Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Zhao, Bing; Zhou, Huimin; Zhang, Shunliang; Pan, Xiao Qian; Su, Li; Zhu, Ning; Wu, Qianrong; Wang, Shouwei; Qiao, Xianliang; Chen, When-hua

doi:10.1016/j.fshw.2020.04.013

Cited by 76 publications

(47 citation statements)

References 36 publications

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“… Bingol et al (2014) reported that lower pH values, caused by the lactic acid activities of starter cultures, had a significant impact on TBARS values. Zhao et al (2020) noted a decreasing trend in the TBARS values of Chinese dry sausage during the later stages of ripening, which is concordant with the current finding.…”

Section: Resultssupporting

confidence: 92%

Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening

Seleshe¹,

Ameer²,

Kang³

2021

Food Sci Anim Resour

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Section: Resultssupporting

confidence: 92%

Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening

Seleshe¹,

Ameer²,

Kang³

2021

Food Sci Anim Resour

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“…The main biochemical changes originating during the ripening of the dry-fermented sausages are lipolysis and proteolysis. During the lipid oxidation, the intramuscular phospholipids undergo significant changes generating polyunsaturated fatty acids such as linoleic, linolenic, and arachidonic acids [14]. The muscle peptidases (principally cathepsins) initiate the breakdown of the proteins along the process, whereas microbial enzymes exert their function in the final stages of aging [6,8].…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

et al. 2021

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The aim of the study is to compare the effects of Salvia hispanica (Chia) seed and Nigella sativa (Black Cumin) seed in traditionally produced dry fermented sausages with reduced nitrites on the changes in physicochemical parameters (water content, pH, and water activity), thioarbituric acid reactive substances (TBARS), color parameters, the content of nitrosopigments, and microbial counts throughout the production process. At the end of the processing, the content of biogenic amines was also determined. Five samples were analyzed during the 30-day production process: the control sample, samples with 1% and 2% additions of chia seed, and samples with 1% and 2% additions of black cumin seed. It was indicated that the addition of chia or black cumin did not exert any effect on water content or water activity changes in fermented sausages. At the end of production, the samples were characterized by low water activity, in the range of 0.798–0.813. The sausages with chia seeds were characterized by the lowest pH due to the highest proliferation of lactic acid bacteria. TBARS values did not alter in both control and black cumin sausages throughout the experiment. Microbiological analysis showed that the addition of chia or black cumin seed enhances the proliferation of the lactic acid bacteria and caused a reduction in the number of Enterobacteriaceae in comparison to the control.

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“…Since higher content of NaCl has not affected the AV nor PV and TBARS; increased content of NaCl was not shown as a promoter of lipolysis and lipid oxidation. Most research points to salt as a promoter of lipolysis and oxidation [ 53 , 60 , 61 , 62 ], but there are those who do not find such an influence [ 63 , 64 ].…”

Section: Resultsmentioning

confidence: 99%

Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes

et al. 2021

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Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used in the study (20 hams of each genotype). All left raw hams from each carcass were processed in accordance with the PDO specification of Istarski pršut, and other half (the right ones) of LWxL)xD genotype were used for analyses of raw hams (fresh muscles). Istarski pršut was evaluated on the basis of the chemical parameters of the raw and matured lean ham. The process of dry curing significantly influenced the chemical properties of Istarski pršut. Despite the higher content of intramuscular fat and polyunsaturated fatty acids, the fat of (LWxL)xD ham was much more resistant to hydrolysis and oxidation, suggesting that fatty acid profile and other factors, also play a significant role. Significant differences between pig genotypes in the amino acid and fatty acid profiles were found. The analyzed Istarski pršut may be distinguished by prints of multivariate chemometric statistical analysis, based on their amino acid and fatty acid compositions.

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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Cited by 76 publications

References 36 publications

Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening

Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes

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