Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages

Zhang, Qiu Qin; Jiang, Mei; Rui, Xin; Li, Wei; Chen, Xiao Hong; Dong, Ming

doi:10.1016/j.foodcont.2017.02.054

Cited by 72 publications

(45 citation statements)

References 45 publications

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“…Adding ZML extract resulted in a lower lipid oxidation of treatments, as indicated by the lower PV and TBARS values throughout the entire process period when compared with that of the control ( p < .05). These results were in accordance with many recent studies (Leticia, Paola, Jordi, Julio, & Sancho, ; Zhang et al, ), showing that natural plant extract could decrease the lipid oxidation of meat.…”

Section: Resultssupporting

confidence: 93%

“…Leticia, Paola, Jordi, Julio, & Sancho, 2017;Zhang et al, 2017), showing that natural plant extract could decrease the lipid oxidation of meat.Lipid oxidation, corresponding to the oxidative deterioration of polyunsaturated fatty acids in fish muscle, leads to the production of off-flavor, thereby reducing the quality of food(Azad Shah et al, 2009). With respect to volatile compounds of salted fish, lipid oxidation might somewhat affect the formulation of volatile compounds.…”

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confidence: 99%

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Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp

Liu

Wang

et al. 2020

Food Science & Nutrition

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Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf (ZML) extract was added to salted silver carp. The effect of ZML extract on volatile compounds formation of both dorsal and ventral muscle of salted fish was investigated. Lipid oxidation of salted fish with ZML extract was alleviated with lower peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) values than that of the control. Therefore, the contents of some volatile compounds formed mainly by oxidation such as benzene, methylbenzene, 1‐octene‐3‐ol, hexanal, and methyl ketone, which attributed off‐odor of salted fish, were reduced. Principal component analysis results showed that the first principal component (PC1) and the second principal component (PC2) explained 62% and 31% of total variance, respectively, and volatile compounds of the dorsal and ventral of control group differentiated from treatment group. These results showed that ZML extract can be a source of natural antioxidants and food additives for improving flavor of salted fish.

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Section: Resultssupporting

confidence: 93%

mentioning

confidence: 99%

Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp

Liu

Wang

et al. 2020

Food Science & Nutrition

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“…Meanwhile, moisture content decreased gradually from about 75% to 38% during the manufacturing process, with no evidently differences among the eight sausage samples ( P > 0.05), in agreement with the study of Zhang et al . (), who found polyphenols from rose had no effect on the moisture changes of naturally dry fermented sausages. Values measured on day 28 in all batches were similar to those reported previously in fermented sausages (Van et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…(), but lower than values (6.34–6.45) reported by Zhang et al . () in fermented sausages. The difference was due to the population of LAB in sausages was different and acidity of ferulic acid itself.…”

Section: Resultsmentioning

confidence: 99%

Ferulic acid reduced histamine levels in the smoked horsemeat sausage

Zhao

Xue

et al. 2018

Int J of Food Sci Tech

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Summary This study assessed the effect of ferulic acid on the accumulation of histamine in traditional Xinjiang smoked horsemeat sausage. The dynamics of histamine‐producing microorganisms were monitored by PCR‐denaturing gradient gel electrophoresis (DGGE) with specific primer pairs, and histidine and histamine levels were measured by high‐performance liquid chromatography (HPLC). Relative parameters including microbiological growth, pH and moisture content were also evaluated. PCR‐DGGE provided a rapid and convenient method for detecting and identifying histamine‐producing bacteria. The results showed that ferulic acid reduced the histamine concentration and inhibited the growth of histamine‐producing bacteria during fermentation and ripening. Additionally, the inhibitory effect of ferulic acid was stronger than that of the starter culture. Therefore, ferulic acid appears to be a useful additive for manufacturing fermented sausages.

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“…pH is a very important attribute that can greatly influence the color, flavor, water‐holding capacity, protein properties and shelf‐life of meat, and meat products (Iqbal and others ). It is also a very important parameter to reflect the microorganisms’ activity and the degree of lipid oxidation and biogenic amines (Zhang and others ). For foodstuffs like sausages, pH is an extremely essential attribute for evaluating the quality of the fermented sausages during ripening (Berardo and others ).…”

Section: Introductionmentioning

confidence: 99%

Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages Under Different Storage Conditions

Feng

Makino

Yoshimura

et al. 2017

Journal of Food Science

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In this paper, hyperspectral imaging is for the first time used to detect pH in cooked sausages using R statistics, which provides another useful information for the researchers who do not have the access to Matlab. Eleven optimal wavelengths were successfully selected, which were used for simplifying the PLSR model established based on the full wavelengths. This simplified model achieved a high R (0.909) and a low root mean square error of prediction (0.035), which can be useful for the design of multispectral imaging systems.

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Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages

Cited by 72 publications

References 45 publications

Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp

Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp

Ferulic acid reduced histamine levels in the smoked horsemeat sausage

Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages Under Different Storage Conditions

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