Composition of bacterial flora in sliced vacuum packed Bologna-type sausage as influenced by nitrite

The influence of the addition of 0, 100 and 200 p.p.m. nitrite to sliced vacuum packed Bologna-type sausage was studied at 2, 5, 10 and 20°C. An increasing inhibition of growth of Brochothrix thermosphacta, Enterobacterinceae and MoraxellalMoraxella-like organisms was found with increasing nitrite concen- tration andlor decreasing temperature. The gram positive cocci, the yeasts and lactic acid bacteria were only inhibited to a limited extent. Consequently the lactic acid bacteria became more dominant in vacuum packed cooked meat product with added nitrite. The gram negative bacteria often constitute the major flora in packages produced without nitrite, and may proliferate at higher temperatures even in samples produced with nitrite.     

Growth of pathogenic bacteria in sliced vacuum-packed bologna-type sausage as influenced by temperature and gas permeability of packaging film

Studies on sliced vacuum-packed Bologna-type sausage showed that some pathogenic bacteria may develop quickly at refrigeration temperatures. Yersinia enterocolitica grew rapidly even at 5°C, reaching 10⁶ g^?1 within 2 weeks. Other bacteria did not grow at 5°C, Staphylococcus aureus and Bacillus cereus grew at 8°C and Salmonella typhimurium and Salmonella enteritidis but not Clostridium perfringens grew at 12°C. Therefore even at temperatures which may be found in commercial refrigerators, growth of pathogenic bacteria is possible to levels which have been shown to represent a hazard to health. Gas permeability of the packgging film had relatively little effect.     

真空包装烟熏火腿切片贮藏品质动态变化研究

对不同温度贮藏条件下真空包装烟熏火腿切片的品质变化进行动态跟踪,分析产品在4℃、10℃、20℃条件下贮藏,其感官、pH值、TVB-N值、TBARS值、蛋白、脂肪及水分含量的动态变化。结果表明:产品在贮藏过程中,pH值呈下降趋势,TVB-N值和蛋白含量呈上升趋势,脂肪、水分含量及TBARS值变化不明显。贮藏温度对产品质量和货架期影响显著,低温可以延长产品的货架期。根据感官品质判断产品的货架期,4～10℃贮藏货架期为21 d,20℃贮藏货架期为14d。     

Partial replacement of nitrite by annatto as a colour additive in sausage

For decreasing the use of nitrite in sausage in industrial conditions, annatto (Bixa orellana L.) powder (1% norbixin) was used in two different formulations of sausage (with 55% and 70% of meat) as a replacement for 20%, 40%, 60%, 80% and 100% nitrite. Then the qualitative characteristics of the samples such as colour (L^∗, a^∗ and b^∗), microbial contamination and sensory tests (flavour and odour) were compared with the control (without annatto and with 100% nitrite) after 2, 10, 20 and 30 days from production and under the refrigerated condition. The Statistical comparison showed that in both formulations of sausage, the sample containing 60% annatto was the best sample for its colour (for higher a^∗ and lower b^∗); yet, this sample also did not show any significant differences from the control for microbial contamination and sensory properties.     

Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres

One of the most widely used methods for conservation of Galician chorizo sausage is vacuum packing. Recently, some manufacturers have begun to implement packaging under modified atmospheres. We compared the sensory characteristics, over about 7 months of storage, of chorizos packed under vacuum or under a modified atmosphere (100% CO(2), 100% N(2), or 50:50 CO(2)/N(2)). Most of the 29 variables considered differed significantly between samples packed under vacuum and samples packed under the modified atmospheres. Nineteen of the variables varied significantly over the storage period. Parallel studies of gas permeabilities confirmed that the aluminum-polyester-polyethylene laminate used for packing under modified atmospheres showed very low permeability to both CO(2) and N(2).     

