title: Effects of plant polyphenols and α-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons.
abstract: Effects of plant polyphenols (tea polyphenol [TP], grape seed extract [GSE], and gingerol) and α-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 α-tocopherol significantly decreased pH, thiobarbituric acid reactive substances content, and total volatile basic nitrogen (TVBN) compared with the control (P < 0.05). Microbial counts and biogenic amine contents in dry-cured bacons were affected by plant polyphenols or α-tocopherol, with TP 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 TVBN, tyramine, 2-phenylethylamine, yeast, and molds. These findings suggest that plant polyphenols, especially TP, could be used to process dry-cured bacons to improve the quality and safety of finished products.
authors: Natl. Engineer Research Center for Meat Quality and Safety Control, Nanjing, 210095, PR, China; Key Laboratory of Meat Processing and Quality Control, Ministry of Agriculture, Nanjing, 210095, PR, China; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural Univ, Nanjing, 210095, PR, China.
authors: Yongli
authors: Y
authors: Wang
authors: Feng
authors: F
authors: Li
authors: Hong
authors: H
authors: Zhuang
authors: Lianghao
authors: L
authors: Li
authors: Xiao
authors: X
authors: Chen
authors: Jianhao
authors: J
authors: Zhang
mesh_terms: D000588:Amines / Q000378:metabolism*; D000975:Antioxidants; D001419:Bacteria; D028241:Camellia sinensis / Q000737:chemistry; D002396:Catechols; D005233:Fatty Alcohols; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005658:Fungi; D020939:Zingiber officinale / Q000737:chemistry; D056604:Grape Seed Extract; D006801:Humans; D050356:Lipid Metabolism; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009584:Nitrogen / Q000378:metabolism; D059808:Polyphenols; D025341:Principal Component Analysis; D017392:Thiobarbituric Acid Reactive Substances; D027843:Vitis / Q000737:chemistry; D024502:alpha-Tocopherol
chemical_list: D000588:Amines; D000975:Antioxidants; D002396:Catechols; D005233:Fatty Alcohols; D056604:Grape Seed Extract; D059808:Polyphenols; D017392:Thiobarbituric Acid Reactive Substances; C007845:gingerol; D024502:alpha-Tocopherol; D009584:Nitrogen
keywords: antimicrobial activity; biogenic amines; dry-cured bacon; polyphenols; α-tocopherol