Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages.

@article{Berardo2016EffectOS,
  title={Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages.},
  author={Alberto Berardo and Hannelore De Maere and Despoina Angeliki Stavropoulou and Tine Rysman and F Leroy and Stefaan De Smet},
  journal={Meat science},
  year={2016},
  volume={121},
  pages={
          359-364
        }
}
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 carbonyl compounds compared to their separate addition… CONTINUE READING
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