The correlation among residual nitrites, biogenic amines, N‐nitrosamine formation, and degradation occurrence of punicalagin α/β, rosmarinic acid, carnosol, and carnosic acid in extract‐treated sausage during storage

The aim of this study was to investigate the relation between residual α- and β-punicalagin in Punica granatum L.; PPE rosmarinic acid, carnosol, carnosic acid Salvia eremophila (SE) with nitrites, biogenic amines (cadaverine, putrescine, histamine), N-nitrosodimethylamine (NDMA), microbial counts, lipid oxidation indices, color values extract-treated sausage over 14 days storage. Sausage containing SE + nitrite 60 ppm (SSN) showed minimum levels nitrites (13.14 mg/kg), NDMA (0.74 ± 0.05 μg/kg), amine (histamine, 1.8 mg/kg; cadaverine, 3.7 4.3 mg/kg) due retarded degradation rate 285.84–216.44 41.62–33.16 88.70–76.73 storage time. first-order kinetic model fitted well for carnosol SSN sample. TBA value remained below threshold limit (0.32 mg kg−1) through SSN. Second-order zero-order reaction models had best agreement sausages' PV values, respectively. After 2 weeks storage, E. coli Cl. perfringens counts SN120 (sausage 120 nitrite) were significantly lower than other samples (p < .05), 2.1 1.5 log cfu/g 2.2 1.6 formulation. Conversely, NDMA, increased extracts (SPN) owing total during results indicated that can be used as potential co-preservative by reducing required food industry.