ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES

Abstract
The formation of qualitative characteristics of sausages is significantly effected by the oxidizing processes of fatty and protein fraction of meat raw materials. The orientation and intensity of processes depends both on the type of used raw materials and nutritional supplements and the parameters of each stage of technological process. The decrease in intensity of processes of peroxide oxidation of lipids is aimed at the increase in safety of ready-made products and lengthening of terms of their storage. This article presents the results of researches of effect of composition of cures on the anti-oxidizing potential of meat raw materials at the stage of salting and on the dynamics of oxidizing processes in half-smoked sausages in the course of cold storage. The properties of source raw materials, pork and beef and the properties of the combined mincemeat subjected to salting by salt and cures consisting of 70% of chloride of sodium and 30% of the composition of KCl+CaCl2 in the ratio of 1 : 1 and also with the addition of yeast extract are studied. The effect of conditions of salting on the intensity of oxidizing changes of lipid fraction and haem pigments in half-smoked sausages within 20 days of storage at a temperature of (2-6)°C is established. It is established that the decrease in the amount of salt as part of cures provides an increase in the activity of antioxidant enzymes of meat raw materials and, as a result, a decrease in the intensity of processes of oxidation of lipids and haem pigments. The addition of yeast extract to the weight of raw materials in the amount of 2% provides the strengthening of inhibiting effect on oxidation processes.
Keywords
lipids, oxidation, antioxidant system, enzymes, catalase, peroxidase, meat, myoglobin, methmyoglobin, yeast extract
REFERENCES
  1. Descalzo A.M. and Sancho A.M. A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina. Meat Science, 2008, vol. 79, no. 3, pp. 423-436. DOI: http://dx.doi.org/10.1016/j.meatsci.2007.12.006.
  2. Morrissey P.A., Sheehy P.J.A., Galvin K., et al. Lipid stability in meat and meat products. Meat Science, 1998, vol. 49, no. 1, pp. S73-S86. DOI: 10.1016/S0309-1740(98)90039-0.
  3. Min B. and Ahn D.U. Mechanism of lipid peroxidation in meat and meat products - A review. Food Science and Biotechnology, 2005, vol. 14, no. 1, pp. 152-163.
  4. Kanner J. Oxidative processes in meat and meat products: Quality implications. Meat Science, 1994, vol. 36, no. 1-2, pp. 169-189. DOI: 10.1016/0309-1740(94)90040-X.
  5. Medvedev Y.V. and Shleykin A.G. Haem-dependent peroxidation in meat during cold storage. Journal of International Academy of Refrigeration, 2013, no. 2(47), pp. 57-61. (In Russian).
  6. Ladikos D. and Lougovois V. Lipid oxidation in muscle foods: A review. Food Chemistry. 1990, vol. 35, no. 4, pr. 295-314. DOI: 10.1016/0308-8146(90)90019-Z.
  7. Arthur J.R. The glutathione peroxidases. CMLS-Cellular and Molecular Life Sciences, 2000, vol. 57, no. 13-14, pr. 1825-1835. DOI: 10.1007/PL00000664.
  8. Gheisari H.R. and Eskandari M. Effect of curing on camel meat lipid oxidation and enzymatic activity during storage refrigerated. Veterinarski arhiv, 2013, no. 83(5), pr. 551-562.
  9. Chan W.K.M., Faustman C., Yin M., and Decker E.A. Lipid oxidation by oxymyoglobin and metmyoglobin with involvement of H2O2 and superoxide anion. Meat Science, 1997, vol. 46, no. 2, rp. 181-190. DOI: 10.1016/S0309-1740(97)00014-4.
  10. Renerre M., Dumont F., and Gatellier P. Antioxidant enzyme activities in relation to oxidation of lipid and myoglobin. Meat Science, 1996, vol. 43, no. 2, pp. 111-121. DOI: 10.1016/0309-1740(96)84583-9.
  11. Maraschiello C., Sárraga C., and García Regueiro J.A. Glutathione peroxidase activity, TBARS, and α-tocopherol in meat from chickens fed different diets. Journal of Agricultural and Food Chemistry, 1999, vol. 47, no. 3, pr. 867-872. DOI: 10.1021/jf980824o.
  12. Cichoski A.J., Rotta R.B., SCheuermann G., et al. Investigation of glutathione peroxidase activity in chicken meat under different experimental conditions. Ciênc. Tecnol. Aliment., 2012, no. 32(4), pr. 661-667.
