Berardo A, De Maere H, Stavropoulou D A, Rysman T, Leroy F, De Smet S
Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, Melle 9090, Belgium.
Research Group for Technology and Quality of Animal Products, Department M(2)S, member of LFoRCe, KU Leuven Technology Campus, Gebroeders De Smetstraat 1, Ghent B-9000, Belgium.
Meat Sci. 2016 Nov;121:359-364. doi: 10.1016/j.meatsci.2016.07.003. Epub 2016 Jul 9.
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 γ-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.
研究了亚硝酸钠和抗坏血酸盐对干发酵香肠成熟过程中脂质和蛋白质氧化的影响。在成熟的第0、2、8、14、21和28天取样，以评估脂质（丙二醛）和蛋白质（羰基和巯基）的氧化情况。抗坏血酸钠和亚硝酸钠分别能够减少丙二醛的形成。与单独添加或不添加这两种化合物的处理相比，它们的联合添加导致羰基化合物的含量更高。此外，亚硝酸钠限制了γ-谷氨酸半醛的形成，而抗坏血酸钠表现出促氧化作用。在成熟过程中观察到巯基的损失，这不受抗坏血酸钠或亚硝酸钠使用的影响。总之，亚硝酸钠和抗坏血酸盐以不同方式影响蛋白质和脂质氧化。它们联合添加对羰基形成可能的促氧化作用可能会影响这些产品的工艺和感官特性。
