FOOD SCIENCE ›› 0, Vol. ›› Issue (): 0-0.

• Basic Research •     Next Articles

Effect of smoking time on heterocyclic aromatic amine content and quality of bacon

2, 2, 2,Qian Liu   

  • Received:2018-12-03 Revised:2019-10-08 Online:2020-01-15 Published:2020-01-19

Abstract: Abstract: The aim of this study was to investigate the effectiveness of smoking time on heterocyclic aromatic amine content and quality of bacon. The marinated pork rib and belly were put into smoking equipment and smoking for 0, 0.5, 1, 1.5, 2, 2.5, or 3 h at 50-55°C. The changes of heterocyclic aromatic amine content and the quality of bacon during smoking were determined. The results indicated that the content of non-polar heterocyclic aromatic amine (HAAs) increased significantly (P < 0.05), while polar HAAs increased first (P < 0.05) and then decreased, and it was reached the maximum value at 1 h in the smoking process. The results of bacon color suggested that lightness (L*) first decreases and then increases (P < 0.05), while redness (a*) and yellowness (b*) first increases and then decreases (P < 0.05). In addition, water content and water activity of bacon decreased significantly, while pH values, carbonyl content, and thiobarbituric acid reactive substances (TBARS) increased significantly with the prolongation of smoking time (P < 0.05). Low field nuclear magnetic resonance analysis proved that there was no significant difference in the relaxation time of T2b (P > 0.05), and the relaxation time of T21 and T22 decreased significantly (P < 0.05). In short, smoking time can significantly affect HAAs content and quality of bacon.

Key words: Keywords: Smoking, Bacon, Water distribution, Heterocyclic aromatic amines

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