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| Recent Progress in the Control of Fat Oxidation in Sichuan-Style Bacon |
| SU Yan;CHEN Ya-yun;XIA Yang-yi;SHANG Yong-biao |
| 1. College of Food Science, Southwest University, Chongqing 400715, China；
2. Specialty Research Technology Center of Food Engineering in Chongqing, Chongqing 400715, China |
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Abstract Sichuan-style bacon with a long history and cultural background is a typical representative of the traditional
Chinese meat products, which is characterized by bright color, red skin and yellow flesh, and spicy and hot taste. The
characteristic flavor of Sichuan-style bacon is formed mainly through fat oxidation, which at excessive levels may
give rise to an unpleasant taste and odor, so that causing loss of eating quality. This paper expounds the mechanism
and characteristics of meat fat oxidation. Besides, we review the recent progress in the application of control strategies
such as raw material selection, low temperature, low oxygen, addition of antioxidants. We also discuss future prospects
of Sichuan-style bacon.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2014, Vol. 28 
