Effect of an antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages

详细信息    查看全文

• 作者：Wenjiao Fan (1)
  Yuwen Yi (1)
  Yongkui Zhang (2)
  Pan Diao (2)
  
  1. Department of Food Science ; Sichuan Tourism University ; Chengdu ; 610100 ; China
  2. School of Chemical Engineering ; Sichuan University ; Chengdu ; 610065 ; China
  
• 关键词：bamboo leave ; tea polyphenol ; biogenic amine ; lipid oxidation ; pork sausage
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：24
• 期：2
• 页码：421-426
• 全文大小：191 KB
• 参考文献：1. Corral, S, Salvador, A, Belloch, C, Flores, M (2014) Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast. Food Control 45: pp. 1-7 CrossRef
  2. Badr, HM, Mahmoud, KA (2011) Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage. Food Chem. 127: pp. 1119-1130 CrossRef
  3. Feng, L, Qiao, Y, Zou, Y, Huang, M, Kang, Z, Zhou, G (2014) Effect of flavourzyme on proteolysis, antioxidant capacity, and sensory attributes of Chinese sausage. Meat Sci. 98: pp. 34-40 CrossRef
  4. Roseiro, LC, Santos, C, Sol, M, Borges, MJ, Anjos, M, Gonalves, H, Carvalho, AS (2008) Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content. Meat Sci. 79: pp. 784-794 CrossRef
  5. Karovi猫ov谩, J, Kohajdov谩, Z (2005) Biogenic amines in food. Chem. Pap. 59: pp. 70-79
  6. Bodmer, S, Imark, C, Kneub眉hl, M (1999) Biogenic amines in foods: Histamine and food processing. Inflamm. Res. 48: pp. 296-300 CrossRef
  7. Cheng, J, Wang, S, Ockerman, HW (2007) Lipid oxidation and color change of salted pork patties. Meat Sci. 75: pp. 71-77 CrossRef
  8. Koech, KR, Wachira, FN, Ngure, RM, Wanyoko, JK, Bii, CC, Karori, SM, Kerio, LC (2014) Antioxidant, antimicrobial, and synergistic activities of tea polyphenols. Afr. Crop Sci. J. 22: pp. 837-846
  9. Hu, C, Zhang, Y, Kitts, DD (2000) Evaluation of antioxidant and prooxidant activities of bamboo Phyllostachys nigra var. henonis leaf extract in vitro. J. Agr. Food Chem. 48: pp. 3170-3176 CrossRef
  Official methods of analysis.
  10. Kirk, RS, Sawyer, R (1991) Pearson鈥檚 composition and analysis of foods. Longman Scientific and Technical, London, UK
  11. Hong, H, Luo, YK, Zhou, ZY, Bao, YL, Lu, H, Shen, HX (2013) Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage. Food Chem. 138: pp. 1476-1482 CrossRef
  12. Gokoglu, N, Yerlikaya, P, Topuz, OK, Buyukbenli, HA (2012) Effects of plant extracts on lipid oxidation in fish croquette during frozen storage. Food Sci. Biotechnol. 21: pp. 1641-1645 CrossRef
  13. Melton, SL (1983) Methodology for following lipid oxidation in muscle foods. Food Technol. 37: pp. 105-111
  14. 脰zogul, Y, 脰zogul, F, 脰zk眉t眉k, S, Kuley, E (2006) Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks. Eur. Food Res. Technol. 224: pp. 33-37 CrossRef
  15. Mendes, R, Pestana, C, Gon莽alves, A (2008) The effects of soluble gas stabilization on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAP. Int. J. Food Sci. Tech. 43: pp. 2000-2009 CrossRef
  16. Ladikos, D, Lougovois, V (1990) Lipid oxidation in muscle foods: A review. Food Chem. 35: pp. 295-314 CrossRef
  17. Fan, WJ, Sun, JX, Chen, YC, Qiu, J, Zhang, Y, Chi, YL (2009) Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem. 115: pp. 66-70 CrossRef
  18. Komprda, T, Sm矛l谩, D, Pechov谩, P, Kalhotka, L, 艩tencl, J, Klejdus, B (2004) Effect of starter culture, spice mix, and storage time and temperature on biogenic amine content of dry fermented sausages. Meat Sci. 67: pp. 607-616 CrossRef
  19. Latorre-Moratalla, ML, Bover-Cid, S, Talon, R, Garriga, M, Zanardi, E, Ianieri, A, Fraqueza, MJ, Elias, M, Drosinosh, EH, Vidal-Carou, MC (2010) Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing. LWT-Food Sci. Technol. 43: pp. 20-25 CrossRef
  20. Gonz谩lez-Fern谩ndez, C, Santos, EM, Jaime, I, Rovira, J (2003) Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage. Food Microbiol. 20: pp. 275-284 CrossRef
  21. Parente, E, Martuscelli, M, Gardini, F, Grieco, S, Crudele, MA, Suzzi, G (2001) Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy. J. Appl. Microbiol. 90: pp. 882-891 CrossRef
  22. Marcobal, A, Rivas, B, Landete, JM, Tabera, L, Mu帽oz, R (2012) Tyramine and phenylethylamine biosynthesis by food bacteria. Crit. Rev. Food Sci. 52: pp. 448-454 CrossRef
  23. Gardini, F, Tabanelli, G, Lanciotti, R, Montanari, C, Luppi, M, Coloretti, F, Chiavari, C, Grazia, L (2013) Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy). Food Control 32: pp. 638-643 CrossRef
  24. Kamenik, J, Steinhauserova, P, Salakova, A, Pavlik, Z, Borilova, G, Steinhauser, L, Ruprich, J (2013) Influence of various pork fat types on the ripening and characteristics of dry fermented sausage. Czech J. Food Sci. 31: pp. 419-431
  25. Ikoni膰, P, Tasi膰, T, Petrovi膰, L, 艩kaljac, S, Jokanovi膰, M, Mandi膰, A, Ikoni膰, B (2013) Proteolysis and biogenic amines formation during the ripening of Petrovsk谩 klob谩sa, traditional dry-fermented sausage from Northern Serbia. Food Control 30: pp. 69-75 CrossRef
  26. Candogan, K, Wardlaw, FB, Acton, JC (2009) Effect of starter culture on proteolytic changes during processing of fermented beef sausages. Food Chem. 116: pp. 731-737 CrossRef
  27. Nout, MJR (1994) Fermented foods and food safety. Food Res. Int. 27: pp. 291-298 CrossRef
  28. Ruiz-Capillas, C, Jim茅nez Colmenero, F, Carrascosa, AV, Mu貌oz, R (2007) Biogenic amine production in Spanish dry-cured 鈥渃horizo鈥?sausage treated with high-pressure and kept in chilled storage. Meat Sci. 77: pp. 365-371 CrossRef
  29. Paulsen, P, Bauer, F (1997) Biogenic amines in fermented sausages, II: Factors influencing the formation of biogenic amines in raw fermented sausage. Fleischwirtschaft 77: pp. 362-364
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

The effect of an antioxidant from bamboo leaves (AOB) combined with tea polyphenol (TP) on biogenic amine accumulation and lipid oxidation in pork sausages during storage was investigated. The peroxide (POV) and the 2-thiobarbituric acid (TBA) values were determined for 8 biogenic amines. Treatment with AOB combined with TP showed a significant (p