Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion Type Sausages during Storage and in Vitro Digestion.
The effect of sodium ascorbate and apple phenolics on the oxidative stability of emulsion type sausages during storage and digestion was investigated. Emulsion type sausages containing 0.05% sodium ascorbate or 3% freeze dried apple pomace were subjected to chilled illuminated storage and subsequent in vitro digestion. Lipid oxidation was assessed as TBARS, and protein oxidation was evaluated as thiol oxidation, total carbonyls, and g glutamic and a amino adipic semialdehyde. Proteolysis was measured after digestion to evaluate protein digestibility. The results suggest the presence of protein ascorbate and protein phenol interactions, which may decrease protein digestibility and may interfere with spectrophotometric methods for measuring oxidation.
Journal of agricultural and food chemistry