Journal
FOOD CHEMISTRY
Volume 147, Issue -, Pages 70-77Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.09.100
Keywords
Fermented sausages; MS; GGS; Lipid oxidation; Lipid content; Sunflower oil
Funding
- Ministerio de Educacion
- Ministerio de Ciencia e Innovacion [AGL2007-65923-C02-01]
- Spanish Ministry of Science and Innovation [RYC-2009-03901]
- European Community (Research Executive Agency) [PERG05-GA-2009-248959]
Ask authors/readers for more resources
study aims to investigate the effect of lipid content (similar to 4%, similar to 10% and similar to 15%) and composition (different lipid sources; animal fat and sunflower oil) on the oxidative stability of proteins and lipids in experimental fermented sausages. Increasing the lipid content of sausages enhanced the susceptibility of lipids to oxidation whereas the effect on the formation of specific carbonyls from protein oxidation was not so evident. Sausages manufactured with different lipid sources affected the susceptibility of lipids and proteins to oxidation as a likely result of the modifications in the fatty acid profile, as well as to the presence of antioxidant compounds. While the fatty acid profile had a major effect on the occurrence and extent of lipid oxidation, the presence of compounds with potential antioxidant activity may be more influential on the extent of protein carbonylation. 2013 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available