Effects of Two Composite Spice Essential Oils on Safety and Quality of Bacon
CHEN Wenjing, ZHANG Yongmin, JIANG Hao, YANG Hua, REN Xiaoqing, MA Lizhen
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：In order to evaluate the application of the two compound spice essential oils (CSEO) blocking N-nitrosamine formation developed in our previous research in bacon, herein we designed 3 marinade solutions, namely 1) blank control: 20 mL/100 g marinade solution (containing sodium nitrite, sodium isoascorbate, compound phosphate, etc.); 2) CSEOND: 20 mL/100 g marinade solution added with the mixed essential oil of pepper, ginger, prickly ash, star anise and clove with a strong inhibitory effect on the formation of N-nitrosodimethylamine (NDMA); 3) CSEO-NP: 20 mL/100 g marinade solution added with the mixed essential oil of prickly ash, star anise, green prickly ash, clove and rosemary with a strong inhibitory effect on the formation of N-nitrosopyrrolidine (NPYR). Sensory evaluation was carried out on the three bacons after being roasted at 200 ℃ for 5 min, and pH value and the contents of nitrite, biogenic amine and N-nitrosamine in the raw and roasted bacons were determined. Also, oxidative stability of the bacons was evaluated during accelerated storage at (36 ± 1) ℃. The results showed that CSEO-ND could impart a unique flavor to bacon, improve the overall acceptability of the product, reduce the residual amount of nitrite (23.52 mg/kg), enhance antioxidant properties, and inhibit the formation of total biogenic amines (by 43.95%), NDMA (by 60.18%) and NPYR (by 64.88%). CSEO-NP had a strong bacteriostatic effect and could significantly inhibit the formation of toxic biogenic amines such as histamine, tyramine and putrescine, and give a higher inhibition rate against NDMA (65.99%) and NPYR (66.13%) than did CSEO-ND, but it negatively affected the flavor, and resulted in residual nitrite (40.00 mg/kg) exceeding the national standard limit (30 mg/kg).
2020, Vol. 34 
