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| 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 |
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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).
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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 
