OXIDATIVE CHANGES IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON PRODUCT QUALITY

Öz

Applications such as size reduction, curing, heat treatment, fermentation and storage applied to meat and meat products cause lipids and proteins to be oxidized. Oxidation of fermented meat products is important in terms of quality, safety, and nutritional value point of view. Besides the process conditions, type of added fat/oil in the formulation, the amount and application forms of added fat/oil effects the oxidation reactions. Lipid and protein oxidation are reactions that associated with each other and increased lipid oxidation also triggers protein oxidation reactions. In this study, it was aimed to compile the mechanisms of oxidation reactions and their interactions in fermented meat products

Anahtar Kelimeler

• fermented meat product
• lipid oxidation
• protein oxidation
• sucuk

FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ

Öz

Et ve et ürünlerine uygulanan boyut küçültme, kürleme, ısıl işlem, fermantasyon ve depolama gibi işleme yöntemleri, yağ ve proteinlerin oksidasyonuna yol açmaktadır. Fermente et ürünlerinde gelişen oksidasyonun derecesi ürünün kalitesi, güvenilirliği ve besleyici değeri açısından önem taşımaktadır. Proses koşulları dışında formülasyonda yer alan yağ tipi, yağın eklenme şekli ve miktarı da oksidasyon reaksiyonlarını etkilemektedir. Lipid ve protein oksidasyonu birbirlerini etkileyen reaksiyonlar olup artan lipid oksidasyonu protein oksidasyonu reaksiyonlarını tetiklemektedir. Bu çalışmada fermente et ürünlerinde gelişen oksidasyon reaksiyonlarının mekanizmalarının ve reaksiyonların birbirleriyle olan ilişkilerinin derlenmesi amaçlanmıştır.

Anahtar Kelimeler

• fermente et ürünü
• lipid oksidasyonu
• protein oksidasyonu
• sucuk

Kaynakça

1. Alejandre, M., Poyato, C., Ansorena, D., Astiasarán, I. (2016). Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages. Meat Sci, 121: 107-113, doi: 10.1016/j.meatsci.2016.05.010.
2. Amaral, A.B., Silva, M.V.D., Lannes, S.C.D.S. (2018). Lipid oxidation in meat: mechanisms and protective factors–a review. Food Sci Technol, 38: 1-15, doi: 10.1590/fst.32518.
3. Armutcu, Ü., Hazar, F.Y., Yılmaz Oral, Z. F., Kaban, G., Kaya, M. (2020). Effects of different internal temperature applications on quality properties of heat‐treated sucuk during production. J Food Process and Pres, 44(6): e14455. doi: https://doi.org/10.1111/jfpp.14455.
4. Bao, Y., Ertbjerg, P. (2019). Effects of protein oxidation on the texture and water-holding of meat: a review. Crit Rev Food Sci Nutr, 59(22): 3564-3578, doi: 10.1080/10408398.2018.1498444.
5. Bastıoğlu, A. Z., Serdaroğlu, M., Nacak, B. (2016). Et ve et ürünlerinde protein oksidasyonu. Food Health, 2(4): 171-183, doi: 10.3153/JFHS16018.
6. Berardo, A., Claeys, E., Vossen, E., Leroy, F., De Smet, S. (2015). Protein oxidation affects proteolysis in a meat model system. Meat Sci, 106: 78-84, doi: 10.1016/j.meatsci.2015.04.002.
7. Berardo, A., De Maere, H., Stavropoulou, D.A., Rysman, T., Leroy, F., De Smet, S. (2016). Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages. Meat Sci, 121: 359-364, doi: 10.1016/j.meatsci.2016.07.003.
8. Bhattacharya, D., Kandeepan, G., Vishnuraj, M.R. (2016). Protein Oxidation in Meat and Meat Products-A Review. J Meat Sci Technol, 4(2): 44-52. Bis-Souza, C.V., Pateiro, M., Domínguez, R., Penna, A.L., Lorenzo, J.M., Barretto, A.C.S. (2020). Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón. Meat Sci, 159: 107936, doi: 10.1016/j.meatsci.2019.107936.

