N-nitrosamine is a kind of carcinogenic substance, which is possibly formed in the reaction of nitrites with amino acids or secondary amines. Two in vitro model systems were designed to evaluate the influence of oxidized myofibrils protein subjected to repeated freeze-thaw cycles (0, 1, 2, 3, 4, 7, 10 times) on N-nitrosamine formation. Model system I contains diethylamine and sodium nitrite, while model system II contains only sodium nitrite as reaction solution. Oxidized myofibrils protein were added to both systems. The results revealed that as the number of freeze-thaw cycles increased, cross-linking of myosin heavy chains and the content of protein carbonyl increased, but the content of protein sulfydryl decreased, which indicates oxidization of protein occurred. The concentration of N-nitrosodiethylamine increased as the number of freeze-thaw cycles increased, especially after four cycles. Oxidized myofibrils protein promoted the formation of N-nitrosodiethylamine. The more the times of freeze-thaw cycles were subjected, the more oxidization of myofibrils protein occurred and the higher yield of the N-nitrosodiethylamine.

The objective of this study was to determine the effect fresh celery powder and starter culture (FCP+SC), blanching celery powder and starter culture (BCP+SC) had on the quality characteristics of indirectly cured sausages, Two treatments (TRT) (TRT 1: FCP+SC, 0.3%FCP+0.033%WBL-45; TRT 2: BCP+SC, 0.3%BCP+0.033%WBL-45 ), Negative Control (NC) (no-nitrite-added control), Positive Control (PC) (0.1%sodium nitrite-added control) were investigated. Residual nitrite levels throughout storage is always higher in PC than FCP+SC and BCP+SC(P < 0.05), but in TBARS, PC is better than FCP+SC and BCP+SC(P < 0.05). Few differences existed between TRTs and PC for a* and gel strength. The processing methods investigated to manufacture “naturally cured” in this study were applied for products instead of sodium nitrite.

The purpose of this study was to meet the regulations of “natural product”, fermented celery powder (FCP) were selected in this research to evaluate its ability to restrain Listeria monocytogenes growth in the naturally cured sausage, and also the effectiveness on quality and sensory attributes of the sausages. The content of nitrite is 150mg/kg in each group. The FCP were assessed at both their intrinsic pH and at a pH adjusted approach that of a sausage product. The results are the FCP treatments can substitute conventional sodium nitrite to the growth of Listeria monocytogenes in the sausage without negatively impact the quality and sensory attributes of the products. In addition, the adjusted FCP treatments were more effective than conventional nitrite.

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