Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

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 Laro...

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Autores principales:	Lei Chen, Rui Liu, Mangang Wu, Hai Yu, Qingfeng Ge, Wangang Zhang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	Larou nitrosamines polycyclic aromatic hydrocarbons artisanal origin industrial source Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/4cacb95d5a7b477388026f972ee102f1
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spelling	oai:doaj.org-article:4cacb95d5a7b477388026f972ee102f12021-11-25T17:36:08ZNitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin10.3390/foods101128302304-8158https://doaj.org/article/4cacb95d5a7b477388026f972ee102f12021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2830https://doaj.org/toc/2304-8158The 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 (<i>p</i> < 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, <i>p</i> < 0.01) and total NAs contents (τ = 0.805, <i>p</i> < 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.Lei ChenRui LiuMangang WuHai YuQingfeng GeWangang ZhangMDPI AGarticleLarounitrosaminespolycyclic aromatic hydrocarbonsartisanal originindustrial sourceChemical technologyTP1-1185ENFoods, Vol 10, Iss 2830, p 2830 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Larou nitrosamines polycyclic aromatic hydrocarbons artisanal origin industrial source Chemical technology TP1-1185
spellingShingle	Larou nitrosamines polycyclic aromatic hydrocarbons artisanal origin industrial source Chemical technology TP1-1185 Lei Chen Rui Liu Mangang Wu Hai Yu Qingfeng Ge Wangang Zhang Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin
description	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 (<i>p</i> < 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, <i>p</i> < 0.01) and total NAs contents (τ = 0.805, <i>p</i> < 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.
format	article
author	Lei Chen Rui Liu Mangang Wu Hai Yu Qingfeng Ge Wangang Zhang
author_facet	Lei Chen Rui Liu Mangang Wu Hai Yu Qingfeng Ge Wangang Zhang
author_sort	Lei Chen
title	Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin
title_short	Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin
title_full	Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin
title_fullStr	Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin
title_full_unstemmed	Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin
title_sort	nitrosamines and polycyclic aromatic hydrocarbons in smoke-cured bacon (larou) of artisanal and industrial origin
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/4cacb95d5a7b477388026f972ee102f1
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Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

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