  13. Toshiro A., Moriyuki S., Toshinori S., Shigekatsu M., Takeo S., Naoyuki T., and Tsutomu K. Glutathione peroxidase activity in tissues of chickens supplemented with dietary selenium. Comparative Biochemistry and Physiology Part A: Physiology, 1994, vol. 107, no. 1, p. 245-248. DOI: 10.1016/0300-9629(94)90301-8.
  14. Prabhakar R., Vreven T., Morokuma K., and Musaev D.G. Elucidation of the mechanism of selenoprotein glutathione peroxidase catalysed hydrogen peroxide reduction by two glutathione molecules: a density functional study. Biochemistry, 2005, vol. 44, no. 35, pp. 11864-11871. DOI: 10.1021/bi050815q.
  15. Gostyukhina O.L., Golovina I.V., and Vakhtina T.B. The antioxidant complex of the turbot Psetta (Scophthalmus) maxima maeotica (L., 1758) as indicator of physiological state of organism: tissue peculiarities. Marine ecological journal, 2010, no. 3, pp. 15-22.
  16. Men'shikova E.B. and Zenkov N.K. Antioxidants and inhibitors of radical oxidation processes. Biology Bulletin Reviews, 1993, vol. 113, no. 4, pp. 442-455. (In Russian).
  17. Jones D.P., Coates R.J., Flagg E.W., et al. Glutathione in foods listed in the National Cancer Institute’s health habits and history food frequency questionnaire. Nutrition and Cancer, 1992, vol. 17, no. 1, rp. 57-75. DOI: http://dx.doi.org/10.1080/01635589209514173.
  18. Keniya M.V., Lukash A.I., and Gus'kov E.P. The role of low molecular weight antioxidants in oxidative. Biology Bulletin Reviews, 1993, vol. 113, no. 4, pp. 456-470. (In Russian).
  19. Decker E.A., Faustman C., and Lopez-Bote C.J. (eds). Antioxidants in Muscle Foods. Nutritional Strategies to Improve Quality. New York: John Wiley & Sons, Inc., 2000.
  20. Sasaki K., Mitsumoto M., and Kawabata K. Relationship between lipid peroxidation and fat content in Japanese Black beef Longissimus muscle during storage. Meat Science, 2001, vol. 59, no. 4, pp. 407-410. DOI: http://dx.doi.org/10.1016/S0309-1740(01)00093-6.
  21. Sarraga C. and Garcia Regueiro J.A. Membrane lipid oxidation and proteolytic activity in thigh muscles from broilers fed different diets. Meat Science, 1999, vol. 52, no. 2, rp. 213-219. DOI: http://dx.doi.org/10.1016/S0309-1740(98)00170-3.
  22. Song J.H. and Miyazawa T. Enhanced level of n-3 fatty acid in membrane phospholipids induces lipid peroxidation in rats fed dietary docosahexaenoic acid oil. Atherosclerosis, 2001, vol. 55, no. 1, pr. 9-18.
  23. Pikul J., Leszczynski D.E., and Kummerow F.A. Relative role of phospholipids, triacylglycerols, and cholesterol esters on malonaldehyde formation in fat extracted from chicken meat. Journal of Food Science, 1984, vol. 49, no. 3, pp. 704-708. DOI: 10.1111/j.1365-2621.1984.tb13192.x.
  24. Rhee K.S., Anderson LM, and Sams AR. Lipid peroxidation potential of beef, chicken, and pork. Journal of Food Science, 1996, vol. 61, no. 1, pr. 8-12. DOI: 10.1111/j.1365-2621.1996.tb14712.x.
  25. Kim Y.H., Nam K.C., and Ahn D.U. Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Science, 2002, vol. 61, no.3, pr. 257-265. DOI: http://dx.doi.org/10.1016/S0309-1740(01)00191-7.
  26. Rhee K.S. and Ziprin Y.A. Pro-oxidative effects of NaCl in microbial growthcontrolled and uncontrolled beef and chicken. Meat Science, 2001, vol. 57, no. 1, pr. 105-112. DOI: http://dx.doi.org/10.1016/S0309-1740(00)00083-8.