9. Carneiro, H.C., Tonon, R.V., Grosso, C.R., Hubinger, M.D. (2013). Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J Food Eng, 115(4): 443-451, doi : 10.1016/j.jfoodeng.2012.03.033.
10. Cava, R., García-Parra, J., Ladero, L. (2020). Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage. LWT,- Food Sci Technol, 128: 109462, doi: 10.1016/j.lwt.2020.109462.
11. Chelh, I., Gatellier, P., Santé-Lhoutellier, V. (2007). Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrils. Meat Sci, 76(2): 210-215, doi:10.1016/j.meatsci.2006.10.028.
12. Chen, Q., Kong, B., Han, Q., Xia, X., Xu, L. (2017). The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development. LWT- Food Sci Technol, 77: 389-396, doi: 10.1016/j.lwt.2016.11.075.
13. Corral, S., Salvador, A., Flores, M. (2013). Salt reduction in slow fermented sausages affects the generation of aroma active compounds. Meat Sci, 93(3): 776-785, doi: 10.1016/j.meatsci.2012.11.040.
14. de Lima Alves, L., Donadel, J.Z., Athayde, D. R., da Silva, M.S., Klein, B., Fagundes, M.B., de Menezes, C.R., Barin, J.S., Campagnol, P.C.B., Wagner, R., Cichoski, A.J. (2020). Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages. Ultrasonics Sonochemistry, 67:105161, doi: 10.1016/j.ultsonch.2020.105161.
15. de Souza Paglarini, C., de Figueiredo Furtado, G., Biachi, J.P., Vidal, V.A.S., Martini, S., Forte, M.B.S., Cunha, R.L., Pollonio, M.A.R. (2018). Functional emulsion gels with potential application in meat products. J Food Eng, 222: 29-37, doi: 10.1016/j.jfoodeng.2017.10.026.
16. Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10): 429, doi: 10.3390/antiox8100429.
17. dos Santos Cruxen, C. E., Funck, G. D., Haubert, L., da Silva Dannenberg, G., de Lima Marques, J., Chaves, F. C., da Silva, W.P., Fiorentini, Â. M. (2019). Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies. Food Res Int, 122: 371-382, doi: 10.1016/j.foodres.2019.04.018.
18. dos Santos, B.A., Campagnol, P.C.B., Fagundes, M. B., Wagner, R., Pollonio, M.A.R. (2017). Adding blends of NaCl, KCl, and CaCl2 to low-sodium dry fermented sausages: Effects on lipid oxidation on curing process and shelf life. J Food Qual, 2017: Article ID: 7085798, doi: /10.1155/2017/7085798.
19. Du, S., Cheng, H., Ma, J.K., Li, Z. J., Wang, C. H., Wang, Y.L. (2019). Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage. J Food Sci Technol, 56(2): 811-823, doi: 10.1007/s13197-018-3541-z.
20. Eghbaliferiz, S., Iranshahi, M. (2016). Prooxidant activity of polyphenols, flavonoids, anthocyanins and carotenoids: updated review of mechanisms and catalyzing metals. Phytotherapy Res, 30(9): 1379-1391, doi: 10.1002/ptr.5643.
21. El Adab, S., Wadda, W. B., Tekiki, A., Moussa, O. B., Boulares, M., Sadok, S., Hassouna, M. (2020). Effect of mixed starter cultures on biogenic amine formation during the ripening of tunisian dry fermented camel meat sausage. Italian J Food Sci, 32(2): 321-336, doi: 10.14674/IJFS-1733.
22. Ergezer, H., Gökçe, R., Hozer, Ş., Akcan, T. (2016). Et ve ürünlerinde protein oksidasyonu: etki mekanizması, tespit yöntemleri ve etkileri. Akademik Gıda, 14(1): 54-60.
