复合果蔬取代部分硝酸盐对降低发酵香肠中亚硝胺的作用

分析复合果蔬替代硝酸盐对发酵香肠中N-亚硝胺生成的影响，探究发酵香肠生产过程中复合果蔬取代部分硝酸盐的可能性。制备4 组中式发酵香肠：阴性对照组（negative control group，NCG，空白组）、阳性对照组（positive control group，PCG）、芹菜樱桃组（celery and cherry group，CCG）、卷心菜番茄组（cabbage and tomato group，CTG），考察在发酵及成熟过程中亚硝酸盐、亚硝胺及生物胺含量的变化。结果表明：发酵过程中，果蔬发酵香肠（CCG和CTG）与PCG亚硝酸盐含量同样呈现先增加后降低趋势，但CTG峰值（65.52?mg/kg）显著低于PCG（105.31?mg/kg）。4?组发酵香肠均能检出N-二乙基亚硝胺（N-nitrosodiethylamine，NDEA），而果蔬发酵香肠（CCG和CTG）在发酵后期NDEA含量（1.23 μg/kg未检出）显著低于PCG（3.72 μg/kg）。干燥成熟阶段，果蔬发酵香肠（CTG和CCG）亚硝酸盐残留量（36.45?mg/kg和47.97?mg/kg）显著高于NCG（24.49?mg/kg）和PCG（31.40 mg/kg），但在干燥3 d后下降至国家标准限量（30 mg/kg）以下。成品中总生物胺含量排序为NCG＞PCG＞CCG＞CTG，CTG中未检出组胺和酪胺。各组样品中N-二甲基亚硝胺（N-nitrosodimethylamine，NDMA）（PCG除外）和NDEA含量均随干燥进程而逐渐增加，但是果蔬发酵香肠（CCG和CTG）在干燥结束时NDMA（0.16?μg/kg和0.11?μg/kg）和NDEA含量（4.33?μg/kg和4.13?μg/kg）低于NCG（1.73?μg/kg和9.50?μg/kg），与PCG（0?μg/kg和4.74?μg/kg）相当。实验表明复合果蔬浆替代部分硝酸盐，可降低中式发酵香肠的N-亚硝胺和生物胺含量。

Effects of Partial Substitution of Nitrate with Mixed Fruit and Vegetable Slurries on Reducing Nitrosamines in Fermented Sausage

This experiment aimed to study the effect of partially replacing nitrate with mixed fruit and vegetable slurries on the formation of N-nitrosamines in fermented sausages for the purpose of exploring its feasibility in fermented sausage production. In this study, four groups of fermented sausages, negative control group (NCG, blank group), positive control group (PCG, 0.3 g/kg nitrate and 0.55 g/kg sodium ascorbate without fresh fruit or vegetable slurry), celery plus cherry group (CCG), and cabbage plus tomato group (CTG), were set up. The changes in nitrite, nitrosamines and biogenic amines during fermentation and maturation were investigated. The results obtained were as follows: 1) During the fermentation process, the nitrite content in CCG, CTG and PCG increased firstly and then decreased, and the maximum value (65.52 mg/kg) of nitrite in CTG was significantly lower than that (105.31 mg/kg) in PCG. N-nitrosodiethylamine (NDEA) was detected in all four fermented sausages, while the NDEA content in CCG and CTG (1.23 μg/kg and undetectable) was significantly lower than that (3.72 μg/kg) in PCG; 2) The nitrite content in CTG (36.45 mg/kg) and CCG (47.97 mg/kg) was significantly higher than that in NCG (24.49 mg/kg) and PCG (31.40 mg/kg) at the early ripening stage but decreased to below 30 mg/kg (the national standard limit) in CCG and CTG after 3 days of ripening. The total biogenic amine content in four groups was in the following decreasing order: NCG > PCG > CCG > CTG. Histamine and tyramine were not detected in CTG. The contents of NDMA (N-nitrosodimethylamine) and NDEA in all groups with the exception of PCG increased gradually during the ripening process. The contents of NDMA (0.16 and 0.11 μg/kg) and NDEA (4.33 and 4.13 μg/kg) in CCG and CTG were lower than those (1.73 and 9.50 μg/kg) in NCG, but were equivalent to those (0 and 4.74 μg/kg) in PCG at the end of the ripening process. Hence, our results confirmed the feasibility of partial replacement of nitrate with mixed fruit and vegetable slurries to reduce the contents of N-nitrosamines and biogenic amine in fermented sausage.