Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing

Area of Science:

• Food Science
• Biochemistry
• Meat Science

Background:

• Fermented sausages are popular food products.
• Antioxidant peptides play a crucial role in food quality and health benefits.
• Nitrite is a common curing agent in meat products, but its impact on antioxidant peptides requires further investigation.

Purpose of the Study:

• To investigate the effect of nitrite supplementation on the concentration, antioxidant properties, and types of antioxidant peptides in fermented sausages.
• To determine if nitrite enhances the formation and activity of antioxidant peptides during sausage processing.

Main Methods:

• Fermented sausages were prepared with and without nitrite supplementation.
• Polypeptide concentration was measured.
• Antioxidant properties, including DPPH, ABTS, hydroxyl radical, and superoxide anion radical scavenging abilities (FRSA), and ferrous ion chelating ability were assessed.
• Liquid chromatography-mass spectrometry (LC-MS) was used to identify antioxidant peptides.

Main Results:

• Nitrite supplementation significantly increased polypeptide concentration compared to controls (p < 0.05).
• Enhanced antioxidant activities (DPPH, ABTS, hydroxyl radical, superoxide anion radical scavenging) and ferrous ion chelating ability were observed in nitrite-supplemented sausages (p < 0.05).
• LC-MS identified various antioxidant peptides, with a greater number of species found in nitrite-supplemented sausages.

Conclusions:

• Nitrite supplementation positively influences the formation of antioxidant polypeptides in fermented sausages.
• This leads to enhanced antioxidant properties and improved overall sausage quality.
• Nitrite is a beneficial additive for enhancing the functional quality of fermented sausages.