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EFFECT OF PROTEIN OXIDATION ON MICROBIAL, FREE AMINO ACIDS AND BIOGENIC AMINE CONTENT IN CHINESE DRY SAUSAGE

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Author: BING ZHAO, SU LI, HUI-MIN ZHOU, SHUN-LIANG ZHANG, HUI WANG AND SHOU-WEI WANG

Abstract: The objective of this study was to investigate the effect of protein oxidation on microbial, free amino acids (FAAs) and biogenic amines (BAs) in Chinese dry sausage  during processing. Three different batches of Chinese dry sausages were examined: control batch, pro-oxidation batch and anti-oxidation batch. The experimental results revealed that anti-oxidation batch showed the lowest degree of protein oxidation  compared with control batch, while the results of the pro-oxidation batch were just opposite. With the increasing protein oxidation, estimated by protein carbonyls and  sulfhydryls, microbial content and free amino acid content increased, while BA content  decreased. The protein carbonyls were positively correlated with total FAAs (P < 0.01)  and total BA content (P < 0.05), while sulfhydryls content was negatively correlated  with total FAA content (P < 0.01), total viable counts (P < 0.01), and total BA content  (P < 0.01). In conclusion, reduced protein oxidation contributes to improved quality of  Chinese dry sausage. This research provided a new strategy to improve the quality of  meat product manufacture.

Keywords: Biogenic amine; Chinese dry sausage; Free amino acid; Myofibril; Proteins oxidation

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