Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage

Abstract

Summary The effects of green tea,grape seed polyphenols and ascorbic acid on pH, water activity (aw), microbiological counts, TBARS, residual nitrite and N‐nitrosamines were determined in dry‐cured sausages during the ripening period. Results showed that TBARS increased gradually during ripening (P < 0.05), but were significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Green tea polyphenol (GTP) was most effective (P < 0.05) in reducing TBARS. Plant polyphenols and ascorbic acid significantly decreased residual nitrite, ascorbic acid being most effective (P < 0.05). The amount of N‐nitrosamines increased during ripening, but was significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Plant polyphenols had no significant effects on moisture content, aw, pH or microbiological counts in dry‐cured sausage during ripening (P > 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry‐cured sausages.

Health and Safety Considerations of Fermented Sausages

“…In Germany, 116 samples of cured meat products were tested, of which 85% were below 20 mg/kg. Some reduction of the total Nnitrosamine content in DFSs appeared to be possible through the addition of ascorbic acid [42]. A large number of agricultural food products, seafoods, meat products, vegetable oils, sauces, and seasonings contain N-nitrosamines in the range 0.2 to a few g/kg [43].…”

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

“…2 and 3. MbFe II NO was considered to be produced by "reddening" bacteria that can synthesise NO from Larginine through the role of nitric oxide synthase (Arihara et al, 1993;Li, Shao et al, 2013;Li, Kong et al, 2013).…”

“…It can react with myoglobin (Mb) to form nitrosylmyoglobin (MbFe II NO) which is responsible for the characteristic pink colour of cured meat, the inhibition of unwanted bacteria, the retardation of lipid oxidation and the development of desired meat flavours (Sebranek & Bacus, 2007). Unfortunately, nitrite addition can also result in the formation of carcinogenic, teratogenic and mutagenic N-nitrosamines due to its reaction with secondary or tertiary amines in meat proteins, unless antioxidant such as ascorbate is used to restrain the reaction (Li, Shao, Zhu, Zhou, & Xu, 2013). Since there is an increasing consumer's demand for natural products with less chemical additives (Messina, Bono, Renda, La Barbera, & Santulli, 2015), many attempts have been made to replace nitrite in the meat industry (Armenteros, Aristoy, & Toldr a, 2012;Djeri & Williams, 2014).…”

Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk

“…Factors related to processing include additives, precursors (added via wood smoke, spices or other ingredients), heat applied during drying or smoking, storage/maturation conditions and packaging [11][12][13]. Moreover, NOC formation can be inhibited by the addition of ascorbic acid and α-tocopherol (vitamin E) [14,15] ingredients which are often added to processed meats.…”