Abstract：To study the effects of exogenous inhibitors on the physicochemical properties and safety of air-dried sausages during air-drying, a combined antioxidant (CA), a combined spice (CS) and a fermented beef flavoring (FBF) previously selected in our laboratory as well as FBF combined with CA at 1:1 ratio (FBFA) and CA combined with CS at 1:1 ratio (CSA) were used separately to process air-dried sausage. On day 1, 3, 6, 9 and 12 of air drying, samples were taken to determine their moisture content, water activity (aw), redness value (a*), brightness value (L*), pH, thiobarbituric acid resctive substances (TBARs) value, and nitrite residues, and biogenic amine contents on day 6 and 12 and N-nitrosoamines (NAs) content on day 12 were measured as well. The results showed that during the processing of air-dried sausages, the above five exogenous inhibitors could reduce aw (0.80–0.81) without causing significant change in moisture content relative to the control group, and gave nitrite residues ranging from 3.77 to 5.65 mg/kg, significantly improving the quality and safety of the product. Comparative analysis showed that FBFA increased a* and L* values, reduced TBARs value and nitrite residues, inhibited the formation of histamine and NAs, improving the color, safety and quality of air-dried sausages. Moreover, CSA well inhibited the formation of histamine and tyramine, controlled fat oxidation, and blocked the formation of NAs. It can be seen that the combination of CA with FBF or CS has a significant synergistic effect on improving the quality and safety of air-dried sausages.
陈援援，马凯华，李 璐，高欣阳，马俪珍. 外源抑制物对风干肠风干过程中理化性质及安全品质的影响[J]. 肉类研究, 2020, 34(6): 14-20.
CHEN Yuanyuan, MA Kaihua, LI Lu, GAO Xinyang, MA Lizhen. Effects of Exogenous Inhibitors on Physicochemical Properties and Safety of Air-Dried Sausage during Processing. Meat Research, 2020, 34(6): 14-20.
2020, Vol. 34 
