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| Effect of Apple Wood Liquid Smoke on Hunan Bacon Quality |
| ZHAO Bing, ZHOU Huimin, WANG Shouwei*, LI Su, ZHANG Shunliang, CHENG Xiaoyu, LI Jiapeng, QU Chao, AI Ting, XU Dian |
| Beijing Key Laboratory of Meat Processing Technology, Beijing Academy of Food Sciences, China Meat Research Center, Beijing 100068, China |
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Abstract In this study, Hunan bacons were made with apple wood liquid smoke and commercially available liquid smoke, respectively, and their sensory quality, color, benzo (a) pyrene content and volatile flavor components were investigated. The results showed that the bacon made with apple wood liquid smoke had a better sensory quality, the color was uniform and stable, and no benzo (a) pyrene was detected in the meat. In the apple wood liquid smoke bacon, the content of phenolic compounds as the main flavor compounds that could ensure good quality of Hunan bacon was 7 226.88 μg/kg.
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