Effects of Microbial Nitrification Inhibitors on the Quality of Red Sausage
LI Xiuming1, CHANG Yani1, WU Chenyan1, LIU Jingjing1, YANG Hua2, LIANG Liya1, MA Lizhen1,*
1.College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2.College of Animal Science and Medicine, Tianjin Agricultural University, Tianjin 300384, China
Abstract：In our previous study, we have found that PRO-MIX5 namely mixed cell debris of Staphylococcus xylosus, Lactobacillus sake and Lactobacillus plantarum as a microbial nitrification inhibitor (MNI) could inhibit the formation of N-dimethylnitrosamine (NDMA) in in vitro model system. In this study, in order to evaluate the blocking effect of MNI on N-nitrosamine in red sausage and its effect on quality attributes, MNI was added to red sausage in mass proportions of 0.05% (group 1), 0.25% (group 2) and 0.50% (group 3). At the same time, a blank control group was set up. Red sausage was prepared through marination, filling, drying, steaming, smoking and roasting. The sensory quality, pH value, redness value (a*), elasticity, nitrite content, biogenic amine content and N-nitrosamine content were measured to understand the effect of MNI on the sensory quality and safety of sausage products. The results showed that the residual nitrite content in the sausage with 0.05% MNI was 21.44 mg/kg, with a degradation rate of 18.92% compared with the control group. The inhibition rate of nine N-nitrosamines was 41.04%, and the inhibition rate of NDMA was 52.87% upon the addition of 0.05% MNI. Moreover, the sensory evaluation score was the highest (26 points). There was no significant difference in pH value, redness value or elasticity between this group and the control group. However, the total content of eight biogenic amines was 19.64% higher than that in the control group, but it did not exceed the maximum limit.
李秀明，常娅妮，吴晨燕，刘静静，杨 华，梁丽雅，马俪珍. 微生物亚硝化抑制剂对红肠品质的影响[J]. 肉类研究, 2019, 33(2): 13-18.
LI Xiuming, CHANG Yani, WU Chenyan, LIU Jingjing, YANG Hua, LIANG Liya, MA Lizhen. Effects of Microbial Nitrification Inhibitors on the Quality of Red Sausage. Meat Research, 2019, 33(2): 13-18.
2019, Vol. 33 
