The Formation And Inhibition Of Nitrosamine In Chinese Sausage By Spice Extraction

Nitrite was used as important food additive in the meat production, cured meat with nitrite could had beneficial effect on meat color, texture and flavor. Simultaneously it played a important role in meat preservation, it has the special inhibitory effect on Clostridium botulinum, but nitrite could react with amines to form strong carcinogen nitrosamine in meat, Chinese cured meat product had serious nitrite residual problem, it also had obviously more nitrosamine than other country's meats product. In order to enhance salt cured meat the safety level and eliminate nitrosamine, it's needed to study regulation of nitrosamine change in cured meat, seek blocking agent for eliminating nitrosamine.The experiment took the Guangzhou-style sausage as an example, analyzed the relationship of factors and nitrosamines in processing, these factors included lose of weight, pH, residual nitrite, TBARS and so on, simultaneously examined colorimeter and rate of coloring in the sausage. At beginning of baking stage, lots of water was lost, it made the concentration of sodium nitrite increasing, accelerated the formation of nitrosamines, pH value was changed from 6.41 to 6.2, helped sodium nitrite decomposing to nitrite acid, this had advantages for the formation of nitrosamines, as prolong of heating time, TBARS was bigger than ever, this was relative with the formation of nitrosamines, it could direct to decrease nitrosamine. Bacterial physiologic action was controlled at roast stage, TVB-N value was very small, and the cause could be that amines were reacted to nitrosamines.At the mature stage, the content of nitrosamines decreased, but at last of mature stage, concentration of nitrosamine was still big, it was 139μg/kg, fat oxidation had less effect on the formation of nitrosamines in this stage, but the fall of pH value helped the action of lactic acid bacterial , the action made decline of nitrosamine, TVB-N value also went down. In the entire processing, nitrosamines which appeared included the nitrosodimethylamine (NDMA) and nitrosodiethylamine (NEDA). But NEDA only appeared twice in the mature stage, so the main nitrosamine was NDMA in the sausage.Considered spice was commonly used in the meat product production, chose some spice that was known for their anti-oxidation capability, these were aniseed, clove, onion, garlic, fennel and coriander, spice supercritical CO2 extraction was used to inhibit the formation of NDMA , the result was used to be the selection standard for blocking agent. The result showed that the inhibitory effect of aniseed and clove was strengthening with the increase of extraction dose, the highest suppression rate might reach to above 90%.For further analyzing aniseed and clove's effective component, chose dry aniseed seed and clove bud as material, using water immersion extraction, Saxhlet extraction, the supersonic-microwave assisted solvent extraction method obtained water-soluble agent and essential oil ingredient of spice, discovered the effect of aniseed water-soluble agent was weaker than essential oil, but clove water-soluble agent could promote the formation of nitrosamine. Both of essential oil ingredient had high blocks the function. In the three methods, the supersonic-microwave extraction efficiency is the highest, obtained two spice blocking agent optimum extraction condition by using the orthogonal method, aniseed was extracted at 60℃for 20min,the proportion of solid to liquid is 1:25, the inhibitory rate could reach to 80.32%, clove was extracted at 60℃for 30min,the proportion of solid to liquid is 1:25, the inhibitory rate could reach to 79.45%.Added 0.2% aniseed essential oil and 0.2% aniseed essential oil in the sausage production, essential oil was melted in alcohol, and added 550mg/kg VCNa,500mg/kg VE to other group of sausage to compare inhibitory effect on NDMA. Measured NDMA of sausage at the fourth weeks after roasting, aniseed essential oil could reduce 87% NDMA of sausage, clove essential oil could eliminate 79% NDMA of sausage, and clear residual sodium nitrite to 8.53mg/kg in sausage.