Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 24, Issue 2, Pages 421-426Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-015-0055-6
Keywords
bamboo leave; tea polyphenol; biogenic amine; lipid oxidation; pork sausage
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Funding
- Research Fund of the Application Project of Sichuan Province [2014JY0250]
- Research Fund of Meat Processing Key Laboratory of Sichuan Province [14-R04]
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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 < 0.05) antioxidative effect with lower POV and TBA values, and suppression of accumulation of the total level of biogenic amines, and the individual biogenic amines tryptamine, putrescine, cadaverine, histamine, and tyramine, compared to control sausages. Treatment with AOB combined with TP is a promising candidate for retardation of lipid oxidation and prevention of biogenic amine formation in pork sausages.
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