Location: Quality & Safety Assessment ResearchTitle: Effects of plant polyphenols and a-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons
|Wang, Yongli - Nanjing Agricultural University|
|Li, Feng - Nanjing Agricultural University|
|Li, Lianghao - Nanjing Agricultural University|
|Chen, Xiao - Nanjing Agricultural University|
|Zhang, Jianho - Nanjing Agricultural University|
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/24/2014
Publication Date: 3/10/2015
Citation: Wang, Y., Li, F., Zhuang, H., Li, L., Chen, X., Zhang, J. 2015. Effects of plant polyphenols and a-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons. Journal of Food Science. 80(3):547-555.
Interpretive Summary: Bacon is one of the popular meat products in the world. However, during bacon processing, some hazardous compounds are formed, including lipid peroxides, nitrite residues, biogenic amines, and N-nitrosamines, which directly affect quality and safety of dry-cured bacon. Polyphenolic compounds and a-tocopherol are well known for their antioxidant activity and health benefits. The objective of the present study was to investigate the benefits of use of plant polyphenols and a-tocopherol in dry-cured bacon production based on their effects on lipid oxidation, microbial growth, and biogenic amine formation. The results show that adding either plant polyphenols or a-tocopherol resulted in reduced lipid oxidation, pH, and total volatile basic nitrogen. They also significantly affected biogenic amine formation and microbial growth (reducing), such as, aerobic plate counts, Enterobacteriaceae, Micrococcaceae, yeast and molds. These results suggest that either plant polyphenols or a-tocopherol can be used in dry-cured bacons to improve product quality and safety.
Technical Abstract: Effects of plant polyphenols (tea polyphenol, grape seed extract, and gingerol) and a-tocopherol on physicochemical parameters, microbiological counts, and biogenic amines were determined in dry-cured bacons at the end of ripening. Results showed that plant polyphenols and a-tocopherol significantly decreased pH, thiobarbituric acid reactive substances content, and total volatile basic nitrogen compared with the control (P < 0.05). Microbial counts and biogenic amine contents in dry-cured bacons were affected by plant polyphenols or a-tocopherol, with tea polyphenol being the most effective (P < 0.05) in reducing aerobic plate counts, Enterobacteriaceae, Micrococcaceae, yeast, and molds, as well as in inhibiting formation of putrescine, cadaverine, tyramine, and spermine. Principal component analysis indicated that the first 2 principal components (PC) explained about 85.5% of the total variation. PC1 was related with physicochemical factors, parts of biogenic amines, and spoilage microorganisms, whereas PC2 grouped the total volatile basic nitrogen, tyramine, 2-phenylethylamine, yeast, and molds. These findings suggest that plant polyphenols, especially tea polyphenol, could be used to process dry-cured bacons to improve the quality and safety of finished products.