title: Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages.
abstract: The effects of sodium nitrite and ascorbate on lipid and protein oxidation were studied during the ripening process of dry fermented sausages. Samples were taken at day 0, 2, 8, 14, 21 and 28 of ripening to assess lipid (malondialdehyde) and protein (carbonyls and sulfhydryl groups) oxidation. Sodium ascorbate and nitrite were separately able to reduce the formation of malondialdehyde. Their combined addition resulted in higher amounts of carbonyl compounds compared to their separate addition or the treatment without any of both compounds. Moreover, sodium nitrite limited the formation of γ-glutamic semialdehyde whereas sodium ascorbate showed a pro-oxidant effect. A loss of thiol groups was observed during ripening, which was not affected by the use of sodium ascorbate nor sodium nitrite. In conclusion, sodium nitrite and ascorbate affected protein and lipid oxidation in different manners. The possible pro-oxidant effect of their combined addition on carbonyl formation might influence the technological and sensory properties of these products.
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, Melle 9090, Belgium.
authors.forename: A
authors.initials: A
authors.lastname: Berardo
authors.affiliation: Research Group for Technology and Quality of Animal Products, Department M(2)S, member of LFoRCe, KU Leuven Technology Campus, Gebroeders De Smetstraat 1, Ghent B-9000, Belgium.
authors.forename: H
authors.initials: H
authors.lastname: De Maere
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
authors.forename: D A
authors.initials: DA
authors.lastname: Stavropoulou
authors.affiliation: Technology and Food Science Unit, Institute for Agricultural and Fisheries Research (ILVO), Brusselsesteenweg 370, Melle, 9090, Belgium.
authors.forename: T
authors.initials: T
authors.lastname: Rysman
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
authors.forename: F
authors.initials: F
authors.lastname: Leroy
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, Melle 9090, Belgium. Electronic address: stefaan.desmet@ugent.be.
authors.forename: S
authors.initials: S
authors.lastname: De Smet
mesh_terms: D001205:Ascorbic Acid / Q000737:chemistry*; D004041:Dietary Fats / Q000378:metabolism*; D005503:Food Additives / Q000032:analysis; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism; D008315:Malondialdehyde / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D009124:Muscle Proteins / Q000378:metabolism*; D009210:Myofibrils / Q000737:chemistry; D010084:Oxidation-Reduction; D050050:Protein Carbonylation; D017382:Reactive Oxygen Species / Q000378:metabolism; D012977:Sodium Nitrite / Q000737:chemistry*; D013438:Sulfhydryl Compounds / Q000032:analysis
chemical_list: D004041:Dietary Fats; D005503:Food Additives; D009124:Muscle Proteins; D017382:Reactive Oxygen Species; D013438:Sulfhydryl Compounds; D008315:Malondialdehyde; D012977:Sodium Nitrite; D001205:Ascorbic Acid
keywords: Ascorbic acid; Carbonyls; Dry fermented sausage; Lipid oxidation; Nitrite; Protein oxidation; Thiols; γ-Glutamic semialdehyde