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Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

Berardo, A., De Maere, H., Stavropoulou, D.A., Rysman, T., Leroy, F., De Smet, S.
Meat science 2016 v.121 pp. 359-364
ascorbic acid, carbonyl compounds, fermented meat, lipid peroxidation, lipids, malondialdehyde, oxidation, ripening, sensory properties, sodium nitrite, sulfhydryl groups, thiols
The effects of sodium nitrite and ascorbate on lipid and protein oxidation were studied during the ripening process of dry fermented sausages. Samples were taken at day 0, 2, 8, 14, 21 and 28 of ripening to assess lipid (malondialdehyde) and protein (carbonyls and sulfhydryl groups) oxidation. Sodium ascorbate and nitrite were separately able to reduce the formation of malondialdehyde. Their combined addition resulted in higher amounts of carbonyl compounds compared to their separate addition or the treatment without any of both compounds. Moreover, sodium nitrite limited the formation of γ-glutamic semialdehyde whereas sodium ascorbate showed a pro-oxidant effect. A loss of thiol groups was observed during ripening, which was not affected by the use of sodium ascorbate nor sodium nitrite. In conclusion, sodium nitrite and ascorbate affected protein and lipid oxidation in different manners. The possible pro-oxidant effect of their combined addition on carbonyl formation might influence the technological and sensory properties of these products.