Effect of salting on back fat hydrolysis and oxidation

59th International Meat Industry Conference

Tunieva, E.K.^1 ; Nasonova, V.V.^1 ; Stanovova, I.A.^1 ; Spiridonov, K.I.^1 ; Kurzova, A.A.^1

V.M.Gorbatov All-Russian Meat Research Institute, Russian Academy of Agricultural Sciences, Moscow, Russia^1

关键词: 2-thiobarbituric acid;    Chloride contents;    Color intensity;    Oxidation products;    Secondary oxidation products;    Sodium thiosulphate;    Technological factors;    Thiobarbituric acid values;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012047/pdf
DOI  :  10.1088/1755-1315/85/1/012047

来源: IOP

【 摘 要 】

Technological factors significantly affect the rate of hydrolytic and oxidative changes in fat. The aim of the research was to study the effect of sodium chloride on hydrolysis and oxidation of fat raw material, including the impact of thermal treatment. Back fat was minced, sodium chloride was added (in amounts of 0.0, 2.0, 3.5 or 5.0%), then it was thermally treated or not. Determination of the acid value (AV) was carried out by titration with aqueous potassium hydroxide of free fatty acids in the ether-alcohol solution of back fat; the peroxide value (PV) was based on oxidation of iodhydric acid with peroxides contained in fat followed by titration of released iodine with sodium thiosulphate. The thiobarbituric acid value (TBAV) was determined by the development of stained substances due to interaction of fat oxidation products with 2-thiobarbituric acid and measurement of color intensity using a spectrophotometer. Adding 5.0% sodium chloride to back fat led to a 30.1% decrease in AV. Addition of 2.0% sodium chloride inhibited the development of the oxidation products and led to a 17% decrease in the PV and to a 25% decrease in TBAV (p0.05). The results obtained showed an ambiguous effect of sodium chloride on the processes of fat oxidation, depending on dosage and the use of thermal treatment, justifying the necessity to develop approaches that allow reduction of the sodium chloride content in meat products that are not subjected to thermal treatment.