原料脂肪氧化程度对西式培根安全品质的影响

为了解原料肉中脂肪氧化程度对西式培根安全品质的影响,本试验以反复冻融的方式制备3组不同氧化程度的脂肪,F0组的硫代巴比妥酸值(Thiobarbituricacidresctive substances,TBARS)为0.04 mg/kg,F1组的TBARS值为0.09 mg/kg,F2组的TBARS值为0.30 mg/kg,将3组脂肪与绞碎的新鲜猪瘦肉混合加工成3组西式培根产品,测定成品和成品煎烤后样品中亚硝酸盐残留量、生物胺、N-亚硝胺(N-nitrosoamines,NAs)以及其它相关指标的变化。试验结果表明,随着原料脂肪氧化程度的增加,西式培根的pH、红度值、总巯基含量、多不饱和脂肪酸含量(PUFA)呈现逐渐降低的趋势(P<0.05);原料脂肪的氧化程度对西式培根煎烤前后的亚硝酸盐残留量影响不显著(P>0.05)。随着原料脂肪氧化程度的增加,西式培根的TBARS值、羰基、总生物胺、N-亚硝基二甲胺(N-nitrosodimethylamine,NDMA)含量有升高的趋势,特别是煎烤后的N-亚硝基吡咯烷(N-nitrosopyrrolidine,NPYR)、N-亚硝基哌啶(N-nitrosopiperidine,NPIP)和组胺含量显著升高(P<0.05)。在西式培根这个脂肪-蛋白的混合体系中,脂肪的氧化会促进蛋白的氧化,促进NAs、生物胺和NDMA的生成,最终会影响到产品的安全品质,所以在实际生产中应严格控制原料脂肪的新鲜度,以提高西式培根产品的品质和安全性。

Effects of Different Degrees of Raw Fat Oxidation on the Safety and Quality of Bacon

To understand the effect of the degree of fat oxidation in raw meat on the safety and quality of bacon,three groups of fats with different degrees of oxidation were prepared by repeated freeze-thaw methods. Group F0(TBARS value was 0.04 mg/kg),Group F1(TBARS value was 0.09 mg/kg),and Group F2(TBARS value was 0.30 mg/kg),mixed three groups of fat and ground fresh pork lean meat into three groups of bacon products,and measured the nitrite residues,biogenic amines,and N-nitrosamines(NAs)and other related indicators. The test results showed that with the increase of the degree of raw material fat oxidation,the pH,redness value,total thiol content,and polyunsaturated fatty acid content(PUFA)of bacon showed a decreasing trend(P<0.05);the oxidation degree of the raw fat had no significant effect on the nitrite residue before and after the bacon roasting. With the increase of the degree of oxidation of raw fats,the content of thiobarbituric acid resctive substances(TBARS),carbonyls,total biological amines,and N-nitrosodimethylamine(NDMA)in western-style bacon. There was a tendency to increase,especially after roasting N-nitrosopyrrolidine(NPYR),N-nitrosopiperidine(NPIP)and histamine content(P<0.05). In the western-style bacon,a fat-protein hybrid system,the oxidation of fats would promote the oxidation of proteins,promote the production of NAs,biogenic amines,and NDMA,and ultimately affect the safety and quality of the product. Therefore,raw fat should be strictly controlled in actual production freshness to improve the quality and safety of bacon products.