Effect of Composite Spice Nitrosation Inhibitor on the Quality of Western Bacon
CHEN Wenjing, JIANG Hao, YANG Hua, MA Lizhen, REN Xiaoqing
1.College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China; 2.College of Animal Science and Animal Medicine, Tianjin Agricultural University, Tianjin 300384, China
Abstract：The effect of a composite spice nitrosation inhibitor (CSNI), which is found to be able to block the formation of N-nitrosamines, was studied in western bacon. This experiment was divided into 4 groups: negative control (NC), injected with a marinade solution of 0.06% sodium nitrite, 9% common salt, 1.5% phosphate mixture and 5% white sugar at 20% relative to the mass of raw meat; positive control (PC), NC + 0.055% sodium erythorbate; CSNI, NC + CSNI; and PC + CSNI groups. Each group was prepared into western bacon through saline injection, vacuum tumbling, drying, and smoking. Sensory evaluation and measurement of pH value and redness value (a*) were performed on the western bacon products and grilled bacon (200 ℃ for 5 min), and thiobarbituric acid reactive substances (TBARs) value, nitrite residue, biogenic amine content and N-nitrosamine content were determined as well. The results showed that compared with the NC and PC groups, the PC + CSNI group had the highest sensory score, with low levels of TBARs value (0.24 mg/kg), nitrite residue (20.48 mg/kg), and biogenic amines (184.68 mg/kg). CSNI remarkably blocked the formation of N-nitrosamines (total amount of 9.29 μg/kg) especially N-nitrosodimethylamine, and it did not significantly affect the pH value or a* of the product. After the western bacon was grilled, due to the release of moisture and fat, the nitrite residue, biogenic amine content, and N-nitrosamine content showed an overall upward trend, but none of them exceeded the respective safety limits.
陈文静，姜 皓，杨 华，马俪珍，任小青. 复合香辛料亚硝化抑制剂对西式培根品质的影响[J]. 肉类研究, 2020, 34(2): 13-19.
CHEN Wenjing, JIANG Hao, YANG Hua, MA Lizhen, REN Xiaoqing. Effect of Composite Spice Nitrosation Inhibitor on the Quality of Western Bacon. Meat Research, 2020, 34(2): 13-19.
2020, Vol. 34 
