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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

作者： Cheng, Jingrong 1 ; Chen, Peiyu 1 ; Liu, Xueming 1 ; Tang, Daobang 1 ; Yang, Huaigu 1 ; Zhu, Mingjun 2 ;

作者机构： 1.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou 510610, Peoples R China

2.South China Univ Technol, Guangdong Engn Ctr Biopharmaceut, Guangzhou Higher Educ Mega Ctr, Sch Biol & Biol Engn, Guangzhou 510006, Peoples R China

3.Kashi Univ, Coll Life & Geog Sci, Kashi 844000, Peoples R China

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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