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| Comparison of Sensory and Physico-chemical Properties of Traditional Guizhou Bacon and Bacon with Added Chinese Medicinal Herbs |
| AN Yu-hong, REN Ting-yuan, LIU Jia, HUANG Yan, XU Yi |
| 1. Department of Agricultural Engineering, Bijie Vocational and Technical College, Bijie 551700, China;
2. College of Food Science, Southwest University, Chongqing 400716, China |
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Abstract A comparative study between traditional Guizhou bacon and bacon with added Chinese medicinal herbs (CMH) was carried out to find the differences in sensory attributes, water content, salt content, nitrosamine content, peroxide value (POV), and acid value (AV). The results showed that the CMH-fortified bacon scored higher for all four investigated sensory attributes than traditional Guizhou bacon; the salinity was reduced, resulting in a 64.00% increase in sensory score, and the sensory score for hardness was increased by 9.52%. Water content was 40.67% in traditional Guizhou bacon and about 50.33% in the CMH-fortified bacon. The latter contained 4.4% less salt than the former. Nitrosamine content in traditional Guizhou bacon was more than 6 mg/kg compared to 3.53 mg/kg for the CMH-fortified bacon. Traditional Guizhou bacon showed 3.6 times higher POV than the CMH-fortified bacon. After storage for the same time, the CMH-fortified bacon exhibited a lower AV than traditional Guizhou bacon.
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| [1] |
WANG Yanli, LIANG Xiuqing, CHEN Qianqian, LI Fangfang, LI Jie, CHEN Keyun, TIAN Qiyan, LI Xia, LIU Yanming. Determination of Eleven N-Nitrosamines in Animal Derived Foods by Gas Chromatography-Tandem Mass Spectrometry after Pass-Through Solid Phase Extraction[J]. Meat Research, 2023, 37(3): 33-39. |
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2014, Vol. 28 
