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Position: Home > Articles > Food Quality Variations of Chinese-style Bacon during Processing Hubei Agricultural Sciences 2015 (7) 1668-1672

中式培根加工过程中食品品质变化规律研究

作  者：
余翔;张杨萍;章建浩;靳国锋
单  位：
南京农业大学食品科技学院;华中农业大学食品科技学院
关键词：
五花肉;干腌培根;蛋白质水解;脂质氧化
摘  要：
以猪五花肉为原料,采用干腌(盐质量占肉质量2.7%)、18 d控温-控湿风干工艺加工中式培根产品。通过对工艺过程中主要参数[产品p H、水分、盐分、总氮、非蛋白氮、蛋白质水解指数、游离氨基酸(FAA)、TBARs值和脂质过氧化值(POV)]进行测定,分析工艺参数对中式培根品质变化规律的影响。结果表明,加工过程中盐分极易渗入,脱水较快,最终产品中水分及盐分含量分别为37.69%和5.75%。在风干成熟前期及中期随着工艺温度的升高(13~31℃),蛋白质水解程度迅速增强,FAA总量快速积累;风干成熟后期随着温度继续升高(31~40℃),蛋白质水解强度开始减弱,FAA总量累积速度也有所下降,最终产品中FAA总量为11.43 g/100 g。POV和TBARs值在加工过程中表现出较大波动,但总体上表现为随着温度升高而升高,最终产品中POV和TBARs值分别为0.055 g/100 g和0.42μg/g,均在安全限量范围内。
译  名：
Food Quality Variations of Chinese-style Bacon during Processing
作  者：
YU Xiang;ZHANG Yang-ping;ZHANG Jian-hao;JIN Guo-feng;College of Food Science and Technology,Nanjing Agricultural University;College of Life Science,Hubei Normal University;College of Food Science and Technology,Huazhong Agricultural University;
关键词：
bacon belly;;dry-cured bacon;;proteolysis;;lipid oxidation
摘  要：
Using pig bacon belly as the material, dry-cured bacon was processed by dry-curing(2.7% salt / sample) and drying-ripening technology(18 days, temperature and relative humidity was controlled). In order to explore the effects of processing parameters on quality variations of Chinese-style bacon, main parameters including p H, contents of moisture, salt,total nitrogen and non-protein, proteolysis index, free amino acids content, TBARs and POV values were monitored during the process. The results showed that salt permeated into the muscle easily and dehydration was completed in a short time.The moisture and salt contents of the final products were 37.69% and 5.75%,respectively. The proteolytic degree was enhanced rapidly with the increase of process temperature(13~31 ℃) during the early and middle drying-ripening phases. The total free amino acids(FAA) were accumulated rapidly. A weaker proteolytic degree and a slow accumulation rate of FAA were observed with the increase of temperature(31 ~40 ℃) during the final drying-ripening phase. The FAA content of the final products was 11.43 g / 100 g muscle. Both POV and TBARs values showed large fluctuations during the whole processing. On the whole, the increase of process temperature accelerated the lipid oxidation. The POV and TBARs values in the muscles of final products were 0.055 g / 100 g lipids and 0.42 μg MDA / g muscle, respectively. Both lower than the national security limited values.

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