Abstract
Control of biogenic amines (BAs) is important to guarantee the safety of sausage-like fermented meat products. This study investigated the influences of tea polyphenols (TP) and its lipophilic palmitic acid-modified derivatives, palmitoyl-TP (pTP) and palmitoyl-epigallocatechin gallate (pEGCG), on BAs and microbial ecosystem in Chinese sausages. TP, epigallocatechin gallate (EGCG), pTP, and pEGCG all reduced the formation of BAs and N-nitrosodimethylamine at 0.05% (g/g); yet, compared with TP and EGCG, the modified derivatives exhibited stronger action on BAs decreasing (P < 0.05), and pEGCG showed the highest effect (a reduction of total BAs from 376.22 to 168.98 mg/kg compared to control). The improved inhibitory effect of pTP and pEGCG should be attributed to their stronger dual-directional regulation of the bacterial and fungal communities during the natural fermentation of sausage. The modified pTP and pEGCG highly suppressed the growth of Staphylococcus, Candida, and Kurtzmaniella, all of which were positively correlated with BAs formation (all P < 0.05). However, pTP and pEGCG worked more effectively than the unmodified ones to promote Lactobacillus, Lactococcus, and Debaryomyces (all P < 0.05). The results above are significant for the application of palmitoyl-TP and similar TP derivatives in meat products in consideration of food safety.
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The data used and/or analysed during the current study are available from the corresponding author on reasonable request.
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Abbreviations
- BAs:
-
Biogenic amines
- TP:
-
Tea polyphenols
- EGCG:
-
Epigallocatechin gallate
- pTP:
-
Palmitoyl-TP
- pEGCG:
-
Palmitoyl-EGCG
- NDMA:
-
N-Nitrosodimethylamine
- TAB:
-
Total aerobic bacteria
- LAB:
-
Lactic acid bacteria
- OTUs:
-
Operational taxonomic units
- NCBI:
-
National center for biotechnology information
- PCoA:
-
Principal coordinate analysis
- LDA:
-
Linear discriminant analysis
- LEfSe:
-
Linear discriminant analysis effect size algorithm
- RDA:
-
Redundancy analysis
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Acknowledgements
The authors gratefully acknowledge the financial support provided by The Key Food Programme of Sichuan Province (No. 20ZDYF1250).
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The authors gratefully acknowledge the financial support provided by The Key Food Programme of Sichuan Province (No. 20ZDYF1250).
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QZ: Conceptualization, Investigation, Writing-original draft. MM: Investigation, Software. BBT: Visualization. QH: Supervision, Writing-Reviewing & Editing.
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Zhou, Q., Mo, M., Tang, B. et al. A comparative study of tea polyphenols and its palmitic acid-modified derivatives: their effects on the microbial ecosystem and biogenic amines in Chinese sausage. J Food Sci Technol 60, 1772–1781 (2023). https://doi.org/10.1007/s13197-023-05717-z
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DOI: https://doi.org/10.1007/s13197-023-05717-z