Study On The N-nitrosamine Formation Evolution Rules And Its Blocking Technology In Red Sausage Processing

The red sausage is one of the European style sausage products.It is deeply loved by consumers for its unique flavor and color.Due to add nitrites red sausage is easy to produce N-nitrosamines in the manufacturing processing.N-nitrosamine is a kind of nitroso compound,and long-term eat of foods containing N-nitrosamine can cause harm to human health.Therefore,the control technology of N-nitrosamines in the meat processing field has received much attention.This study take red sausage as the object of study,to analysis of the dynamic changes of N-nitrosamine during red sausage processing,to study the method of blocking N-nitrosamines,and the main research content and results are as follows:1.Commercial edible quality of red sausage and analysis of N-nitrosamines.The nutritional composition,physicochemical indices,and biogenic amine and nitrosamine contents of 7 commercially available red sausages were investigated and analyzed.The results showed that:in 7 kinds of commercially available red sausage,protein content of 10?30g/100g;fat content of 17.40?21.42g/100g;moisture content of 50.87?56.50g/100g.Protein content was significantly different in the tested products(P<0.05),and fat and moisture contents were not significantly different(P>0.05).The pH values of the 7 commercially available red sausages ranged from 6.13 to 6.47,redness values(a*)from 2.32 to 9.74,TBARs from 0.12 to 0.23 mg/kg,and nitrite residues from 11.47 to 32.72 mg/kg.The content of phenylethylamine in biogenic amines was found to be the highest in the determination of biogenic amines,followed by spermidine.The detection rates of N-dimethylnitrosamine and N-nitrosodiphenylamine in 7 samples of red sausage were 85.7%and 71.4%.The detection rate of the remaining 5 N-nitrosamines was 100%,and the content is between 0.95-3.2?g/kg.2.Effect of freshness of raw material on the formation of nitrite,biogenic amine and N-nitrosamine in the red sausage.Fresh,sub-fresh and metamorphic raw meats of 3 different degrees of freshness were used to make red sausages.The effects of freshness degrees of raw meat on nitrite,biogenic amines,N-nitrosamines and sensory quality of red sausage were studied.The results showed that:With the decrease of freshness,the sensory quality of the produced red sausage decreased,the nitrite residue increased from 46.18 mg/kg to 73.93 mg/kg,the content of six monoamines increased,and the total amount of biogenic amines was from 98.21 mg/kg increased to 220.05 mg/kg;the content of 7 N-nitrosamines increased,and the total amount of nitrosamines increased to the highest value of 55.28 ?g/kg.It can be seen that the decline in the freshness degree of the raw meat accelerates the production of biogenic amines and nitrosamines.3.The effect of natural antioxidants to N-nitrosamine of the red sausage and its quality.Different doses of tea polyphenols,rosemary extract,and anthocyanins were added during the pickle process and the red sausages were prepared according to traditional techniques.The quality changes were measured after 10 days of refrigeration.The results showed that the addition of 0.04%tea polyphenols can significantly improve the quality of red sausage,inhibit the formation of oxidation products of TVB-N and TBARs,have a significant scavenging effect on nitrite,and have a significant inhibitory effect on biogenic amines and N-nitrosamines.4.The effect of irradiation treatment on the quality of red sausage and the formation of N-nitrosamines.The red sausage was irradiated with 2KGy,4KGy,and 6KGy and stored at a low temperature of 4?.The changes of nitrite,biogenic amine,and N-nitrosamine were detected during storage.The results showed that irradiation had a degradation effect on nitrite,biogenic amine and nitrosamine in the red sausage.Under the irradiation dose of 6KGy,the nitrite degradation rate was 14.68%.Irradiation treatment can significantly reduce the production of tryptamine,spermidine and spermine and the total biogenic amine content;different doses of irradiation treatment of red sausage has a significant reduction effect on N-nitrosamines,4KGy is the best irradiation dose to reduce the content of N-nitrosamines.5.The effects of ultrahigh pressure disposal on N-nitrosamine and its quality of red sausage.Three ultrahigh pressure disposals were performed to red sausage:400 MPa-30 min,500 MPa-20 min,and 600 MPa-10 min to detect changes in the quality of the red sausage during refrigerated storage.The results showed that:ultrahigh pressure disposal can effectively inhibit the growth of microorganisms in the red sausage,blocking the formation of biogenic amines in the red sausage(especially cadaverine,histamine and tyramine)and N-nitrosamines,and degradation of N-nitrosamine at 400MPa-30min and 500MPa-20min was more effective than at 600MPa-10min.