Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

Authors

  • Ling Li,

    1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and technology, Nanjing Agricultural University, Nanjing, 210095, PR China
    2. College of Life Science and Technology, Linyi University, Linyi, 276005, PR China
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  • Junhua Shao,

    1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and technology, Nanjing Agricultural University, Nanjing, 210095, PR China
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  • Xudong Zhu,

    1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and technology, Nanjing Agricultural University, Nanjing, 210095, PR China
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  • Guanghong Zhou,

    1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and technology, Nanjing Agricultural University, Nanjing, 210095, PR China
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  • Xinglian Xu

    Corresponding author
    • Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and technology, Nanjing Agricultural University, Nanjing, 210095, PR China
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Correspondent: Fax: +86 25 84395939;

e-mail: xlxu@njau.edu.cn

Summary

The effects of green tea,grape seed polyphenols and ascorbic acid on pH, water activity (aw), microbiological counts, TBARS, residual nitrite and N-nitrosamines were determined in dry-cured sausages during the ripening period. Results showed that TBARS increased gradually during ripening (< 0.05), but were significantly reduced with plant polyphenols and ascorbic acid (< 0.05). Green tea polyphenol (GTP) was most effective (< 0.05) in reducing TBARS. Plant polyphenols and ascorbic acid significantly decreased residual nitrite, ascorbic acid being most effective (< 0.05). The amount of N-nitrosamines increased during ripening, but was significantly reduced with plant polyphenols and ascorbic acid (< 0.05). Plant polyphenols had no significant effects on moisture content, aw, pH or microbiological counts in dry-cured sausage during ripening (> 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry-cured sausages.

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