Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol

In this study, the effects of polyphenols extracted from fresh Prunus mume (PMP) on the oxidation and nitrosation in Cantonese sausage were investigated. Different dosages of PMP (0, 0.3, 0.6 and 0.9 g/kg) were added into Cantonese sausages, and the physicochemical properties, lipid and protein oxidation, residual nitrite, and N-nitrosamines (NAs) of the products during processing and storage (room temperature, 21 days) were compared. The results showed that PMP increased hardness, gumminess and chewiness, inhibited the accumulation of NAs, and decreased nitrite residue of sausage. The sausage supplemented with 0.6 g/kg PMP exhibited the lowest oxidation, i.e. had the lowest TBARS value (0.63 mg MDA/kg sausage) and the highest sulfhydryl content (44.10 nmol/mg protein) after 21-day storage. The residual nitrite in sausage supplemented with 0.15 g/kg sodium nitrite decreased from 5.34 mg/kg to 2.82 mg/kg after 0.6 g/kg PMP added. This study can provide a theoretical basis and technical guidance for the application of plant polyphenols in the safety control of cured meat.