Effect of Nitrosation Inhibitors from Lactic Acid Bacteria on the Formation of N-Nitrosamines in Sauced Beef
LI Jiayi, GE Qufeng, LI Jue, LIANG Hanfeng, TANG Jingyi, XU Dezhi, YANG Hua
1.College of Animal Science and Animal Medicine, Tianjin Agricultural University, Tianjin 300384, China; 2.Department of Agricultural Science and Technology, Hetian Polytechnic, Hetian 848000, China
Abstract：In order to further clarify the inhibitory effect of microbial nitrosation inhibitors (MNI) on the production of N-nitrosamines in sauced beef, the sensory evaluation, pH, thiobarbituric acid reactive substances (TBARs) value, nitrite, biogenic amine and N-nitrosamine contents of sauced beef treated with LS-MNI from Lactobacillus sake (LS) or WBL-45-MNI from commercial starter culture WBL-45 (Staphylococcus xylosus + Staphylococcus carnosus + Lactobacillus sake) were measured. The results showed that adding LS-MNI or WBL-45-MNI to sauced beef significantly improved its color and flavor. The overall sensory score of the WBL-45-MNI group was significantly higher than that of the LS-MNI and control groups (P < 0.05). Furthermore, the nitrite residue and total biogenic amine content were significantly lower than those of LS-MNI and control groups (P < 0.05). None of TBARs values of the three groups exceeded 0.2 mg/kg. For the WBL-45-MNI and LS-MNI groups, the inhibition rates of NDMA were 70.94% and 89.74%, respectively, and the inhibition rates of total N-nitrosamine were 46.79% and 36.50%, respectively. The above results show that LS-MNI and WBL-45-MNI can block the formation of N-nitrosamines in meat products, the overall effect of WBL-45-MNI being more significant.
李佳怡，葛渠锋，李 珏，梁汉锋，唐靖仪，许德智，杨 华. 乳酸菌源亚硝化抑制剂对酱牛肉中N-亚硝胺形成的影响[J]. 肉类研究, 2023, 37(8): 1-7.
LI Jiayi, GE Qufeng, LI Jue, LIANG Hanfeng, TANG Jingyi, XU Dezhi, YANG Hua. Effect of Nitrosation Inhibitors from Lactic Acid Bacteria on the Formation of N-Nitrosamines in Sauced Beef. Meat Research, 2023, 37(8): 1-7.
2023, Vol. 37 
