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| Influence of Fermented Spinach on the Quality of Pork Sausages during Cold Storage |
| FAN Xiaopan1, WANG Siyu1, LI Peiran1, REN Xiaoqing1, MA Lizhen1,2,*, XIAO Yan2 |
| 1. Tianjin Engineering and Technology Research Center of Agricultural Products Processing, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2. Enterprise Key Laboratory of High Value Transformation and Quality Control Technology of Surimi, Tianjin Kuanda Aquatic Food Co. Ltd., Tianjin 300304, China |
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Abstract Nitrite plays a very important role in processing meat products. However, at the same time, it may cause the potential hazard to forme N-nitrosamine. This experiment focuses on finding a new alternative to nitrite for the development of green meat products. Spinach leaves were mashed into a paste and split into two aliquots that were either naturally fermented or inoculated with a composite starter culture (WBL-45) and fermented. During the fermentation process, each aliquot was either adjusted to neutral pH after every half an hour or without pH adjustment, and the changes in nitrate and nitrite contents were monitored. Three groups of pork sausages were set up: CK (without sodium nitrite), SN (with 0.15 g/kg sodium nitrite) and FS (with 136 g/kg fermented spinach) and the antioxidant activity (thiobarbituric acid reactive substances, TBARs, which are formed as a byproduct of lipid peroxidation), colgor difference and nitrite residue were measured during the fermentation process. The results showed addition of 10 g/100 g glucose (by mass) to mashed spinach followed by fermentation at 38 ℃ for 12 h with the starter culture inoculated at a level of 4.25 × 106 CFU/mL maximized the conversion of nitrate to nitrite, reaching 1 100 mg/kg. The value of TBARs in pork sausage with fermented spinach was apparently lower than that in CK group and showed no significant difference from that in SN group. Furthermore, the amount of nitrite residue in SN group was smaller than 30 mg/kg, measuring up to the requirement of the Chinese national standard. The bright green color of the sausages was attractive due to the presence of chlorophyll and lutein naturally occurring in spinach.
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