23. Feng, X., Li, C., Jia, X., Guo, Y., Lei, N., Hackman, R. M., Chen, L., Zhou, G. (2016). Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage. Meat Sci, 116: 260-267, doi: 10.1016/j.meatsci.2016.01.017.
24. Fonseca, S., Gómez, M., Domínguez, R., Lorenzo, J.M. (2015). Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content. Grasas y Aceites, 66(1): 059, doi:10.3989/gya.0709142.
25. Fuentes V., Ventanas J., Morcuende D., Estévez M., Ventanas S., (2010). Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure. Meat Sci., 85: 506-514, doi: 10.1016/j.meatsci.2010.02.024.
26. Fuentes, V., Estévez, M., Ventanas, J., Ventanas, S. (2014). Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages. Food Chem, 147: 70-77, doi: 10.1016/j.foodchem.2013.09.100.
27. Gallego, M., Mora, L., Escudero, E., Toldrá, F. (2018). Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages. Int J Food Microbiol, 276:71-78, doi: 10.1016/j.ijfoodmicro.2018.04.009.
28. Gan, X., Li, H., Wang, Z., Emara, A. M., Zhang, D., He, Z. (2019). Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?. Meat Sci, 150: 14-22, doi: 10.1016/j.meatsci.2018.10.007.
29. Ge, Q., Chen, S., Liu, R., Chen, L., Yang, B., Yu, H., Wu, M., Zhang, W., Zhou, G. (2019). Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage. Food Chem, 295: 361-367, doi: 10.1016/j.foodchem.2019.05.154.
30. Ge, Q., Ge, P., Jiang, D., Du, N., Chen, J., Yuan, L., Yu, Hu., Xu, X., Zhang W., Zhou, G. (2018). A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham. Biosensors Bioelectronics, 99: 555-563, doi: 10.1016/j.bios.2017.08.037.
31. Geçgel, Ü. (2016). Soğuk pres yağlar ilave edilerek üretilen fermente sucukların fizikokimyasal özelliklerinin belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi, 13(4): 1-11.
32. Glisic, M., Baltic, M., Glisic, M., Trbovic, D., Jokanovic, M., Parunovic, N., Dimitrijevic, M., Suvajdzic, B., Boskovic, M., Vasilev, D. (2019b). Inulin‐based emulsion‐filled gel as a fat replacer in prebiotic‐and PUFA‐enriched dry fermented sausages. Int J Food Sci Technol, 54(3): 787-797, doi: 10.1111/ijfs.13996.
33. Glisic, M., Boskovic, M., Baltic, M. Z., Trbovic, D., Suvajdzic, B., Vasilev, D. (2019a). Fat replacement and PUFA enrichment challenges in fermented sausage production. In IOP Conference Series: Earth Environ Sci, 333(1): 012061.
34. Gök, V. (2015). Effect of replacing beef fat with poppy seed oil on quality of Turkish sucuk. Korean J Food Sci Anim Res, 35(2): 240-247, doi: 10.5851/kosfa.2015.35.2.240.
35. Han, G., Zhang, L., Li, Q., Wang, Y., Chen, Q., Kong, B. (2020). Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky. Meat Sci, 162, 108030, doi: 10.1016/j.meatsci.2019.108030.
36. Hellwig, M. (2019). The chemistry of protein oxidation in food. Angewandte Chemie Int Ed, 58(47), 16742-16763, doi: 10.1002/anie.201814144.
37. Hellwig, M. (2020). Analysis of Protein Oxidation in Food and Feed Products. J Agric Food Chem, doi: 10.1021/acs.jafc.0c00711.
38. Hęś, M. (2017). Protein-lipid interactions in different meat systems in the presence of natural antioxidants–a review. Polish J Food Nutr Sci, 67(1), 5-18.
39. Hu, Y., Zhang, L., Zhang, H., Wang, Y., Chen, Q., Kong, B. (2020). Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride. LWT,- Food Sci Technol, 124: 109061, doi: 10.1016/j.lwt.2020.109061.
