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

Bing Zhao; Huimin Zhou; Shunliang Zhang; Xiaoqian Pan; Su Li; Ning Zhu; Qianrong Wu; Shouwei Wang; Xiaoling Qiao; Wenhua Chen

doi:10.1016/j.fshw.2020.04.013

Food Science and Human Wellness 2020, 9(4): 328-337 https://doi.org/10.1016/j.fshw.2020.04.013

Research Article |

Open Access | Issue | Published: 16 May 2020

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

Show Author's Information Hide Author's Information Bing Zhao^{^a^,^b}, Huimin Zhou^{^a^,^b}, Shunliang Zhang^{^a^,^b}(

), Xiaoqian Pan^{^a^,^b}, Su Li^{^a^,^b}, Ning Zhu^{^a^,^b}, Qianrong Wu^{^a^,^b}, Shouwei Wang^{^a^,^b}, Xiaoling Qiao^{^a^,^b}, Wenhua Chen^{^a^,^b}

China Meat Research Centre, Beijing, 100068, China

Beijing Academy of Food Sciences, Beijing, 100068, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:

sodium chloride, Chinese dry sausage, Protein oxidation, Lipids oxidation, Lipolysis

Cite this article:

Zhao B, Zhou H, Zhang S, et al. Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content. Food Science and Human Wellness, 2020, 9(4): 328-337. https://doi.org/10.1016/j.fshw.2020.04.013

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Abstract Full text About this article

Abstract

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.

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About this article

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

Show Author's information Hide Author's Information Bing Zhao^{^a^,^b}, Huimin Zhou^{^a^,^b}, Shunliang Zhang^{^a^,^b}(

), Xiaoqian Pan^{^a^,^b}, Su Li^{^a^,^b}, Ning Zhu^{^a^,^b}, Qianrong Wu^{^a^,^b}, Shouwei Wang^{^a^,^b}, Xiaoling Qiao^{^a^,^b}, Wenhua Chen^{^a^,^b}

China Meat Research Centre, Beijing, 100068, China

Beijing Academy of Food Sciences, Beijing, 100068, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Keywords: sodium chloride, Chinese dry sausage, Protein oxidation, Lipids oxidation, Lipolysis

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Acknowledgements

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Publication history

Received: 10 November 2019

Revised: 13 April 2020

Accepted: 27 April 2020

Published: 16 May 2020

Issue date: December 2020

Copyright

Acknowledgements

This study was financially supported by National Key R&D Program of China (grant No. 2017YFD0400105), Natural Science Foundation of Beijing Municipality (grant No. 6192009) and Fengtai science and technology new star (grant No. KJXX201902).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).