牡丹提取物及乳酸菌替代低温火腿肠中亚硝酸盐的研究

研究了牡丹提取物及乳酸菌发酵液替代亚硝酸钠对低温火腿肠颜色、质构、脂质氧化程度、菌落总数及风味的影响。结果表明,0.3%牡丹提取物和3%乳酸菌发酵液可替代低温火腿肠中2/3亚硝酸钠用量,其火腿肠红度值(a*)及脂肪氧化程度与添加150mg/kg亚硝酸钠效果相当,且能保持火腿肠良好的质构特性;添加牡丹提取物及乳酸菌发酵液,可使火腿肠菌落总数显著降低(P0.05),延长火腿肠货架期。与空白对照相比,复配火腿肠中醛类和酮类物质相对含量降低,酸类、酯类等挥发性风味物质相对含量增加较为显著,其中己酸乙酯含量提高了1.7倍;2-戊基呋喃和麦芽酚等其它风味物质相对含量亦有所升高,总体感官评价较好。     

香肠中亚硝酸盐含量的测定

香肠在中国有着悠久的历史,香肠的类型也有很多,主要分为川味香肠和广味香肠.其不同处就在于广味是甜的,川味是辣的,已成为深受广大消费者欢迎的一种肉类食品.     

分光光度法测定火腿肠中亚硝酸盐含量的不确定度评定

目的根据JJF1059.1-2012《测定不确定度的评定与表示》和GB 5009.33-2016《食品安全国家标准食品中亚硝酸盐与硝酸盐的测定》测定火腿肠中亚硝酸盐含量并进行不确定度评定。方法利用分光光度法测定火腿肠中亚硝酸盐含量,并建立相应的数学模型对测定过程中的称量、定容、分取、稀释、测定等引入的不确定度来源及其分量进行系统的分析。结果火腿肠中亚硝酸盐含量为4.31mg/kg,置信概率为95%时,最终得到测量的扩展不确定度为0.138 mg/kg (k=2)。结论火腿肠亚硝酸盐测定过程中最主要的不确定度来源为最小二乘法拟合的曲线,可通过减小标准品称量、定容等操作误差对曲线绘制的影响,进而有效降低最终检测结果的扩展不确定度。     

Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR-DGGE

The effectiveness of Lactobacillus sakei B-2 inoculated as a protective culture on the inhibition of spoilage bacteria on sliced vacuum packed cooked ham was investigated by using culture-dependent and -independent approaches. Total microbial DNA was directly extracted from both control and treatment samples, and subjected to a nested PCR protocol, PCR–DGGE analysis was used to identify and monitor the dynamic changes in the microbial population, followed by partial 16S rDNA sequencing. The DGGE profile demonstrated that the protective culture effectively suppressed growth of predominant spoilage bacteria L. sakei, Lactobacillus curvatus and Leuconostoc mesenteroides in cooked ham during storage at 4 °C, however, growth of uncultured Leuconostoc was not inhibited. The shelf-life of this product inoculated with L. sakei B-2, at levels of 5.91 ± 0.04 log₁₀ CFU g⁻¹ was 35 days, compared to 15 days of control samples, when the ham was stored at 4 °C.     

Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite

BACKGROUND: The effects of nitrite (0, 100, and 200 mg kg^?1) and nisin (0, 250, and 500 mg kg^?1) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS: The addition of nitrite led to decreased levels of tryptamine, 2‐phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the tryptamine level and counts of lactic acid bacteria. However, nisin increased putrescine, cadaverine, and spermidine levels. Their interactive effect was also found to be significant (P < 0.05) for putrescine values. CONCLUSION: The additional nitrite levels can be decreased by the addition of nisin, which will hinder biogenic amine formation. Copyright © 2010 Society of Chemical Industry     

亚硝酸钠在中式香肠中抗氧化作用的研究

亚硝酸钠具有抗氧化的作用,可以减少因脂质氧化造成的肉制品变质,但添加过量具有致癌作用。以国标规定的亚硝酸钠最大添加量0.15g/kg为标准,选取了三种添加量0%、50%、100%,制作中式香肠并在28℃以真空和非真空条件下贮藏,定期检测贮藏期间酸价(AV)、过氧化值(POV)和硫代巴比妥酸值(TBA值),并由此来比较不同添加量的亚硝酸钠对中式香肠油脂抗氧化的影响。结果表明,最大亚硝酸钠添加量(100%)的中式香肠的氧化程度远小于最小添加量(0%)的中式香肠,差异显著(p<0.05);而100%添加量组和50%添加量组的中式香肠的氧化程度差异不显著(p>0.05)。     

