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Wang Y.,National Engineer Research Center for Meat Quality and Safety Control | Wang Y.,Key Laboratory of Meat Processing and Quality Control | Wang Y.,Nanjing Agricultural University | Li F.,Shandong Agricultural University | And 11 more authors.
LWT - Food Science and Technology | Year: 2015

Effects of plant polyphenols (green tea polyphenols (GTP) and grape seed extract (GSE)) and α-tocopherol on physicochemical parameters, lipid oxidation, residual nitrite, microbiological counts, biogenic amines, and N-nitrosamines were determined in bacons during dry-curing and storage. Results show that plant polyphenols and α-tocopherol significantly decreased pH, lipid oxidation (formation of thiobarbituric acid reactive substances) and residual nitrite content compared with control (P<0.05) at the end of ripening. Microbial counts, biogenic amines, and N-nitrosodimethylamine (NDMA) contents in dry-cured bacons were significantly affected by plant polyphenols or α-tocopherol (P<0.05), with GTP being the most effective in reducing aerobic plate counts (APC), Enterobacteriaceae, and biogenic amines (putrescine, cadaverine, histamine, tyramine and spermine), as well as in inhibiting the NDMA formation (P<0.05). Principal component analysis indicated that there were positive correlations between physicochemical factors, biogenic amines (putrescine, cadaverine, histamine, tyramine and spermine), NDMA and APC, and between the TBARS and sodium nitrite. There was a negative correlation between NDMA and nitrite. These findings suggest plant polyphenols, especially GTP, could be utilized for processing dry-cured bacons to improve quality, shelf life, and safety of finished products. © 2014 Elsevier Ltd. Source


Wang Y.,National Engineer Research Center for Meat Quality and Safety Control | Wang Y.,Key Laboratory of Meat Processing and Quality Control | Wang Y.,Nanjing Agricultural University | Li F.,Shandong Agricultural University | And 9 more authors.
Journal of Food Science | Year: 2015

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. © 2015 Institute of Food Technologists®. Source


Yang H.,Key Laboratory of Meat Processing and Quality Control | Yang H.,Key Laboratory of Animal Products Processing | Yang H.,Nanjing Agricultural University | Zhang W.,Key Laboratory of Meat Processing and Quality Control | And 14 more authors.
Food Chemistry | Year: 2016

Emulsion-type sausages were produced, at 80 °C for either 0, 10, 20 or 30 min, using homogeneous Taihu pork batters. Low-field nuclear magnetic resonance (LF-NMR), with or without deuterium oxide (D2O) substitution, evaluated the proton mobility states related to both water and fat molecules, or fat molecules only, respectively, in the sausage samples, during heat-induced gelation. The decreasing trend in the area proportion of main peak T21, reflected a tighter gel structure in emulsion-type sausages. Raman spectra (400-3600 cm-1) revealed decreased α-helix, but increased β-sheet, β-turns and random coil contents, during the gelling process. Moreover, principal component analysis (PCA) showed significant correlations between secondary protein structures with distribution of water and fat in the gel matrix. Furthermore, this study established the relationship of water and fat protons mobility with changes in secondary protein structures, and described the critical time of gel formation in emulsion-type pork sausages. © 2016 Elsevier Ltd. All rights reserved. Source


Wang P.,Key Laboratory of Meat Processing and Quality Control | Wang P.,Key Laboratory of Animal Products Processing | Wang P.,Nanjing Agricultural University | Han M.,Key Laboratory of Meat Processing and Quality Control | And 11 more authors.
Journal of Texture Studies | Year: 2014

Model heat-induced gels were prepared. Compared with the broiler myofibrillar protein (BMP), interactions between porcine plasma protein (PPP) and spent-hen myofibrillar protein (SHMP) were evaluated using rheology, textural analysis, nuclear magnetic resonance and scanning electron microscopy (SEM). The gel hardness of SHMP was higher than that of BMP. PPP had the highest stickiness and immobilized water fraction of all the gels. The plasma and broiler myofibrillar mixed proteins had a storage modulus similar to that of BMP. After mixing SHMP or BMP with PPP, immobilized water fraction was increased by 5.59% or 50.57%, respectively, and the water-holding capacity (WHC) of the latter significantly increased. Addition of PPP transformed SHMP heat-induced gel to a uniform interconnected network. Introducing PPP can improve the WHC and microstructure of SHMP and BMP gels. © 2014 Wiley Periodicals, Inc. Source

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