RELATIONSHIP OF PHYSICAL AND CHEMICAL FACTORS AND NITROSAMINES IN SAUSAGE PROCESSING

The experiment took the Guangzhou-style sausage as an example,analyzed the relationship of factors and nitrosamines in processing,these factors included lose of weight,pH,residual nitrite,TBARS and so on.At beginning of baking stage,lots of water was lost,it made the concentration of sodium nitrite increasing,accelerated the formation of nitrosamines,pH value was changed from 6.41 to 6.2,helped sodium nitrite decomposing to nitrite acid,this had advantages for the formation of nitrosamines,as prolong of heating time,TBARS was bigger than ever,this was relative with the formation of nitrosamines,it could direct to decrease nitrosamine. Bacterial physiologic action was controlled at roast stage,TVB-N value was very small,and the cause could be that amines were reacted to nitrosamines.At the mature stage,the content of nitrosamines decreased,but at last of mature stage,concentration of nitrosamine was still big,it was 139 μg/kg,fat oxidation had less effect on the formation of nitrosamines in this stage,but the fall of pH value helped the action of lactic acid bacterial ,the action made decline of nitrosamine,TVB-N value also went down.