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| Physicochemical, Microbial and Flavor Pro?les of Traditional Chinese Cured Meat |
| LI Xinrui, LIU Liyu, YANG Yang, HOU Pingping, ZHAO Yutong, ZHANG Tiehua, ZHAO Changhui |
| College of Food Science and Engineering, Jilin University, Changchun 130062, China |
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Abstract In this paper, the physicochemical and microbial properties of Chinese cured meat made by the traditional method in Changchun, Northeast China’s Jilin province were evaluated. The results showed that the pH value of the cured meat was 5.09 ± 0.33 and the texture properties differed between the lean and fat parts. The number of flavor substances increased remarkably after curing. The bacterial count of the cured meat was 2.86 × 107 CFU/g. The bacterial community composition and quantity changed with curing time (from 0 to 4 weeks). Shannon index and Chao 1 index showed that there was no significant difference in bacterial species richness or community diversity of cured meat with different curing times.
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2020, Vol. 34 
