Effects of rosemary extract, grape seed extract and green tea polyphenol on the formation of N‐nitrosamines and quality of western‐style smoked sausage

The effects of rosemary extract, grape seed extract (GSE) and green tea polyphenol (GTP) on the physicochemical properties and N‐nitrosamines content of western‐style smoked sausage were investigated. Among the additives, GTP had the highest total phenol content (109.82 mg GAE/g DW) and the best scavenging capacity on ABTS (IC₅₀ = 0.16 g/ml). Rosemary extract and GTP reduced the hardness of sausage (p < .05). Rosemary extract, GSE and GTP reduced the gumminess and chewiness of sausage (p < .05), but had little effects on the cohesiveness and springiness (p > .05). Rosemary extract increased the a* and b* values of sausage significantly (p < .05), GSE and GTP had little effects on color (p > .05). The additives all decreased the pH values, TBARs values of sausage (p < .05) and increased the moisture content in sausage (p < .05). The additives can significantly reduce the residual nitrite and N‐nitrosamines content of western‐style smoked sausage. GTP showed the best effect on TBARs (48.29%), residual nitrite (68.87%) and N‐nitrosamines (61.29%). Above all, the additives had good antioxidant ability and could inhibit the formation of N‐nitrosamines. Compared with other additives, GTP had the best effect. PRACTICAL APPLICATIONS: Rosemary extract, GSE and GTP have attracted much attention due to their great antibacterial and antioxidant properties. This paper studies the effects of rosemary extract, GSE and GTP on the quality and N‐nitrosamines concent of western‐style smoked sausage. It has shown that rosemary extract and GTP can increase the moisture content of the products and improve their hardness. Rosemary extract and GSE can improve the color of the product to some extent. Because the three additives have good antioxidant properties, they can be used to extend the shelf life of products. Moreover, the three additives can reduce residual nitrite and inhibit N‐nitrosamine formation, which can provide certain theoretical basis for the development of low nitrate products and cancer prevention. However, the inhibition mechanism of the three additives on N‐nitrosamine formation needs further study. In addition, the three additives all have specific flavor, which can affect the flavor of the products. This problem also needs to be improved.