The Study Of Fermentation Celery Powder Replaces Nitrite To Inhibit Listeria Monocytogenes

The curing process has become an important processing part of in many meatproducts. However, at present the sodium nitrite (NaNO2) is the key components ofmarinated meat, which can inhibit bacteria, antioxidant and improve the flavor andcolor of products in the meat products. However, in the broth nitrite can be used toproduct N-nitroso compounds when the nitrosating agent and the secondary amine ofproteolytic products reacting in suitable conditions, which these substances have thestrong functions of the carcinogenicity and teratogenicity to human. This is closelyrelated to the brain and gastrointestinal cancer. Therefore, scholars put forward theconcept of "natural curing", the specific microorganisms (Staphylococcus meat/xylose aureus) are used to make the vegetables containing the natural nitrateconverted the natural nitrite. Finally, the fermented vegetable powder/juice will bedirectly added to meat products to alternate the pickling effect of nitrite of chemicalsynthesis. This paper studies the two types of fermented celery powder (Fermentedcelery powder, FCP504and FCP506) from in the foreign and our laboratory homemadefermentation celery powder (FCPmlz) to the effects of inhibiting bacteria, antioxidantand improving the color in the analog system of broth and the four types of meatproducts including sausage, Harbin sausage, ham and canned. The specific resultsabout this research are as follows:1. In the simulated systems of the broth (TSB-YE medium), which wereinoculated with Listeria monocytogenes (Listeria monocytohenes, referred to as L.m)and were added to adjust or not to adjust the pH of FCP506and FCP504, with or withoutthe addition of the NaNO2group as a control group, to study the inhibitory effectabout the FCP506and FCP504to the growth and reproduction of L.m. The resultsshowed that FCP506and FCP504contain natural sources of nitrite, which significantlyinhibite the growth and reproduction of L.m in the simulated systems of the broth, andFCP506of the pH was adjusted to weak acid that inhibitory effect was better thanFCP504under the same the conditions and even at some point in time to the sameconcentration of NaNO2had more strong inhibitory effect. To the inhibitory effectsabout NaNO2to L.m strains were positively correlated with the concentration.2. To the study of using sausages, adding FCP504and FCP506of adjust the pH, and adding NaNO2as a control group in the process. This research will clarify the varietyabout L.m, color and nitrite residues during the refrigerated that inoculated artificiallyL.m to sausage products. The results showed that FCP504and FCP506havesignificantly inhibited the L.m, its antibacterial effect is similar to chemistry NaNO2,and FCP506even superiors to FCP504. FCP504and FCP506are equivalent to NaNO2onthe color of sausages, and the sausage products have solid pink, but the nitrite residualof products exceed the standard.3. In the simulated broth system and sausage products compare with the FCPmlzand FCP506to the effects of bacteriostasis, color and antioxidant activity. The resultsshowed that FCPmlzcan inhibit the growth and reproduction of L.m in the simulatedbroth systems and the Harbin sausage products, and its inhibitory effect better thanFCP506, so FCPmlzcan substitute bacteriostatic effect of nitrite for the broth system ormeat products. Through the variety of a*value, TBARS values and residual nitrite,we can know the the differences of FCP506, FCPmlzand NaNO2were not significant forcolor, anti-oxidation and nitrite residues during the cold storage of Harbin sausage. SoFCPmlzas a natural curing agent can replace nitrite to meet the basic requirements ofquality characteristics of Harbin sausage.4. The further study from FCPmlzand FCP506influence the bacteriostasis, colorand nitrite residues of pork ham and pork canned products. The results showed thatFCPmlz, FCP506and NaNO2have an equivalent effect on the inhibitory (L.m) andcolor(a*value) in pork ham and pork canned products, especially FCPmlzshow agreater advantage in the aspects about maintaining color stability and reducing theamount of residual nitrite. The natural curing agent (FCPmlz) is expected to product forthe domestic development in the future.