Abstract:In order to study the seasoning bases prepared by beef flavorings（BF）and fermented beef flavorings（FBF）instead of nitrite on the sensory，physical and chemical and safe quality of recombinant bacon effect.In this experiment，negative control group （NC），positive control group （PC）with 0.12 g /kg NaNO2，2% BF group（BF）and 2%FBF group（FBF）were set up，and sensory evaluation of the processed 4 groups of recombinant bacon，determination of redness value，pH，TBARs value，residual nitrite，N-nitrosamine，biogenic amine，and accelerated testing to predict shelf life（27，32，37 ℃）.The results showed that the sensory evaluation and redness value of the BF group and the FBF group were significantly better than those of the NC group（P ＜0.05），which was equivalent to the PC group and had no significant effect on pH，the nitrite residue was as low as 0.27 mg/kg-0.29 mg/kg，N-nitrosodimethylamine（NDMA）formation was less than 3 μg/kg，not significantly different from the NC group （P ＞0.05），but significantly lower than the PC group （P ＜0.05），the most toxic histamine was not detected，but the total amount of nitrosamines and biogenic amines in the FBF group was significantly higher than those of NC group and PC group. Accelerated testing predicts shelf life. The shelf life of NC group was 239.47 h at 4 ℃and 55.39 h at 25 ℃；the shelf life of PC group，BF group and FBF group at 4 ℃was 518.48 h，which was 279.01 h longer than that of NC group，the shelf life at 25 ℃was 88.10 h，which was 32.71 h longer than the NC group.During the 37 ℃accelerated test，the TBARs of the four groups of products from low to high were PC＜FBF＜BF≈NC.In summary，the application of BF and FBF in recombinant bacon could play a certain role in bacteriostasis，preservative，anti-oxidation and flavor enhancement of nitrite，but it could control the formation of total N-nitrosamine and biogenic amine and the effect of inhibiting the oxidation of fat was not as strong as that of nitrite.