40. Huang, X., Ahn, D.U. (2019). Lipid oxidation and its implications to meat quality and human health. Food Sci Biotechnol, 28(5), 1275-1285 doi: 10.1007/s10068-019-00631-7.
41. Ignacio, E. O., Santos, J. M. D., Santos, S. E. D. J., Souza, C. V. B., Barretto, A. C. D. S. (2019). Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage. Food Sci Technol, 40: 197-204, doi: 10.1590/fst.02019.
42. Ikonić, P. M., Tasić, T. A., Petrović, L. S., Škaljac, S. B., Jokanović, M. R., Tomović, V. M., Šojić, V., Džinić, N.R., Torbica, A.M., Ikonić, B. B. (2014). Proteolysis in Serbian Traditional Dry Fermented Sausage Petrovská klobása as Influenced by Different Ripening Processes. Int Scholarly Scientific Res Innov, 8, 993-996.
43. Ilikkan, H., Ercoşkun, H., Vural, H., Şahin, E. (2009). The Effect of Addition of Hazelnut Oil on Some Quality Characteristics of Turkish Fermented Sausage (Sucuk). J Muscle Foods, 20: 117-127, doi: 10.1111/j.1745-4573.2008.00137.x.
44. Jacobsen, C., Let, M.B., Nielsen, N.S., Meyer, A.S. (2008). Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation. Trends Food Sci Technol, 19(2): 76-93, doi: 0.1016/j.tifs.2007.08.001.
45. Jimenez-Colmenero, F., Salcedo-Sandoval, L., Bou, R., Cofrades, S., Herrero, A. M., Ruiz-Capillas, C. (2015). Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends Food Sci Technol, 44(2): 177-188, doi: 10.1016/j.tifs.2015.04.011.
46. Jokanovic, M., Ikonic, P., Skaljac, S., Tasic, T., Tomovic, V., Sojic, B., Ivic, M., Petrovic, L., Dzinic, N. (2017). Proteolysis and texture profile of traditional dry-fermented sausage as affected by primary processing method. Sci J" Meat Technol", 58(2017): 103-109.
47. Josquin, N.M., Linssen, J.P., Houben, J.H. (2012). Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil. Meat Sci, 90(1): 81-86, doi: 10.1016/j.meatsci.2011.06.001.
48. Karabıyıkoğlu M, Serdaroğlu M (2017) Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı. Akademik Gıda, 15: 95-102, doi:10.24323/akademik-gida.306079.
49. Kavuşan, H. S., Serdaroğlu, M., Nacak, B., İpek, G. (2020). An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion. Food Sci Anim Resour, 40(3): 426-443, doi: 10.5851/kosfa.2020.e23.
50. Kazemi, S., Ngadi, M. O., Gariépy, C. (2011). Protein denaturation in pork longissimus muscle of different quality groups. Food Bioprocess Technol, 4(1): 102-106, doi: 10.1007/s11947-009-0201-3.
51. Kılıç, B., Özer, C. O. (2017). Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage. Meat Sci, 131: 18-24, doi: 10.1016/j.meatsci.2017.04.020.
52. Laguerre, M., Bily, A., Birtic, S. (2019). Lipid oxidation in food. Lipids and edible oils: properties, processing and applications, C. Galanakis, (Ed.) Academic Press, New York, NJ, 243-288.
53. Lashgari, S. S., Noorolahi, Z., Sahari, M. A., Ahmadi Gavlighi, H. (2020). Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract. Food Sci Nutr, 8: 2920-2928, doi: 10.1002/fsn3.1594.
54. Li, B., Xu, Y., Li, J., Niu, S., Wang, C., Zhang, N., Yang., M., Zhou, K., Chen, S., He, L., Liu, S., Yin, S., Yang, Y. (2019). Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening. Meat Sci, 147: 144-154, doi: 10.1016/j.meatsci.2018.09.008.
