Changes of hydroxyl-linoleic acids during Chinese-style sausage processing and their relationships with lipids oxidation

文献类型： 外文期刊

第一作者： Bian, Huan

作者： Bian, Huan;Ma, Jingjing;Geng, Zhiming;Liu, Ting;Sun, Chong;Wang, Daoying;Zhang, Muhan;Xu, Weimin;Liu, Ting

作者机构：

关键词： Hydroxyl-linoleic acids; Sausage; Lipids oxidation; LOX activity; POV; TBARS

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 296 卷

页码：

收录情况： SCI

摘要： A Chinese-style sausage was processed using pork as the raw material. During the whole process, 13-hydroxyoctadecadienoic acid (13-HODE), 9-hydroxyoctadecadienoic acid (9-HODE), 9,10-dihydroxyoctadecenoic acid (9,10-DHODE) and 9,10,13-trihydroxyoctadecenoic acid (9,10,13-THODE) kept increasing. All of them were found to be correlated negatively and significantly with lipoxygenases (LOX) activity, and positively and significantly with peroxide value (POV) and thiobarbituric acid reactive substances (TBARS). The ratio of 13-HODE to 9-HODE decreased slowly during drying stage and stayed higher than 2 during the whole process, and it was found to be positively and significantly with LOX activity. The ratio of variation of 13-HODE to variation of 9-HODE in every sampling period (the ratio of Delta 13-HODE to Delta 9-HODE) decreased sharply from 2.75 in the stage of curing for 12 h to 1.37 in the stage drying from 24 d to 30 d. The changes of ratio of 13HODE to 9-HODE and ratio of Delta 13-HODE to Delta 9-HODE indicated LOX-catalyzed oxidation predominated in curing and early drying stages, and such predominance was taken over by non-enzymatic oxidation during late drying stage; LOX-catalyzed oxidation was the major contributor to lipids oxidation during the whole process of the Chinese-style sausage preparing.

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