The Mechanism Of Cherry Power (Juice) As N-nitrosamine Blocker And Its Application In Meat Processing

Nitrite is an irreplaceable food additive in meat processing,but it acts with secondary amine both in vivo and in vitro,to form carcinogenic product N-nitrosamine.Thus searching for natural,efficient nitrite scavenger and nitrosamine blockers is hot research topic around the world.Cherry is a nutritious and delicious fruit,especially rich in natural antioxidant.The purpose of the research is to apply cherry in meat processing,to enhance properties and reduce N-nitrosamine in meat products.Firstly,the efficiency of cherry power in the reduction of nitrite and N-nitrosamine was analyzed under simulated gastric condition;The influence of cherry power proportion,pH,temperature,substrate(secondary amine: nitrate)concentration ratio was determined respectively;At last,evaluate the practical effect of cherry power on the quality and N-nitrosamine content of dry fermented sausage and canned pork.The main results are as follows:1,Under in vitro simulated gastric condition,cherry power had significant scavenging ability of nitrite,the scavenging rate increased as the cherry powder concentration increased(within 0-50 mg/mL),the maximum scavenging rate was 84.6% with 50 mg/mL cherry power.On the other hand,the cherry power blocked the synthesis of nitrosamine,and the blocking efficiency increased as the cherry powder concentration increased(within 0-50mg/mL).50 mg/mL cherry powder reduced 54.8% of N-nitrosamine.2,Cherry powder significantly blocked the formation of NDMA,NDEA and NPYR,no matter the pH,temperature,substrate concentration ratio in nitrosation reaction system.The blocking efficiency of cherry power to NDMA and NDMA was similar under different pH,temperature,substrate concentration ratio and cherry powder content.There was a positive proportion between cherry powder content and blocking rate to NPYR.In all detected N-nitrosamine,NDEA formed most easily in the present nitrosation reaction system.Temperature was the main factor influencing the content of NPYR.3,Dry fermented sausage added with cherry juice(additive amount 1,2,3,4%,labeled as TRT1,TRT2,TRT3,TRT4 respectively)had similar water content,water activity,and chromatic aberration(P>0.05)with the blank control sample(NC),and similar color,texture and appearance by sensory analysis to the positive control sample added with NaVc(PC).In all the samples,the sausage added with 3% cherry juice(TRT3)had a highest sensory score.Addition of cherry juice reduced the nitrate residue,and the reduction rate increased withincreasing cherry juice content.In sausage added with 4% cherry juice,the nitrate residue was similar to that in PC samples.The content of N-nitrosamine NDEA,NDPA,NPIP and NEpheA in all the samples increased during fermentation and maturation process.The N-nitraosamine contents were significant(P<0.05)lower in samples applied with cherry juice than that in PC and NC samples(PC).And the N-nitraosamine contents decreased when the cherry juice content increased.4,Add 2,4,10 % cherry juice(TRT1?TRT2?TRT3)into canned pork respectively,taking samples added with NaVc(PC)as positive control.Samples added with cherry juice had significant lower nitrate residue than PC sample,suggesting reduction of nitrite residue by cherry juice in canned pork.The nitrite content decreased with increasing content of additive cherry juice.The canned pork added with cherry juice had higher sensory score,especially TRT2 samples added with 4% cherry juice,which had special odor.There were four kinds of N-nitrosamine in canned pork,NDEA,NPYR,NMOR and NDBA.During shelf-life accelerated test,the content of NDMA,NDEA and NPYR increased in all the samples,but samples having cherry juice had significant lower N-nitrosamine content than PC samples.This evidenced the reduction ability of cherry juice to NDMA,NDEA and NPYR in canned pork.