Table 4.
NDMA content during dry-curing and storage of bacons treated with four types of salt formulations
| Processing step | NDMA content (μg/kg) | |||
|---|---|---|---|---|
| I | II | III | IV | |
| Raw material | nd | nd | nd | nd |
| End of salting | nd | nd | nd | nd |
| Ripening 6 days | 0.50 ± 0.03dA | 0.50 ± 0.07dA | 0.61 ± 0.10dA | 0.68 ± 0.13dA |
| Ripening 12 days | 0.61 ± 0.08dB | 0.61 ± 0.06dB | 0.76 ± 0.12dAB | 0.84 ± 0.05dA |
| Storage 1 week | 1.19 ± 0.10cB | 1.21 ± 0.18cAB | 1.27 ± 0.06cAB | 1.42 ± 0.10cA |
| Storage 2 weeks | 1.54 ± 0.06bB | 1.56 ± 0.19bB | 1.81 ± 0.13bAB | 2.18 ± 0.19bA |
| Storage 3 weeks | 2.34 ± 0.05aB | 2.47 ± 0.26aB | 2.60 ± 0.34aAB | 2.97 ± 0.10aA |
Formulation I: control, 100 % NaCl; Formulation II: 80 % NaCl + 20 % KCl; Formulation III: 60 % NaCl + 40 % KCl; Formulation IV: 40 % NaCl + 60 % KCl
Data are presented as means of triplicates ± standard deviations
Values with no common superscript in the same column (a, b, c…) or in the same row (A, B, C…) are statistically different (p < 0.05)
nd Not detected