Effects of Microbial Nitrosation Inhibitors on the Quality of New Bacon
LIU Lulu, LI Xiuming, CHEN Yuanyuan, MA Lizhen, YANG Hua
1.Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300384, China; 2.Department of Dietetics, Zhengzhou Health Vocational College, Zhengzhou 450000, China; 3.College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China
Abstract：Cell debris prepared from the commercial mixed-strain starter culture PRO-MIX5 (Staphylococcus xylosus + Lactobacillus sake + Lactobacillus plantarum) was applied as a microbial nitrosation inhibitor (MNI) in a new bacon to reduce the contents of N-nitrosamines and their precursors. In the experiment, the MNI was added to the marinade with proportion of 0 (control), 0.05%, 0.25% and 0.50%. The bacon was prepared through marination, press molding, cooking, and smoking. The sensory quality of bacons was evaluated and the pH value and the contents of nitrite, biogenic amine and N-nitrosamine were measured to evaluate the effect of the MNI on the sensory quality of the new bacon and its efficacy in reducing the contents of N-nitrosamine and its precursor substances. The results showed that adding the MNI could improve the sensory quality of the bacon. Adding more than 0.25% of the MNI could significantly reduce the residual amount of nitrite, and the residual amount of nitrite in all test groups was lower than the maximum limit of 30 mg/kg set by the national standard. Adding 0.25% of the MNI significantly inhibited the production of cadaverine, spermine and spermidine. Adding 0.05% of the MNI reduced the content of histamine and the total amount of biogenic amines. Addition of different amounts of the MNI had different inhibitory effects on bacon N-nitrosamines. Addition of 0.05% of the MNI significantly reduced the contents of N-nitrosodimethylamine (NDMA) and total N-nitrosamines with inhibition rates of 59.46% and 26.19%, respectively in comparison to the limits specified by the national standard. In conclusion, an appropriate level of the MNI can improve the quality and safety of the bacon. It is recommended to add 0.05% of the MNI to the bacon taking all results into consideration.
刘璐璐，李秀明，陈援援，马俪珍，杨 华. 微生物亚硝化抑制剂对新型培根品质的影响[J]. 肉类研究, 2021, 35(2): 1-8.
LIU Lulu, LI Xiuming, CHEN Yuanyuan, MA Lizhen, YANG Hua. Effects of Microbial Nitrosation Inhibitors on the Quality of New Bacon. Meat Research, 2021, 35(2): 1-8.
2021, Vol. 35 
