FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (12): 60-66.doi: 10.7506/spkx1002-6630-201812010

• Food Chemistry • Previous Articles     Next Articles

Effects of Partial Substitution of Nitrate with Mixed Fruit and Vegetable Slurries on Reducing Nitrosamines in Fermented Sausage

WANG Kaili1,2, LI Xiuming2, WANG Yang3, MA Lizhen2,*, ZHU Yingchun1,*   

  1. (1. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; 2. Tianjin Engineering and Technology Research Center of Agricultural Products Processing, College of Food Engineering and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 3. Tianjin Key Laboratory of Aqua-Ecology and Aquaculture, Department of Aquariculture Science, Tianjin Agricultural University, Tianjin 300384, China)
  • Online:2018-06-25 Published:2018-06-15

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Abstract: This experiment aimed to study the effect of partially replacing nitrate with mixed fruit and vegetable slurries on the formation of N-nitrosamines in fermented sausages for the purpose of exploring its feasibility in fermented sausage production. In this study, four groups of fermented sausages, negative control group (NCG, blank group), positive control group (PCG, 0.3 g/kg nitrate and 0.55 g/kg sodium ascorbate without fresh fruit or vegetable slurry), celery plus cherry group (CCG), and cabbage plus tomato group (CTG), were set up. The changes in nitrite, nitrosamines and biogenic amines during fermentation and maturation were investigated. The results obtained were as follows: 1) During the fermentation process, the nitrite content in CCG, CTG and PCG increased firstly and then decreased, and the maximum value (65.52 mg/kg) of nitrite in CTG was significantly lower than that (105.31 mg/kg) in PCG. N-nitrosodiethylamine (NDEA) was detected in all four fermented sausages, while the NDEA content in CCG and CTG (1.23 μg/kg and undetectable) was significantly lower than that (3.72 μg/kg) in PCG; 2) The nitrite content in CTG (36.45 mg/kg) and CCG (47.97 mg/kg) was significantly higher than that in NCG (24.49 mg/kg) and PCG (31.40 mg/kg) at the early ripening stage but decreased to below 30 mg/kg (the national standard limit) in CCG and CTG after 3 days of ripening. The total biogenic amine content in four groups was in the following decreasing order: NCG > PCG > CCG > CTG. Histamine and tyramine were not detected in CTG. The contents of NDMA (N-nitrosodimethylamine) and NDEA in all groups with the exception of PCG increased gradually during the ripening process. The contents of NDMA (0.16 and 0.11 μg/kg) and NDEA (4.33 and 4.13 μg/kg) in CCG and CTG were lower than those (1.73 and 9.50 μg/kg) in NCG, but were equivalent to those (0 and 4.74 μg/kg) in PCG at the end of the ripening process. Hence, our results confirmed the feasibility of partial replacement of nitrate with mixed fruit and vegetable slurries to reduce the contents of N-nitrosamines and biogenic amine in fermented sausage.

Key words: mixed fruit and vegetable slurries, fermented sausage, nitrosamines, nitrite, biogenic amines

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