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| Effects of Mixed Natural Antioxidants on the Quality and Safety of Bacon |
| JIANG Hao, CHEN Yuanyuan, YANG Lu, XU Wenyi, YANG Hua, MA Lizhen |
| 1.Tianjin Agricultural and Sideline Products Deep Processing Technology Engineering Center, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2.College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300384, China |
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Abstract In order to understand the effect of mixed natural antioxidants on the quality and safety of bacon, 70% minced lean pork and 30% pork back fat were mixed together and used to manufacture bacon through the following steps: marination, press molding, cooking, roasting, smoking, and so forth. In the marination process, four marinade solutions added with mixed natural antioxidants were used, namely 1) blank control: 20% marinade solution with no added antioxidant; 2) TCER: 20% marinade solution added with tea polyphenols, VC, VE and rosemary at 0.05% each; TCNCS: 20% marinade solution added with 0.25% tea polyphenols, 0.25% chitosan, 0.05% nisin, 0.05% lysozyme, and 1.25% mixed spice (clove + cinnamon, 1:1); and TE: 20% marinade solution added with 0.06% tea polyphenols and 0.08% VE. We measured the pH value, redness value, nitrite residue, thiobarbituric acid reactive substances value, peroxide value, biogenic amines, and N-nitrosoamines of the four bacon products and conducted sensory evaluation. The results showed that the addition of the three mixed natural antioxidants did not affect the sensory quality of bacon (P > 0.05) while significantly reducing the pH value and nitrite residue, delaying lipid oxidation (P < 0.05), and inhibiting the formation of N-nitrosodimethylamine. TCER and TE could significantly reduce the total amount of biological amines in the finished product (P < 0.05). Thus, the combinations of natural antioxidants could significantly improve the quality and safety of bacon.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2020, Vol. 34 
