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

Alberto Berardo, H. De Maere, Despoina Angeliki Stavropoulou, Tine Rysman, Frederic Leroy, Stefaan De Smet

Onderzoeksoutput: Articlepeer review

81 Citaten (Scopus)

Samenvatting

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 treatmentwithout 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 sodiumascorbate nor sodiumnitrite. In conclusion, sodiumnitrite 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.
Originele taal-2English
Pagina's (van-tot)359-364
Aantal pagina's6
TijdschriftMeat Science
Volume121
DOI's
StatusPublished - 2016

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