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

- Lipid and protein oxidation and heterocyclic amines increased with cooking.
- Higher increase in protein oxidation was observed in microwaved than in fried bacon.
- Lipid oxidation and heterocyclic amines were higher in fried than microwaved bacon.
- Varying composition in pork belly did not affect the formation of these compounds.

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 28 days 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.

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