prod, Dept M2S, LFoRCe, Gebroeders Smetstr 1, B-9000 Ghent, Belgium

[3] Vrije Univ Brussel, Fac Sci & Bioengn Sci, Res Grp Ind Microbiol & Food Biotechnol IMDO, Pleinlaan 2, B-1050 Brussels, Belgium

[4] Inst Agr & Fisheries Res ILVO, Technol & Food Sci Unit, Brusselsesteenweg 370, B-9090 Melle, Belgium

来源：

MEAT SCIENCE | 2016年 / 121卷

关键词：

Protein oxidation; Lipid oxidation; Dry fermented sausage; Nitrite; Ascorbic acid; Carbonyls; Thiols; gamma-Glutamic semialdehyde; GAMMA-GLUTAMIC SEMIALDEHYDES; COAGULASE-NEGATIVE STAPHYLOCOCCI; ROSEMARY EXTRACT; COLOR STABILITY; MEAT SYSTEMS; NITRATE; ACID; CARBONYLS; ANTIOXIDANTS; PATTIES;

D O I：

10.1016/j.meatsci.2016.07.003

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The effects of sodium nitrite and ascorbate on lipid and protein oxidation were studied during the ripening process of dry fermented sausages. Samples were taken at day 0, 2, 8, 14, 21 and 28 of ripening to assess lipid (malondialdehyde) and protein (carbonyls and sulfhydryl groups) oxidation. Sodium ascorbate and nitrite were separately able to reduce the formation of malondialdehyde. Their combined addition resulted in higher amounts of carbonyl compounds compared to their separate addition or the treatment without any of both compounds. Moreover, sodium nitrite limited the formation of gamma-glutamic semialdehyde whereas sodium ascorbate showed a pro-oxidant effect. A loss of thiol groups was observed during ripening, which was not affected by the use of sodium ascorbate nor sodium nitrite. In conclusion, sodium nitrite and ascorbate affected protein and lipid oxidation in different manners. The possible pro-oxidant effect of their combined addition on carbonyl formation might influence the technological and sensory properties of these products. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：359 / 364

页数：6

共 38 条

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Formation of α-aminoadipic and γ-glutamic semialdehydes in proteins by the Maillard reaction [J].