School of Food and Biological Engineering, Chengdu University, Sichuan, PR China; Sichuan Key Laboratory of Meat Processing, Chengdu University, Sichuan, PR China.
School of Food and Biological Engineering, Chengdu University, Sichuan, PR China.
Food Res Int. 2021 Mar;141:110131. doi: 10.1016/j.foodres.2021.110131. Epub 2021 Jan 9.
The main issue remains finding a nitrite alternative able to provide its multiple functions. Flos Sophorae exerts antioxidant and prebiotic actions, chili pepper has potent coloring capacity, thus this study investigated whether combination of Flos Sophorae and chili pepper could address the multiple activities of nitrite in Chinese sausages. Dry-fermented sausages were prepared: control and four treatments added with 150 mg/kg sodium nitrite (Nit), 0.2% Flos Sophorae (FS), 1% chili pepper (CP), and combination of 0.2% Flos Sophorae and 1% chili pepper (FS + CP). Results indicated that FS, CP and FS + CP had higher moisture, antioxidant activity and numbers of beneficial Staphylococcus and yeasts Candida, and lower numbers of Escherichia coli and harmful fungi, while FS had lower redness and harder texture than control. Their combination inhibited the declines of capsanthin and antioxidant capacity with ripening time, further improved microbiological communities compared with CP, and resulted in higher redness, similar color score and bacterial community, less lipid oxidation and softer texture compared with Nit. These results suggested that Flos Sophorae in combination with chili pepper could replace the nitrite's contribution to red curing color and microbiological communities, and effectively hinder lipid oxidation in Chinese sausages.
主要问题仍然是寻找一种能够提供多种功能的亚硝酸盐替代品。槐米具有抗氧化和益生元作用，辣椒具有很强的着色能力，因此本研究探讨了槐米和辣椒的组合是否能满足亚硝酸钠在中式香肠中的多种活性。制备了干发酵香肠：对照组和添加 150mg/kg 亚硝酸钠（Nit）、0.2%槐米（FS）、1%辣椒（CP）和 0.2%槐米和 1%辣椒组合（FS+CP）的四种处理组。结果表明，FS、CP 和 FS+CP 具有更高的水分含量、抗氧化活性和有益葡萄球菌和酵母假丝酵母的数量，以及较低的大肠杆菌和有害真菌数量，而 FS 的红色度和质地比对照组更硬。它们的组合抑制了辣椒红素和抗氧化能力随成熟时间的下降，与 CP 相比进一步改善了微生物群落，并且与 Nit 相比，红色度更高、颜色评分和细菌群落相似、脂质氧化更少、质地更软。这些结果表明，槐米与辣椒的组合可以替代亚硝酸钠对红色腌制颜色和微生物群落的贡献，并有效抑制中式香肠中的脂质氧化。
