2种复合香辛料精油对西式培根安全品质的影响

Effects of Two Composite Spice Essential Oils on Safety and Quality of Bacon

为验证前期研究的2种对N-亚硝胺具有阻断作用的复合香辛料精油(compound spice essential oil,CSEO)在西式培根中的实际应用效果,在西式培根加工腌制环节设计3组实验:(1)空白对照组:注射20 mL/100 g基础腌制液(含亚硝酸钠、异抗坏血酸钠、复合磷酸盐等);(2)CSEO-ND组:在基础腌制液中添加由胡椒精油、姜精油、花椒精油、八角精油和丁香精油组成的对N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA)具有较强抑制作用的CSEO-ND;(3)CSEO-NP组:在基础腌制液中添加由花椒精油、八角精油、麻椒精油、丁香精油和迷迭香精油组成的对N-亚硝基吡咯烷(N-nitrosopyrrolidine,NPYR)有较强抑制作用的CSEO-NP。对西式培根产品烧烤(200℃,5 min)后的感官评分、烧烤前后pH值、亚硝酸盐、生物胺以及N-亚硝胺含量进行测定,并将西式培根产品置于(36±1)℃条件下进行破坏性实验。结果表明:CSEO-ND可赋予西式培根特有的风味,提高产品的整体可接受性,降低产品中亚硝酸盐残留量(23.52 mg/kg),提高抗氧化性,抑制生物胺总量的增加(抑制率为43.95%),有效控制NDMA(抑制率为60.18%)和NPYR(抑制率为64.88%)的形成;CSEO-NP具有较强的抑菌性,能很好地控制产品中组胺、酪胺、腐胺等毒性较强的生物胺形成,对NDMA(65.99%)和NPYR的抑制率(66.13%)均高于CSEO-ND,但产品风味受到一定影响,亚硝酸盐残留量(40.00 mg/kg)超过国家限量标准(30 mg/kg)。

In order to evaluate the application of the two compound spice essential oils(CSEO)blocking N-nitrosamine formation developed in our previous research in bacon,herein we designed 3 marinade solutions,namely (1)blank control:20 mL/100 g marinade solution(containing sodium nitrite,sodium isoascorbate,compound phosphate,etc.);(2)CSEOND:20 mL/100 g marinade solution added with the mixed essential oil of pepper,ginger,prickly ash,star anise and clove with a strong inhibitory effect on the formation of N-nitrosodimethylamine(NDMA);(3)CSEO-NP:20 mL/100 g marinade solution added with the mixed essential oil of prickly ash,star anise,green prickly ash,clove and rosemary with a strong inhibitory effect on the formation of N-nitrosopyrrolidine(NPYR).Sensory evaluation was carried out on the three bacons after being roasted at 200℃for 5 min,and pH value and the contents of nitrite,biogenic amine and N-nitrosamine in the raw and roasted bacons were determined.Also,oxidative stability of the bacons was evaluated during accelerated storage at(36±1)℃.The results showed that CSEO-ND could impart a unique flavor to bacon,improve the overall acceptability of the product,reduce the residual amount of nitrite(23.52 mg/kg),enhance antioxidant properties,and inhibit the formation of total biogenic amines(by 43.95%),NDMA(by 60.18%)and NPYR(by 64.88%).CSEO-NP had a strong bacteriostatic effect and could significantly inhibit the formation of toxic biogenic amines such as histamine,tyramine and putrescine,and give a higher inhibition rate against NDMA(65.99%)and NPYR(66.13%)than did CSEO-ND,but it negatively affected the flavor,and resulted in residual nitrite(40.00 mg/kg)exceeding the national standard limit(30 mg/kg).