Effect of Cherry Juice on Improving Quality and Blocking Nitrosamine Formation in Canned Pork Ham
YUE Lanxin1,2, FAN Xiaopan1,2, GUO Yaohua1,2, SHANG Xinru1,2, WANG Rui3, MA Lizhen1,2,*, ZHNAG Ling4
1.College of Food Engineering and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2.Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; 3.Analysis and Testing Center, Tianjin Agricultural University, Tianjin 300384, China; 4.Tianjin Longyuanda Technology Co. Ltd., Tianjin 300304, China
Abstract：This study was concerned with the effect of cherry juice on improving the quality of canned pork ham as
well as on blocking nitrosamine formation in it. For this purpose, 5 experimental groups were set up: NC group with no
addition of NaNO2 or sodium ascorbate to the raw meat for curing, PC group with the addition of 150 mg/kg NaNO2 and
550 mg/kg sodium ascorbate to the raw meat for curing, and TRT1, TRT2 and TRT3 groups with the addition of
150 mg/kg NaNO2 as well as cherry juice at levels of 2%, 4% and 10% sodium ascorbate as a substitute for sodium ascorbate,
respectively. These 5 groups were kept at 30 ℃ for the measurement of color difference, nitrite residue, the contents of
9 N-nitrosamines and sensory evaluation after 0, 1, 2, 3 and 4 weeks. It was shown that added cherry juice effectively
reduced the nitrite residues, inhibited N-nitrosamines formation, improved color, and produced special flavor in canned ham.
Particularly, the sensory evaluation value of TRT2 was the best. N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine
(NDEA) and N-nitrosopyrrolidine (NPYR) had a tendency to rise in the heat preservation process, but the changing trend
of TRT1, TRT2 and TRT3 was lower than that of PC. Hence it can be concluded that the blocking effect of cherry juice on
NDMA, NDEA and NPYR was superior to that of ascorbic acid sodium. On the other hand, the specific block mechanism of
cherry juice needs to be further studied.
岳兰昕，樊晓盼，郭耀华，尚鑫茹，王 瑞，马俪珍，张 玲. 樱桃对猪肉火腿罐头的品质及阻断N-亚硝胺形成的作用[J]. 肉类研究, 2016, 30(8): 6-12.
YUE Lanxin, FAN Xiaopan, GUO Yaohua, SHANG Xinru, WANG Rui, MA Lizhen, ZHNAG Ling. Effect of Cherry Juice on Improving Quality and Blocking Nitrosamine Formation in Canned Pork Ham. Meat Research, 2016, 30(8): 6-12.
