Effect of Reducing NaCl Addition Level on Lipid, Protein Oxidation and Volatile Compound Formation in Harbin Dry Sausages

Abstract

Abstract: Abstract:The effects of NaCl addition levels (2.5%, 2.0%, 1.5%, 1.0%) on the oxidation of lipids and proteins in Harbin dry sausages during fermentation were investigated. The results showed that reducing NaCl addition level led to lower peroxidation values of dry sausages, carbonyl contents and surface hydrophobicity of myofibrillar and sarcoplasmic proteins, and higher sulfhydryl contents (P < 0.05), indicating that NaCl can promote the oxidation of lipids and proteins in dry sausages during fermentation. Additionally, the volatile compound analysis suggested that the amounts of volatile compounds in all group gradually increased during fermentation, and there was a significant influence of NaCl addition level on the generation of most volatile compounds (P < 0.05). Compared with the control (2.5% NaCl), there were lower concentrations of aldehydes, alcohols and acids in the sausage prepared with 2.0% NaCl, which generated from the oxidation of lipids and proteins. While, there were higher concentrations of ketones, alcohols, acids and esters, which related to the microbial metabolism. The NaCl addition level in dry sausages can be reduced to 2.0%, which could inhibit oxidation of lipids and proteins, improving the overall flavour of dry sausages.

Key words: Keywords: Harbin dry sausages, NaCl addition level, lipid oxidation, protein oxidation, volatile compound

CLC Number:

TS251.1

Xiao-Yu YIN Baohua Kong Qian CHEN. Effect of Reducing NaCl Addition Level on Lipid, Protein Oxidation and Volatile Compound Formation in Harbin Dry Sausages[J]. FOOD SCIENCE, 0, (): 0-0.

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