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| Dynamic Changes in Contents of N-nitrosamine and Its Precursors in Restructured Bacon during Processing |
| LIU Lulu, YAN Lijuan, LI Baihe, WANG Yang, MA Lizhen, YANG Hua |
| 1.Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300384, China; 2.Tianjin Key Laboratory of Aquatic Ecology and Aquaculture, College of Fisheries, Tianjin Agricultural University, Tianjin 300384, China; 3.College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China |
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Abstract In order to clarify the dynamic changes in N-nitrosamine contents during the processing of restructured bacon and the factors affecting it, this study monitored the dynamic changes in pH value and the contents of nitrite, biogenic amine and N-nitrosamine in raw meat and samples collected during the stages of marination, cooking and smoking. Also, sensory evaluation was performed on restructured bacon. The results showed that pH value and nitrite residue increased first and then decreased during the processing stages. Among the 8 biogenic amines tested, only spermine was detected in raw meat. During the processing of restructured bacon, the types of biogenic amines were constantly enriched and the contents were gradually increased. The smoking process accelerated the production of biogenic amines. N-Nitrosodimethylamine (NDMA) and N-nitrosopyrrolidin (NPYR) were detected in raw meat. After marination, the NDMA content increased to a level exceeding the national standard limit, and N-nitrosomethylethylamine (NMEA), N-nitrosodipropylamine (NDPA), N-nitrosodibutylamide (NDBA), and N-nitrosopiperidine (NPIP) were also detected. After cooking, two additional new compounds, N-nitrosodiethylamine (NDEA) and N-nitrosomorpholine (NMOR) were detected, and the NDMA, NDPA, NDBA and NPIP contents increased significantly (P < 0.05). During smoking, the total amount of N-nitrosamine continued to increase (P < 0.05), the largest increase being observed from 6 h to 9 h. Moreover, the sensory evaluation score rose with increasing smoking time (P < 0.05). Considering both food safety and sensory score, marination for 16 h followed by smoking at (55 ± 2) ℃ for 6 h was recommended to produce restructured bacon.
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| [1] |
WANG Yanli, LIANG Xiuqing, CHEN Qianqian, LI Fangfang, LI Jie, CHEN Keyun, TIAN Qiyan, LI Xia, LIU Yanming. Determination of Eleven N-Nitrosamines in Animal Derived Foods by Gas Chromatography-Tandem Mass Spectrometry after Pass-Through Solid Phase Extraction[J]. Meat Research, 2023, 37(3): 33-39. |
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2020, Vol. 34 
