Influence of salt on lipid oxidation in meat and seafood products: A review

被引：325

作者：

Mariutti, Lilian R. B. ^{[1
]}

Bragagnolo, Neura ^{[1
]}

机构：

[1] Univ Campinas UNICAMP, Fac Food Engn, BR-13083862 Campinas, SP, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2017年 / 94卷

关键词：

Meat; Lipid oxidation; Sodium chloride; Salt; Salt replacement; Food processing; DIFFERENT COOKING METHODS; CHOLESTEROL OXIDATION; SENSORY CHARACTERISTICS; FOOD INGREDIENTS; SODIUM-CHLORIDE; CHICKEN MEAT; NACL; MUSCLE; BEEF; FAT;

D O I：

10.1016/j.foodres.2017.02.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sodium chloride, commonly known as salt, is a widely used additive in food industry due to its preservation and antimicrobial properties provided by its ability to reduce water activity. Moreover, the addition of salt to meat and seafood aims at improving water retention capacity and enhancing flavor due to its influence on the activity of some enzymes responsible for flavor development. On the other hand, salt added in meat and seafood can favor lipid oxidation, Which is one of the main responsibles for quality losses in the food industry. In this review, the main mechanisms of fatty acids and cholesterol oxidation are described as well as the influence of salt on lipid oxidation in meat and seafood. Besides, the possible mechanisms of the pro-oxidant action of sodium chloride are presented and potential solutions to inhibit the salt action in lipid oxidation and decrease the salt content in food are discussed. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：90 / 100

页数：11

共 65 条

[1]

Akoh C. C., 2008, FOOD LIPIDS CHEM NUT

[2] Evaluation of the cytotoxic effect of 7keto-stigmasterol and 7keto-cholesterol in human intestinal (Caco-2) cells [J].

Alemany, L. ;

Laparra, J. M. ;

Barbera, R. ;

Alegria, A. .

FOOD AND CHEMICAL TOXICOLOGY, 2012, 50 (09) :3106-3113

[3] Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic [J].

Barros Mariutti, Lilian Regina ;

Nogueira, Gislaine Chrystina ;

Bragagnolo, Neura .

JOURNAL OF FOOD SCIENCE, 2011, 76 (06) :C909-C915

[4]

Belitz H.D., 2009, Food Chemistry, VFourth, P203

[5] Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts [J].

Bess, K. N. ;

Boler, D. D. ;

Tavarez, M. A. ;

Johnson, H. K. ;

McKeith, F. K. ;

Killefer, J. ;

Dilger, A. C. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2013, 50 (02) :408-413

[6]

Bess K. N., 2011, EFFECTS VARIOUS SALT

[7] Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment [J].

Bragagnolo, N ;

Danielsen, B ;

Skibsted, LH .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2005, 221 (05) :610-615

[8] Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle [J].

Bragagnolo, Neura ;

Danielsen, Bente ;

Skibsted, Leif H. .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2006, 223 (05) :669-673

[9] Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs [J].

Broncano, J. M. ;

Petron, M. J. ;

Parra, V. ;

Timon, M. L. .

MEAT SCIENCE, 2009, 83 (03) :431-437

[10] Role of physical structures in bulk oils on lipid oxidation [J].

Chaiyasit, Wilailuk ;

Elias, Ryan J. ;

McClements, D. Julian ;

Decker, Eric A. .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2007, 47 (03) :299-317

← 1 2 3 4 5 6 7 →