Changes And Control Of Biogenic Amines And Nitrosamines During The Production Of Salami

Salami is a kind of fermented sausage,which is made of pork and beef,under the condition of artificial temperature control and humidity control,through the action of microorganism or tissue endogenous enzyme,through fermentation,cooking,air drying and maturity.Salami's unique flavor and attractive color are accepted and loved by consumers.Because of its rich protein,it is easy to accumulate biogenic amines in the process of production and circulation Excessive biogenic amines will not only lead to the change of food flavor,but also damage the human nervous system and cardiovascular and cerebrovascular system.In the preparation process of salami,nitrosamine is easy to form because of the addition of nitrite.Nitrosamine is a kind of carcinogenic substance,which will cause harm to human health if eaten for a long time Therefore,it is of great significance to study the formation law and control of biogenic amines and nitrosamines.This paper takes salami as the research object,analyzes the dynamic change and correlation of physical and chemical indexes,biogenic amines and nitrosamines in the process of salami processing,and explores the methods of blocking biogenic amines and nitrosamines.The main research contents and results are as follows1.Preparation and quality analysis of salami.Based on the technological process of industrial production of salami,the method of preparing salami in the laboratory was established At the same time,the commercial salami in the factory was sampled,and the differences between the two groups of physical and chemical indexes were analyzed.The results showed that there was no significant difference in hardness,elasticity,stickiness and mastication between the self-made group and the commercial group(P>0.05);There was no significant difference in brightness value(L*),redness value(a*),and yellowness value(b*)(P>0.05);there was no significant difference in TVBN and TBARS(P>0.05);there was no significant difference in flavor contrast(P>0.05),indicating that the quality of salami products produced by the self-made group was basically consistent with that of commercial products2.Correlation analysis of physical and chemical indexes of salami with biogenic amines and nitrosamines.In the process of salami production,the process points:raw meat,stirring,fermentation,cooking,air drying for 5 days,air drying for 10 days and air drying for 15 days were selected as the sampling points to study the physical and chemical indexes of each sampling point and the changes of biological amines and nitrosamines,and the correlation between physical and chemical indexes and biological amines and nitrosamines was analyzed The results showed that in the production process of salami,the pH value decreased first and then increased,the lowest pH value(P<0.05),the TVBN value(P<0.05),the TBARS value(P<0.05),the acid value(P<0.05),the peroxide value(P<0.05),the highest value(P<0.05)after cooking)Seven kinds of biogenic amines were detected in salami,which were histamine,tryptamine,spermidine,spermine,cadaverine,phenylethylamine and tyramine respectively.In the fermentation and cooking stage,biogenic amines increased significantly(P<0.05),and gradually tended to be gentle with the increase of air drying time(P>0.05).Biogenic amines were negatively correlated with pH value,and biogenic amines were positively correlated with TVBN value There were five kinds of nitrosamines in salami,which were methyl ethyl nitrosamine(NMEA),diethylnitrosamine(NDEA),dipropyl nitrosamine(NDPA),dibutyl nitrosamine(NDBA),nitropiperidine(NPIP),During the fermentation and cooking process,nitrosamines increased significantly(P<0.05),and gradually tended to increase in the later stage of air drying and maturation There was no significant difference(P>0.05);there was a significant negative correlation between nitrosamine and pH,a significant positive correlation between nitrosamine and TVBN,and a significant positive correlation between nitrosamine and acid value.3.The effect of plant antioxidants on biogenic amines and nitrosamines in salami.Taking the content of biogenic amines and nitrosamines as the index,the best adding amount of tea polyphenols,grape seed extract and licorice extract was determined by single factor and response surface test.The optimal amount of three plant antioxidants was used to prepare salami.Compared with the blank control group,the antioxidative effect of salami was studied.The results showed that the content of biogenic amines and nitrosamines in salami prepared by adding 230 mg/kg of tea polyphenols,180 mg/kg of grape seed extract and 180 mg/kg of Glycyrrhiza extract were lower,which were 55.47 mg/kg and 4.41 ?g/kg respectively.The effect of reducing biogenic amines and nitrosamines by adding antioxidant group was significant.Compared with the blank group,TVBN,TBARS,acid value and peroxide value were significantly reduced in the addition group(P<0.05).