食品科学2018，Vol.39Issue(12)：60-66,7.DOI:10.7506/spkx1002-6630-201812010
复合果蔬取代部分硝酸盐对降低发酵香肠中亚硝胺的作用
Effects of Partial Substitution of Nitrate with Mixed Fruit and Vegetable Slurries on Reducing Nitrosamines in Fermented Sausage
摘要
Abstract
This experiment aimed to study the effect of partially replacing nitrate with mixed fruit and vegetable slurries on the formation of N-nitrosamines in fermented sausages for the purpose of exploring its feasibility in fermented sausage production. In this study, four groups of fermented sausages, negative control group (NCG, blank group), positive control group (PCG, 0.3 g/kg nitrate and 0.55 g/kg sodium ascorbate without fresh fruit or vegetable slurry), celery plus cherry group (CCG), and cabbage plus tomato group (CTG), were set up. The changes in nitrite, nitrosamines and biogenic amines during fermentation and maturation were investigated. The results obtained were as follows: 1) During the fermentation process, the nitrite content in CCG, CTG and PCG increased firstly and then decreased, and the maximum value (65.52 mg/kg) of nitrite in CTG was significantly lower than that (105.31 mg/kg) in PCG. N-nitrosodiethylamine (NDEA) was detected in all four fermented sausages, while the NDEA content in CCG and CTG (1.23 μg/kg and undetectable) was significantly lower than that (3.72 μg/kg) in PCG; 2) The nitrite content in CTG (36.45 mg/kg) and CCG (47.97 mg/kg) was significantly higher than that in NCG (24.49 mg/kg) and PCG (31.40 mg/kg) at the early ripening stage but decreased to below 30 mg/kg (the national standard limit) in CCG and CTG after 3 days of ripening. The total biogenic amine content in four groups was in the following decreasing order: NCG > PCG > CCG > CTG. Histamine and tyramine were not detected in CTG. The contents of NDMA (N-nitrosodimethylamine) and NDEA in all groups with the exception of PCG increased gradually during the ripening process. The contents of NDMA (0.16 and 0.11 μg/kg) and NDEA (4.33 and 4.13 μg/kg) in CCG and CTG were lower than those (1.73 and 9.50 μg/kg) in NCG, but were equivalent to those (0 and 4.74 μg/kg) in PCG at the end of the ripening process. Hence, our results confirmed the feasibility of partial replacement of nitrate with mixed fruit and vegetable slurries to reduce the contents of N-nitrosamines and biogenic amine in fermented sausage.关键词
复合果蔬/发酵香肠/硝酸盐/亚硝胺/生物胺Key words
mixed fruit and vegetable slurries/fermented sausage/nitrosamines/nitrite/biogenic amines分类
轻工纺织引用本文复制引用
王凯丽,李秀明,王洋,马俪珍,朱迎春..复合果蔬取代部分硝酸盐对降低发酵香肠中亚硝胺的作用[J].食品科学,2018,39(12):60-66,7.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0401500) （2016YFD0401500）
山西省自然基金项目(201701D121104) （201701D121104）