添加物对香肠中亚硝酸钠残留量的影响

通过在香肠加工中添加不同量的丁香、桂皮、亚硝酸钠、三聚磷酸钠、食盐、植物乳杆菌和戊糖片球菌，来分析香肠中亚硝酸盐残留量的变化。结果表明，各因素对香肠中亚硝酸盐残留量有不同的影响。（1）丁香并不能降低产品中的亚硝酸盐含量。（2）桂皮、茶多酚、抗坏血酸钠可以明显降低香肠中的亚硝酸盐残留量。（3）在香肠中添加氯化钠（2％～4％）、亚硝酸钠（0．01％～0．03％）和三聚磷酸钠（0．1％～0．2％）时，香肠中的亚硝酸盐残留量不同程度增加。（4）植物乳杆菌和戊糖片球菌可以降低香肠中亚硝酸盐的残留量。     

Vc对降低香肠亚硝酸钠残留量的研究

在亚硝酸钠添加量相同条件下,添加0.05%Vc可以明显降低亚硝酸钠残留量;在Vc添加量为0.05%且保证产品品质的条件下,采用不同添加量亚硝酸钠对香肠进行降低亚硝酸钠残留量的试验,亚硝酸钠最低添加量为0.06g/kg。     

微波真空组合干燥法制备脱水板栗片的研究

为缩短板栗脱水时间,提高产品质量,对新鲜板栗仁进行了微波和真空组合干燥试验。结果表明:先用微波高火干燥2min,再在80℃、0.076MPa条件下真空干燥45min,即可使产品含水量低于10%。微波真空复合干燥可以大大缩短干燥时间,而且产品质构疏松、色泽金黄。     

液相色谱-串联质谱法测定火腿肠和咸菜中亚硝酸盐含量

目的 建立一种亚硝酸盐检测的液相色谱-串联质谱检测方法, 并用于火腿肠和咸菜中亚硝酸盐的测定。方法 样品经硼砂溶液提取, 亚铁氰化钾和乙酸锌沉淀蛋白后, 使用对氨基苯磺酸和盐酸萘乙二胺进行 衍生化。采用0.1%甲酸(A)和0.1%甲酸-乙腈(B)作为流动相进行梯度洗脱, 质谱采用多离子检测模式(multi-reaction monitoring, MRM)对衍生化产物的定量离子和定性离子进行监测定量。结果 本方法在2~ 200 μg/L浓度范围内线性良好。方法重复性相对标准偏差(relative standard deviation, RSD) <5%(n=6), 在1、5和10 mg/kg添加水平的回收率为85.0%~101.3%, 定量限为0.12 mg/kg。结果不受提取液本底颜色的影响。 结论 该方法快速、准确、灵敏, 测得样品火腿肠和咸菜中亚硝酸盐含量为5.20~52.51 mg/kg。     

低温灌肠制品中苦瓜皂甙抑菌模型的建立

用Gompertz方程对低温灌肠制品冷藏期的特定菌生长曲线进行拟合,模拟Ratkowsky方程腐败菌生长动力学温度模型,建立低温灌肠制品中苦瓜皂甙抑菌模型,对苦瓜皂甙抑菌模型进行数学检验。结果表明,修正的Gompertz方程对接种后低温灌肠制品中特定菌生长曲线拟合性较好。通过苦瓜皂甙抑制模型可得大肠杆菌、金黄色葡萄球菌和生孢梭菌可耐受的苦瓜皂甙最高浓度分别为212.735、186.103、170.251mg/kg。抑菌模型经数学检验证明,模型的适用性、准确性和拟合性均在可接受的范围内,有应用价值。     

Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage

Residual nitrite and N-nitrosamine levels were monitored on irradiated emulsion-type cooked pork sausage in aerobic or vacuum packaging states during storage. The sausage was irradiated at 0, 5, 10, and 20 kGy and stored at 4 degrees C for 4 weeks. The residual nitrite levels were significantly reduced by gamma irradiation (P < 0.05), whereas the vacuum packaging was more effective for nitrite reduction than aerobic packaging during storage. N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) levels were significantly reduced in the vacuum packaged sausage irradiated with 20 kGy after 4 weeks. Reduction of NPYR in aerobically packaged sausage was also found after 4 weeks by irradiating with a 5-kGy or higher dose. NDMA reduction was shown in vacuum packaging and irradiation at 20 kGy. Gamma irradiation was effective in reducing the residual nitrite all throughout storage and N-nitrosamines in sausage after storage.