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Food Res Int. 2017 Sep;99(Pt 1):660-669. doi: 10.1016/j.foodres.2017.06.029. Epub 2017 Jun 21.

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon.

Author information

1
University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
2
Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada.
3
Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada.
4
IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Caceres, Spain.
5
Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada. Electronic address: Manuel.Juarez@AGR.GC.CA.

Abstract

This study aimed to examine the influence of cooking methods and pre-determined refrigerated storage days on the production of lipid oxidation (TBARS), protein oxidation (PROTOX) and heterocyclic aromatic amines (HAA) in bacon. Forty-four pork bellies selected from pigs varying in breed, sex and diets to introduce variability in composition were processed as bacon. Sliced-bacon was stored at 4°C either for 2 or 28days and these storage groups were cooked either with microwave or frying pan. Microwave led to significantly higher PROTOX (P<0.001), while frying pan led to higher levels of HAA and TBARS in bacon (P<0.001). Frying pan cooking increased the saltiness and crispiness of bacon (P<0.05) whereas other sensory attributes were not affected (P>0.05) by the cooking methods and storage times. Similarly, the fatty acid composition of pork belly did not significantly influence the production of HAA, TBARS and PROTOX produced in bacon during cooking. Overall, microwave cooking had lesser impact on the production of carcinogenic compounds in bacon with only minor impact on sensory attributes.

KEYWORDS:

Carcinogenic compounds; Conduction cooking; Heterocyclic aromatic amines; Microwave cooking; Processed meat; Protein carbonylation

PMID:
28784529
DOI:
10.1016/j.foodres.2017.06.029
[Indexed for MEDLINE]

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