Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat

Shimizu, Yukiko; Kiriake, Saori; Ohtubo, Shusaku; Sakai, Tadashi

doi:10.1271/bbb.80574

Cited by 12 publications

(8 citation statements)

References 22 publications

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“…Shimizu et al. (2009) found that the content of carbonyl compounds in yellowtail meat cured in the 0.3, 0.6, and 0.9 M NaCl were 0.67, 1.08, and 1.90 nmol/mg protein, respectively, which were higher than that of present results. These differences may be due to the different processing conditions (immersion‐cured or dry‐cured) and food matrix.…”

Section: Resultscontrasting

confidence: 77%

“…The increase in NaCl concentration in the brine can increase the ionic strength and reduce the solubility of oxygen, decreasing the degree of muscle protein exposure to pro-oxidants (Estévez, 2011;Mabrouk & Dugan, 1960). Shimizu et al (2009) found that the content of carbonyl compounds in yellowtail meat cured in the 0.3, 0.6, and 0.9 M NaCl were 0.67, 1.08, and 1.90 nmol/mg protein, respectively, which were higher than that of present results. These differences may be due to the different processing conditions (immersion-cured or dry-cured) and food matrix.…”

Section: Tbars and Carbonyl Contentmentioning

confidence: 99%

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Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine

Wang

Liu

et al. 2022

Journal of Food Science

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Bacon usually have a high salt content. Excessive intake of salt could cause a harm to human health. Heterocyclic aromatic amines (HAAs) are carcinogenic and mutagenic heterocyclic compounds formed by the reactions of precursor substances at high temperature. This study investigated the influence of different levels of NaCl on the HAA contents and quality characteristics of bacon. Moisture, a w , L* value, b* value, thiobarbituric acid-reactive substance (TBARS), and carbonyl content increased significantly with a decrease in the NaCl concentration of the brine (p < 0.05). There were no significant differences between treatments for a* value, pH, creatine content, sensory redness, bitterness, or off-odor (p > 0.05). Sensory evaluation showed that saltiness in bacon increased significantly with increased NaCl concentrations in brine. The increased NaCl concentrations decreased the total HAAs in fried bacon (p < 0.05). Moreover, the nonpolar HAA contents in bacon were higher than the polar HAA contents; salt concentration mainly affected the nonpolar HAA content. In summary, salt content had a significant influence on the HAA content and the quality characteristic of bacon.

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Section: Resultscontrasting

confidence: 77%

Section: Tbars and Carbonyl Contentmentioning

confidence: 99%

Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine

Wang

Liu

et al. 2022

Journal of Food Science

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“…Salting is a common operation in the manufacture of several products, and can influence both lipid oxidation (Silva et al, 2004) and the production of carbonyl compounds from the oxidation of proteins in meat and meat products (Shimizu et al, 2009). The addition of NaCl alters the ionic strength of the medium, affecting the degree of association of myofibrillar proteins, exposure to pro-oxidants and susceptibility to the production of carbonyl compounds.…”

Section: Salt and Charquementioning

confidence: 99%

“…The addition of NaCl alters the ionic strength of the medium, affecting the degree of association of myofibrillar proteins, exposure to pro-oxidants and susceptibility to the production of carbonyl compounds. Considering the range of meat products, in which salt plays an important role, there are few studies related to the effect of NaCl on the production of carbonyl compounds in meat proteins (Shimizu et al, 2009).…”

Section: Salt and Charquementioning

confidence: 99%

Salting in the preparation of jerked beef meat with pork

et al. 2023

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Food processing allows a wide variation in the final quality of the product, which directly depends on the quality of the raw material used, the processing conditions, storage and commercialization. Salting, for example, is one of the oldest methods used to preserve meat. In the meat industry, the incorporation of salts into products is commonly used to improve dietary functionality and ensure food safety. Thus, the objective of this review was to understand that the discarded matrix meat can be used to make jerky meat, adding value to the final product. The processing of jerked beef is based on the osmotic dehydration process in counter flow, promoted by the penetration of salt with consequent exit of water from the inter and extra fibrillar compartments to the surface, with subsequent drying. At the same time, myosin denaturation occurs as a result of high temperatures, as well as myoglobin oxidation, promoted by salt, increasing the susceptibility to protein oxidation. The use of discarded animal meat to make jerky adds value to the by-product, improving sensory quality.

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“…Lipid oxidation is essential for the development of typical aroma of many meat products, especially dry-cured and prepared meat products. But on the other hand, excess lipid oxidation is considered a major cause of quality deterioration in meat, producing undesirable odours, rancidity, and potentially toxic compounds [1].…”

Section: Introductionmentioning

confidence: 99%

Influence of NaCl on lipid oxidation and endogenous pro-oxidants/antioxidants in chicken meat

Zhang¹,

Ma²,

Li³

et al. 2023

Food Science of Animal Products

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The aim of this study was to investigate the effect of different content of sodium chloride (NaCl) on lipid oxidation of chicken breast meat and the endogenous pro-oxidants/antioxidants contributing to lipid oxidation. The results demonstrated that NaCl could promote lipid oxidation in chicken meat until NaCl content reached up to 4.5%. Generation of reactive oxygen species and H 2 O 2 initiated by NaCl might be responsible for the increased lipid oxidation, and lipoxygenase activity was highly correlated with oxidative stability of meat. However, oxidation of lipid was not negatively correlated with superoxide dismutase, glutathione peroxidase and catalase activity. The sensory evaluation by electronic nose showed an increase in saltiness, richness and umami taste and a decrease in bitterness with increasing NaCl content, but there was no significant change in these sensory ratings when the NaCl content exceeded 3.0%. The volatile compounds obtained by gas chromatography-mass spectrometry (GC-MS) showed that NaCl increased the formation of most flavor components in chicken meat. This study could provide a reference for the control of lipid oxidation in meat and development of low salt meat products.

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Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat

Cited by 12 publications

References 22 publications

Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine

Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine

Salting in the preparation of jerked beef meat with pork

Influence of NaCl on lipid oxidation and endogenous pro-oxidants/antioxidants in chicken meat

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