Xu, Peng
(School of Food Science and Engineering, Hefei University of Technology)
,
Zheng, Yadong
(School of Food Science and Engineering, Hefei University of Technology)
,
Zhu, Xiaoxu
(School of Food Science and Engineering, Hefei University of Technology)
,
Li, Shiyi
(School of Food Science and Engineering, Hefei University of Technology)
,
Zhou, Cunliu
(School of Food Science and Engineering, Hefei University of Technology)
Objective: To evaluate the effects of L-lysine (Lys)/L-arginine (Arg) on lipid and protein oxidation of emulsion sausage during storage and its possible mechanism. Methods: Four samples were prepared based on the presence or absence of additional sodium isoascorbate, Lys, or Arg: sample A (control),...
Objective: To evaluate the effects of L-lysine (Lys)/L-arginine (Arg) on lipid and protein oxidation of emulsion sausage during storage and its possible mechanism. Methods: Four samples were prepared based on the presence or absence of additional sodium isoascorbate, Lys, or Arg: sample A (control), sample B (0.05 g of sodium isoascorbate), sample C (0.4 g of Lys), and sample D (0.4 g of Arg). Peroxide value (POV), thiobarbituric reactive substances (TBARS), protein carbonyls and thiols were measured. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical-scavenging, ferrous ion-chelating ability were also measured. Results: Compared with the control, the sample treated with sodium isoascorbate, Lys or Arg had significantly lower POV during the initial 20 days, TBARS during the initial 15 days. Protein carbonyls were significantly lower compared Sample B, C, and D with A during the later storage (10 to 25 days); basically, protein thiols became lower during storage when the samples were treated with sodium isoascorbate, Lys, or Arg. Both Lys and Arg had weak reducing power but strong ferrous ion-chelating activity and DPPH radical- and hydroxyl radical-scavenging activity. Conclusion: Both Lys and Arg effectively inhibited the oxidation of lipids and proteins in emulsion sausage by scavenging free radicals and chelating ferrous ions. The results obtained may be favorable for the prevention of lipid and protein oxidation during processing and storage of meat products.
Objective: To evaluate the effects of L-lysine (Lys)/L-arginine (Arg) on lipid and protein oxidation of emulsion sausage during storage and its possible mechanism. Methods: Four samples were prepared based on the presence or absence of additional sodium isoascorbate, Lys, or Arg: sample A (control), sample B (0.05 g of sodium isoascorbate), sample C (0.4 g of Lys), and sample D (0.4 g of Arg). Peroxide value (POV), thiobarbituric reactive substances (TBARS), protein carbonyls and thiols were measured. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical-scavenging, ferrous ion-chelating ability were also measured. Results: Compared with the control, the sample treated with sodium isoascorbate, Lys or Arg had significantly lower POV during the initial 20 days, TBARS during the initial 15 days. Protein carbonyls were significantly lower compared Sample B, C, and D with A during the later storage (10 to 25 days); basically, protein thiols became lower during storage when the samples were treated with sodium isoascorbate, Lys, or Arg. Both Lys and Arg had weak reducing power but strong ferrous ion-chelating activity and DPPH radical- and hydroxyl radical-scavenging activity. Conclusion: Both Lys and Arg effectively inhibited the oxidation of lipids and proteins in emulsion sausage by scavenging free radicals and chelating ferrous ions. The results obtained may be favorable for the prevention of lipid and protein oxidation during processing and storage of meat products.
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제안 방법
The emulsion sausages were prepared according to the method described by Xu et al [13] with slight modifications. The minced chicken meat, pork back fat and curing agents were fully mixed.
대상 데이터
Three batches of chicken breast and pork back fat were purchased from one of the local Carrefour supermarkets (Hefei, China). The chicken breast was thawed for 24 h at a temperature 2℃ to 4℃, and then its visible fat and connective tissue were removed.
데이터처리
Analysis of variance was used to determine the significance of the differences between samples at p<0.05 by t-test.
성능/효과
Based on the present findings, it could be concluded that Lys/Arg are effective in scavenging free radicals and chelating free metallic ions, which may block the propagation of free radical chain reactions and the decrease catalytic capacity of ferrous ions, ultimately preventing lipid and protein oxidation.
Further, the present findings showed that the concentration of free iron in the sausages treated with Lys and Arg was 0.176±0.013 mg/100 g and 0.164±0.001 mg/100 g, respectively, which was significantly lower than that in the control (0.198±0.014 mg/100 g).
The Lys-treated ones had slightly (p<0.05) lower TBARS values than those of the Arg-treated sausages during the initial 15 days but had considerably lower TBARS values during the later phases of storage (p<0.05), showing that Lys may be more effective than Arg in the suppression of lipid oxidation in sausage samples.
The results of the present study showed that a positive correlation existed between protein carbonyls and TBARS (r = 0.84; p<0.01), which was in accordance with the hypothesis that the oxidation of lipid and protein simultaneously occurred and mutually promoted in meat products.
Similarly, Bai et al [36] reported that Arg significantly reduced the content of free iron in hemoglobin. Therefore, it may be concluded that the chelation between Lys/Arg and ferrous ions in the sausage samples decreased the concentration of free ferrous ions, ultimately hindering the oxidation of lipids and proteins.
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