Abedi Elahe, Tavakoli Atefeh, Zamanizadeh Simin, Maleki Shahrzad, Jassbi Amir Reza
Department of Food Science and Technology, Faculty of Agriculture Fasa University Fasa Iran.
Medicinal and Natural Products Chemistry Research Center Shiraz University of Medical Sciences Shiraz Iran.
Food Sci Nutr. 2023 Jun 15;11(9):5409-5426. doi: 10.1002/fsn3.3498. eCollection 2023 Sep.
The aim of this study was to investigate the relation between residual α- and β-punicalagin in L.; PPE and rosmarinic acid, carnosol, and carnosic acid in (SE) with residual nitrites, biogenic amines (cadaverine, putrescine, and histamine), N-nitrosodimethylamine (NDMA), microbial counts, lipid oxidation indices, and color values in extract-treated sausage over 14 days of storage. Sausage containing SE + nitrite 60 ppm (SSN) showed minimum levels of the residual nitrites (13.14 mg/kg), NDMA (0.74 ± 0.05 μg/kg), and biogenic amine (histamine, 1.8 mg/kg; cadaverine, 3.7 mg/kg; and putrescine, 4.3 mg/kg) due to retarded degradation rate of 285.84-216.44 mg/kg; rosmarinic acid, 41.62-33.16 mg/kg; carnosol, and 88.70-76.73 mg/kg; carnosic acid over storage time. The first-order kinetic model fitted well for the degradation of rosmarinic acid and carnosol acid in SSN sample. TBA value remained below the threshold limit (0.32 mg kg) through 14 days for SSN. Second-order and zero-order reaction models had the best agreement with sausages' PV and TBA values, respectively. After 2 weeks of storage, and counts in the SN120 (sausage containing 120 ppm nitrite) and SSN were significantly lower than the other samples ( < .05), with the values 2.1 and 1.5 log cfu/g for SN120 and 2.2 and 1.6 log cfu/g for SSN formulation. Conversely, oxidation indices, residual nitrites, NDMA, and biogenic amine increased in sausage samples containing PPE extracts (SPN) owing to total degradation of α- and β-punicalagin during storage. The results indicated that SE can be used as potential co-preservative by reducing the levels of required nitrite in food industry.
本研究的目的是调查余甘子（L.）中的残余α-和β-石榴皮苷、余甘子提取物（PPE）中的迷迭香酸、鼠尾草酸和鼠尾草酚与经提取物处理的香肠在储存14天期间的残余亚硝酸盐、生物胺（尸胺、腐胺和组胺）、N-亚硝基二甲胺（NDMA）、微生物计数、脂质氧化指数和颜色值之间的关系。含有60 ppm亚硝酸盐+余甘子提取物（SSN）的香肠显示出最低水平的残余亚硝酸盐（13.14 mg/kg）、NDMA（0.74±0.05 μg/kg）和生物胺（组胺，1.8 mg/kg；尸胺，3.7 mg/kg；腐胺，4.3 mg/kg），这是由于在储存期间285.84 - 216.44 mg/kg的降解速率减缓；迷迭香酸，41.62 - 33.16 mg/kg；鼠尾草酸，88.70 - 76.73 mg/kg。一级动力学模型很好地拟合了SSN样品中迷迭香酸和鼠尾草酚酸的降解。对于SSN，在14天内硫代巴比妥酸（TBA）值保持在阈值极限（0.32 mg/kg）以下。二级和零级反应模型分别与香肠的过氧化值（PV）和TBA值具有最佳拟合度。储存2周后，含120 ppm亚硝酸盐的香肠（SN120）和SSN中的菌落形成单位（cfu）计数显著低于其他样品（P < .05），SN120的值为2.1和1.5 log cfu/g，SSN配方的值为2.2和1.6 log cfu/g。相反，由于储存期间α-和β-石榴皮苷的完全降解，含有PPE提取物的香肠样品（SPN）中的氧化指数、残余亚硝酸盐、NDMA和生物胺增加。结果表明，余甘子提取物可通过降低食品工业中所需亚硝酸盐的水平用作潜在的协同防腐剂。
