Effects of rosemary extract, grape seed extract and green tea polyphenol on the formation ofN‐nitrosamines and quality of western‐style smoked sausage

Abstract

The effects of rosemary extract, grape seed extract (GSE) and green tea polyphenol (GTP) on the physicochemical properties and N‐nitrosamines content of western‐style smoked sausage were investigated. Among the additives, GTP had the highest total phenol content (109.82 mg GAE/g DW) and the best scavenging capacity on ABTS (IC50 = 0.16 g/ml). Rosemary extract and GTP reduced the hardness of sausage (p < .05). Rosemary extract, GSE and GTP reduced the gumminess and chewiness of sausage (p < .05), but had little effects on the cohesiveness and springiness (p > .05). Rosemary extract increased the a* and b* values of sausage significantly (p < .05), GSE and GTP had little effects on color (p > .05). The additives all decreased the pH values, TBARs values of sausage (p < .05) and increased the moisture content in sausage (p < .05). The additives can significantly reduce the residual nitrite and N‐nitrosamines content of western‐style smoked sausage. GTP showed the best effect on TBARs (48.29%), residual nitrite (68.87%) and N‐nitrosamines (61.29%). Above all, the additives had good antioxidant ability and could inhibit the formation of N‐nitrosamines. Compared with other additives, GTP had the best effect. Practical applications Rosemary extract, GSE and GTP have attracted much attention due to their great antibacterial and antioxidant properties. This paper studies the effects of rosemary extract, GSE and GTP on the quality and N‐nitrosamines concent of western‐style smoked sausage. It has shown that rosemary extract and GTP can increase the moisture content of the products and improve their hardness. Rosemary extract and GSE can improve the color of the product to some extent. Because the three additives have good antioxidant properties, they can be used to extend the shelf life of products. Moreover, the three additives can reduce residual nitrite and inhibit N‐nitrosamine formation, which can provide certain theoretical basis for the development of low nitrate products and cancer prevention. However, the inhibition mechanism of the three additives on N‐nitrosamine formation needs further study. In addition, the three additives all have specific flavor, which can affect the flavor of the products. This problem also needs to be improved.

Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder

“…Second, nitrite generated by nitrate-reducing bacteria during product processing prior to being cooked may have reacted with bioactive compounds present in natural ingredients, thereby resulting in lower residual nitrite levels in the finished products. There is some evidence that bioactive compounds play a role in residual nitrite content reduction ( Lin et al, 2011 ; Viuda-Martos et al, 2009 ; Viuda-Martos et al, 2010 ; Zhou et al, 2020 ). Viuda-Martos et al (2009) described that decreased residual nitrite content may have resulted from reactions with bioactive compounds such as polyphenols and flavonoids that are present in natural ingredients.…”

“…Viuda-Martos et al (2009) described that decreased residual nitrite content may have resulted from reactions with bioactive compounds such as polyphenols and flavonoids that are present in natural ingredients. Zhou et al (2020) also reported decreased residual nitrite content when rosemary extract, grape seed extract, and green tea polyphenols were added to pork sausages. Nevertheless, among the products cured with white kimchi powder (treatments 1 to 5), the residual nitrite content was not affected (p>0.05) by the addition of green tea extract powder and rosemary extract powder, either alone or in combination.…”

Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

“…Tea and rosemary extracts are known as efficient natural antioxidants to prevent lipid oxidation in the food industry [10,11]. The antioxidant activities of tea and rosemary are associated with the presence of phenolic compounds, which can break the lipid radical chain reaction and thus inhibit lipid oxidation [12].…”

Strategies to Improve Meat Products’ Quality

“…Walters et al [ 163 ] concluded that treatment of bacon with up to 300 mg/kg ascorbate, significantly decreased NPYR formation after frying. Recently, Zhou and Wang [ 164 ] reported the ability of rosemary extract, grape seed extract and green tea polyphenols to reduce residual nitrite and nitrosamine content in smoked sausages.…”