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| Optimizing the Formulation of Preservative Combinations for Longxi Bacon, a Traditional Chinese Meat Product in Longxi, Gansu |
| ZHANG Baigang, LIANG Hairong, HUANG Chenghui, LI Jinliang, XU Dongmei, FENG Zaiping |
| College of Life Science and Engineeing, Lanzhou University of Technology, Lanzhou 730050, China |
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Abstract Longxi bacon was made from the meat of Juema pigs in Longxi, Gansu and stored at 3 ℃ for up to 90 days. The effect of the natural preservatives allicin, tea polyphenols, ginger extract, individually and in combination, on the sensory evaluation, total volatile basic nitrogen (TVB-N) content and total bacterial count of bacon was studied by one-factorat-a-time method and response surface methodology. The results showed that the optimum concentrations of the single preservatives were 1.0 g/100 mL, 3.0 g/100 mL and 40.0% for allicin, tea polyphenols and ginger extract, respectively. The optimum combination that maintained the freshness and flavor of Longxi bacon during storage was 3.0 g/100 mL allicin, 3.0 g/100 mL tea polyphenols and 50.0% ginger extract, which extending the shelf life up to 90 days.
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2021, Vol. 35 
