Abstract:In this study, cassia extracts were added to Harbin dry sausages. The nitrosamine content and related physicochemical properties, such as the pH value, nitrite residue content, peroxide value (POV), thiobarbituric acid (TBARS) content, and total volatile basic nitrogen (TVB-N) content in the sausages was determined 0, 2, 4, 6, 8, and 10 days after addition of extracts, by high performance liquid chromatography, in order to determine their relationship with the inhibition of nitrosamine production. The results of these analyses revealed that cassia extract exerted a significant inhibitory effect (P < 0.05) on a number of nitrosamines in the dried sausages. This effect was observed to be more significant with the increase in the quantity of extract added. The rate of inhibition of nitrosodimethylamine (NDMA), nitroso piperidine (NPIP), nitroso-propylamine (NDPA), nitroso amide (NDBA), and nitroso diphenylamine (NDphA) was determined to be 26%, 63%, 50%, 59%, and 55%, respectively, in the group treated with 0.3 g/kg cassia extracts on day 10. The inhibitory effect of cassia extract on nitrosamines was not affected by the pH value. The cassia extract significantly (P < 0.05) reduced the TBARS, POV, and TVB-N values and nitrite residue in Harbin dry sausages. This showed that the lipid oxidation, amine content, and nitrite residue content was closely linked with nitrosamine formation.
