Cholesterol Oxidation Products and Quality Attributes of NaCl-Reduced Beef Sausages Fortified With Honey

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology Pub Date : 2025-05-20 DOI:10.1002/ejlt.70032

Kazeem D. Adeyemi, Glory D. Ajayi, Ahmed O. Salami, Rasheed O. Sulaimon, Chanporn Chaosap, Panneepa Sivapirunthep

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Abstract

The effects of salt combinations and honey supplementation on cholesterol oxidation products, physicochemical properties, and sensory attributes of beef sausages were investigated. Beef sausages were formulated with either 1.5% NaCl (H-1), 1% KCl + 0.5% NaCl + 5% honey (H-2), or 1% potassium citrate (C₆H₅K₃O₇) + 0.5% NaCl + 5% honey (H-3), and oven-cooked at 180°C for 20 min. The chemical composition, sensory attributes, and concentrations of 7β-hydroxycholesterol, 22R-hydroxycholesterol, 25-hydroxycholesterol, and 7-hydroxycholesterol were not influenced by the formulations (p > 0.05). The concentrations of 20α-hydroxycholesterol and 7-ketocholesterol in H-3 sausages were lower than in H-1 and H-2 sausages (p < 0.05). H-1 sausages had higher levels of (25R)-26-hydroxycholesterol, sodium content, and malondialdehyde (MDA) than the other sausages (p < 0.05). H-2 sausages had lower levels of 7α-hydroxycholesterol compared to the other sausages. H-1 sausages had higher lightness and cook loss and lower pH compared to the other sausages (p < 0.05). Redness and yellowness were lower in H-3 sausages than in the other sausages. Honey supplementation in NaCl-reduced beef sausages lowered sodium, MDA, and selected oxysterols without impairing the organoleptic properties of the sausages.

Practical Application:

High intake of sodium chloride and oxysterols can have harmful effects on human health. Reducing sodium and oxysterols in processed meat products is beneficial for improving health outcomes. The use of KCl, C₆H₅K₃O₇, and honey supplementation in beef sausages can effectively reduce sodium content, lipid oxidation, and the formation of selected cholesterol oxidation products such as 20α-hydroxycholesterol, (25R)-26-hydroxycholesterol, and 7-ketocholesterol, without negatively impacting the sensory attributes of the product. This strategy addresses the need for healthier processed meat without compromising consumer appeal.

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蜂蜜加盐牛肉香肠的胆固醇氧化产物及品质特性

研究了添加盐和蜂蜜对牛肉香肠胆固醇氧化产物、理化性质和感官特性的影响。用1.5% NaCl （H-1）、1% KCl + 0.5% NaCl + 5%蜂蜜（H-2）或1%柠檬酸钾(C6H5K3O7) + 0.5% NaCl + 5%蜂蜜（H-3）配制牛肉香肠，在180°C烤箱烘烤20 min。7β-羟胆固醇、22r -羟胆固醇、25-羟胆固醇和7-羟胆固醇的化学组成、感官属性和浓度不受配方的影响(p >；0.05)。H-3香肠中20α-羟基胆固醇和7-酮胆固醇的浓度低于H-1和H-2香肠(p <；0.05)。H-1香肠的(25R)-26-羟基胆固醇、钠含量和丙二醛（MDA）含量高于其他香肠(p <；0.05)。与其他香肠相比，H-2香肠的7α-羟基胆固醇含量较低。与其他香肠相比，H-1香肠的亮度和煮损更高，pH值更低(p <；0.05)。H-3香肠的红度和黄度低于其他香肠。在低盐牛肉香肠中添加蜂蜜降低了钠、丙二醛和选定的氧化甾醇，但不损害香肠的感官特性。实际应用：过量摄入氯化钠和氧化甾醇会对人体健康产生有害影响。减少加工肉制品中的钠和氧甾醇有利于改善健康状况。在牛肉香肠中添加KCl、C6H5K3O7和蜂蜜，可以有效降低钠含量、脂质氧化，以及20α-羟基胆固醇、(25R)-26-羟基胆固醇和7-酮胆固醇等选定胆固醇氧化产物的形成，而不会对产品的感官属性产生负面影响。这一战略在不损害消费者吸引力的情况下满足了对更健康加工肉类的需求。

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来源期刊

European Journal of Lipid Science and Technology 工程技术-食品科技

CiteScore

5.50

自引率

0.00%

发文量

101

审稿时长

6-16 weeks

期刊介绍： The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).