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.