Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content
The effect of sodium chloride (NaCl) curing salt content on protein oxidation, lipid oxidation and lipolysis of Chinese dry sausage was investigated. Two groups Chinese dry sausages with 2% and 4% (m/m) salt content were studied. The degree of protein oxidation increased during the processes in two...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2020-12-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453020301440 |
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| author | Bing Zhao Huimin Zhou Shunliang Zhang Xiaoqian Pan Su Li Ning Zhu Qianrong Wu Shouwei Wang Xiaoling Qiao Wenhua Chen |
| author_facet | Bing Zhao Huimin Zhou Shunliang Zhang Xiaoqian Pan Su Li Ning Zhu Qianrong Wu Shouwei Wang Xiaoling Qiao Wenhua Chen |
| author_sort | Bing Zhao |
| collection | DOAJ |
| description | The effect of sodium chloride (NaCl) curing salt content on protein oxidation, lipid oxidation and lipolysis of Chinese dry sausage was investigated. Two groups Chinese dry sausages with 2% and 4% (m/m) salt content were studied. The degree of protein oxidation increased during the processes in two groups sausages, while the content of phospholipids decreased, neutral lipids and free fatty acids increased. The degree of protein oxidation, lipid oxidation and lipolysis in 4% NaCl content group was higher than those in 2% NaCl content group, while 4% NaCl content group has higher lipase activity. In conclusion, 4% NaCl may facilitate the protein oxidation, lipid hydrolysis and oxidation in Chinese dry sausage, and the protein oxidation had strong correlation with lipid oxidation and lipolysis. The results could provide a basis for improving the technology of industrial production. |
| format | Article |
| id | doaj-art-f64869587cb042c59b99e1d7eaabc150 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-f64869587cb042c59b99e1d7eaabc1502025-02-03T10:35:34ZengTsinghua University PressFood Science and Human Wellness2213-45302020-12-0194328337Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt contentBing Zhao0Huimin Zhou1Shunliang Zhang2Xiaoqian Pan3Su Li4Ning Zhu5Qianrong Wu6Shouwei Wang7Xiaoling Qiao8Wenhua Chen9China Meat Research Centre, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, ChinaChina Meat Research Centre, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, ChinaChina Meat Research Centre, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, China; Corresponding author.China Meat Research Centre, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, ChinaChina Meat Research Centre, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, ChinaChina Meat Research Centre, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, ChinaChina Meat Research Centre, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, ChinaChina Meat Research Centre, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, ChinaChina Meat Research Centre, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, ChinaChina Meat Research Centre, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, ChinaThe effect of sodium chloride (NaCl) curing salt content on protein oxidation, lipid oxidation and lipolysis of Chinese dry sausage was investigated. Two groups Chinese dry sausages with 2% and 4% (m/m) salt content were studied. The degree of protein oxidation increased during the processes in two groups sausages, while the content of phospholipids decreased, neutral lipids and free fatty acids increased. The degree of protein oxidation, lipid oxidation and lipolysis in 4% NaCl content group was higher than those in 2% NaCl content group, while 4% NaCl content group has higher lipase activity. In conclusion, 4% NaCl may facilitate the protein oxidation, lipid hydrolysis and oxidation in Chinese dry sausage, and the protein oxidation had strong correlation with lipid oxidation and lipolysis. The results could provide a basis for improving the technology of industrial production.http://www.sciencedirect.com/science/article/pii/S2213453020301440Chinese dry sausagesodium chlorideProtein oxidationLipids oxidationLipolysis |
| spellingShingle | Bing Zhao Huimin Zhou Shunliang Zhang Xiaoqian Pan Su Li Ning Zhu Qianrong Wu Shouwei Wang Xiaoling Qiao Wenhua Chen Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content Food Science and Human Wellness Chinese dry sausage sodium chloride Protein oxidation Lipids oxidation Lipolysis |
| title | Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content |
| title_full | Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content |
| title_fullStr | Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content |
| title_full_unstemmed | Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content |
| title_short | Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content |
| title_sort | changes of protein oxidation lipid oxidation and lipolysis in chinese dry sausage with different sodium chloride curing salt content |
| topic | Chinese dry sausage sodium chloride Protein oxidation Lipids oxidation Lipolysis |
| url | http://www.sciencedirect.com/science/article/pii/S2213453020301440 |
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