Changes in Quality Characteristics and Volatile Components during the Processing of Dry-Salted Bacon
LIU Wenying1, ZHANG Zhenqi2, CHENG Xiaoyu1,*, LI Jiapeng1, CHEN Wenhua1
1. Beijing Key Laboratory of Meat Processing Technology, Beijing Academy of Food Sciences, China Meat Research Center, Beijing 100068, China; 2. Beijing Light Industry Polytechnic College, Beijing 100068, China
Abstract：The low-salt process was used for dry-salted bacon processing, and changes in bacon weight, pH value, peroxide value, volatile components and color were analyzed during the process. The influence of sage added into the bacon on peroxide value was studied as well. The weight loss was bigger after 7 days of salting, and then significantly decreased with prolonged salting time. The pH, within the range of 5.3 to 5.5 and similar to that of the corresponding fresh meat, had no significant change during the whole process. As the process proceeded, the peroxide value showed a gradual increase, but the increase was markedly inhibited by sage addition, suggesting sage to be very effective against fat oxidation. In addition, sage addition exerted a significant effect on the main volatile flavor components of dry-salted bacon. Considerable changes in color parameters L*, a* and b* were also observed. The composition and contents of volatile components strikingly differed between products with and without the addition of sage.
刘文营，张振琪，成晓瑜，李家鹏，陈文华. 干腌咸肉加工过程中品质特性及挥发性成分的变化[J]. 肉类研究, 2016, 30(1): 6-10.
LIU Wenying, ZHANG Zhenqi, CHENG Xiaoyu, LI Jiapeng, CHEN Wenhua. Changes in Quality Characteristics and Volatile Components during the Processing of Dry-Salted Bacon. Meat Research, 2016, 30(1): 6-10.
