Optimization of process of reducing N-nitrosamines content in bacons using plant antioxidants by response surface methodology

In order to obtain the optimum addition of plant antioxidants to reduce the N-nitrosamines content in bacons,three key factors including tea polyphenols concentration,grape seed extract dose and sodium nitrite levels were optimized using the Box-Behnken response surface methodology based on single-factor experiment.Results showed that plant antioxidants could effectively reduce N- nitrosamines residues, and the optimum addition of plant antioxidants were as follows :tea polyphenol 310mg/kg,grape seed extract 420mg/kg and sodium nitrite 120mg/kg. Under these conditions,N-nitrosodimethylamine(NDMA) residue was 0.325μg/kg,which was close to the theoretical values of 0.3395μg/kg. These findings indicated that the optimized regression equation was of theoretical significance to guide the actual production.