Effect of tea polyphenols and ascorbic acid on residual nitrite and lipid oxidation in cured and cooked meat model system

In cured and cooked meat model system, different contents of tea polyphenols and ascorbic acid on color, residual nitrite and lipid oxidation were investigated. The results showed that tea polyphenols and ascorbic acid significantly decreased residual nitrite. Ascorbic acid was more effective than tea polyphenols ( p < 0.05) . TBARS increased gradually during curing, but were reduced with tea polyphenols and ascorbic acid, tea polyphenols was more effective than ascorbic acid. Color was increased during curing, ascorbic acid was more effective than tea polyphenols ( p < 0.05) .Tea polyphenols and ascorbic acid had no significant effects on color in cooked meat ( p > 0.05) .