Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate
Joint Authors
Shang, Xiaolan
Qiao, Jie
Chen, Zhanxiong
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-08-01
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Pork was used as raw material to produce Cantonese sausage, with additions of 0.05% or 0.1% D-sodium erythorbate.
The oxidation indices (peroxide value, TBARS value, carbonyl value, and conjugated dienes value) and enzyme activity (total phospholipase, acid lipase, neutral lipase, superoxide dismutase, and glutathione peroxidase) were measured in the sausages at different processing periods.
The results showed slowed lipid oxidation in the presence of D-sodium erythorbate, inhibition of total phospholipase, acid lipase, and neutral lipase activities, and increased superoxide dismutase activity, with little change in glutathione peroxidase activities.
When increasing D-sodium erythorbate, the superoxide dismutase activity was negatively correlated with the peroxide value at 5 h (P<0.01), the neutral lipase activity was positively correlated with the conjugated dienes value at 15 h (P<0.01), and the total phospholipase activity was positively correlated with the peroxide value at 30 h (P<0.01).
This study explored the antioxidant effect of D-sodium erythorbate and provides a theoretical foundation to improve the quality of Cantonese sausage.
American Psychological Association (APA)
Shang, Xiaolan& Qiao, Jie& Chen, Zhanxiong. 2019. Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174270
Modern Language Association (MLA)
Shang, Xiaolan…[et al.]. Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate. Journal of Food Quality No. 2019 (2019), pp.1-8.
https://search.emarefa.net/detail/BIM-1174270
American Medical Association (AMA)
Shang, Xiaolan& Qiao, Jie& Chen, Zhanxiong. Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174270
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174270