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Research Article | Open Access

Influence of NaCl on lipid oxidation and endogenous pro-oxidants/antioxidants in chicken meat

Muhan Zhang1,2,3, Jingjing Ma1,2,3, Jiaolong Li1,2,3, Huan Bian1,2,3, Zheng Yan1,2,3, Daoying Wang1,2,3( ), Weimin Xu1,2,3, Yanan Zhao1,2,3, Lizhi Shu1,2,3
Jiangsu Key Laboratory for Food Quality and Safety State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Key Laboratory of Cold Chain Logistics Technology for Agroproduct, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
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Abstract

The aim of this study was to investigate the effect of different content of sodium chloride (NaCl) on lipid oxidation of chicken breast meat and the endogenous pro-oxidants/antioxidants contributing to lipid oxidation. The results demonstrated that NaCl could promote lipid oxidation in chicken meat until NaCl content reached up to 4.5%. Generation of reactive oxygen species and H2O2 initiated by NaCl might be responsible for the increased lipid oxidation, and lipoxygenase activity was highly correlated with oxidative stability of meat. However, oxidation of lipid was not negatively correlated with superoxide dismutase, glutathione peroxidase and catalase activity. The sensory evaluation by electronic nose showed an increase in saltiness, richness and umami taste and a decrease in bitterness with increasing NaCl content, but there was no significant change in these sensory ratings when the NaCl content exceeded 3.0%. The volatile compounds obtained by gas chromatography-mass spectrometry (GC-MS) showed that NaCl increased the formation of most flavor components in chicken meat. This study could provide a reference for the control of lipid oxidation in meat and development of low salt meat products.

Keywords

sodium chlorideantioxidantschicken meatlipid oxidationpro-oxidants

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Food Science of Animal Products
Volume 1 Issue 1,
March 2023
Article number: 9240010
DOI: 10.26599/FSAP.2023.9240010
Cite this article:
Zhang M, Ma J, Li J, et al. Influence of NaCl on lipid oxidation and endogenous pro-oxidants/antioxidants in chicken meat. Food Science of Animal Products, 2023, 1(1): 9240010. https://doi.org/10.26599/FSAP.2023.9240010

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Received: 28 March 2023
Revised: 06 April 2023
Accepted: 09 April 2023
Published: 22 May 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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