Quality and Microbial Changes during Processing of Chinese Low-Salt Cured Meat
CHAI Zihui1, LI Hongjun1,2, LI Shaobo1, LI Ranran1, YU Sijie1, LI Minhan1, HE Zhifei1,2,*
1.College of Food Science, Southwest University, Chongqing 400715, China; 2.Chongqing Engineering Research Center for Special Food, Chongqing 400715, China
Abstract：The effect of different salt contents (1) 2.68% NaCl + 1.32% NaCl substitute, 2) 4.00% NaCl, and 3) 6.00% NaCl) was evaluated on quality characteristics such as pH value, moisture content, salt content, water-holding capacity (WHC), color, hardness and chewiness as well as microbial parameters such as total aerobic bacteria, lactic acid bacteria, Staphylococcus and Micrococcus counts during the processing of Chinese cured meat. The results showed that both quality and microbial changes throughout the entire production process were basically consistent among three groups with different salt contents. Moisture content in the first group was the highest, reaching 52.40%, and salt content was the lowest, only 3.05%, which was decreased by 50.81% compared with the third group. In addition, there was no significant difference in brightness value (L*), redness value (a*) and lactic acid bacteria count between the first and third groups (P > 0.05). WHC was higher in the first group than in the third group but there was no significant difference in WHC existed between the first and second groups (P > 0.05). In addition, the total count of bacteria in the first group was lower than in the second group. In conclusion, reduced salt content can affect the quality and microbial characteristics of Chinese bacon; this effect can be improved by salt substitution, but it needs to be further evaluated.
柴子惠，李洪军，李少博，李冉冉，余思洁，李敏涵，贺稚非. 低盐腊肉加工期间品质和菌相变化[J]. 肉类研究, 2018, 32(11): 1-8.
CHAI Zihui, LI Hongjun, LI Shaobo, LI Ranran, YU Sijie, LI Minhan, HE Zhifei. Quality and Microbial Changes during Processing of Chinese Low-Salt Cured Meat. Meat Research, 2018, 32(11): 1-8.
2018, Vol. 32 
