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Effects of Plant Polyphenols and α‐Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry‐Cured Bacons
- Wang, Yongli, Li, Feng, Zhuang, Hong, Li, Lianghao, Chen, Xiao, Zhang, Jianhao
- Journal of food science 2015 v.80 no.3 pp. C547
- Enterobacteriaceae, Micrococcaceae, alpha-tocopherol, cadaverine, grape seed extract, lipid peroxidation, pH, plate count, polyphenols, principal component analysis, putrescine, ripening, spermine, spoilage microorganisms, tea, thiobarbituric acid-reactive substances, total volatile basic nitrogen, tyramine, yeasts
- 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. PC₁was related with physicochemical factors, parts of biogenic amines, and spoilage microorganisms, whereas PC₂grouped 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.