期刊
MEAT SCIENCE
卷 110, 期 -, 页码 180-188出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2015.07.021
关键词
lactic acid bacteria; Antioxidant potential; In vitro; Lipid oxidation; Protein oxidation; Volatile compounds
资金
- National Natural Science Foundation of China [31271897, 31471599]
- Foundation of Science and Technology in Heilongjiang [GC13B210]
The lactic acid bacteria Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus brevis, and Lactobacillus fermentum isolated from Harbin dry sausage were evaluated for their potential antioxidant activity. The in vitro results showed that P. pentosaceus had the strongest H2O2 resistance, radical scavenging activity, reducing power, and inhibition of lipid peroxidation (P < 0.05). Additionally, superoxide dismutase and glutathione peroxidase activities in P. pentosaceus were higher than those observed in three other strains (P < 0.05). The inoculation of P. pentosaceus in dry sausage significantly decreased the quantities of thiobarbituric acid-reactive substance and carbonyl formation, while it also reduced the sulfhydryl loss in sausages (P < 0.05). Furthermore, the lower content of volatile compounds that are related to lipid-oxidation, such as aldehydes, ketones and hydrocarbons, was observed in the P. pentosaceus inoculated sausage (P < 0.05). These results demonstrate that P. pentosaceus has the potential to be employed as an antioxidant starter culture in fermented meat products. (C) 2015 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据