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Effect of an antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages

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Abstract

The effect of an antioxidant from bamboo leaves (AOB) combined with tea polyphenol (TP) on biogenic amine accumulation and lipid oxidation in pork sausages during storage was investigated. The peroxide (POV) and the 2-thiobarbituric acid (TBA) values were determined for 8 biogenic amines. Treatment with AOB combined with TP showed a significant (p<0.05) antioxidative effect with lower POV and TBA values, and suppression of accumulation of the total level of biogenic amines, and the individual biogenic amines tryptamine, putrescine, cadaverine, histamine, and tyramine, compared to control sausages. Treatment with AOB combined with TP is a promising candidate for retardation of lipid oxidation and prevention of biogenic amine formation in pork sausages.

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Authors and Affiliations

  1. Department of Food Science, Sichuan Tourism University, Chengdu, 610100, China

    Wenjiao Fan & Yuwen Yi

  2. School of Chemical Engineering, Sichuan University, Chengdu, 610065, China

    Yongkui Zhang & Pan Diao

Authors
  1. Wenjiao Fan
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  2. Yuwen Yi
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  3. Yongkui Zhang
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  4. Pan Diao
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Correspondence to Wenjiao Fan.

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Fan, W., Yi, Y., Zhang, Y. et al. Effect of an antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages. Food Sci Biotechnol 24, 421–426 (2015). https://doi.org/10.1007/s10068-015-0055-6

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  • DOI: https://doi.org/10.1007/s10068-015-0055-6

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