微生物亚硝化抑制剂对新型培根品质的影响

将采用商业发酵剂PRO-MIX5（木糖葡萄球菌＋清酒乳杆菌＋类植物乳杆菌）所制得的菌体碎片（微生物亚硝化抑制剂（microbial nitrosation inhibitor，MNI））应用到新型培根产品中，以降低N-亚硝胺及其前体物质含量。将MNI按原料肉质量比加入腌制液中，并设空白对照组，经腌制、压模、蒸煮、烟熏等工艺制得培根。对4 组新型培根产品进行感官品质评价并测定其pH值、亚硝酸盐、生物胺及N-亚硝胺含量等指标，评价MNI对新型培根产品感官品质影响及降低N-亚硝胺及其前体物质含量的效果。结果表明：添加MNI可提升新型培根产品的感官品质；添加0.25%以上MNI能显著降低亚硝酸盐残留量，且所有实验组亚硝酸盐残留量均低于国标限定值30 mg/kg；添加0.25% MNI能够显著抑制尸胺、精胺及亚精胺的生成，添加0.05% MNI降低了组胺含量及生物胺总量；不同添加量MNI对新型培根中N-亚硝胺的抑制种类及效果不同，添加0.05% MNI显著降低了国标规定的N-二甲基亚硝胺（抑制率59.46%）及N-亚硝胺总量（抑制率26.19%）。适宜添加水平的MNI能提升新型培根的品质及安全性，综合考虑建议在新型培根中添加0.05% MNI。

Effects of Microbial Nitrosation Inhibitors on the Quality of New Bacon

Cell debris prepared from the commercial mixed-strain starter culture PRO-MIX5(Staphylococcus xylosus+Lactobacillus sake+Lactobacillus plantarum)was applied as a microbial nitrosation inhibitor(MNI)in a new bacon to reduce the contents of N-nitrosamines and their precursors.In the experiment,the MNI was added to the marinade with proportion of 0(control),0.05%,0.25%and 0.50%.The bacon was prepared through marination,press molding,cooking,and smoking.The sensory quality of bacons was evaluated and the pH value and the contents of nitrite,biogenic amine and N-nitrosamine were measured to evaluate the effect of the MNI on the sensory quality of the new bacon and its efficacy in reducing the contents of N-nitrosamine and its precursor substances.The results showed that adding the MNI could improve the sensory quality of the bacon.Adding more than 0.25%of the MNI could significantly reduce the residual amount of nitrite,and the residual amount of nitrite in all test groups was lower than the maximum limit of 30 mg/kg set by the national standard.Adding 0.25%of the MNI significantly inhibited the production of cadaverine,spermine and spermidine.Adding 0.05%of the MNI reduced the content of histamine and the total amount of biogenic amines.Addition of different amounts of the MNI had different inhibitory effects on bacon N-nitrosamines.Addition of 0.05%of the MNI significantly reduced the contents of N-nitrosodimethylamine(NDMA)and total N-nitrosamines with inhibition rates of 59.46%and 26.19%,respectively in comparison to the limits specified by the national standard.In conclusion,an appropriate level of the MNI can improve the quality and safety of the bacon.It is recommended to add 0.05%of the MNI to the bacon taking all results into consideration.