title: Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-Type Sausages during Storage and in Vitro Digestion.
abstract: The effect of sodium ascorbate and apple phenolics on the oxidative stability of emulsion-type sausages during storage and digestion was investigated. Emulsion-type sausages containing 0.05% sodium ascorbate or 3% freeze-dried apple pomace were subjected to chilled illuminated storage and subsequent in vitro digestion. Lipid oxidation was assessed as TBARS, and protein oxidation was evaluated as thiol oxidation, total carbonyls, and γ-glutamic and α-amino adipic semialdehyde. Proteolysis was measured after digestion to evaluate protein digestibility. The results suggest the presence of protein-ascorbate and protein-phenol interactions, which may decrease protein digestibility and may interfere with spectrophotometric methods for measuring oxidation.
authors.affiliation: Technology and Food Science Unit, Institute for Agricultural and Fisheries Research (ILVO) , Brusselsesteenweg 370, 9090 Melle, Belgium.
authors.forename: Tine
authors.initials: T
authors.lastname: Rysman
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium.
authors.forename: Thomas
authors.initials: T
authors.lastname: Van Hecke
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium.
authors.forename: Stefaan
authors.initials: S
authors.lastname: De Smet
authors.affiliation: Technology and Food Science Unit, Institute for Agricultural and Fisheries Research (ILVO) , Brusselsesteenweg 370, 9090 Melle, Belgium.
authors.forename: Geert
authors.initials: G
authors.lastname: Van Royen
mesh_terms: D001205:Ascorbic Acid / Q000737:chemistry*; D004063:Digestion; D005503:Food Additives / Q000737:chemistry*; D061353:Food Storage; D006801:Humans; D027845:Malus / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis*; D008954:Models, Biological; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*
chemical_list: D005503:Food Additives; D010636:Phenols; D010936:Plant Extracts; D011506:Proteins; D001205:Ascorbic Acid
keywords: carbonylation; digestibility; protein−ascorbate interactions; protein−phenol interactions; thiol loss