Study On Curing Condition And Application Of Nitrite In Cured Seafood

Cured seafood is loved by people because of its taste and unique flavor,but its security problem has been controversial.This is because nitrite content is exorbitant in the cured seafood, nitrite have carcinogenic effect.There was reported that the high incidence of nasopharyngea carcinoma and gastric cancer has been associated with long-term consumption of cured seafood in the southern coastal areas.So to explore the route to reduce the content of nitrite in cured seafood, it can effectively improve the edible safety of cured seafood, and ensure food safety and health of people when they eat.This topic used Chinese herring as the research object, to study on the effects of the curing conditions(Curing temperature, quantity of salt, curing time) on nitrite content in cured seafood.Then add nitrite inhibitor in the process of pickled of the cured seafood, and select three kinds of single inhibitor(raw garlic homogenate, ginger juice, ascorbic acid), and to determine the distribution of nitrite inhibitor composed of three optimal proportion through the orthogonal test, and to research the quality changes of salted Chinese herring during the process of curing, and to get the minimum nitrite content condition.The main contents and conclusions of the research are as follows:1. The research to the curing conditions on the quality of cured seafood during the process of pickling, the sensory score, nitrite content and TVB-N content and the content of peroxide value are closely related to the factors of curing conditions, such as the curing temperature, salt addition and curing time.The peak of nitrite content appeared earlier and high,and the content of TVB-N and peroxide value are higher, furthermore sensory score increase first then decrease with the increase of curing temperature;The lower salt added, the peak value of nitrite peak appears earlier and higher,the TVB-N content is higher also, but salt addition has no obvious effect on peroxide value, maybe the oxidation process is influenced by multiple factors, and there are need further studies. The sensory score increases firstly then decreases.As the curing time extended, the nitrite content and the sensory score Show the tendency of increase first then reduce in the end, TVB-N content and peroxide value increase also.According to the experimental results, it is concluded that the best curing conditions as follows: the curing temperature is 4 ℃, salt fish quality ratio is 1:5, curing time is 15 d.2.Under the condition that the curing temperature is 4 ℃, salt addition is 1:5 and the curing time is 15 d,and to add garlic homogenate,fresh ginger juice, ascorbic acid, vinegar and chitosan to pickle fish, these five kinds of inhibitors generation all have certain inhibition on nitrite content in cured seafood.And garlic homogenate,fresh ginger juice, ascorbic acid have obvious effect on the nitrite content, the best adding quantity of inhibitors is 8%, 8% and 0.5 g/kg.Experimental group that add inhibitors compared with control group, which can effectively reduce the nitrite content in the cured seafood, at the same time inhibitors has good inhibition effect for the decomposition of protein and fat oxidation.3.According to the premise that the results of single factor experiment, use orthogonal method to study on the inhibitors,as garlic homogenate,fresh ginger juice, ascorbic acid as factors,and study on the nitrite content of the condition that curing temperature is 4 ℃,salt addition is 1:5 and curing time is 15 d, ultimately determine the optimal formula of compound nitrite inhibitor: raw garlic homogenateis 8%, ginger juice is 8%, ascorbic acid is 0.5 g/kg.And to research the compounded nitrite inhibitor’s effect on the quality of the cured Chinese herring during process of pickling.The experimental results show that the compounded nitrite inhibitor can effectively reduce the nitrite content, TVB- N value and peroxide value of cured fish, furthermore, the inhibitor can slow the decrease of the Myofibrillar proteins content and Ca2+-ATPase activity with the increase of curing time.