Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol

文献类型： 外文期刊

第一作者： Cheng, Jingrong

作者： Cheng, Jingrong;Chen, Peiyu;Liu, Xueming;Tang, Daobang;Yang, Huaigu;Chen, Peiyu;Zhu, Mingjun;Zhu, Mingjun

作者机构：

关键词： Cantonese sausage; Prunus mume polyphenols; Texture; Oxidation stability; Nitrite; N-nitrosamine

期刊名称：FOOD CONTROL （ 影响因子：5.6； 五年影响因子：5.4 ）

ISSN： 0956-7135

年卷期： 2025 年 167 卷

页码：

收录情况： SCI

摘要： In this study, the effects of polyphenols extracted from fresh Prunus mume (PMP) on the oxidation and nitrosation in Cantonese sausage were investigated. Different dosages of PMP (0, 0.3, 0.6 and 0.9 g/kg) were added into Cantonese sausages, and the physicochemical properties, lipid and protein oxidation, residual nitrite, and Nnitrosamines (NAs) of the products during processing and storage (room temperature, 21 days) were compared. The results showed that PMP increased hardness, gumminess and chewiness, inhibited the accumulation of NAs, and decreased nitrite residue of sausage. The sausage supplemented with 0.6 g/kg PMP exhibited the lowest oxidation, i.e. had the lowest TBARS value (0.63 mg MDA/kg sausage) and the highest sulfhydryl content (44.10 nmol/mg protein) after 21-day storage. The residual nitrite in sausage supplemented with 0.15 g/kg sodium nitrite decreased from 5.34 mg/kg to 2.82 mg/kg after 0.6 g/kg PMP added. This study can provide a theoretical basis and technical guidance for the application of plant polyphenols in the safety control of cured meat.

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