Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons
Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons
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DOI：
10.1111/1750-3841.12796
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发表时间：
2015-03-01
影响因子：
3.9
通讯作者：
Zhang, Jianhao
中科院分区：
文献类型：
--
作者：
Wang, Yongli;Li, Feng;Zhang, Jianhao
测定干腌培根成熟末期植物多酚（茶多酚 [TP]、葡萄籽提取物 [GSE] 和姜辣素）和α-生育酚对理化参数、微生物计数和生物胺的影响。结果表明，与对照相比，植物多酚和α-生育酚显着降低了pH、硫代巴比妥酸反应物质含量和总挥发性碱基氮（TVBN）（P < 0.05）。干腌培根中的微生物计数和生物胺含量受植物多酚或α-生育酚的影响，其中TP在减少需氧菌落计数、肠杆菌科、微球菌科、酵母菌和霉菌以及抑制腐胺、尸胺、酪胺和精胺的形成方面最有效（P < 0.05）。主成分分析表明，前 2 个主成分 (PC) 解释了大约 85.5% 的总变异。 PC1与理化因素、部分生物胺和腐败微生物有关，而PC2则与TVBN、酪胺、2-苯乙胺、酵母和霉菌有关。这些发现表明植物多酚，尤其是TP，可用于加工干腌培根，以提高成品的质量和安全性。
Effects of plant polyphenols (tea polyphenol [TP], grape seed extract [GSE], and gingerol) and a-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 alpha-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 alpha-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.