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Inhibitory Effect of Ferulic Acid as on Biogenic Amines and N-Nitrosamine in Dry-Cured Perch

WEI Yanling1,2, TANG Jing2, WANG Jian2, WANG Yongli2, ZHANG Jianhao2,*   

  1. 1. Yishui County Food and Drug Administration, Linyi 276400, China;
    2. National Central of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control,
    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2015-04-25 Published:2015-04-28
  • Contact: ZHANG Jianhao

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Abstract:

The inhibitory effect of ferulic acid added at different levels (0, 50, 100, 150 and 200 mg/kg) to dry-cured perch
on the contents of N-nitrosamine and biogenic amines (BAs) was investigated during air-drying for 84 h at 15 ℃ with 80%–
90% relative humidity. The results showed that ferulic acid had a significant inhibitory effect on the formation of histamine
(HIS), putrescine (PUT), tyramine (TYR) and cadaverine (CAD), but increased spermidine (SPD) content. N-Dimethyl
nitrosamine (NDMA) content was significantly decreased by the addition of ferulic acid at a level lower than 150 mg/kg.
After 27 days of storage, the total number of colonies was 7.59 (lg(CFU/g)) in the control group, which was reduced by
28.20% as compared to 5.45 (lg(CFU/g)) in the 200 mg/kg ferulic acid group. These findings showed that adding ferulic
acid can significantly reduce the amount of BAs, total number of colonies, NDMA and nitrite residues (NaNO2) without
decreasing the sensory quality of dry-cured perch.

Key words: dry-cured perch, ferulic acid, N-nitrosamine, biogenic amines, inhibition effect

CLC Number: