Effects of Nitrite Addition on the Safety and Quality of Bacon during Storage
CHEN Wenjing, CHEN Yuanyuan, 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：In order to study the effects of nitrite addition on the quality and safety of bacon, nitrite was added at low, medium and high concentrations (0.08, 0.12 and 0.15 g/kg) and a control group without any added nitrite was also set up. All four groups were vacuum packaged and stored at (4 ± 1) ℃ for up to 50 days. Sensory evaluation, total plate count, pH value, thiobarbituric acid reactive substances (TBARs) value, nitrite residue, biogenic amines, and N-nitrosamine contents were determined on day 0, 5, 10, 15, 20 and 50 of storage. The results showed that the control group had gray color and poor overall appearance while the other three groups had attractive appearance. On the 50th day of storage, the medium concentration group still maintained a burgandy color and strong aroma and gained the highest sensory score. All quality parameters changed differently with extended storage time. Total plate count first fluctuated in the range of 2.0–2.5 (lg (CFU/g)), and then slowly rose to 4.0 (lg(CFU/g)). Both pH and TBARs value initially slowly decreased and then increased. TBARs value always remained at the lowest level for the high concentration group. The four groups were ranked in terms of decreasing nitrite residue: high concentration > medium concentration > low concentration > control, and nitrite residue kept decreasing during the entire storage period for all groups. Biogenic amine contents changed irregularly but remained at a safe level overall. In general, N-nitrosamine contents showed a downward trend with the prolongation of storage time, but the content of N-nitrosodimethylamine (NDMA) increased with increasing nitrite addition. NDMA was detected in the medium and high concentration groups at a level exceeding the safety limit of 3.0 μg/kg. Taken together, nitrite addition affects the safety of bacon, and it should be below 0.12 g/kg under the premise of ensuring the quality and safety of bacon.
陈文静，陈援援，杨 华，马俪珍，任小青. 亚硝酸盐添加量对西式培根贮藏期安全品质的影响[J]. 肉类研究, 2020, 34(5): 76-82.
CHEN Wenjing, CHEN Yuanyuan, YANG Hua, MA Lizhen, REN Xiaoqing. Effects of Nitrite Addition on the Safety and Quality of Bacon during Storage. Meat Research, 2020, 34(5): 76-82.
2020, Vol. 34 
