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| Influence of Adding Moringa powder on Physicochemical Properties and N-nitrosamine Content of Fermented Sausages |
| FAN Xiaopan1, LIU Yongjun1, MA Lizhen1，BI Hongxia2 |
| 1.College of Food Science and Biotechnology, Tianjin Engineering and Technology Research Center of Agricultural Products Processing, National R&D Branch Center Fur Conventional Freshwater Fish Processing,Tianjin,Tianjin Agricultural University, Tianjin 300384, China; 2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences,Beijing 100193,China |
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Abstract As a high nutritional value and health products, moringa has a great effect in medical
and food industries.In this experiment, a commercially available pork and backfat (8:2) as raw
meat, add fermentation strain (WBL-45 composite strain), various accessories and Moringa
powder seasoning made from fermented sausage processed, research on Moringa fermented
sausages physicochemical properties and N- nitrosamine content. Test set respectively CK group
(not adding sodium nitrate, vitamin C, vitamin E and moringa), SN group (0.3 g/kg only add
sodium nitrate), VC group (add 0.3 g/kg of sodium nitrate and 0.5 g/kg (vitamin C), moringa
group (14.53 g/kg moringa add) and VE group (add 0.3 g/kg of sodium nitrate and 0.2 g/kg
vitamin E) five times. During the ripening, respectively 0, 1, 4, 7, 15 (day) and the storage period
of the first week, second week, the third week and the fourth week determination of each water
activity value of fermented sausage,a*value, peroxide value, nitrite content and content of
N-nitrosamines. The results showed that: Moringa group were bright green, the color is more
beautiful; Moringa group Aw value of fermented sausages, nitrite content and the value of POV
and VC group and VE group difference were not significant; at the same time, the residual amount
of nitrite and N- nitrosamine content did not exceed the national standard. The test showed that
Moringa powder can safely use, there are prospects for development, high superiority, such
fermented sausages safe, high quality and unique flavor.The test showed that Moringa powder can
safely use, there are prospects for development, high superiority, such fermented sausages safe,
high quality and unique flavor.
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