To clarify the correlation between nitrosamines and physical and chemical indexes during the processing of Longxi bacon, the content of nitrosamines in each processing stage of Longxi bacon was analyzed by high-performance liquid chromatography-mass spectrometry, and the changes of six physical and chemical indexes including pH, salt, water, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and sodium nitrite residue in each processing stage were monitored, and the correlation between the formation of nitrosamines and the six physical and chemical indexes was analyzed.Results showed that no nitrosamines were detected in the raw meat, and the total nitrosamines increased significantly in the curing stage (P<0.05), but not significantly in the air-drying stage (P>0.05).The contents of N-dimethylnitrosamine (NDMA), N-nitrosopyrrolidine (NPYR), and N-nitrosodiphenylamine (NDPHA) showed a significant upward trend (P<0.05).The contents of N-diethylnitrosamine (NDEA) and N-methylethylnitrosamine (NMEA) increased first and then decreased.The generation of five nitrosamines is correlated with water content, TBARS, table salt, and TVB-N, but not with pH value and residual sodium nitrite. The results showed that the formation of nitrosamines in Longxi bacon processing was related to water, TBARS, salt, and TVB-N.
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