The individual and interactive effects of green tea (GT) extract and sodium nitrite (NT) on lipolysis and lipid oxidation were investigated in pepperoni during processing and storage (4 °C). Pepperoni was treated with GT at concentrations of 0.02%, 0.05%, 0.1%, 0.2%, 0.5%; and NT from 0.003% to 0.015% in increments of 0.003%; and a combination of 0.05% GT and 0.009% NT (GT/NT). The pH, color, residual nitrite, fatty acid (FA), and 2-thiobarbituric acid reactive substances (TBARS) values were measured. The results showed inhibitory effects on TBARS value were concentration dependent. The largest effect was at 0.05% for GT and 0.009% for NT. Adding 0.05% GT significantly decreased (P < 0.05) the TBARS values but did not affect color values during storage. NT (0.009%) was more effective than GT (0.05%) for maintaining lower TBARS values (P < 0.05). Total fatty acids were not affected by 0.05% GT and 0.009% NT treatments. However, adding GT/NT showed a significant prooxidant effect (P < 0.05) in pepperoni, which accelerated lipolysis and lipid oxidation significantly (P < 0.05) during storage, with depletion of nitrite. This suggests that adding GT and an appropriate amount of NT into pepperoni could promote lipolysis and lipid oxidation during storage, as compared to NT alone.
Practical application: When using GT extract as an antioxidant in industrial production of pepperoni, the interaction effect with NT should be considered, as it may lead to a prooxidant effect during refrigerated storage.
© 2011 Institute of Food Technologists®