55. Li, W., Zhang, X., He, Z., Chen, Y., Li, Z., Meng, T., Li, Y., Cao, Y. (2020). In vitro and in vivo antioxidant activity of eucalyptus leaf polyphenols extract and its effect on chicken meat quality and cecum microbiota. Food Res Int, 109302, doi: 10.1016/j.foodres.2020.109302.
56. Lobo, F., Ventanas, S., Morcuende, D., Estévez, M. (2016). Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages. LWT-Food Sci Technol, 69: 110-116, doi: 10.1016/j.lwt.2016.01.047.
57. Lorenzo, J. M., Gómez, M., Purriños, L., Fonseca, S. (2016). Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry‐cured foal sausage. J Sci Food Agric, 96(4): 1194-1201, doi: 10.1002/jsfa.7203.
58. Lund, M. N., Heinonen, M., Baron, C. P., Estevez, M. (2011). Protein oxidation in muscle foods: A review. Mol Nutr Food Res, 55(1): 83-95, doi: 10.1002/mnfr.201000453.
59. Lund, M. N., Lametsch, R., Hviid, M. S., Jensen, O. N., Skibsted, L. H. (2007). High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Sci, 77(3): 295-303, doi: 10.1016/j.meatsci.2007.03.016.
60. Martínez, L., Jongberg, S., Ros, G., Skibsted, L. H., Nieto, G. (2020). Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation. Food Res Int, 129: 108789, doi: 10.1016/j.foodres.2019.108789.
61. Munekata P.E.S., Domínguez, R., Franco, D., Bermúdez, R., Trindade, M.A., Lorenzo, J.M., (2017) Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjacglucomannan matrix. Meat Sci, 124: 54-60, doi: /10.1016/j.meatsci.2016.11.002.
62. Olivares, A., Navarro, J. L., Flores, M. (2011). Effect of fat content on aroma generation during processing of dry fermented sausages. Meat Sci, 87(3): 264-273, doi: 10.1016/j.meatsci.2010.10.021.
63. Öven, D.C., Karakaya, M., Ünal, K., Babaoğlu, A.S. (2017). Determination of some physicochemical and textural properties of the sucuk with fat content in various rates. Selcuk J Agri Food Sci, 31(3): 94-100. doi: 10.15316/SJAFS.2017.40.
64. Öz, E., Kabil, E., Kaban, G., Kaya, M. (2018). Effect of autochthonous Pediococcus acidilactici on volatile profile and some properties of heat‐treated sucuk. J Food Process and Pres, 42(9): e13752. doi: https://doi.org/10.1111/jfpp.13752.
65. Ozaki, M. M., Munekata, P. E., de Souza Lopes, A., do Nascimento, M. D. S., Pateiro, M., Lorenzo, J. M., Pollonio, M. A. R. (2020). Using chitosan and radish powder to improve stability of fermented cooked sausages. Meat Sci, 108165, doi: 10.1016/j.meatsci.2020.108165.
66. Özer, C.O. (2019). Utilization of jerusalem artichoke powder in production of low-fat and fat-free fermented sausage. Italian J Food Sci, 31(2): 301-310, doi: 10.14674/IJFS-1354.
67. Özkal, S.G., Ercoşkun, H. (2016). Kinetic modeling of quality aspects of fermented sausage (Sucuk) during storage. Kafkas Univ Vet Fak Derg, 23: 195-200.
68. Öztürk, B., Serdaroğlu, M., Nacak, B., Karabıyıkoğlu, M. (2017). Oxidative properties of sucuk produced with olive oil during fermentation and ripening. 63rd International Congress of Meat Science and Technology, 13 -18 Ağustos, Cork, Ireland, 144- 145p.
69. Öztürk‐Kerimoğlu, B., Kavusan, H. S., Mulazimoglu, Y., Aksehirli, B., Aygun, A., Serdaroglu, M. (2019a). A novel fat modification strategy in fermented sausages by incorporation of gelled emulsions with fig seed oil. In IOP Conference Series: Earth and Environ Sci, 333(1): 012090, doi: 10.1088/1755-1315/333/1/012090.
