The Experts below are selected from a list of 225 Experts worldwide ranked by ideXlab platform

Osamu Onomura - One of the best experts on this subject based on the ideXlab platform.

Stefaan De Smet - One of the best experts on this subject based on the ideXlab platform.

  • effect of Sodium ascorbate and Sodium Nitrite on protein and lipid oxidation in dry fermented sausages
    Meat Science, 2016
    Co-Authors: Alberto Berardo, Hannelore De Maere, Despoina Angeliki Stavropoulou, Tine Rysman, Frédéric Leroy, Stefaan De Smet
    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 carbonyl compounds compared to their separate addition or the treatment without any of both compounds. Moreover, Sodium Nitrite limited the formation of γ-glutamic semialdehyde whereas Sodium ascorbate showed a pro-oxidant effect. A loss of thiol groups was observed during ripening, which was not affected by the use of Sodium ascorbate nor Sodium Nitrite. In conclusion, Sodium Nitrite and ascorbate affected protein and lipid oxidation in different manners. The possible pro-oxidant effect of their combined addition on carbonyl formation might influence the technological and sensory properties of these products.

Yoshihiro Matsumura - One of the best experts on this subject based on the ideXlab platform.

Alberto Berardo - One of the best experts on this subject based on the ideXlab platform.

  • effect of Sodium ascorbate and Sodium Nitrite on protein and lipid oxidation in dry fermented sausages
    Meat Science, 2016
    Co-Authors: Alberto Berardo, Hannelore De Maere, Despoina Angeliki Stavropoulou, Tine Rysman, Frédéric Leroy, Stefaan De Smet
    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 carbonyl compounds compared to their separate addition or the treatment without any of both compounds. Moreover, Sodium Nitrite limited the formation of γ-glutamic semialdehyde whereas Sodium ascorbate showed a pro-oxidant effect. A loss of thiol groups was observed during ripening, which was not affected by the use of Sodium ascorbate nor Sodium Nitrite. In conclusion, Sodium Nitrite and ascorbate affected protein and lipid oxidation in different manners. The possible pro-oxidant effect of their combined addition on carbonyl formation might influence the technological and sensory properties of these products.

Noriaki Moriyama - One of the best experts on this subject based on the ideXlab platform.