Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate

Shang, Xiaolan; Qiao, Jie; Chen, Zhanxiong

doi:10.1155/2019/1671603

Cited by 11 publications

(2 citation statements)

References 29 publications

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“…The homogenates were centrifuged at 4°C, 10,000×g for 20 min (CTH 2050R, Thermo Fisher Scientific, Waltham, MA, USA), and then filtered through glass microfiber filters (GF/D, Whatman, Maidstone, UK). The total phospholipase, acid lipase, and neutral lipase activities were determined using a fluorescence spectrophotometer (RF-5301, Shimadzu, Kyoto, Japan) according to Shang et al. (2019) .…”

Section: Methodsmentioning

confidence: 99%

Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat

Shang¹,

Du²,

Zhao³

et al. 2021

Food Sci Anim Resour

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Section: Methodsmentioning

confidence: 99%

Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat

Shang¹,

Du²,

Zhao³

et al. 2021

Food Sci Anim Resour

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“…Antioxidants of bamboo leaves (AOB) and theaflavins (TF) are excellent natural antioxidants that play an important role in inhibiting lipid oxidation and enzyme activity (Xie et al ., 2020; Myint et al ., 2021). Sodium isovitamin (VC) as a common antioxidant has been studied widely (Shang et al ., 2019). Sodium alginate (SA) was an anionic polysaccharide composed of α‐l‐glutamine and β‐d‐mannuronic acid, which had unique colloidal properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of sodium alginate‐locust bean gum ice glazing containing different antioxidants on quality of mackerel (Pneumatophorus japonicus) during frozen storage

Cheng,

Zhou,

Mei

et al. 2024

Int J of Food Sci Tech

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SummaryThe quality of fish is easily damaged during the frozen process, and the ice glazing technology can better maintain the quality of frozen fish. However, the traditional ice glazing technology is not yet stable and some of the properties need to be improved. This research optimised ice glazing technology by adding different antioxidants to the traditional ice glazing, which improved the stability of the ice glazing and lessened the dry consumption of mackerel during frozen storage. The lipid oxidation and protein denaturation of mackerel were inhibited with the addition of antioxidants to the ice glazing, the freshness of mackerel was maintained better, and the production of histamine was also decreased during frozen storage. It was found that the ice glazing with the addition of antioxidant bamboo leaves (AOB) had better water retention, lower TVB‐N value, and histamine content compared to the addition of theaflavins (TF) and sodium isovitamin (VC). Moreover, the sample treated by the ice glazing with AOB showed less lipid oxidation and protein denaturation. Therefore, ice glazing with the addition of AOB could be an optional method for relieving the quality deterioration of mackerel during frozen storage. This research also provides insights into the coupling of antioxidants and ice‐coating techniques.

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Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage

Xu,

Nie,

et al. 2024

J Sci Food Agric

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BACKGROUNDNatural polyphenols offer a safer alternative to synthetic antioxidants in meat products. This study investigated the efficacy of green tea and black tea extracts as natural antioxidants in Cantonese sausages to inhibit lipid and protein oxidation.RESULTSSausages were prepared with the addition of different concentrations – 100, 300, and 600 mg kg−1 total polyphenols (TP) – of green tea or black tea extract. Oxidation of the sausages was assessed through thiobarbituric acid reactants, carbonyl content, and thiol content, whereas consumer acceptability was evaluated based on texture, color, and sensory analysis. The tea extracts inhibited malondialdehyde production and reduced the thiobarbituric acid reactive substance value from 23.72 mmol MDA g−1 to less than 1.94 mmol MDA g−1. However, the addition of tea extracts decreased the thiol content and caused the loss of myosin heavy chain and actin bonds in sodium dodecyl sulfate polyacrylamide gel electrophoresis. Although the addition of tea extracts increased the redness and hardness of the sausage, no significant difference in consumer acceptance between the control and treatment groups was observed in the sensory analysis.CONCLUSIONThe tea extract inhibited the oxidation of lipids in Cantonese sausage. There was no negative effect on the sensory characteristics of sausages. The use of tea extracts as natural antioxidants in Cantonese sausage is therefore feasible. © 2024 Society of Chemical Industry.

show abstract

Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate

Cited by 11 publications

References 29 publications

Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat

Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat

Effect of sodium alginate‐locust bean gum ice glazing containing different antioxidants on quality of mackerel (Pneumatophorus japonicus) during frozen storage

Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage

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