Jin Sang-Keun, Shin Teak-Soon, Yim Dong-Gyun
Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
Department of Animal Science, Pusan National University, Miryang 50463, Korea.
J Anim Sci Technol. 2020 Sep;62(5):702-712. doi: 10.5187/jast.2020.62.5.702. Epub 2020 Sep 30.
Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer in humans. Therefore, we aimed to find an alternative natural colorant for pork sausages. Pork sausages were mixed with 0.014% sodium nitrite (NaNO) alone (CON), without either NaNO or purple-fleshed sweet potato powder (PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO and 0.5% PP (SP1), and 0.011% NaNO and 1% PP (SP2). The sausages were then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and 20. The a* and W* values were the greatest and lowest in the SP2 and CON1 treatments, respectively ( < 0.05). The concentrations of residual nitrite in the sausages at 20 days decreased in the order of CON > SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was higher, and flavorous amino acids were more in PP2 ( < 0.05). The fatty acid composition was comparable between the SP2 and CON groups, but the contents of glutamic acid and alanine were greater in the SP2 group. In conclusion, SP2 (0.011% NaNO with 1% PP) could be added as a natural colorant for pork sausage production, and NaNO could be substituted with up to 20% PP without detrimental effects on sausage appearance and/or quality.
合成亚硝酸盐会使肉类呈现出红粉色，并赋予肉制品独特的风味，它能延缓脂质氧化，抑制微生物生长和病原体。然而，过量摄入亚硝酸盐可能会导致致癌亚硝胺的产生，这可能会增加人类患癌风险。因此，我们旨在为猪肉香肠寻找一种替代天然色素。将猪肉香肠分别与0.014%的亚硝酸钠（NaNO）单独混合（CON）、不添加NaNO或紫肉甘薯粉（PP；CON1）、单独添加0.5%的PP（PP1）、单独添加1%的PP（PP2）、0.011%的NaNO和0.5%的PP（SP1）以及0.011%的NaNO和1%的PP（SP2）混合。然后将香肠煮熟，并在第0、5、10、15和20天进行理化分析。a值和W值在SP2和CON1处理中分别最大和最小（<0.05）。香肠在20天时残留亚硝酸盐浓度从高到低依次为CON>SP1、SP2>PP2>PP1、CON1。PP2中的脂肪酸含量更高，风味氨基酸更多（<0.05）。SP2组和CON组的脂肪酸组成相当，但SP2组中谷氨酸和丙氨酸的含量更高。总之，SP2（0.011%的NaNO与1%的PP）可作为猪肉香肠生产的天然色素添加，并且NaNO最多可被20%的PP替代，而不会对香肠外观和/或品质产生不利影响。
