The objective of the present study was to investigate the effect of different plant polyphenols on the inhibition of oxidation and nitrosamines in chicken pie products during refrigeration. The purpose of the study was to improve the safety of meat products. Broilers were fed with carnosic acid, chlorogenic acid, catechin (100 mg/kg, 100% purity), and vitamin E 200 mg/kg for three weeks before slaughtered. The breast and thigh meat from each group were grounded and mixed with nitrite and stored in 4℃ for 0 to 21d, the oxidative degree and N-nitrosamines were determined. Results showed that plant polyphenol feeding had no significant effect on the basic ingredients of chicken pie (p>0.05), with the extension of storage time, carnosic acid significantly inhibited the increase of TBARS and carbonyl content (p<0.05) compared with the control group, but no remarkable effect on pH and water holding capacity (p>0.05); the inhibition ratio of polyphenols on nitrite were not remarkable (p>0.05),but catechin can remarkably inhibited NDMA and NDEA production (p<0.05). Compared with the control group, the inhibition effect of VE, chlorogenic acid, catechinic acid and carnosic acid group on nitrosodimethylamine (NDMA) were 10.74%, 0.38%, 28.34% and 6.64% respectively; and the inhibition effect on nitrosodiethylamine (NDEA) were 9.36%, 18.88%, 20.02% and 12.94%, respectively. Therefore, adding plant polyphenol in chicken feeding can control the quality and N- nitrosamine content in meat products.
WU Si-min
,
HUANG Li
,
REN Xiao-yun
,
LIU Jun-li
,
WANG Xing-rui
,
YAN Jin
,
ZHANG Dan
,
ZHANG Cong-cong
. Effects of different plant polyphenols on the content of N-nitrosamine in chicken pie during refrigeration[J]. Food and Fermentation Industries, 2018
, 44(9)
: 163
-169
.
DOI: 10.13995/j.cnki.11-1802/ts.016317
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