Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing

Meat Science

Volumn 93, Issue 3, 2013, Pages 525-532

  Qiu, Chaoying ^a   Zhao, Mouming ^a   Sun, Weizheng ^a   Zhou, Feibai ^a   Cui, Chun ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Cantonese sausage; Fatty acids; Lipid composition; Lipid oxidation; Lipolysis

Indexed keywords

ADIPOSE TISSUE; CANTONESE; CONCOMITANT DECREASE; FATTY ACID PROFILES; FREE FATTY ACID; HEXANAL; LIPID COMPOSITION; LIPID OXIDATION; LIPOLYSIS; NEUTRAL LIPID; OXIDATIVE STABILITY; PEROXIDE VALUE; PHOSPHATIDYL CHOLINE; THIOBARBITURIC ACID; TOTAL CONTENT; TRIACYLGLYCEROLS;

FATTY ACIDS; GLYCEROL; LINOLEIC ACID; MEATS; OXIDATION RESISTANCE; PALMITIC ACID; PHOSPHOLIPIDS; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; STEARIC ACID; TISSUE;

MONOUNSATURATED FATTY ACIDS;

FATTY ACID; PEROXIDE; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; PHOSPHOLIPID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL;

ADIPOSE TISSUE; ANIMAL; ARTICLE; FAT INTAKE; FOOD HANDLING; LIPID PEROXIDATION; MEAT; METABOLISM; SKELETAL MUSCLE; SWINE;

ADIPOSE TISSUE; ANIMALS; DIETARY FATS; FATTY ACIDS; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; LIPID PEROXIDATION; MEAT PRODUCTS; MUSCLE, SKELETAL; PEROXIDES; PHOSPHATIDYLCHOLINES; PHOSPHATIDYLETHANOLAMINES; PHOSPHOLIPIDS; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TRIGLYCERIDES;

EID: 84870744112     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.10.008     Document Type: Article

References (34)

