Effect of Spices on the Quality of Chinese Bacon

Peiling RAN; Yechuan HUANG; Chunlei PENG; Benbo XU; Keyuan ZHANG

doi:10.13386/j.issn1002-0306.2022100003

Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): 94-101. > DOI: 10.13386/j.issn1002-0306.2022100003

RAN Peiling, HUANG Yechuan, PENG Chunlei, et al. Effect of Spices on the Quality of Chinese Bacon[J]. Science and Technology of Food Industry, 2023, 44(13): 94−101. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100003.

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Effect of Spices on the Quality of Chinese Bacon

1.
College of Biological Engineering, Jingchu University of Technology, Jingmen 448000, China
2.
College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621000, China
3.
College of Life Science, Yangtze University, Jingzhou 434023, China

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Received Date: October 07, 2022
Available Online: April 22, 2023

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Abstract

Abstract

In order to improve the quality of Chinese traditional smoked bacon, the 0.6%, 1.2% and 2.4% of spice extracts (including zanthoxylum bungeanum, star anise, bay leave, fennel, cinnamon and clove) were added in the processing of pickling. When being smoked, the corresponding proportion of spice residues after extract was added into the fumigation material. Following vacuum packing, the physicochemical, lipid and protein oxidation, nitrite residue, instrumental color, texture, microbial content, and sensory quality of the samples were respectively determined after 1 and 120 days of refrigeration. The results showed that the addition of 0.6% spice had little effect on bacon quality. The amount of addition amount increased to 1.2% and 2.4%, it could significantly inhibit lipid oxidation and microbial growth, and better maintained the soft texture and good elasticity of bacon during refrigeration. However, the addition of 2.4% had a little negative effect on instrumental color, sensory quality, and protein oxidation of products. Therefore, in the process of bacon processing, adding appropriate spices can improve the quality of bacon, and adding 1.2% spices has the best effect on improving the quality of bacon.
- smoke-cured bacon,
- spice,
- pickling,
- smoking,
- low salt bacon

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References (39)

References

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