Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.
Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
Meat Sci. 2022 Oct;192:108877. doi: 10.1016/j.meatsci.2022.108877. Epub 2022 Jun 1.
This study evaluated the effects of theaflavins (TFs), tea polyphenols (TP) and vitamin C (VC) on the nitrite residue amount, color, antioxidant capacity and N-nitrosamines inhibition in cured sausage. The addition of TFs, TP and VC combined with NaNO respectively could significantly increase the a* value, nitroso pigment content and DPPH free radical scavenging rate, and effectively reduced the content of residual nitrite, metmyoglobin (MetMb) and total N-nitrosamines in cured sausages than treated only with NaNO (P < 0.05), of which TFs group was the most significant (P < 0.05). It was indicated that the addition of TFs, TP could better inhibit the oxidation of cured sausages. UV-vis spectroscopy also showed pentacoordinate nitrosyl ferrohemochrome was the main pigment component in the samples. The results demonstrated that TFs and TP could contribute to the desired color and safety of sausage.
本研究评估了茶黄素（TFs）、茶多酚（TP）和维生素 C（VC）对腌香肠中亚硝酸盐残留量、色泽、抗氧化能力和亚硝胺抑制的影响。与单独使用 NaNO 相比，TFs、TP 和 VC 分别与 NaNO 结合添加可显著增加 a*值、亚硝基色素含量和 DPPH 自由基清除率，并有效降低腌香肠中亚硝酸盐残留量、高铁肌红蛋白（MetMb）和总亚硝胺含量（P<0.05），其中 TFs 组的效果最为显著（P<0.05）。这表明 TFs 和 TP 的添加可以更好地抑制腌香肠的氧化。紫外可见光谱也表明五配位亚硝酰基正铁血红素是样品中主要的色素成分。结果表明，TFs 和 TP 可以使香肠呈现理想的色泽和安全性。
Zotero 插件