title: Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages.
abstract: In order to identify how different additives influenced lipid peroxidation formation, a sausage only using beef juice as pigment source and a standard beef-pork meat sausage were studied. The effects of different additives, including fish oil, myoglobin, nitrite, clove extract, and calcium sources on oxidation and sensory properties were examined. Both sausage systems were stored in 3 different manners prior to testing: (1) frozen immediately at -80 °C; (2) chilled stored for 2.5 weeks followed by fluorescent light illumination at 4 °C for another 2 wk; (3) frozen at -20 °C for 5 mo. The frozen group 3 showed the highest peroxide formation and thiobarbituric acid reactive substances (TBARS) for both sausage systems. Unpolar peroxides dominated in both systems. The clove extract could offset the peroxide formation from myoglobin/beef juice and/or fish oil, but the addition of clove flavor was recognized by the sensory panelists. Calcium addition reduced lipid peroxide formation. Added nitrite and fish oil seemed to interact to stimulate nitroso-myoglobin formation. Nitrite was identified to interact with clove addition and thereby, relatively speaking, increased TBARS. The 2 sausage systems generally ranked the additives similarly as pro- and antioxidants.
authors.affiliation: Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, P.O. Box 5003, N-1432, Aas, Norway.
authors.forename: Gu
authors.initials: G
authors.lastname: Yi
authors.affiliation: Dept. of Animal and Aquacultural Sciences, Norwegian Univ. of Life Sciences, P.O. Box 5003, N-1432, Aas, Norway.
authors.forename: Anna
authors.initials: A
authors.lastname: Haug
authors.affiliation: Tine S.A, P.O. Box 25, N-0513, Oslo, Norway.
authors.forename: Berit
authors.initials: B
authors.lastname: Nordvi
authors.affiliation: Nortura S.A, P.O. Box 360 Økern, N-0513, Oslo, Norway.
authors.forename: Kristin
authors.initials: K
authors.lastname: Saarem
authors.affiliation: Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, P.O. Box 5003, N-1432, Aas, Norway.
authors.forename: Marije
authors.initials: M
authors.lastname: Oostindjer
authors.affiliation: Øyvind Langsrud's Company, Vardeveien 2, N-1430, Aas, Norway.
authors.forename: Øyvind
authors.initials: Ø
authors.lastname: Langsrud
authors.affiliation: Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, P.O. Box 5003, N-1432, Aas, Norway.
authors.forename: Bjørg
authors.initials: B
authors.lastname: Egelandsdal
mesh_terms: D000818:Animals; D000975:Antioxidants; D002417:Cattle; D005421:Flavoring Agents; D005520:Food Preservatives; D005615:Freezing; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D009211:Myoglobin; D010084:Oxidation-Reduction; D010545:Peroxides / Q000378:metabolism*; D017382:Reactive Oxygen Species; D000069466:Red Meat / Q000032:analysis*; D017365:Spices; D013552:Swine; D027842:Syzygium; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D014867:Water
chemical_list: D000975:Antioxidants; D005421:Flavoring Agents; D005520:Food Preservatives; D009211:Myoglobin; D010545:Peroxides; D017382:Reactive Oxygen Species; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water
keywords: antioxidant; calcium; clove extract; hydroperoxide forming potential; sausages