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Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried ... 1 1 Introduction 1 2 Materials and methods 2 2.1 Materials and reagents 2 2.2 Smoked bacon manufacture and sample preparation 2 2.3 Moisture content, water activity and pH value 2 2.4 Color 2 2.5 Thiobarbituric acid reactive substance 2 2.6 Carbonyl content 2 2.7 Residual nitrite 2 2.8 N-nitrosamines analysis 3 2.8.1 Extraction of N-nitrosamines 3 2.8.2 GC–MS/MS method 3 2.9 Statistics analysis 3 3 Results and discussion 3 3.1 Moisture content, water activity and pH value 3 3.2 Color 4 3.3 Lipid oxidation 4 3.4 Protein oxidation 5 3.5 Residual nitrite 5 3.6 N-nitrosamines analysis 6 3.7 Correlation analysis 6 4 Conclusions 7 CRediT authorship contribution statement 7 Declaration of Competing Interest 7 Acknowledgement 7 References 7
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Common subject areas: history, science, philosophy, social sciences.
- Language
- EN
- Category
- nonfiction
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