Research On The Content Of Nitrosamines In Salted Aquatic Products

Food safety issue was becoming a serious social problem, in this paper, we espesically focus on the control of the nitrosamines in salted aquatic products. The purpose of this study was to get to know the formation mechanism of nitrosamines, so to develope a new natural inhibitor to reduce the content of nitrosamines in salted products and to improve product quality. In this study, a series of process simulation means were investigated to quantify the relationship between nitrosamine and nitrate, a new sensitive UV spectrophotometry method based on K-model for rapid determination of nitrate in different kinds of samples was developed, the preparation process of natural inhibitors was optimized, inhibition mechanism of the preparation was discussed, meanwhile, compound antibacterial reagents were investigated based on the actual effect. Through the study of this paper, we came to the following conclusions:(1) Nitrate is closely related to the content of nitrosamine, final nitrosamine content was calculated by formula: W=[X₁(1-0.95^N/7)+X₂]* I+H(2) The calibration curve is linear in the concentration range of 1 to 100μg/ mL (R2=0.9973). K method was found to exhibit good accuracy, precision and repeatability. The developed method could be applied to the determination of nitrate in aquatic products and other food products.(3) The optimal extraction conditions of the preparation were: the yield of total flavonoid was 1.304%±0.112 at the conditions of 60% ethanol solution, microwave power 700 W, 1:25 solid-liquid ratio and 7min for extraction. 0.1% of the prepareration can reach 115% of Vc solution on nitrite removal efficiency, the rate of inhibition of nitrosamine is 86.78%±1.08 with 5mL 0.1% of the preparation.(4) The optimal spray-drying process parameters were: inlet temperature 175℃, outlet temperature 95℃, injection volume 1mL/min. Yield of the total solid was 1.8%, the extract rate of flavonoids was 16.7%±0.3, 0.1% prepraration by spray-drying achieve 80% of the primary 0.1% prepraration on nitrite removal efficiency.(5) The optimal composited parameters were: the composited rate was 7:3 by bamboo preparation and dark plum preparation. Mixture had great antibacterial effect and bacterial inhibition diameters beyond 17mm, while the mixture had more than 90% effect on removing nitrite and had better inhibition of nitrosamine than control group.