Li Ke, Han Guixin, Lu Shixue, Xu Xinxing, Dong Hao, Wang Haiyan, Luan Fulei, Jiang Xiaoming, Liu Tianhong, Zhao Yuanhui
College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China.
Hisense Refrigerator Co., Ltd., Shandong, Qingdao 266000, China.
Food Chem X. 2024 Oct 12;24:101897. doi: 10.1016/j.fochx.2024.101897. eCollection 2024 Dec 30.
To reduce the risk of -nitrosamines in deli meat products, this study formulated a novel non-contact -nitrosamines inhibiting preservative IV (NIP-IV) consisting of biocontrol bacteria and plant essential oils (EOs) ( SR-1 + PP-2 + CF-3+ cinnamon EO + grapefruit EO). Luncheon pork, spiced beef, and red sausage were taken as representatives of typical deli meat products and used to validate the effectiveness of NIP-IV in inhibiting -nitroso dimethylamine (NDMA) production. The results showed that NIP-IV restrain protein degradation and lipid oxidation in deli meat products and effectively control microbial activity. Biogenic amines, such as phenethylamine, spermidine, cadaverine, and tyramine, were reduced. The conversion of nitrite to NDMA in deli meats was effectively inhibited by NIP-IV. Volatile organic compounds were the key to excellent NIP-IV non-contact preservation. Butyric acid, 3-methylbutanoic acid, benzaldehyde, d-limonene, and ()-cinnamaldehyde were significantly negatively correlated with NDMA in deli meat products.
为降低熟食肉类产品中亚硝胺的风险，本研究配制了一种新型非接触式亚硝胺抑制防腐剂IV（NIP-IV），其由生物防治细菌和植物精油（EOs）组成（SR-1 + PP-2 + CF-3 + 肉桂EO + 葡萄柚EO）。以午餐肉、五香牛肉和红肠作为典型熟食肉类产品的代表，用于验证NIP-IV抑制亚硝基二甲胺（NDMA）产生的有效性。结果表明，NIP-IV可抑制熟食肉类产品中的蛋白质降解和脂质氧化，并有效控制微生物活性。苯乙胺、亚精胺、尸胺和酪胺等生物胺减少。NIP-IV有效抑制了熟食肉类中亚硝酸盐向NDMA的转化。挥发性有机化合物是NIP-IV优异非接触式保鲜的关键。丁酸、3-甲基丁酸、苯甲醛、d-柠檬烯和（）-肉桂醛与熟食肉类产品中的NDMA呈显著负相关。
