Assessment of Sodium Chloride Effect on the Composition of Fatty Acids and Volatiles in Backfat

E.K. Tunieva; A.N. Ivankin; T.G. Kuznetsova; A.B. Lisitsyn; V.V. Nasonova; A.A. Lazarev; K.I. Spiridonov

Assessment of Sodium Chloride Effect on the Composition of Fatty Acids and Volatiles in Backfat

in 63rd International Congress of Meat Science and Technology

Autor:innen:

E.K. Tunieva

E.K. Tunieva FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; lenatk@bk.ru

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A.N. Ivankin

A.N. Ivankin FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; lenatk@bk.ru

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T.G. Kuznetsova

T.G. Kuznetsova FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; lenatk@bk.ru

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A.B. Lisitsyn

A.B. Lisitsyn FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; lenatk@bk.ru

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V.V. Nasonova

V.V. Nasonova FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; lenatk@bk.ru

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A.A. Lazarev

A.A. Lazarev FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; lenatk@bk.ru

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K.I. Spiridonov

K.I. Spiridonov FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; lenatk@bk.ru

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Art:: Kapitel

Seiten:: 290–292

DOI:: https://doi.org/10.3920/9789086868605_123

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Manufacture of meat products with prolonged shelf life has been gaining high topicality. Shelf life extension can be achieved by different ways including high doses of salt having a bacteriostatic effect. However, the risks of deteriorating quality and safety of sausage products can be associated not only with microbiological but also with oxidative changes in fat. Therefore, the aim of this research was to study an effect of different sodium chloride doses on the composition of fatty acids and volatiles that determine meat product flavor and characterize the degree of fat hydrolysis and oxidation in meat products that contain backfat. An analysis of the composition of volatiles and etherified fatty acids identified in salted backfat allowed studying accumulation dynamics of hydrolysis and oxidation products depending on the concentration of sodium chloride. It was established that backfat salting in the presence of 2.0 and 3.5% of sodium chloride led to a decrease in the proportion of secondary oxidation products with respect to the total amount of volatiles. However, sodium chloride in higher doses acquires the pro-oxidant properties initiating generation of saturated fatty acids and their oxidation with formation of carbonyl compounds.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Assessment of Sodium Chloride Effect on the Composition of Fatty Acids and Volatiles in Backfat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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