Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages
Abstract
The effects of sodium nitrite and ascorbate on lipid and protein oxidation were studied during the ripening process of dry fermented sausages. Samples were taken at day 0, 2, 8, 14, 21 and 28 of ripening to assess lipid (malondialdehyde) and protein (carbonyls and sulfhydryl groups) oxidation. Sodium ascorbate and nitrite were separately able to reduce the formation of malondialdehyde. Their combined addition resulted in higher amounts of...
Paper Details
Title
Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages
Published Date
Nov 1, 2016
Journal
Volume
121
Pages
359 - 364
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