Production Of Low-temperature Emulsion Sausage With Tomato Paste Partially Substitute Of Nitrite

In the paper, the anti-oxidative activities of lycoypene with different concentration(2%,4%and6%) were evaluated through the assay of free radical scavengingactivities of the1,1-diphenyl-2-picrylhydrazyl radical (DPPH·), hydroxyl radical (·OH)and superoxide radical (O-2). Then the investigation of the chemical properties such aspH value, a*-value, sensorial evaluations, and the oxidation level of Chinese-stylesausage—emulsion sausage, which have been produced by both reducing the NaNO2level(150mg/kg,100mg/kg and50mg/kg) and adding tomato paste(0%,4%and8%) was conducted. Subsequently, the emulsion sausage produced with tomato paste of2%and nitrite of100mg/kg, together with traditional emulsion sausage with nitrite of150mg/kg were vacuum packed and stored at4℃for0,5,15,30and45days. Then thechanges in microbiological, physico-chemical and sensorial properties were analyzed.This study contributes to the research on nitrite substitute in meat products. The resultswere as follows:1. The anti-oxidative activities of lycoypene:The anti-oxidative activities of lycoypene paste with different concentration (10μg/mL,20μg/mL and30μg/mL) were confirmed by the free radical scavengingactivities of the1,1-diphenyl-2-picrylhydrazyl radical (DPPH·), hydroxyl radical (·OH)and superoxide radical (O-2), and the scavenging rates were the highest in the first10seconds. The scavenging activities of lycoypene with concentration of10μg/mL,20μg/mL and30μg/mL reached15.9%,30.9%and41.5%respectively for superoxideradical;19.7%,40.0%and59.6%for hydroxyl radical;8.4%,15.9%and20.0%for1,1-diphenyl-2-picrylhydrazyl radical. Obviously, the scavenging activities ofsuperoxide and hydroxyl radical were higher than1,1-diphenyl-2-picrylhydrazyl radical.2. The effect of addition different levels of nitrite and tomato paste on thephysico-chemical and sensorial properties of emulsion sausage:The pH value, color (a*-value and L*-value), textual properties (hardness andspringiness) and sensorial evaluations was affected by the addition levels of nitrites andtomato paste. The pH value of emulsion sausage with the same level of nitrite decreasedwith adding the tomato paste, and a*-value of emulsion sausage with the same level of nitrite increased with adding the tomato paste, meanwhile the hardness was improved.According to the results,100mg/kg NaNO2together with4%tomato paste is betterbased on the physico-chemical and sensorial properties.3. The quality characteristics changes of low-nitrite emulsion sausage producedwith tomato paste in4℃The pH value of low-nitrite emulsion sausage decreased from6.45to6.20duringstorage; a*-value also increased6.22%, as result of the loss of moisture; to be comparedwith traditional emulsion sausage, the nitrite residue of low-nitrite emulsion sausagewas very low, only1.75mg/kg; the changes of springiness and cohesiveness were notsignificant, while the increase of hardness and chewiness were more significant;addition of tomato paste decreased the level of oxidation in low-nitrite emulsion sausage,meanwhile the TVB-N value and bacterial counts of low-nitrite emulsion sausage alsolower than traditional sausage.At all, the properties of low-nitrite emulsion sausage could be compared withtraditional emulsion sausage, the nitrite residue of low-nitrite emulsion sausage wasvery low, only1.75mg/kg, thereby the formation of nitrosamine was inhibited. Theformulation of low-nitrite emulsion sausage should contain4%tomato paste and100mg/kg NaNO2. This study provides a potential solution for nitrite substitution in meatproducts.