Lipid and protein oxidation and heterocyclic aromatic amine produced in bacon as affected by cooking method and storage time

Abstract

The occurrence of efflorescences on the surface of dry fermented sausages represents a current issue for the meat processing industry. Preventing the efflorescence formation by the addition of sodium hexametaphosphate (SHMP) was shown to be promising in a previous study. The optimum SHMP addition was studied by adding SHMP (0.0, 1.0, 3.0, and 5.0 g/kg) directly to the sausage batter. Visual and chemical analyses were conducted during 8 weeks of storage under modified atmosphere. Visual analyses revealed significant lower amounts of efflorescences on the sausage surface after 8 weeks when 1.0 (27.1%), 3.0 (9.0%), and 5.0 g/kg SHMP (3.4%) were added, compared to the control with 38.0% efflorescences. SHMP significantly affected the occurrence (8 weeks) of magnesium on the surface: + 85.5%, + 23.7%, + 3.5%, and − 28.2% for 0.0, 1.0, 3.0, and 5.0 g/kg, respectively. The addition of 4.785 g/kg was calculated to fully inhibit the formation of efflorescences by complexing magnesium ions.