Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon

文献类型： 外文期刊

第一作者： Deng, Siyang

作者： Deng, Siyang;Shi, Shuo;Xia, Xiufang;Deng, Siyang

作者机构：

关键词： Bacon; Ascorbic acid; Tea polyphenol; Apple polyphenol; Cinnamon polyphenol; N -nitrosamine

期刊名称：MEAT SCIENCE （ 影响因子：7.077； 五年影响因子：6.632 ）

ISSN： 0309-1740

年卷期： 2022 年 191 卷

页码：

收录情况： SCI

摘要： Tea polyphenol (TP), apple polyphenol (AP), and cinnamon polyphenol (CP) are all enriched with antioxidant components, present enormous potential as natural antioxidants in meat products. The objective of this study was to evaluate the physicochemical properties, residual nitrites, and formation of N-nitrosamine (NA) in dry fried bacons with three aforementioned plant polyphenols and ascorbic acid (AA). The results show that both plant polyphenols and AA significantly reduced pH, lipid oxidation and residual nitrite content when compared to the control (P < 0.05). Only AP exhibited a protective effect against protein oxidation-induced damage in bacon, and N-nitroso-methyl phenylamine (NMPhA) contents were significantly affected by plant polyphenols (P < 0.05). Bacon containing 300 mg/kg AP produced less thiobarbituric acid reactive substance (TBARS) (0.59 MDA/kg), carbonyl contents (2.30 nmol/mg protein) and NMPhA formation (1.211 ng/kg). In conclusion, plant polyphenols, particularly AP, have the potential to be used as natural antioxidants for reducing oxidation and nitrite application level while also improving the safety of bacon.

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