Effects of Microbial Nitrosation Inhibitors on Physicochemical Properties and Safety Quality of Air-dried Sausage

In order to reduce the contents of biogenic amines (BAs), N-nitrosamines (NAs) and nitrite residues in air-dried sausages and improve the safety and quality of products, four groups of air-dried sausages were designed, 1) MNI group: 0.05% microbial nitrosation inhibitor was added; 2) MNIP group: add 0.05% MNI and inoculation PRO-MIX5 commercial starter (Staphylococcus xylose, Lactobacillus sake, Lactobacillus plantarum); 3) FBFAP group: add exogenous additives and inoculation PRO-MIX5 commercial starter; 4) CK group: blank control group. The four groups of samples after filled were fermented in a constant temperature and humidity incubator at 30 °C. When the pH value decreased to about 5.4, the fermentation was terminated and entered the air drying maturation process of 20 days (14-16 °C). The changes of pH value during fermentation, pH value, moisture content, aw, color difference, thiobarbituric acid reactive substances (TBARs) value and changes in BAs during ripening (1, 5, 10, 15, 20 d), as well as the content of NAs and nitrite residue of air-dried sausage products in the four groups were measured. The results showed that in the fermentation stage, the pH value of MNIP group and MNI group decreased rapidly to 5.4 at 12.5 h and 15 h respectively, while FBFAP group and CK group reached the required pH range at 21 h and 22 h. The pH value of the sampies in MNIP group and MNI group was always significantly lower than that in FBFAP group and CK group (P<0.05). The pH value of the finished products of air-dried sausages in the two groups reached 5.08, which was conducive to improving the safety and quality of air-dried sausages. The water content (28.91%, 28.72%) and a, (0.75, 0.77) of air-dried intestinal products in MNIP group and MNI group were significantly higher than those in CK and FBFAP group (P < 0. 05), which was conducive to obtain better sensory quality on the premise of safety quality. Compared with CK group, MNIP group, MNI group and FBFAP group had higher L* values (54.94, 54.05, 48.83) and a* values (13.62, 13.57, 14.54), lower TBARS (0.34-0.36 mg/kg), and the levels of histamine, tyramine, cadaverine and tryptamine remained low. MNIP, MNI and FBFAP can effectively inhibit the formation of NAs in air-dried sausage, and the inhibition rates of NAs are 54.77%, 51.31% and 37.10% respectively. MNIP group has the best inhibition effect. The nitrite residues in the air-dried sausages of the four groups remained at a low level (2.19-4.43 mg/kg). Therefore, the synergistic effect of MNI and PRO-MIX5 commercial starter can significantly improve the physical and chemical properties and safety quality of air-dried sausage. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.