Chen Lei, Liu Rui, Wu Mangang, Yu Hai, Ge Qingfeng, Zhang Wangang
College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2021 Nov 17;10(11):2830. doi: 10.3390/foods10112830.
The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups ( < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, < 0.01) and total NAs contents (τ = 0.805, < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption.
本研究旨在比较手工制作和工业化生产的中式烟熏腊肉（腊味）中的亚硝胺（NAs）和多环芳烃（PAHs）。结果表明，家庭自制腊味产品的平均pH值和水分活度值低于工业化生产的腊味，这与硫代巴比妥酸反应物（TBARS）水平相反。两种手工制作腊味中的残留亚硝酸盐和PAH4含量显著高于其他组（P<0.05）。家庭自制腊味中的亚硝胺含量最高（10.78μg/kg）。相关性分析表明，残留亚硝酸盐含量与总PAH8含量（τ=0.692，P<0.01）和总亚硝胺含量（τ=0.805，P<0.01）之间呈正相关。主成分分析表明，工业化来源的腊味具有相似的安全属性，并且比手工制作的腊味更稳定。我们的数据表明，工业化生产的腊味适合食用。
