College of Food Science, Northeast Agricultural University, Harbin, China.
Shimadzu Co., Ltd, Shenyang, China.
J Food Sci. 2022 Jun;87(6):2527-2537. doi: 10.1111/1750-3841.16156. Epub 2022 May 11.
Bacon usually have a high salt content. Excessive intake of salt could cause a harm to human health. Heterocyclic aromatic amines (HAAs) are carcinogenic and mutagenic heterocyclic compounds formed by the reactions of precursor substances at high temperature. This study investigated the influence of different levels of NaCl on the HAA contents and quality characteristics of bacon. Moisture, a , L* value, b* value, thiobarbituric acid-reactive substance (TBARS), and carbonyl content increased significantly with a decrease in the NaCl concentration of the brine (p < 0.05). There were no significant differences between treatments for a* value, pH, creatine content, sensory redness, bitterness, or off-odor (p > 0.05). Sensory evaluation showed that saltiness in bacon increased significantly with increased NaCl concentrations in brine. The increased NaCl concentrations decreased the total HAAs in fried bacon (p < 0.05). Moreover, the nonpolar HAA contents in bacon were higher than the polar HAA contents; salt concentration mainly affected the nonpolar HAA content. In summary, salt content had a significant influence on the HAA content and the quality characteristic of bacon.
培根通常含有较高的盐含量。过量摄入盐可能对人体健康造成危害。杂环芳香胺（HAAs）是由高温下前体物质反应形成的致癌和致突变杂环化合物。本研究探讨了不同水平的 NaCl 对培根中 HAA 含量和品质特性的影响。水分、a值、L值、b*值、硫代巴比妥酸反应物质（TBARS）和羰基含量随着盐水 NaCl 浓度的降低而显著增加（p<0.05）。处理之间的 a*值、pH 值、肌酸含量、感官红色、苦味或异味没有显著差异（p>0.05）。感官评价表明，培根的咸味随着盐水 NaCl 浓度的增加而显著增加。增加的 NaCl 浓度降低了油炸培根中的总 HAA（p<0.05）。此外，培根中非极性 HAA 的含量高于极性 HAA 的含量；盐浓度主要影响非极性 HAA 含量。总之，盐含量对培根中的 HAA 含量和品质特性有显著影响。