70. Öztürk‐Kerimoğlu, B., Nacak, B., Özyurt, V. H., Serdaroğlu, M. (2019b). Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing?. J Food Biochem., 43(11): e13007, doi: 10.1111/jfbc.13007.
71. Papuc, C., Goran, G.V., Predescu, C.N., Nicorescu, V., Stefan, G. (2017). Plant polyphenols as antioxidant and antibacterial agents for shelf‐life extension of meat and meat products: Classification, structures, sources, and action mechanisms. Compr Rev Food Sci Food Safety, 16(6): 1243-1268, doi: 10.1111/1541-4337.12298.
72. Pelser, W.M., Linssen, J.P., Legger, A., Houben, J. H. (2007). Lipid oxidation in n− 3 fatty acid enriched Dutch style fermented sausages. Meat Sci, 75(1): 1-11, doi: 10.1016/j.meatsci.2006.06.007.
73. Perea-Sanz, L., López-Díez, J. J., Belloch, C., Flores, M. (2020). Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation. Meat Sci, 108103, doi:10.1016/j.meatsci.2020.108103.
74. Pereira, A.L.F., Abreu, V.K.G. (2018). Lipid peroxidation in meat and meat products. In lipid peroxidation. IntechOpen, 1-14,doi: http://dx.doi.org/10.5772/intechopen.81533.
75. Pérez-Santaescolástica, C., Carballo, J., Fulladosa, E., Garcia-Perez, J. V., Benedito, J., Lorenzo, J. M. (2018). Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham. Food Res Int, 107: 559-566, doi: 10.1016/j.foodres.2018.03.001.
76. Pintado, T., Cofrades, S. (2020). Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer. Foods, 9(6): 830-845, doi: 10.3390/foods9060830.
77. Pintado, T., Herrero, A. M., Ruiz-Capillas, C., Triki, M., Carmona, P., Jiménez-Colmenero, F. (2016). Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters. Food Sci Technol Int, 22(2): 132-145, doi: 10.1177/1082013215577033.
78. Poyato, C., Astiasarán, I., Barriuso, B., Ansorena, D. (2015). A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability. LWT-Food Sci Technol, 62(2): 1069-1075, doi: 10.1016/j.lwt.2015.02.004.
79. Saygi, D., Ercoşkun, H., Şahin, E. (2018). Hazelnut as functional food component and fat replacer in fermented sausage. J Food Sci Technol, 55(9): 3385-3390, doi : 10.1007/s13197-018-3129-7.
80. Serdaroğlu, M., Nacak, B., Karabıyıkoğlu, M. (2017). Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties. Korean J Food Sci Anim Resour, 37: 376-384, doi: 10.5851/kosfa.2017.37.3.376.
81. Serdaroğlu, M., Nacak, B., Karabıyıkoğlu, M., Keser, G. (2016). Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions. Korean J Food Sci Anim Resour, 36(6): 744-751, doi: 10.5851/kosfa.2016.36.6.744.
82. Serdaroğlu, M., Özyurt, H., Bastıoğlu, A. Z., Öztürk, B. (2017b). Ötleş, S. The effects of replacing beef fat with olive oil on protein oxidation products (α-aminoadipic semialdehydes-AAS and γ-glutamic semialdehydes-GGS) in Turkish dried fermented sausage. 63rd International Congress of Meat Science and Technology, 13 -18 Ağustos, Cork, Ireland, 735 p.
83. Settanni, L., Barbaccia, P., Bonanno, A., Ponte, M., Di Gerlando, R., Franciosi, E., Di Grigoli, A., Gaglio, R. (2020). Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions. Food Microbiol, 87: 103385, doi: 10.1016/j.fm.2019.103385.
