The Effect Of Salt Reduction On The Generation Of PAHs In Bacon Processing And Its Mechanism

Long-term excessive intake of sodium salts can easily induce a variety of cardiovascular diseases.It is beneficial to relieve various symptoms of hypertension patients by reducing sodium intake in daily diet.Bacon,as a cured meat product,is popular with consumers because of its unique sensory flavor,but it is also under pressure to reduce salt due to its relatively high sodium salt content.Replacing salt to reduce the sodium content of meat products is currently the mainstream approach.In the process of research on the application of substitute salts,scholars pay more attention to the changes in the physical and chemical properties and texture and quality of bacon as a result of substitute salts,while the influence of Polycyclic Aromatic Hydrocarbons(PAHs),an important safety indicator of bacon meat products,has not been paid much attention.Studying the effect of commonly used substitute salts on chemical hazards PAHs is conducive to a more comprehensive evaluation of the application effect of substitute salts,and also provides theoretical guidance for the reduction of salt and safe processing of meat products.In this paper,several commonly used substitute salts(potassium chloride,calcium chloride,magnesium chloride,potassium citrate,potassium lactate,calcium lactate)were selected to replace 25 % sodium chloride in bacon alone or in combination,and their effects on the moisture content,p H value,color,lipid oxidation,protein oxidation and PAHs content of bacon were investigated.Then,by adjusting the p H value of bacon,adding amino acid/reducing sugar and sodium sulfite,the mechanism of affecting PAHs formation by substitute salt was further explored.Finally,the active components of grape seed extract were analyzed by LC-MS to explore the mechanism of PAHs inhibition.The main research contents and results are as follows:(1)The replacement of 25 % sodium chloride with potassium chloride had no significant effect on the moisture content,p H value,color,lipid oxidation,protein oxidation and PAHs content of bacon(P > 0.05).The use of calcium chloride,magnesium chloride,potassium lactate,calcium lactate alone or in combination to replace sodium chloride reduced the p H of bacon,the value of b*,and the PAH4 content of 4 species under key monitoring(P < 0.05).The mixture of potassium citrate and potassium chloride in place of sodium chloride significantly increased the p H of bacon,the b* value,and the PAH4 content of four monitored species(P < 0.05).The correlation analysis showed that the p H of bacon was significantly correlated with PAHs(P < 0.05).(2)The b* value,HMF content and Amadori content of bacon were used to characterize the Maillard reaction.When the p H value of bacon was adjusted to the same level(p H 6.1),the significant effects of potassium citrate on the b* value,HMF and Amadori compound content and PAHs content of bacon were eliminated(P >0.05).Addition of glucose,fructose,lysine and arginine can all increase the b* value,HMF content and PAHs content(P < 0.05).The addition of Maillard reaction blocker sodium sulfite can reduce the content of b*,HMF,Amadori and PAHs(P<0.05).Correlation analysis showed that the effect of different alternative salts on PAHs production was significantly correlated with Maillard reaction(P < 0.01).(3)Adding grape seed extract can significantly reduce PAHs content in bacon(P <0.05).The two phenolic substances with the highest content in grape seed extract were proanthocyanin B2 and isorrhamtin by lc-ms analysis.Compared with proanthocyanin B2,isorrhamtin has stronger free radical scavenging ability.Both phenolic substances added to bacon can effectively inhibit the total free radical content of bacon.The contents of b*,HMF,Amadori and PAHs were significantly decreased by adding two phenolic substances(P < 0.05).The addition of glucose and lysine can significantly increase the b* value,HMF,Amadori compound and PAHs content of bacon(P < 0.05),while phenols can significantly reduce glucose and lysine induced these phenomena(P < 0.05).(4)The study showed that the change of p H caused by the application of substitute salt can inhibit or promote the Maillard reaction in the subsequent processing process,thus affecting the PAHs generation of bacon.Grape seed extract had inhibitory effect on PAHs generation,and its inhibitory mechanism was related to reducing Maillard reaction.The research results can provide theoretical analysis for exploring the generation mechanism of PAHs and technical guarantee for the safe processing of low-salt meat products.