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Changes in N-nitrosamines, Residual Nitrites, Lipid Oxidation, Biogenic Amines, and Microbiota in Chinese Sausages Following Treatment with Tea Polyphenols and Their Palmitic Acid-modified Derivatives

This study aimed to investigate the effects of tea polyphenol (TP), epigallocatechin gallate (EGCG), and their palmitic acid-modified derivatives palmitoyl-TP (pTP) and palmitoyl-EGCG (pEGCG) on the accumulation of N-nitrosamine and biogenic amines (BAs), residual nitrites, and lipid oxidation in Ch...

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Gardado en:
Principais autores: Qin Zhou, Min Mo, Anliang Wang, Bobin Tang, Qiang He
Formato: Artigo
Idioma:Inglês
Publicado: Elsevier 2023-05-01
Series:Journal of Food Protection
Assuntos:
Biogenic amines
Chinese sausages
Lipid oxidation
Nitrite
N-nitrosamines
Palmitoyl-tea polyphenols
Acceso en liña:http://www.sciencedirect.com/science/article/pii/S0362028X23067443
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