Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation

Abstract

This research investigates the effects of using different lipid formulations (100% beef fat, 85% beef fat+15% olive oil, or 70% beef fat+30% olive oil) in fermented turkey sausages on protein–lipid oxidation, in vitro digestibility, and related quality parameters. The use of olive oil results in decreased fat content, modified fatty acid profile, and increased pH value, acidity, and water activity, besides changes are recorded in instrumental quality and sensory features. Lipid oxidation is higher in samples with 30% olive oil than in the others. Carbonyl content increases depending on oil level and storage time. α‐aminoadipic semialdehyde is only detected in products containing 30% olive oil and their concentrations increased with storage. γ‐glutamic semialdehyde also increases by olive oil inclusion, but decrements are recorded during storage. Increasing olive oil results in increased pepsin digestibility but losses are recorded in both pepsin and trypsin plus α‐chymotrypsin digestion rates during storage. Practical applications: Inclusion of vegetable oils into meat product formulations has been preferred recently to supply healthier products, but in this situation, oxidative deterioration again becomes a considerable problem affecting overall quality. The data obtained from the present work wil contribute to understand the impacts of formulation and processing operations on the formation of oxidation products and change in digestibility, thereby to pioneer further research on this topic.

Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system

“…During the initial stages of lipid oxidation, radical peroxide and hydroperoxides are the compounds primarily responsible for the process of primary oxidation. As the storage period progresses, these compounds undergo transformation into secondary oxidation products (Serdaroğlu et al, 2022). The initial peroxide values of the treatments in our study ranged from 0.78 to 1.96 meqO 2 /kg (Table 3).…”

Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality

“…This was due to the oxidation of proteins during storage, resulting in the modification of some amino acid side chains, the formation of protein crosslinks, and changes in hydrophobicity, which weakened the binding of proteases to proteins, which in turn led to a decrease in protein digestibility. Similarly, during the storage of fermented turkey sausage, lipid oxidation products induced oxidation of proteins, resulting in decreased digestibility [74]. TVB-N value of beef liver paste showed an increasing trend with storage time, which could be attributed to the increase in alkaline nitrogenous substances produced by the decomposition of proteins in beef liver paste under the action of enzymes and bacteria [32].…”

“…This was due to the oxidation of proteins during storage, resulting in the modification of some amino acid side chains, the formation of protein crosslinks, and changes in hydrophobicity, which weakened the binding of proteases to proteins, which in turn led to a decrease in protein digestibility. Similarly, during the storage of fermented turkey sausage, lipid oxidation products induced oxidation of proteins, resulting in decreased digestibility [74].…”