Abstract：The difference in flavor among Chinese bacon manufactured with liquid smoke and different salt levels (1%, 2%, 4%, and 6% relative to the mass of raw meat) was analyzed by sensory evaluation and gas chromatography-mass spectrometry (GC-MS). Meanwhile, the changes in the chloride content, water activity, total volatile basic nitrogen (TVB-N) content, peroxide value (POV) and color of Chinese bacon during storage were studied, and the sensory evaluation and flavor composition data were analyzed by principal component analysis (PCA). The correlations among physicochemical and sensory parameters of Chinese bacon were investigated. The results showed that different levels of salt addition significantly affected the water activity, TVB-N content and POV of Chinese bacon, showing a linear relationship; a higher level of salt addition resulted in lower water activity and TVB-N content and higher POV. The color of Chinese bacon was affected by various factors, and the a* value of Chinese bacon with 4% salt content was the highest during storage, reaching 9.1. The salt content of Chinese bacon had a significant effect on its flavor, and Chinese bacon with 2% salt content had the highest overall preference score. The total amount of volatile flavor substances increased with increasing salt content, reaching up to 1 064.01 μg/kg at 6% salt content. PCA showed that 2,6-dimethoxyphenol and other substances were associated with the pleasant taste, and the overall preference was associated with benzene ethanol and other substances; the pleasant smell and the fatty mouthfeel were associated with ethanol, nonylaldehyde, furfural and other flavor substances, the meaty aroma was associated with hexal and other substances, and the smoked aroma was associated with 4-methylguaiacol and other substances. Correlation analysis showed that salt content was positively correlated with chloride content, POV, saltiness perception, chewability, ketones and lipids. Chinese bacon with 2% salt content not only meets the health needs, but also has good quality and flavor.
付浩华，周 兵，夏启禹，孙 琦，吴 浩，刘 胤. 食盐添加量对腊肉风味及贮藏过程中理化性质的影响[J]. 肉类研究, 2023, 37(9): 39-45.
FU Haohua, ZHOU Bing, XIA Qiyu, SUN Qi, WU Hao, LIU Yin. Effect of Salt Addition on Flavor and Physicochemical Properties of Chinese Bacon during Storage. Meat Research, 2023, 37(9): 39-45.
2023, Vol. 37 
