The Regulatory Effect of Mulberry Polyphenols on Lipid Degradation and Oxidation Characteristics of Cantonese Sausage during Storage
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Abstract:
Lipid oxidation and hydrolysis are important routesto form the characteristic flavor of sausage, but excessiveoxidation will cause the deterioration of sausage quality. Mulberry polyphenols area class of natural antioxidants, which havebeen provento be effective in retarding oxidation reaction of sausage during storage. However, there are few research reports on the related mechanismsof changing the flavor of sausage through regulating lipid oxidation and hydrolysis of sausages bymulberry polyphenols. In view of this, the mulberry polyphenol extract (1 g/kg) was added to mincedmeat to prepare Cantonese sausage, and the changes inlipid oxidation metabolites (conjugated diene, conjugated triene, TBARS and hexanal) and fatty acids (neutral fatty acids, free fatty acids and phospholipids) of the sausage were trackedduring 28 days of storage. It was found that the mulberry polyphenols delayedlipid oxidation in sausage mainly through inhibitinglipid secondary metabolites (hexanal and malondialdehyde). After 28 days of storage, the contents of hexanal and malondialdehyde in sausage with mulberry polyphenols decreased by 63.10% and 28.05%, respectively, compared with the control. In addition, mulberry polyphenols could effectively inhibit the release of free fatty acids and phospholipids during sausage storage. After 28 days of storage, the content of free fatty acids in the sausage with mulberry polyphenols decreased by 9.59% compared with the controlgroup. At the same time, mulberry polyphenols could also reduce the generation and accumulation of aldehydes in flavor substances. In summary, mulberry polyphenols mainly regulate the flavor of the sausage by delaying the lipiddegradationand secondary oxidation during storage.
