Abstract：In an effort to address the effect of sequential smoke filtration on the quality of traditional Hunan smoke-cured bacon, a comparative analysis of smoke-cured bacon samples made with sequentially filtrated smokes from apple wood, rice husk and pinewood residue was carried out in terms of their color, flavor and benzo(a)pyrene content. The results showed that apple wood was the most suitable for the production of smoke-cured bacon, and the product prepared with it scored highest in sensory scores for color and flavor (46.90 and 45.43 points out of 50, respectively). In contrast, pinewood residue was not suitable for the production of smoke-cured bacon, because of low sensory scores and high benzo(a)pyrene content of 3.526 mg/kg. The color and flavor of the products prepared with filtrated smokes were in the acceptable range. The benzo(a)pyrene content of the sample prepared with unfiltrated apple wood smoke was 1.465 mg/kg compared to 0.310 mg/kg with filtrated apple wood smoke, which was far below the maximum limit of the national standard. The filtrated smokes had little impact on volatile compounds of the product such as phenolic compounds and aldehydes, and the levels of characteristic flavor compounds in the products prepared with the filtrated smokes were as higher as those in the products prepared with the unfiltrated smokes.
付浩华，陶 业，王跃丽，樊少飞. 复合过滤处理熏烟对湖南腊肉品质的影响[J]. 肉类研究, 2020, 34(12): 49-54.
FU Haohua, TAO Ye, WANG Yueli, FAN Shaofei. Effect of Sequential Smoke Filtration on the Quality of Traditional Hunan Smoke-Cured Bacon. Meat Research, 2020, 34(12): 49-54.
2020, Vol. 34 
