重组培根加工过程中N-亚硝胺及其前体物质含量的动态变化

为了明确重组培根加工过程中N-亚硝胺含量的动态变化及其影响因素，监测原料肉、腌制、蒸煮、烟熏加工环节中pH值及亚硝酸盐、生物胺、N-亚硝胺含量的动态变化，同时考察重组培根的感官品质。结果表明：随着加工的进行，重组培根pH值和亚硝酸盐残留量均呈现先上升后下降的趋势；在监测的8 种生物胺中，原料肉中仅检出精胺，随着重组培根加工的进行，生物胺的种类不断丰富，含量逐渐升高，烟熏显著加速了生物胺的生成；原料肉中仅检测出N-二甲基亚硝胺（N-nitrosodimethylamine，NDMA）和N-亚硝基吡咯烷（N-nitrosopyrrolidin，NPYR）；腌制后可检出N-甲基乙基亚硝胺（N-nitrosomethylethylamine，NMEA）、N-二丙基亚硝胺（N-nitrosodipropylamine，NDPA）、N-二丁基亚硝胺（N-nitrosodibutylamide，NDBA）和N-亚硝基哌啶（N-nitrosopiperidine，NPIP），NDMA含量超过了国标限量； 蒸煮后新增N - 二乙基亚硝胺（ N - n i t r o s o d i e t h y l a m i n e ，NDEA）和N-亚硝基吗啉（N- n i trosomorpholine，NMOR），且NDMA、NDPA、NDBA、NPIP含量显著升高（P＜0.05）；烟熏过程中N-亚硝胺总量显著增加（P＜0.05），烟熏6～9 h增幅最大；重组培根的感官评分随着烟熏时间的延长显著提高（P＜0.05）。综合食用安全性和感官评分，建议制作重组培根时选择腌制16 h，热熏法（55±2） ℃烟熏6h。

Dynamic Changes in Contents of N-nitrosamine and Its Precursors in Restructured Bacon during Processing

In order to clarify the dynamic changes in N-nitrosamine contents during the processing of restructured bacon and the factors affecting it, this study monitored the dynamic changes in pH value and the contents of nitrite, biogenic amine and N-nitrosamine in raw meat and samples collected during the stages of marination, cooking and smoking. Also, sensory evaluation was performed on restructured bacon. The results showed that pH value and nitrite residue increased first and then decreased during the processing stages. Among the 8 biogenic amines tested, only spermine was detected in raw meat. During the processing of restructured bacon, the types of biogenic amines were constantly enriched and the contents were gradually increased. The smoking process accelerated the production of biogenic amines. N-Nitrosodimethylamine (NDMA) and N-nitrosopyrrolidin (NPYR) were detected in raw meat. After marination, the NDMA content increased to a level exceeding the national standard limit, and N-nitrosomethylethylamine (NMEA), N-nitrosodipropylamine (NDPA), N-nitrosodibutylamide (NDBA), and N-nitrosopiperidine (NPIP) were also detected. After cooking, two additional new compounds, N-nitrosodiethylamine (NDEA) and N-nitrosomorpholine (NMOR) were detected, and the NDMA, NDPA, NDBA and NPIP contents increased significantly (P < 0.05). During smoking, the total amount of N-nitrosamine continued to increase (P < 0.05), the largest increase being observed from 6 h to 9 h. Moreover, the sensory evaluation score rose with increasing smoking time (P < 0.05). Considering both food safety and sensory score, marination for 16 h followed by smoking at (55 ± 2) ℃ for 6 h was recommended to produce restructured bacon.