The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups ( < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, < 0.01) and total NAs contents (τ = 0.805, < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621749 | PMC |
| http://dx.doi.org/10.3390/foods10112830 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
An Evaluation of the Effects of Pepper () Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage.
Foods
December 2024
School of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, China.
In this study, pepper () leaf (ZL) extract was added to larou to investigate the improvement in the quality of physicochemical properties, texture, water distribution, and microorganism growth during storage for 20 days. Based on the results, the addition of ZL extract significantly retarded the increase in cooking loss, TBARS value, hardness, and microorganism growth. Moreover, the addition of ZL extract decreased the pH value, lightness, and microorganism counts, and increased the moisture content, total soluble protein content, * value, * value, and chewiness.
View Article and Find Full Text PDFInvestigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon () by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles.
Foods
November 2024
College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China.
Article Synopsis
- The study focuses on optimizing sodium chloride (NaCl) levels in Chinese bacon to improve flavor while reducing health risks associated with high salt consumption.
- Chinese bacon was categorized into three types based on NaCl concentration: low, medium, and high, each exhibiting distinct physicochemical characteristics, predominant bacteria, and volatile compounds.
- Effective flavor enhancement strategies for low-NaCl bacon involve adjusting specific physicochemical markers and inoculating with certain bacteria, while balancing quality and safety concerns.
Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing.
Food Chem
January 2025
China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China. Electronic address:
The enhancement of saltiness induced by odrants perceived from the retronasal cavity during Larou oral processing was analyzed. During the oral processing of Xiangtan Larou, the smoky attribute was the dominant when chewing 0-15 times, followed by the savory (15-24 times) and meaty (24-42 times). Partial least squares analysis predicted 33 aroma compounds from the retronasal cavity significantly (p < 0.
View Article and Find Full Text PDFExploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou).
Food Sci Biotechnol
July 2024
State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 Jiangsu China.
Unlabelled: This study aimed to reveal the impact of bacterial dynamics on the quality and biogenic amine (BA) accumulation of dry-cured Chinese bacon (Larou). Physicochemical parameters, free amino acids, BAs, amino acid decarboxylase, and microbial profiles were determined, and their relationships were explored during Larou ripening and storage. The results showed that moisture and sodium nitrite decreased significantly during the Larou ripening stage ( < 0.
View Article and Find Full Text PDFBiogenic amines and volatile -nitrosamines in Chinese smoked-cured bacon (Larou) from industrial and artisanal origins.
Food Addit Contam Part B Surveill
June 2023
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China.
This study aimed to compare biogenic amines (BAs), volatile nitrosamines (VNAs) and chemical properties of Chinese smoked-cured bacon (Larou) from industrial and artisanal sources. The results indicated that nitrite residues were low in artisanal Larou, whereas the salt content was relatively high in all samples. The family-made Larou accumulated high levels of BAs and probably present a health risk.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!