Effects of lipids with different oxidation levels on protein degradation and biogenic amines formation in Sichuan-style sausages
نویسندگان
چکیده
We evaluated the effects of different oxidation levels lipids on protein degradation and biogenic amines (BAs) formation during Sichuan-style sausages processing. Lipids with varying degrees were obtained through storage at temperatures added as raw materials sausages, followed by analyses lipid oxidation, degradation, amine content, other indicators. During processing, increasing degree contents peroxide value (POV), thiobarbituric acid reactive substances (TBARs), index (PI), amino nitrogen (AAN), free acids (FAAs), BAs increased. Based electrophoresis results, higher pig backfat, sarcoplasmic greater myofibril degradation. Pearson correlation revealed that content correlated significantly (P < 0.05).
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ژورنال
عنوان ژورنال: Lebensmittel-Wissenschaft & Technologie
سال: 2022
ISSN: ['1096-1127', '0023-6438']
DOI: https://doi.org/10.1016/j.lwt.2022.113344