Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage
Wen Nie, Kezhou Cai, Yu‐zhu Li, Gaofeng Hu, Xing Wei, Xixi Wang, Yu Wang, Conggui Chen
Abstract
The effects of grape seed extraction (GSE) on polycyclic aromatic hydrocarbons (PAHs) formation during the grilling of sausages stored for different periods of time were determined. The application of GSE significantly reduced the content of PAH12 and PAH4 in grilled sausage during the storage for 0–4 days, accompanying with a greater antioxidative capability and similar amount of unsaturated fatty acids (UFA). After 8 days' of storage, the grilled sausages with GSE had a higher level of PAH12 and PAH4 when compared with those of the control group. Meanwhile, there was a greater amount of UFA and a similar antioxidative capability as compared to those sausages without GSE. The correlation analysis showed that the concentration of PAH12 and PAH4 was significantly correlated with the percentage of UFA in sausages. Practical applications Grape seed extraction (GSE), a powerful antioxidant and preservative, was widely added into the meat product to prevent the lipid oxidation, especially the oxidation of unsaturated fatty acids (UFA), which will lead to higher content of UFA at the end of storage. As important precursors of carcinogenic polycyclic aromatic hydrocarbons (PAHs) production, whether or not a higher UFA content result from GSE addition consequently induce a higher level of PAHs is still unknown. In this study, the effects of GSE on PAH12 and PAH4 formation during the grilling of sausages stored for different periods of time were determined. The result showed that the application of GSE in sausage can improve the proportion of UFA at the end of storage, which will consequently lead to higher PAHs content. To reduce the level of chemical hazard, the fresh sausages added GSE/antioxidants for meat preservation should be processed and consumed early.