Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 48, Issue 6, Pages 1157-1164Publisher
WILEY
DOI: 10.1111/ijfs.12069
Keywords
Ascorbic acid; dry-cured sausage; grape seed polyphenol; green tea polyphenol; nitrite; N-nitrosamines; TBARS
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Funding
- Doctoral Fund of Education Ministry [20090097110002]
- Agriculture Department public Benefit Research Foundation in China [200903012]
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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 (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, 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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