Abstract
This study investigates the effects of Lactobacillus pentosus, Lactobacillus curvatus, and Lactobacillus sake inoculation on N-nitrosoamine formation in and the quality characteristics of Harbin dry sausage. The results show that four types of N-nitrosoamines were detected- N-nitrosodiethylamine (NDEA), N-nitrosodipropylamine (NDPA), N-nitrosodiphenylamine (NDPhA), and N-nitrosopiperidine (NPIP). L. curvatus had a high inhibitory effect on all four N-nitrosamines, while L. pentosus on NDPA and NDphA only. The lactic acid bacteria (LAB) counts in inoculated sausages were significantly higher than the uninoculated controls during the fermentation process (P < 0.05). The pH value and water activity sharply decreased in the inoculated sausages, and the sausages inoculated with L. curvatus had the lowest values (P < 0.05). The nitrite residues in inoculated samples were significant lower than in control samples (P < 0.05), and there were no significant differences (P > 0.05) among inoculated sausages. Inoculation of dry sausages with LAB strains decreased the content of total volatile basic nitrogen (TVB-N) and delayed lipid oxidation. These results demonstrate that LAB could be used as starter cultures to improve quality characteristics and inhibit N-nitrosoamine accumulation, with the L. curvatus strain showing the optimal performance in inhibiting N-nitrosoamine formation in Harbin dry sausage production.
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