Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging

Abstract

Benzo[a]pyrene (BaP) is a polycyclic aromatic hydrocarbon (PAH) that has been found in barbecued meat products and has shown carcinogenic properties in humans. The purpose of this study was to investigate the effect of vinegar (fermented vinegars and distilled vinegar) on the generation of BaP in barbecued pork sausages. The results showed that fermented vinegars and distilled vinegar could significantly ( P < 0.05) inhibit the formation of BaP (26.8%–82.3%) in barbecued pork sausages. Furthermore, fermented vinegar could enhance the sensory evaluation of barbecued pork sausages(tenderness, flavor, juiciness and overall acceptability). Additionally, an intermediate of the Maillard reaction (hydroxymethylfurfural) (0.14–2.34 mg/kg), which is possibly associated with BaP generation, was inhibited because of the decrease in pH. The fermented vinegars, which were rich in phenols (1787.09–3089.60 mg GRE/L) and flavonoid (622.54–2167.97 mg RE/L) compounds, inhibited the formation of BaP by scavenging reactive oxide species (1,1-diphenyl-2-picrylhydrazine (DPPH) radical (85.50–96.73%) and hydroxy free radical (34.56–66.30%) scavenging activities) in pork sausages. Therefore, the vinegars inhibited the content of BaP in barbecued pork sausages by decreasing the pH and scavenging free radicals. In addition, ten phenolic compounds in sun vinegar were confirmed to be critical in inhibiting the content of BaP in barbecued pork sausages. This study provides a more affordable and feasible strategy for the inhibition of BaP in meat processing. • Vinegars inhibited the generation of BaP in barbecued pork sausages. • Variation of Maillard reactions played a vital role in this mechanism. • Fermented vinegars rich in phenolic compounds had better inhibition of BaP. • More polyphenol hydroxyl groups have better inhibition of BaP.