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| 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 |
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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.
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| [1] |
WANG Yanli, LIANG Xiuqing, CHEN Qianqian, LI Fangfang, LI Jie, CHEN Keyun, TIAN Qiyan, LI Xia, LIU Yanming. Determination of Eleven N-Nitrosamines in Animal Derived Foods by Gas Chromatography-Tandem Mass Spectrometry after Pass-Through Solid Phase Extraction[J]. Meat Research, 2023, 37(3): 33-39. |
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2023, Vol. 37 
