Abstract:

Green bacon belly pieces were used to produce dry-cured bacons, and different concentrations of gingerol
(100, 300, and 500 mg/kg) were added during the salting process. After curing and drying, the changes in physical and
chemical indexes, microorganisms and biogenic amine content were analyzed to explore the inhibition of microorganism
and biogenic amines in dry-cured bacons. The results showed that gingerol could significantly inhibit the total plate count
and Enterobacteriaceae count as compared to the control group (P < 0.05). Five kinds of biogenic amines (putrescine,
cadaverine, histamine, tyramine and spermine) were detected in dry-cured bacons. Total biogenic amines content increased
significantly during the dry-ripening process (P < 0.05). Significant differences (P < 0.05) were observed in the treated
groups as compared with the control group. The group treated with gingerol at 300 mg/kg had the lowest content of biogenic
amines, which was 94.13 mg/kg and reduced by 34.56% compared with the control group. The contents of putrescine, cadaverine,
tyramine, histamine and spermine were reduced by 26.60%, 40.59%, 37.08%, 72.19% and 23.59%, respectively, compared with
control group, indicating a very effective inhibition. Adding gingerol could also reduced significantly the content of volatile base
nitrogen in dry-cured bacon (P < 0.05), and was effective for improving the quality and safety of bacons.

Key words: bacons, curing and drying, gingerol, biogenic amines, microorganism