FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (2): 29-36.doi: 10.7506/spkx1002-6630-20190203-020

• Food Chemistry • Previous Articles     Next Articles

Effect of Salt Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Harbin Dry Sausages

WEN Rongxin, HU Yingying, YIN Xiaoyu, WANG Yan, Kong Baohua, Chen Qian   

  1. (1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Shimadzu (China) Co. Ltd., Shenyang 110000, China)
  • Online:2020-01-25 Published:2020-01-19

Abstract: The effects of different levels of salt addition (2.5%, 2.0%, 1.5%, and 1.0%) on the oxidation of lipids and proteins in Harbin dry sausages during fermentation were investigated. The results showed that reducing salt addition level led to lower peroxidation values, carbonyl contents and surface hydrophobicity of myofibrillar and sarcoplasmic proteins, and higher sulfhydryl contents in dry sausages (P < 0.05), indicating that NaCl can promote the oxidation of lipids and proteins in dry sausages during fermentation. Additionally, the amounts of volatile compounds in all groups gradually increased during fermentation, and there was a significant influence of salt addition on the generation of most volatile compounds (P < 0.05). With the decrease in salt addition, the total concentration of aldehydes decreased, while the total concentrations of ketones, acids, esters, and alcohols increased. Compared with the control (2.5%), there were lower concentrations of aldehydes, alcohols and acids in the sausage prepared with 2.0% salt, which were generated from the oxidation of lipids and proteins, despite higher concentrations of ketones, alcohols, acids and esters, which came from microbial metabolism. The salt addition level in dry sausages can be reduced to 2.0% given improved overall flavor of dry sausages.

Key words: Harbin dry sausages, salt addition level, lipid oxidation, protein oxidation, volatile compounds

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