Inhibition of Nitrosation in Dry-cured Bacon by Ginger Extract
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Abstract:
In vitro antioxidant activity and total phenolic content of ginger extract were investigated. Four concentrations of ginger extract (0.15%, 0.30%, 0.45%, and 0.75%) were added during the salting process of dry-cured bacon to study the effect on nitrate and nitrosamine content in the bacon. High free radical scavenging activity of DPPH and ABTS+ radicals was demonstrated using ginger extract. The nitrite content decreased during dry-curing (p<0.05). At the end of the curing process, the bacon treated with 0.75% ginger extract had the lowest (p<0.05) nitrite content (15.91 mg/kg), a 41.55% reduction compared to the control samples. The bacon treated with 0.45% ginger extract inhibited 3-nitrotyrosine content after 12 d drying (p<0.05), a reduction of 8.55% compared to the control samples. Regardless of ginger treatment, N-nitrosodimethylamine (NDMA) content was not detected in the raw material or at the end of the salting process; NDMA values gradually increased (p<0.05) during dry-curing. The lowest NDMA content (0.65 μg/kg) was observed in the bacon treated with 0.75% ginger extract at the end of drying, a reduction of 36.89% compared to the control. The profile of ginger extract was analyzed using high performance liquid chromatography coupled with mass spectrometry. A total of 13 compounds were identified. In summary, ginger extract effectively inhibited nitrosation during the curing process of bacon. This study scientifically elucidates the effect of ginger extract on the formation of nitrite, 3-nitrotyrosine, and nitrosamine in improving the safety and quality of meat.
