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Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d‐sodium erythorbate
Author(s) -
Shang Xiaolan,
Zhou Zhiguo,
Jiang Shuhui,
Guo Hongzhen,
Lu Yanxia
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10105
Subject(s) - metmyoglobin , myoglobin , chemistry , lipid oxidation , tbars , food science , sodium , heme , thiobarbituric acid , lipid peroxidation , biochemistry , antioxidant , organic chemistry , enzyme
BACKGROUND Pork is used as raw material to produce Cantonese sausage, and 0.5 or 1 g kg −1 of d‐sodium erythorbate is added to the pork meat. In this study the myoglobin oxidation rate, relative metmyoglobin content, heme iron content, redness, pH, free radical content and thiobarbituric acid reactive substance (TBARS) value were measured at different processing times and different content of d‐sodium erythorbate. RESULTS It was found that d‐sodium erythorbate significantly reduced the free radical content and myoglobin and lipid oxidation rates and increased heme iron levels. When d‐sodium erythorbate was added to the sausage, the absorption peak of myoglobin porphyrin shifted left, migrating from 414 to 405 nm. At 72 h, with an increase in the d‐sodium erythorbate content, a significant negative correlation was identified between heme iron and the degree of redness ( P < 0.01). CONCLUSION During sausage processing, there are strong correlations among TBARS values, free radical content, metmyoglobin levels, heme iron levels, a * and pH at the same d‐sodium erythorbate level. At the same processing time, adding d‐sodium erythorbate can slow the rate of myoglobin and lipid oxidation and prevent the discoloration of sausage. © 2019 Society of Chemical Industry