کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2449997 1109614 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: Are both events connected?
ترجمه فارسی عنوان
نیتریت ترویج کربن لیپید پروتئین و تشکیل آلدهید استرکر در سوسیس های تخمیر شده تجربی: آیا هر دو رویداد متصل است؟
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Nitrite promotes protein carbonylation in fermented sausages.
• Protein carbonyls may be implicated in Strecker aldehyde formation.
• The likely chemistry behind the impact of nitrite on flavor is explained.

The role played by curing agents (nitrite, ascorbate) on protein oxidation and Strecker aldehyde formation is studied. To fulfill this objective, increasing concentrations of nitrite (0, 75 and 150 ppm) and ascorbate (0, 250 and 500 ppm) were added to sausages subjected to a 54 day drying process. The concurrence of intense proteolysis, protein carbonylation and formation of Strecker aldehydes during processing of sausages suggests that α-aminoadipic semialdehyde (AAS) and γ-glutamic semialdehyde (GGS) may be implicated in the formation of Strecker aldehydes. The fact that nitrite (150 ppm, ingoing amount) significantly promoted the formation of protein carbonyls at early stages of processing and the subsequent formation of Strecker aldehydes provides strength to this hypothesis. Ascorbate (125 and 250 ppm) controlled the overall extent of protein carbonylation in sausages without declining the formation of Strecker aldehydes. These results may contribute to understanding the chemistry fundamentals of the positive influence of nitrite on the flavor and overall acceptability of cured muscle foods.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 98, Issue 4, December 2014, Pages 665–672
نویسندگان
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