关键词: 猪肉；脂肪；培根；N-亚硝胺；安全品质

Abstract: In order to understand the effect of different proportions of fat in raw meat on safety indicators of bacon during processing, bacons with 0 (F0 group), 10% (F10 group), 20% (F20 group) and 30% (F30 group) fat were processed by sequential mincing, curing, molding, cooking, drying, smoking and roasting, and sampling was performed at the end of cooking, 3 h and 7 h of smoking, and the end of roasting to measure pH value, nitrite residue, thiobarbituric acid reactive substances (TBARS) value, biogenic amine and N-nitrosamines (NAs). The effects of different fat ratios on the changes in these physicochemical indicators during the processing of bacon were analyzed. The results showed that the pH, nitrite residue, thiobarbituric acid reactive substances (TBARS) value and NAs content of bacon were significantly increased with the increase in fat content in raw meat (P < 0.05), and each value in the four groups of bacon was in the decreasing order F30 > F20 > F10 > F0. During the processes of cooking and smoking, nitrite residue and TBARS value showed a decreasing trend, whereas the contents of biogenic amines and NAs significantly increased (P < 0.05). Among all tested NAs, N-nitrosodimethylamine (NDMA) changed most significantly, reaching the highest value at 7 h of smoking for all four groups. After roasting, the total amount of NAs decreased, but the content of N-nitrosopyrrolidine (NPYR) still increased. In particular, NPYR contents in the F20 and F30 groups reached the highest values ??(1.27 and 1.85 μg/kg, respectively). Correlation analysis showed that there was a high correlation coefficient between the fat ratio of raw meat and the amount of NAs formed after smoking for 7 h or after roasting. The results from this study show that controlling appropriate fat to lean ratio of raw meat used for the processing of bacon is particularly important for the safety of bacon products.

Key words: pork; fat; bacon; N-nitrosoamines; safety