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| Effects of Ultrasonic-Assisted Curing on the Quality of Low-Salt Chinese Cured Pork Belly |
| XI Linjie, YANG Dejing, WANG Zhaoyang, SU Wen, JIN Wengang |
| School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China |
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Abstract This study investigated the effects of ultrasound-assisted curing at different salt concentrations (1%, 2% and 3%, m/m, based on meat weight) on the physicochemical properties, lipid oxidation, and flavor compounds of Chinese cured pork belly. The results showed that the water content of Chinese cured pork belly exhibited a downward trend with increasing salt concentration. In contrast, ultrasound-assisted curing promoted salt transfer, and the salt transfer efficiency after 1 h of ultrasound-assisted curing reached a level comparable to that after 3 days of traditional curing. Also, ultrasound treatment boosted lipid oxidation during the curing process, and ultrasound-assisted curing at 2% salt concentration resulted in the highest peroxide value (POV) of Chinese cured pork belly. Electronic nose results indicated that both salt concentration and ultrasound treatment had pronounced effects on the aroma profile of Chinese cured pork belly. Using gas chromatographyion mass spectrometry (GC-IMS), 24 volatile flavor compounds were detected in the product, with esters including butyl propionate, (Z)-3-hexenyl acetate, and 2-furanmethyl acetate being the predominant ones. In summary, ultrasound-assisted curing can not only reduce the amount of salt used in Chinese cured pork belly, but also significantly shorten the curing process, helping enhance the production efficiency and simultaneously promote the formation of a good flavor. At 2% salt concentration, ultrasound-assisted curing has a more positive effect on the flavor of Chinse cured pork belly.
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2026, Vol. 40 
