复合香辛料亚硝化抑制剂对西式培根品质的影响

研究对N-亚硝胺具有阻断作用的复合香辛料亚硝化抑制剂（composite spice nitrosation inhibitor，CSNI） 在西式培根中的应用效果。设计4 组实验：1）阴性对照（negative control，NC）组：以原料肉质量计，配 制由0.06%亚硝酸钠、9%食盐、1.5%复合磷酸盐、5%白糖等组成的腌制液，注射量为20%；2）阳性对照 （positive control，PC）组：在NC组基础上添加0.055%异抗坏血酸钠；3）CSNI组：在NC组中添加CSNI； 4）PC＋CSNI组：在PC组中添加CSNI。制成西式培根，分别对西式培根成品和烧烤（200 ℃，5 min）西式培根进 行感官评定、pH值、红度值（a*）、硫代巴比妥酸反应物（thiobarbituric acid reactive substances，TBARs）值、亚 硝酸盐残留量、生物胺含量及N-亚硝胺含量测定。结果表明：相比NC、PC组，PC＋CSNI组西式培根成品的感官 评分最高，TBARs值（0.24 mg/kg）、亚硝酸盐残留量（20.48 mg/kg）和生物胺总量（184.68 mg/kg）均处于较低 水平，CSNI对N-亚硝胺的形成（总量为9.29 μg/kg），特别是N-二甲基亚硝胺的形成有显著的阻断效果，且CSNI的 添加对产品的pH值和a*均未造成显著影响；西式培根烧烤后，由于水分和脂肪溶出，致使烧烤西式培根的亚硝酸 盐残留量、生物胺含量和N-亚硝胺含量总体呈升高趋势，但均未超过相关规定的限量值。

Effect of Composite Spice Nitrosation Inhibitor on the Quality of Western Bacon

The effect of a composite spice nitrosation inhibitor (CSNI), which is found to be able to block the formation of N-nitrosamines, was studied in western bacon. This experiment was divided into 4 groups: negative control (NC), injected with a marinade solution of 0.06% sodium nitrite, 9% common salt, 1.5% phosphate mixture and 5% white sugar at 20% relative to the mass of raw meat; positive control (PC), NC + 0.055% sodium erythorbate; CSNI, NC + CSNI; and PC + CSNI groups. Each group was prepared into western bacon through saline injection, vacuum tumbling, drying, and smoking. Sensory evaluation and measurement of pH value and redness value (a*) were performed on the western bacon products and grilled bacon (200 ℃ for 5 min), and thiobarbituric acid reactive substances (TBARs) value, nitrite residue, biogenic amine content and N-nitrosamine content were determined as well. The results showed that compared with the NC and PC groups, the PC + CSNI group had the highest sensory score, with low levels of TBARs value (0.24 mg/kg), nitrite residue (20.48 mg/kg), and biogenic amines (184.68 mg/kg). CSNI remarkably blocked the formation of N-nitrosamines (total amount of 9.29 μg/kg) especially N-nitrosodimethylamine, and it did not significantly affect the pH value or a* of the product. After the western bacon was grilled, due to the release of moisture and fat, the nitrite residue, biogenic amine content, and N-nitrosamine content showed an overall upward trend, but none of them exceeded the respective safety limits.