Abstract: In order to explore the fresh-keeping effect of natural slow-release agents on typical cooked food under the refrigerator conditions, the indexes of N-nitrosamine, nitrite, biogenic amine, total bacterial count in the sauce beef and lunch meat stored in the refrigerator freezer were determined. The results showed that after 12 days of storage at 4℃, total bacterial count in the sauce beef and Lunch meat samples with slow-release agents was 20.0% and 15.79% lower than that in the control group, respectively. Because microorganisms can participate in the chemical reaction of nitrosation, the reduction of total bacterial count reduces the accumulation of biogenic amine under the storage condition of 4℃, and inhibits the production of N-nitrosamine during the storage of sauce beef and lunch meat. It is inferred from the nitrite content that the slow-release agent inhibits the reaction pathway of nitrite conversion to N-nitrosamine.

Key words: Cooked food, Nitrite, N-nitrosamine