  27. Gheisari H.R. and Motamedi H. Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat. Meat Science, 2010, vol. 86, no. 2, pr. 377-383. DOI: http://dx.doi.org/10.1016/j.meatsci.2010.05.020.
  28. Frohlich E.D. and Varagic J. Sodium directly impairs target organ function in hypertension. Current Opinion in Cardiology, 2005, vol. 20, no. 5, pr. 424-429.
  29. World Health Organization. Reducing Salt Intake in Populations: Report of a WHO Forum and Technical Meeting, 5-7 October 2006, Paris, France; WHO: Geneva, Switzerland, 2007.
  30. Desmond E. Reducing salt: A challenge for the meat industry. Meat Science, 2006, vol. 74, no. 1, pr. 188-196. DOI: http://dx.doi.org/10.1016/j.meatsci.2006.04.014.
  31. Zanardi E., Ghidini S., Conter M., and Ianieri A. Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters. Meat Science, 2010, vol. 86, no. 3, pp. 742-747. DOI: http://dx.doi.org/10.1016/j.meatsci.2010.06.015.
  32. Devlieghere F., Vermeiren L., Bontenbal E., et al. Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability. International Journal of Food Science and Technology, 2009, vol. 44, no. 2, pp. 337-341. DOI: 10.1111/j.1365-2621.2008.01724.x.
  33. Sarraga C., Carreras I., and Regueiro J.A.G. Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi. Meat Science, 2005, vol. 62, no. 4, pr. 503-507. DOI: http://dx.doi.org/10.1016/S0309-1740(02)00039-6.
  34. Hernandez P., Park D., and Rhee K.S. Chloride salt type/ionic strength, muscle site and refrigeration effects on antioxidant enzymes and lipid oxidation in pork. Meat Science, 2002, vol. 61, no. 4, pr. 405-410. DOI: http://dx.doi.org/10.1016/S0309-1740(01)00212-1.
  35. Lee S.K., Mei L., and Decker E.A. Influence of sodium chloride on antioxidant enzyme activity and lipid peroxidation in frozen ground pork. Meat Science, 1997, vol. 46, no. 4, pp. 349-355. DOI: 10.1016/S0309-1740(97)00029-6.
  36. Ermakov A.I., Arasimovich V.V., Jarosh N.P., Peruanskij Ju.V., Lukovnikova G.A. and Ikonnikova M.I. Metody biohimicheskogo issledovaniya rasteniy [Methods for biochemical study of plants]. Leningrad: Agropromizdat Publ., 1987, pp. 41-45.
  37. Aeby H. Catalase in vitro. Methods in Enzymology, 1984, vol. 105, pr. 121-126.
  38. Lee B.J., Hendricks D.G., and Cornforth D.P. A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system. Meat Science, 1999, vol. 51, no. 3, pp. 245-253. DOI: http://dx.doi.org/10.1016/S0309-1740(98)00121-1.
  39. Krzywicki K. The determination of haem pigments in meat. Meat Science, 1982, vol. 7, no. 1, pp. 29-35. DOI: 10.1016/0309-1740(82)90095-X.
  40. Tarladgis B.G., Watts B.M., and Yonathan M. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 1960, vol. 37, no. 1, pp. 44-48. DOI: 10.1007/BF02630824.
  41. Hamid Reza Gheisari. Correlation between acid, TBA, peroxide and iodine values, catalase and glutathione peroxidase activities of chicken, cattle and camel meat during refrigerated storage. Veterinary World, 2011, vol. 4(4), pp. 153-157.
  42. Wierzbicka Grazyna T., Hagen Tory M., Tones Dean P. Glutatione in food. Journal of Food Composition and Analysis, 1989, vol. 2, no. 4, pp. 327-337. DOI: 10.1016/0889-1575(89)90004-5.
  43. Hornsey H.C The colour of cooked cured pork. I.-Estimation of the Nitric oxide-Haem Pigments. Journal of the Science of Food and Agriculture, 1956, vol. 7, no. 8, pr. 534-540. DOI: 10.1002/jsfa.2740070804.
How to quote?
Patrakova I.S. and Gurinovich G.V. Study of processes of oxidation of lipids and proteins of half-smoked sausages at the stages of technological processing depending on the composition of cures. Foods and Raw Materials, 2016, vol. 4, no. 2, pp. 75–84. DOI: 10.21179/2308-4057-2016-2-75-84.
About journal

Download
Contents
Abstract
Keywords
References