Abstract: This study investigated the effects of amino acids on the quality of western-style smoked sausage and the formation of N-nitrosodimethylamine (NDMA), N-nitrosodi-npropylamine, NDPA) and N-nitrosopyrrolidine (NPYR). Different concentrations of sodium nitrite (0, 150 and 480 mg/kg) and three amino acids (arginine, alanine and proline) at 1 000 mg/kg were added to study their effects on the texture, color, pH, thiobarbituric acid reactive substances (TBARS), moisture, cooking loss, residual nitrite and the formation of N-nitrosamines in western-style smoked sausage. The results showed that arginine and alanine reduced residual nitrite, while proline had the reverse effect. The three amino acids significantly increased NDPA content. Proline resulted in a significantly higher NPYR content compared with the other amino acids. The three amino acids significantly increased hardness, cohesiveness, chewiness, a* value and pH value, and reduced L* value, b* value, TBARS value and cooking loss. Arginine increased springiness while alanine and proline reduced springiness. Adhesiveness was increased by arginine and proline, but was reduced by alanine. All three amino acids could improve the product quality and inhibit the oxidation of the product. Thus, they could be used as quality improvers. However, they could also promote the formation of N-nitrosamines. The contents of these three amino acids in the product should be reduced to inhibit the formation of N-nitrosamines. This study can lay a theoretical foundation and provide reference for further research to improve the product quality, inhibit the formation of N-nitrosamine and understand its formation mechanism.

Key words: western-style smoked sausage; amino acids; quality; N-nitrosamines