Study On Quality And The Formation And Control Of N-nitrosamines In Western-style Smoked Sausage

Western-style smoked sausage is widely loved by consumers for its good appearance,high nutrition,and unique flavor.However,the addition of nitrite in the processing of western-style smoked sausage will lead to higher residual nitrite and N-nitrosamines with carcinogenic risk.At present,there are many researches on the formation and control of N-nitrosamines,but there are relatively few researches on the formation and control of N-nitrosamines in western-style smoked sausage.In this paper,pork was used as the main raw material,and the effects of amino acids,processing factors,plant extracts and storage conditions on quality?texture,color,pH,TBARs,moisture,cooking loss,TVB-N and residual nitrite?and N-nitrosamines?N-nitrosodimethylamine,N-nitrosomethylethylamine,N-nitrosodiethylamine,N-nitrosopyrrolidine,N-nitrosodi-n-propylamine,N-nitrosopiperidine,N-NitrosoMorpholine,N-nitrosodiphenylamine?content in western-style smoked sausage were investigated to provide certain theoretical basis for the control of N-nitrosamines content in meat products and the improvement of product quality.1.Studying the effects of arginine,alanine and proline on the quality and N-nitrosamine content of western-style smoked sausage with different sodium nitrite addition amounts?0mg,150mg,480mg?,it was concluded that:The three amino acids all increased hardness,cohesiveness,chewiness,a^*value and pH value of sausage and reduced L^*,b^*,TBARS values and cooking loss of sausage;arginine increased springiness,alanine and proline decreased springiness,arginine and proline increased gumminess and Alanine reduced gumminess;the addition of arginine and alanine reduced the residual nitrite in western-style smoked sausage,while the residual nitrite in sausage increased in proline treatment group;compared with the control group,arginine and alanine significantly increased NDMA content,arginine,alanine and proline all significantly increased NDPA content,NPYR content in proline treatment group was significantly higher than that in other treatment groups.2.Studying the effects of cooking time,cooking temperature,smoking time,smoking temperature and the addition of sodium nitrite on quality and the N-nitrosamine formation of western-style smoked sausage,it was concluded that:After cooking or smoking,the TBARS values of sausage increased,the moisture content decreased,and the cooking loss increased;with the increase of processing time,the pH values gradually decreased;with the increase of processing temperature,the pH values gradually increased;smoking gave sausage redder color,greater hardness and chewiness;the addition of sodium nitrite increased the hardness,cohesion,elasticity,adhesiveness,chewiness and a^*values of sausage,and reduced the L^*values,b^*values and TBARS values;cooking time,cooking temperature,smoking time and smoking temperature were significantly negatively correlated with residual nitrite,while the addition of sodium nitrite was significantly positively correlated with residual nitrite;cooking time,cooking temperature,smoking time,smoking temperature and the addition of sodium nitrite were all significantly positively correlated with N-nitrosamine content,and smoking and sodium nitrite had greater influence on hazardous substances.3.Studying the effects of rosemary extract,grape seed extract and green tea polyphenols on quality and the inhibition of N-nitrosamines of western-style smoked sausage,it was concluded that:Rosemary extract and green tea polyphenol treatment groups reduced the hardness of sausage,grape seed treatment group increased the hardness of sausage;rosemary extract,grape seed extract and green tea polyphenols treatment group reduced the adhesiveness and chewiness of sausage,but had little effect on the cohesiveness and elasticity;rosemary extract increased the a^*value of sausage the most,rosemary extract,grape seed extract and green tea polyphenols all increased the b^*value of sausage;adding antioxidants can increase the moisture content of the product and green tea polyphenols has the best water retention;adding antioxidant can effectively reduce the pH and TBARS values of sausage and green tea polyphenols reduced the most;the addition of antioxidants can significantly reduce the residual nitrite and N-nitrosamines content of western-style smoked sausage;among them,green tea polyphenols had the highest total phenol content,the best removal effect on ABTS,and the best inhibitory effect on residual nitrite and N-nitrosamines.4.Taking the comprehensive value of residual nitrite and N-nitrosamine content as response values,four factors and three levels of response surface optimization were carried out on the cooking temperature,smoking temperature,grape seed extract addition amount and green tea polyphenol addition amount.It was concluded that:The quadratic multiple regression equation of comprehensive score?Y?and cooking temperature?X₁?,smoking temperature?X₂?,grape seed extract?X₃?,green tea polyphenol?X₄?:Y=77.44+0.17X₁-1.26X₂+11.23X₃-119.52X₄-1.68E-003X₁X₂-0.28X₁X₃+0.06X₁X₄+0.32X₂X₃+0.94X₂X₄+2.00X₃X₄+3.83E-005X₁²+7.03E-003X₂²-45.42X₃²+15.38X₄²;The best parameters are:cooking temperature:80?,smoking temperature:70?,grape seed extract:0.40%,green tea polyphenol:0.40%.5.Studying the changes of quality and N-nitrosamine content of western-style smoked sausage with plant extracts under different storage conditions,it was concluded that:With the storage time increasing,the hardness,adhesiveness,chewiness,cooking loss,TBARS values,and TVB-N values of western-style smoked sausage all increased,while the elasticity,L^*values,a^*values,pH,and moisture content all decreased;the residual nitrite all decreased,and the N-nitrosamines content all increased,the order of change was:control group>grape seed extract group>grape seed treatment+green tea polyphenols group>green tea polyphenols group,and the green tea polyphenols group had the best inhibitory effect;both storage time and storage temperature had effects on quality and N-nitrosamine content of sausage.Extracts can inhibit adverse reactions during storage.