Influence of Adding Moringa Powder on Physicochemical Properties and N-Nitrosamine Contents of Fermented Sausages
FAN Xiaopan1, LIU Yongjun1, MA Lizhen1,*, BI Hongxia2
1. National R&D Branch Center Fur Conventional Freshwater Fish Processing (Tianjin), Tianjin Engineering and Technology Research Center of Agricultural Products Processing, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China;
2.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Abstract：In this experiment, fermented sausage was produced from commercial lean pork and pork backfat (8:2, m/m)
with the addition of seasoning materials and Moringa powder using a mixed starter culture (WBL-45, from Italian
Sacco) of Staphylococcus carnosus, Staphylococcus xylosus and Lactobacillus sakei. The effect of Moringa powder on
physicochemical properties and N-nitrosamine contents of fermented sausage was investigated. Five groups were designed,
namely CK group (with no added sodium nitrate, VC, VE or Moringa powder), SN group (with 0.3 g/kg of sodium nitrate
added), VC group (with 0.3 g/kg of sodium nitrate and 0.5 g/kg of VC), VE group (with 0.3 g/kg of sodium nitrate and
0.2 g/kg of VE), and Moringa powder group (with 14.53 g/kg of Moringa powder added, which contained 0.3 g/kg sodium
nitrate). On days 0, 1, 4, 7 and 15 of ripening and after storage for 0, 1, 2 and 3 weeks, samples were collected to measure
water activity (aw), a* value, peroxide value (POV), nitrite content and N-nitrosamine contents. The results showed that the
samples from the Moringa group had a unique bright green color and a unique flavor and exhibited no significant differences
in aw, nitrite content or POV value compared with those from the VC and VE groups (P > 0.05). In addition, N-nitrosamine
contents were lower compared with the VC and VE groups.
樊晓盼，刘勇君，马俪珍，毕红霞. 添加辣木粉对发酵香肠理化性质和N-亚硝胺含量的影响[J]. 肉类研究, 2017, 31(1): 1-6.
FAN Xiaopan, LIU Yongjun, MA Lizhen, BI Hongxia. Influence of Adding Moringa Powder on Physicochemical Properties and N-Nitrosamine Contents of Fermented Sausages. Meat Research, 2017, 31(1): 1-6.
