Abstract
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 (p < 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, p < 0.01) and total NAs contents (τ = 0.805, p < 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.
Highlights
Larou, a traditional Chinese smoke-cured bacon, has a history of 3000 years and is processed by families in the cold lunar month of December before the Chinese NewYear
Three production batches for each type of Larou sample were considered, and three Larou products from each batch were collected
Our results showed that the nitrite residues of all Larous were far less than 30 mg/kg, which was the limit standard of China for nitrite in meat product [24], suggesting the safety of residual nitrite in Larou destined for consumption
Summary
A traditional Chinese smoke-cured bacon, has a history of 3000 years and is processed by families in the cold lunar month of December before the Chinese New. Year. It is prevalent in the south of China, especially in Sichuan, Hunan and Guangdong provinces. Larou is commercialized and industrially produced with a great economic value, having reached a market value of 67 billion ¥ in 2016. Larou is usually prepared from longissimus thoracis, streaky pork or pork leg by salting, smoking or dry-curing and ripening [1]. Salt is usually added during pickling, while ingredients including paprika, liquor and spirits or other spices are chosen to be optionally added. The production of handcrafted Larou takes place mainly in smokehouses of family farms
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
