Effects of rosemary extract, grape seed extract and green tea polyphenol on the formation of N‐nitrosamines and quality of western‐style smoked sausage
The effects of rosemary extract, grape seed extract (GSE) and green tea polyphenol (GTP) on the physicochemical properties and N‐nitrosamines content of western‐style smoked sausage were investigated. Among the additives, GTP had the highest total phenol content (109.82 mg GAE/g DW) and the best sca...
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| Veröffentlicht in: | Journal of food processing and preservation 2020-06, Vol.44 (6), p.n/a |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The effects of rosemary extract, grape seed extract (GSE) and green tea polyphenol (GTP) on the physicochemical properties and N‐nitrosamines content of western‐style smoked sausage were investigated. Among the additives, GTP had the highest total phenol content (109.82 mg GAE/g DW) and the best scavenging capacity on ABTS (IC50 = 0.16 g/ml). Rosemary extract and GTP reduced the hardness of sausage (p |
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| ISSN: | 0145-8892 1745-4549 |
| DOI: | 10.1111/jfpp.14459 |