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| 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 |
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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.
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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 
