Inhibition effect of non-contact biocontrol bacteria and plant essential oil mixture on the generation of N-nitrosamines in deli meat during storage

• Published in: Food Chemistry: X Vol. 24; p. 101897
• Main Authors: Li, Ke, Han, Guixin, Lu, Shixue, Xu, Xinxing, Dong, Hao, Wang, Haiyan, Luan, Fulei, Jiang, Xiaoming, Liu, Tianhong, Zhao, Yuanhui
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 30.12.2024
• Subjects: Biocontrol bacteria; Deli meat products; N-nitroso dimethylamine; Non-contact inhibition; Volatile organic compound; Deli meat products; Biocontrol bacteria; Volatile organic compound; N-nitroso dimethylamine; Non-contact inhibition
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101897

To reduce the risk of N-nitrosamines in deli meat products, this study formulated a novel non-contact N-nitrosamines inhibiting preservative IV (NIP-IV) consisting of biocontrol bacteria and plant essential oils (EOs) (Stenotrophomonas rhizophila SR-1 + Paenibacillus provencensis PP-2 + Bacillus subtilis CF-3+ cinnamon EO + grapefruit EO). Luncheon pork, spiced beef, and red sausage were taken as representatives of typical deli meat products and used to validate the effectiveness of NIP-IV in inhibiting N-nitroso dimethylamine (NDMA) production. The results showed that NIP-IV restrain protein degradation and lipid oxidation in deli meat products and effectively control microbial activity. Biogenic amines, such as phenethylamine, spermidine, cadaverine, and tyramine, were reduced. The conversion of nitrite to NDMA in deli meats was effectively inhibited by NIP-IV. Volatile organic compounds were the key to excellent NIP-IV non-contact preservation. Butyric acid, 3-methylbutanoic acid, benzaldehyde, d-limonene, and (E)-cinnamaldehyde were significantly negatively correlated with NDMA in deli meat products. [Display omitted] •Combination of biocontrol bacteria and EOs serves as a non-contact preservative.•NIP-IV effectively inhibits NDMA and its precursor biogenic amines in deli meat products.•Five key VOCs in NIP-IV influence the formation of NDMA in deli meat products.