84. Smaoui, S., Ennouri, K., Chakchouk-Mtibaa, A., Karray-Rebai, I., Hmidi, M., Bouchaala, K., Mellouli, L. (2017). Relationships between textural modifications, lipid and protein oxidation and sensory attributes of refrigerated turkey meat sausage treated with bacteriocin BacTN635. Food Bioprocess Technol, 10(9): 1655-1667, doi: 10.1007/s11947-017-1933-0.
85. Smirnoff, N. (2018). Ascorbic acid metabolism and functions: A comparison of plants and mammals. Free Radical Biology Medicine, 122: 116-129, doi: 10.1016/j.freeradbiomed.2018.03.033.
86. Soglia, F., Petracci, M., Ertbjerg, P. (2016). Novel DNPH-based method for determination of protein carbonylation in muscle and meat. Food Chem, 197: 670-675, doi: 10.1016/j.foodchem.2015.11.038.
87. Šojić, Branislav, Vladimir Tomović, Sunčica Kocić-Tanackov, Snežana Škaljac, Predrag Ikonić, Natalija Džinić, Nataša Živković, Marija Jokanović, Tatjana Tasić, and Snežana Kravić. "Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage." Food Control, 54 (2015): 282-286, doi: 10.1016/j.foodcont.2015.02.007.
88. Soladoye, O. P., Shand, P., Dugan, M. E. R., Gariépy, C., Aalhus, J. L., Estévez, M., Juárez, M. (2017). Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon. Food Res Int, 99: 660-669, doi: 10.1016/j.foodres.2017.06.029.
89. Stadtman, E. R., Levine, R. L. (2003). Free radical-mediated oxidation of free amino acids and amino acid residues in proteins. Amino acids, 25(3-4): 207-218, doi: 10.1007/s00726-003-0011-2.
90. Sun, W., Cui, C., Zhao, M., Zhao, Q., Yang, B. (2011). Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage. Food Chem, 124(1): 336-341, doi: 10.1016/j.foodchem.2010.06.042.
91. Sun, W., Zhou, F., Zhao, M., Yang, B., Cui, C. (2011). Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility. Food Chem, 129(2): 472-478, doi: 10.1016/j.foodchem.2011.04.101.
92. Toptanci, İ., Ercoşkun, H. (2017). Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures. Akademik Gıda, 15(4): 344-34, doi: 10.24323/akademik-gida.370094.
93. Traore, S., Aubry, L., Gatellier, P., Przybylski, W., Jaworska, D., Kajak-Siemaszko, K., Santé-Lhoutellier, V. (2012). Effect of heat treatment on protein oxidation in pig meat. Meat Sci, 91(1): 14-21, doi: 10.1016/j.meatsci.2011.11.037.
94. Valencia, I., Ansorena, D., Astiasarán, I. (2006). Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions. Meat Sci, 73(2): 269-277, doi: 10.1016/j.meatsci.2005.12.002.
95. Van Ba, H., Seo, H.W., Kim, J.H., Cho, S. H., Kim, Y.S., Ham, J.S., Park, B.Y., Kim, H.W., Kim, T.B., Seong, P.N. (2016). The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages. LWT, 74: 191-198, doi: 10.1016/j.lwt.2016.07.019.
96. Villaverde, A., Parra, V., Estévez, M. (2014a). Oxidative and nitrosative stress induced in myofibrillar proteins by a hydroxyl-radical-generating system: Impact of nitrite and ascorbate. Journal of agricultural and food chemistry, 62(10): 2158-2164, doi: 10.1021/jf405705t.
97. Villaverde, A., Ventanas, J., Estévez, M. (2014b). Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: Are both events connected?. Meat Science, 98(4): 665-672, doi: 10.1016/j.meatsci.2014.06.017.
98. Visschers, R. W., de Jongh, H. H. (2005). Disulphide bond formation in food protein aggregation and gelation. Biotechnology advances, 23(1): 75-80, doi: 10.1016/j.biotechadv.2004.09.005.
99. Wang, W., Xia, W., Gao, P., Xu, Y., Jiang, Q. (2017). Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China. International journal of food properties, 20(sup1): S166-S176, doi: 10.1080/10942912.2017.1293089.