1. Aguirrezábal M.M., Mateo J., Dominguez M.C., Zumalacárregui J.M. The effect of paprika, garlic and salt on rancidity in dry sausages. Meat Science 2000, 54:77-81.
2. Alasnier C., David-Briand E., Gandemer G. Lipolysis in muscles during refrigerated storage as related to metabolic type of the fibres in the rabbit. Meat Science 2000, 52:127-134.
3. Alasnier C., Gandemer G. Fatty acid and aldehyde composition of individual phospholipid classes of rabbit skeletal muscles is related to the metabolic type of the fibre. Meat Science 1998, 48:225-235.
4. Andrés A., Cava R., Ventanas J., Muriel E., Ruiz J. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions. Food Chemistry 2004, 84:375-381.
5. Buscailhon S., Gandemer G., Monin G. Time-related changes in intramuscular lipids of French dry cured ham. Meat Science 1994, 37:245-255.
6. Cava R., Ruiz J., López-Bote C., Martín L., García C., Ventanas J., et al. Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscle of the Iberian pigs. Meat Science 1997, 45:263-270.
7. Coutron-Gambotti C., Gandemer G. Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing. Food Chemistry 1999, 64:95-101.
8. Davenel A., Riaublanc A., Marchal P., Gandemer G. Quality of pig adipose tissue: Relationship between solid fat content and lipid composition. Meat Science 1999, 51:73-79.
9. Fernández M., de la Hoz L., Díaz O., Cambero M.I., Ordoňez J.A. Effect of the addition of pancreatic lipase on the ripening of dry fermented sausages-Part 2. Free fatty acids, shortchain fatty acids, carbonyls and sensory quality. Meat Science 1995, 40:351-362.
10. Flores J., Nieto P., Bermell S., Alberola J. Cambios en losácidos grasos de los lípidos del jamón durante el proceso de curado. I. Magro de jamón. Revista Espanola de Ciencia y Tecnología de Alimentos 1987, 27:599-607.
11. Fogerty A.C., Whitfield F.B., Svoronos D., Ford G.L. Changes in the composition of the fatty acids and aldehydes of meat lipids after heating. International Journal of Food Science and Technology 1990, 25:304-312.
12. Folch F., Lees M., Sloane-Stanley G.R. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 1957, 226:497-509.
13. Freybler L., Gray J., Asghar A., Booren A., Pearson A., Buckley D. Nitrite stabilization of lipids in cured pork. Meat Science 1993, 33:85-96.
14. Gandemer G. Lipids in muscles and adipose tissues: Changes during processing and sensory properties of meat products. Meat Science 2002, 62:309-321.
15. García R.J.A., Gibert J., Díaz I. Determination of neutral lipids from subcutaneous fat of cured ham by capillary gas chromatography and liquid chromatography. Journal of chromatography. A 1994, 667:225-233.
16. Hernandez P., Navarro J.L., Toldra F. Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern. Meat Science 1998, 49:1-10.
17. Hernandez P., Navarro J., Toldra F. Lipolytic and oxidative changes in two Spanish pork loin products: Dry-cured loin and pickled-cured loin. Meat Science 1999, 51:123-128.
18. Kang T., Purnendu K.D. Determination of oxidative stability of oils and fats. Analytical Chemistry 1999, 71:1692-1698.
19. Liu N., Wang Y., Zhao Q., Cui C., Fu M., Zhao M. Immobilisation of lecitase® ultra for production of diacylglycerols by glycerolysis of soybean oil. Food Chemistry 2012, 134:301-307.
20. Low L.K., Ng C.S. Determination of peroxide value. Laboratory manual on analytical methods and procedures for fish and fish products 1987, C7.1-C7.3. Marine Fisheries Research Department Southeast Asian Fisheries Development Center, Singapore. H. Hasegawa (Ed.).
21. Martín L., Córdoba J., Ventanas J., Antequera T. Changes in intramuscular lipids during ripening of Iberian dry-cured ham. Meat Science 1999, 51:129-134.
22. Molly K., Demeyer D., Civera T., Verplaetse A. Lipolysis on a Belgian sausage: Relative importance of endogenous and bacterial enzymes. Meat Science 1996, 43:235-244.
23. Shahidi F., Pegg R.B. Hexanal as an indicator of meat flavor deterioration. Journal of Food Lipids 1994, 1:177-186.
24. Sun W., Cui C., Zhao M., Zhao Q., Yang B. Effect of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage. Food Chemistry 2011, 124:336-341.
25. Sun W., Zhao Q., Zhao H., Zhao M., Yang B. Volatile compounds of Cantonese sausage released at different stages of processing and storage. Food Chemistry 2010, 121:319-325.
26. Sun W., Zhao H., Zhao Q., Zhao M., Yang B., Wu N., et al. Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities. Innovative Food Science and Emerging Technologies 2009, 10:558-563.
27. Timón M., Ventanas J., Carrapiso A.I., Jurado A., García C. Subcutaneous and intermuscular fat characterization of dry-cured Iberian hams. Meat Science 2001, 58:85-91.
28. Toldrá F. The role of muscle enzymes in dry-cured meat products with different drying conditions. Trends in Food Science and Technology 2006, 17:164-168.
29. Visessanguan W., Benjakul S., Riebroy S., Yarchai M., Tapingkae W. Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation. Food Chemistry 2006, 94:580-588.
30. Wu Y., Zhao M., Yang B., Sun W., Cui C., Mu L. Microbial analysis and textural properties of Cantonese sausage. Journal of Food Process Engineering 2010, 33:2-14.
31. Xu W., Xu X., Zhou G., Wang D., Li C. Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck. Food Chemistry 2008, 110:279-284.
32. Yang Y., Zhao C., Xiao A., Zhan H., Du M., Wu C., et al. Lipids deposition, composition and oxidative stability of subcutaneous adipose tissue and Longissimus dorsi muscle in Guizhou mini-pig at different developmental stages. Meat Science 2010, 84:684-690.
33. Zanardi E., Ghidini S., Battaglia A., Chizzolini R. Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Science 2004, 66:415-423.
34. Zhong N., L, L., Xu X., Cheong L., Li B., Hu S., et al. An efficient binary solvent mixture for monoacylglycerol synthesis by enzymatic glycerolysis. Journal of the American Oil Chemists' Society 2009, 86:783-789.