Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions

Abstract

The influence of six sodium-reducing treatments (F2: 0.6% KCl+1.8% NaCl; F3: 0.6% CaCl2+1.8% NaCl; F4: 0.36% KCit+0.24% KCl+1.8% NaCl; F5: 0.12% MgCl2+0.48% CaCl2+1.8% NaCl; F6: 0.36% KL+0.24% KCl+1.8% NaCl; F7: 0.36% CaL+0.24% KCl+1.8% NaCl) on the formation of polycyclic aromatic hydrocarbons (PAHs) in baked bacon was evaluated. Compared with the total amount of the four PAH4 (10.08 μg/kg) in the control F1 group without sodium reduction, including (benzo [a]anthracene (BaA), chrysene (CHR), benzo [b]fluoranthene (BbFA), and benzo [a]pyrene (BaP), the application of F3 (6.37 μg/kg), F5 (6.25 μg/kg), F6 (5.85 μg/kg) and F7 (5.56 μg/kg) reduced the content of the PAH4 (P < 0.05), while the treatment of F4 (16.60 μg/kg) increased the concentration of the PAH4 (P < 0.05). The correlation analysis showed that the occurrence of PAH4 was significantly correlated with the pH and b* value (P < 0.05). The determination of hydroxymethylfurfural (HMF) content suggested that the influence of substitute salts on the PAH4 was related to Maillard reactions. A pH adjustment rescued the impact of the substitute salts on the b* value, the HMF content and the formation of PAH4, revealing that pH variations played a vital role in substitute salts influencing the generation of PAH4. Sodium sulphite decreased the b* value, the amount of the HMF and the concentration of PAH4 (P < 0.05), which further verified that substitute salts influence the formation of PAHs in sodium-reduced bacon in a mechanism involving Maillard reactions.