Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage

Abstract

Objective:The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4°C for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

Fermentation of Vaccinium floribundum Berries with Lactiplantibacillus plantarum Reduces Oxidative Stress in Endothelial Cells and Modulates Macrophages Function

“…Furthermore, consistent with previous studies on fermented berries [64], FP berries treatment increased HUVECs viability in the presence of H 2 O 2 , confirming that fermentation interferes with oxidative stress-induced cell damages. This is consistent with other studies that have shown that fermented blueberries have great scavenging ability against hydroxyl radicals [65][66][67]. Furthermore, we found that H 2 O 2 -treated cells, pre-treated with FP, express a lower amount of HO-1 mRNA than cells treated with H 2 O 2 in the absence of FP.…”

Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage

“…The alcohol-derived volatiles in sausages should be related to the wine added during manufacturing. It is described that most of volatile ketones have milky and fruity aroma [ 16 ], while they poorly contribute to the flavor of sausage due to the high aroma threshold value. In current study, only two kinds of ketones were detected, they were 2,3-octanedione and acetophenone.…”

“…It is demonstrated that volatile esters are generally responsible for fruity and flowery smell of food [ 16 ], and they are formed by the interaction of alcohol and free fatty acid produced by lipid oxidation [ 32 ]. During storage of emulsified sausages, 14 kinds of ester compounds were identified in samples from EEME group ( Table 3 ), and they were dominated by hexanoic acid, ethyl ester ( Table 3 ), this phenomenon could be attributed to ester compounds contained in mushroom extract [ 33 ], or these ester compounds were formed in other reactions taking place in stored sausage.…”

“…The hydroxyl radical scavenging activity was measured according to the method described by Zhou et al [ 16 ]. Firstly, 2 mL of mushroom extract and ascorbic acid were mixed with 0.6 mL of 6 mM salicylic acid-ethanol solution, 2 mL of 6 mM FeSO 4 ∙7H 2 O aqueous solution and 1.4 mL of 6 mM H 2 O 2 .…”

Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

“…In the past decade, numerous antioxidants have been applied to meat products to prevent lipid oxidation, retard the development of off-flavors, and improve color ( Kumar et al, 2015 ). For example, dietary antioxidants can reduce or prevent lipid oxidation in animal muscle foods, and the addition of antioxidants to meat products can improve the stability of oxidation during storage ( Falowo et al, 2014 ; Zhou et al, 2020 ).…”