The Study Of Effect Of Fermentation Celery Powder Instead Of Nitrite In The Nitrosation Reaction System And Cured Meat

Cured meat is to use salt, nitrite, curing ingredients (such as ascorbic acid,melamine phosphate or polyphosphate, etc) and various seasonings, which is theprocessing to raw meat. Sodium nitrite is the key components of cured meat, it cancontribute antibacterial activity, antioxidant activity, the notable reddish-pink curedcolor and cured meat flavor. However, nitrite of meat matrix can react with secondaryamine of protein decomposition product, generating strong carcinogen N-nitrosocompound, which makes it become one of the focus of the world food securityattention that the use of nitrite. Many vegetables are rich in nitrate which can beconverted into nitrite and used as natural curing agent to replace synthetic chemicalnitrite by microorganisms. The team of my tutor led had developed fermentationcelery powder (FCPmlz) in the early time. American Florida Food companies hasproducted and saled two kinds of fermentation celery powder（FCP506and FCP504）.This paper use3kinds of fermentation celery powder （FCPmlz, FCP506andFCP504） as the research object, it is studied that the inhibitory effect ofN-nitrosamines generation in the nitrosation reaction system and quality influence ofadding to the dry sausage during riping perioed and storage, specific studies are asfollows:1. To study the inhibition effect of N-nitrosamines formation about fermentedcelery powder instead of chemical synthetic nitrite in the nitrosation system, weutilize FCP506, FCP504and FCPmlz as the research object, NaNO2as control group,the influence of on N-nitrosamines formation in condition of different pH,temperature and subsrate concentration ratio which was studied. Results showed thatthe change rule of three kinds of FCP (FCPmlz, FCP506, FCP504) on the formationof N-nitrosamines (NDMA, NDEA and NPYR) is basically consistent with NaNO2.That is to say, generation of N-nitrosamines is higher in the condition of acidic, hightemperature and substrate concentrations ratio of nitrite and secondary amines is2:1.Under the same conditions, The N-nitrosamines generation of three kinds of FCP wassignificantly lower than that of NaNO2group; And comparison between three kinds ofFCP, the generation of NDMA and NPYR was less in the nitrosation reaction systemof contain FCP504; In the reaction system of containing FCP506, the generation of NDEA and NPYR was less. The results show that the three kinds of FCP can blockthe formation of N-nitrosamines, but blocking effect of FCPmlz slightly worse thanFCP504and FCP506.2. It studied that the application effect of fermented celery powder which beadded into the dried suasage in this experiment, with three kinds of fermented CeleryPowder as treatment group, respectively by adding nitrite and not adding nitrite ascontrol group, quality change of5groups of dry sausage during riping perioed weresudied. The result showed that：during the mature perioed, considered from changesof the nitrite residue, TBARS value and TVB-N value, three kinds of FCP isconsistent with NaNO2, both have played a very good effect of antioxidant andinhibited generation of volatile base nitrogen; The change of Aw, water content andpH of5groups of dried sausage was not significant difference during the maturation,but in terms of color, a*value of three kinds of FCP group is significantly higher thanthat of NaNO2group（P＜0.05）, and the effect of FCP506is best. By sensory scoreand comprehensive factors, it is feasible that three kinds of FCP instead of nitrite wasapplied to cured meat and laid a theoretical basis for the production of natural meat.3. The nutritional characteristics and safety characteristics of5groups of driedsausage were studied. The results show that:(1) In addition to the ash content ofconventional nutrition indicators, it is no significant difference in protein, fat andwater content of5groups of dried sausagesis.(2) Fatty acids composition of5groupsof dried sausages is different, fatty acids species of FCPmlz was the most(18), andcontent of unsaturated fatty acid is higher than FCP506and FCP504group, but it isno significant difference with PC group. Essential amino acids and total free aminoacid of NC group were significantly higher than the other four groups (P<0.05),while it is no significant difference between the three groups of FCP and PC.(3) Itwas no significant difference between total biogenic amine content of5groups ofdried sausage (P>0.05), its value is in the30-46mg/kg range, which at safe levels. N-nitrosamines of PC group was significantly higher than3FCP group (P<0.05),while it is no significant difference between three groups of FCP groups, and lowerthan the national standards limit requirements.4. After5groups of dried sausages was ripening, it was vacuumizing packagingand then was storaged in4℃, the change of the physical and chemical indexes were determined in1week,2weeks,3weeks and4weeks, quality changes of five groupsof dried sausages were studied during storage. The results show that: In the whole ofcold storage, the changes of pH value, Aw and water content of5groups of driedsausagesis is not obvious. TBARS value and TVB-N of NC group were significantlyhigher than the other four group（sP＜0.05）, and there was no difference between PC,FCP506, FCP504and FCPmlz groups, change of nitrite residue is not obvious, it is nosignificantly difference between the FCP groups with PC group（P＞0.05）, From thepoint of a*value, FCP groups are higher than the PC, more higher than that of NCgroup. It can show that FCP can replace nitrite to develop color, antioxidant activity.