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Cited by 56Meat and Animal Product QualityFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities

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

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Zhou, Yajun, Wang, QiuYing, Wang, Shujie·2020·Journal of Food Processing and Preservation
DOI 10.1111/jfpp.14459
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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.

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Metadata

Authors
Zhou, Y., Wang, Q., & Wang, S.
Affiliations
Jilin University (CN)
Corresponding author
Wang, Shujie
ORCID
Venue
Journal of Food Processing and Preservation
Publisher
Wiley
Published
2020-03-30
Volume
44
Issue
6
ISSN
  • 0145-8892 (ISSN-L)
  • 1745-4549
DOI
10.1111/jfpp.14459
OpenAlex
W3014490945
Cited by
56
References
0
Citations by year
2026: 6 · 2025: 14 · 2024: 12 · 2023: 6 · 2022: 7 · 2021: 8 · 2020: 3
FWCI
4.30
Type
journal article
Language
en
Open access
Licence
Locations
Journal of Food Processing and Preservation (publishedVersion)
Funders
Jilin University
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
  • Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Keywords
rosemary extract, grape seed extract, green tea polyphenols, nitrosamines, nitrite reduction, antioxidant activity, meat quality, texture, color, lipid oxidation, shelf life extension, natural preservatives, cancer prevention, phenolic compounds, ABTS radical scavenging, TBARS, moisture content

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