Ko Young Mi, Park Jin Hwa, Yoon Ki Sun
Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea.
J Sci Food Agric. 2017 Apr;97(6):1774-1783. doi: 10.1002/jsfa.7974. Epub 2016 Aug 25.
Due to the potential health risk associated with nitrites, nitrite alternatives from natural sources in meat products have been investigated. We compared the nitrate contents of young radish, lettuce and commercial vegetable powder (cabbage and Chinese cabbage). We also investigated the effect of incubation time and salt addition on vegetable nitrite formation from vegetable sources. The antioxidant and antimicrobial effects of vegetable nitrite in cooked sausage were also compared with sodium nitrite.
Young radish produced the greatest amount of nitrite after 24 h of incubation at 38 °C. On average, an approximately 32% reduction of nitrite was observed in sausage during 4 weeks of storage. Lipid oxidation in sausage was significantly prevented by vegetable nitrite produced from vegetable powder or young radish. The colour of the sausage prepared with young radish was most similar to that of the sausage with sodium nitrite. The addition of young radish to sausage significantly prevented the growth of Listeria monocytogenes at 4 °C and Staphylococcus aureus at 8 °C.
Young radish was more effective as a natural antioxidant and antimicrobial agent as compared to commercial vegetable powder, which is currently used to make natural meat products, indicating that young radish has a high potential as a natural preservative. © 2016 Society of Chemical Industry.
由于亚硝酸盐存在潜在健康风险，已对肉类产品中天然来源的亚硝酸盐替代品展开研究。我们比较了嫩萝卜、生菜和商业蔬菜粉（卷心菜和大白菜）中的硝酸盐含量。我们还研究了孵育时间和添加盐分对蔬菜中亚硝酸盐形成的影响。同时，还比较了熟香肠中蔬菜亚硝酸盐与亚硝酸钠的抗氧化和抗菌效果。
在38°C孵育24小时后，嫩萝卜产生的亚硝酸盐量最多。在香肠储存4周期间，平均观察到亚硝酸盐含量降低了约32%。由蔬菜粉或嫩萝卜产生的蔬菜亚硝酸盐可显著抑制香肠中的脂质氧化。用嫩萝卜制作的香肠颜色与用亚硝酸钠制作的香肠最为相似。向香肠中添加嫩萝卜可显著抑制4°C下单核细胞增生李斯特菌以及8°C下金黄色葡萄球菌的生长。
与目前用于制作天然肉类产品的商业蔬菜粉相比，嫩萝卜作为天然抗氧化剂和抗菌剂更有效，这表明嫩萝卜作为天然防腐剂具有很高的潜力。© 2016化学工业协会。