100. Wen, R., Hu, Y., Zhang, L., Wang, Y., Chen, Q., Kong, B. (2019). Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage. Meat Sci, 156: 33-43, doi: 10.1016/j.meatsci.2019.05.011.
101. Wójciak, K.M., Dolatowski, Z.J. (2012). Oxidative stability of fermented meat products. Acta Scientiarum Polonorum Technologia Alimentaria, 11(2): 99-109.
102. Wójciak, K.M., Stasiak, D.M., Ferysiuk, K., Solska, E. (2019). The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef. Meat Sci, 148: 113-119, doi: 10.1016/j.meatsci.2018.10.010.
103. Xiang, R., Cheng, J., Zhu, M., Liu, X. (2019). Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages. LWT- Food Sci Technol, 116: 108504, doi: 10.1016/j.lwt.2019.108504.
104. Xiao, Y., Liu, Y., Chen, C., Xie, T., Li, P. (2020). Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages. Food Res Int, 135: 109247. doi: 10.1016/j.foodres.2020.109247.
105. Xu, Y., Li, L., Xia, W., Zang, J., Gao, P. (2019). The role of microbes in free fatty acids release and oxidation in fermented fish paste. LWT- Food Sci Technol, 101: 323-330, doi: 10.1016/j.lwt.2018.11.027.
106. Xu, Y., Liu, Y., Jiang, C., Zhang, C., Li, X., Zhu, D., Li, J. (2014). Determination of volatile compounds in turbot (Psetta maxima) during refrigerated storage by headspace solid‐phase microextraction and gas chromatography–mass spectrometry. J Sci Food Agric, 94(12): 2464-2471, doi: 10.1002/jsfa.6581.
107. Yıldız-Turp, G., Serdaroğlu, M. (2008). Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk–A Turkish fermented sausage. Meat Sci, 78(4): 447-454, doi: 10.1016/j.meatsci.2007.07.013.
108. Yim, D.G., Chung, Y.H., Nam, K.C. (2017). Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages. Korean J Food Nutr, 30(5): 1105-1112, doi: 10.9799/ksfan.2017.30.5.1105.
109. Zakrys-Waliwander, P.I., O’sullivan, M. G., O’neill, E. E., Kerry, J. P. (2012). The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage. Food Chem, 131(2): 527-532, doi: 10.1016/j.foodchem.2011.09.017.
110. Zhang, S., Zhang, C., Qiao, Y., Xing, L., Kang, D., Khan, I. A., Huang, M., Zhou, G. (2017). Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon. Food Chem, 237: 779-785, doi: 10.1016/j.foodchem.2017.06.026.
111. Zhao, B., Li, S., Zhou, H. M., Zhang, S. L., Wang, H., Wang, S. W. (2019). Effect of Protein Oxidation on Microbial, Free Amino Acids and Biogenic Amine Content in Chinese Dry Sausage. Current Topics Nutraceutical Res, 17(2): 188-195.
112. Zhao, B., Zhou, H.M., Zhang, S.L., Pan, X.Q., Li, S., Zhu, N., Wu, Q.R., Wang, S.W., Qiao, X.L. and Chen, W.H., 2020. Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content. Food Sci Human Wellness, In Press, doi: 10.1016/j.fshw.2020.04.013.
113. Zhou, C. Y., Wu, J. Q., Tang, C. B., Li, G., Dai, C., Bai, Y., Xu, X.L., Zhou, G.H., Cao, J. X. (2019). Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures. Food Control, 106: 106694, doi: 10.1016/j.foodcont.2019.06.020.
114. Zungur, A., Serdaroğlu, M., Nacak, B., Öztürk, B. (2015). Effects of olive oil as partial replacer of animal fat in sucuk on oxidation and some quality properties during production. 61st International Congress of Meat Science and Technology, 23-28th August 2015, Clermont-Ferrand, France.