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Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage
Author(s) -
Li Ling,
Shao Junhua,
Zhu Xudong,
Zhou Guanghong,
Xu Xinglian
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12069
Subject(s) - ascorbic acid , tbars , polyphenol , chemistry , food science , nitrite , ripening , lipid oxidation , antioxidant , biochemistry , lipid peroxidation , organic chemistry , nitrate
Summary The effects of green tea,grape seed polyphenols and ascorbic acid on pH , water activity (a w ), 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 ( P < 0.05), but were significantly reduced with plant polyphenols and ascorbic acid ( P < 0.05). Green tea polyphenol (GTP) was most effective ( P < 0.05) in reducing TBARS. Plant polyphenols and ascorbic acid significantly decreased residual nitrite, ascorbic acid being most effective ( P < 0.05). The amount of N‐nitrosamines increased during ripening, but was significantly reduced with plant polyphenols and ascorbic acid ( P < 0.05). Plant polyphenols had no significant effects on moisture content, a w , pH or microbiological counts in dry‐cured sausage during ripening ( P > 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry‐cured sausages.