原料猪肉的新鲜度对发酵香肠中亚硝酸盐和亚硝胺变化的影响

通过对4℃下贮藏的新鲜猪肉品质指标变化的测定,将其按新鲜程度分为鲜肉、介于鲜肉与次鲜肉之间的肉、次鲜肉和变质肉四个等级;并以此为原料,探讨原料猪肉的新鲜程度对发酵香肠中亚硝酸盐残留和二乙基亚硝胺(NDEA)形成的影响。结果表明:原料猪肉的新鲜度对亚硝酸盐残留的影响不明显,但是能够极大的促进NDEA的形成。相关性分析表明,微生物的活动和尸胺的含量对亚硝酸盐残留的影响显著(p<0.05);而TVB-N的含量与NDEA的形成则呈显著正相关(p<0.01)。在建立的发酵香肠NDEA含量的预测模型中,相关系数为0.998,满足分析的要求。

Effect of raw pork freshness on changes of nitrite and N-nitrosamine in fermented sasuages

Some interrelated pork quality indicators were studied on fresh pork at 4℃ storage,and pork was clssified by freshness to "fresh","the extent between fresh and second-grade","second-grade" and "corrupted".These four grades pork were used as raw materials of fermented sasuages to study the effect of raw pork freshness on nitrite residues and N-diethylnitrosamine(NDEA)formation.The results showed that raw pork freshness had little effect on changes of nitrite residues,but extreme positive effect on the formation of NDEA.Correlation analysis showed that the activity of microorganisms and the content of cadaverine had highly positive effect on nitrite residues(p<0.05),and the TVB-N contents was highly positive correlated with NDEA(p<0.01).The predictive model of NDEA was developed in this paper,and its correlation coefficients was 0.998,which was sufficient for research.