Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China.
Food Addit Contam Part B Surveill. 2023 Jun;16(2):143-160. doi: 10.1080/19393210.2023.2186489. Epub 2023 Mar 16.
This study aimed to compare biogenic amines (BAs), volatile nitrosamines (VNAs) and chemical properties of Chinese smoked-cured bacon (Larou) from industrial and artisanal sources. The results indicated that nitrite residues were low in artisanal Larou, whereas the salt content was relatively high in all samples. The family-made Larou accumulated high levels of BAs and probably present a health risk. Additionally, phenylethylamine exceeded 30 mg/kg in 4 out of 5 industrial Larou samples, whereas, 9 VNAs concentrations were low and unlikely to induce adverse health effects on consumers. Principal component analysis revealed that the industrial Larou products had similar safety properties in terms of BAs and VNAs content when compared to the family-made samples. Correlation analysis indicated that BAs and VNAs were significantly correlated with free amino acids, , pH and NaCl, respectively. This study suggests that the quality of Larou needs to be further improved by reducing salt and BAs content.
本研究旨在比较工业和手工制作的中式熏肉（Larou）中的生物胺（BAs）、挥发性亚硝胺（VNAs）和化学特性。结果表明，手工 Larou 中的亚硝酸盐残留量较低，而所有样品的盐含量相对较高。家庭制作的 Larou 积累了高浓度的 BAs，可能存在健康风险。此外，5 个工业 Larou 样品中有 4 个样品的苯乙胺含量超过 30mg/kg，而 9 种 VNAs 浓度较低，不太可能对消费者健康产生不良影响。主成分分析表明，与家庭制作的样品相比，工业 Larou 产品在 BAs 和 VNAs 含量方面具有相似的安全特性。相关性分析表明，BAs 和 VNAs 分别与游离氨基酸、、pH 值和 NaCl 显著相关。本研究表明，需要通过降低盐和 BAs 含量来进一步提高 Larou 的质量。
