Effects of lipids with different oxidation levels on protein degradation and biogenic amines formation in Sichuan-style sausages

Abstract

We evaluated the effects of different oxidation levels of lipids on protein degradation and biogenic amines (BAs) formation during Sichuan-style sausages processing. Lipids with varying degrees of oxidation were obtained through storage at different temperatures and added as raw materials of Sichuan-style sausages, followed by the analyses of lipid oxidation, protein degradation, biogenic amine content, and other indicators. During the processing, with increasing degree of lipid oxidation, the contents of peroxide value (POV), thiobarbituric acid reactive substances (TBARs), protein degradation index (PI), amino acid nitrogen (AAN), free amino acids (FAAs), and BAs increased. Based on the protein electrophoresis results, the higher the oxidation degree of pig backfat, the higher degree of sarcoplasmic protein oxidation, and the greater myofibril protein degradation. Pearson correlation revealed that lipid oxidation, protein degradation, and BAs content correlated significantly (P < 0.05).