Liquid smoke technique can greatly improve the safety of products and has attracted numerous attention. However, the content of carbonyl compounds in the liquid and the conditions of the liquid smoke process have significant effects on the physicochemical and sensory qualities of different liquid-smoked products. In order to develop high-quality liquid-smoked bacon products, the raw meat was cured using traditional production methods of Xiangxi bacon and smoked with hawthorn core smoke liquid, followed by investigating the effects of factors such as carbonyl compound content of smoke liquid, immersion time, baking temperature and baking time on the indices like color difference, moisture content, peroxide value (POV), thiobarbituric acid (TBA) value and sensory scores of the bacon. An L9 (34) orthogonal test was further used to optimize the liquid smoke conditions. The results showed that the L* values increased while the a* values and b* values decreased after liquid smoking. The moisture contents decreased with the increases of carbonyl contents of smoke liquid, baking temperature and baking time. The POV and TBA values of bacon showed an upward trend with the baking temperature and baking time. When the carbonyl compound content enhanced, the oxidation of bacon was alleviated. The sensory scores increased first and then decreased with the increase of the four factors. Among the four factors, the content of carbonyl compounds in smoked liquid and the immersion time showed significant effects on sensory scores (P < 0.05). The optimal conditions of liquid smoked bacon were 50 °C of baking temperature, 2.5 g/100 mL of carbonyl content of smoked liquid, 140 min of immersion time, 120 min of drying time. The bacon processed under these conditions has the highest quality with the moisture content of (39.5±0.6)%, the POV of (0.3±0.02) mg / 100 g, the TBA value of (0.6±0.02) mg / kg and the sensory score of (81.5±5.6). This study provides technical references for the production of liquid-smoked bacon.
YAO Jiali
,
SHI Wenjuan
,
YANG Wangen
. Effects of liquid smoke technology on physicochemical and sensory quality of bacon[J]. Food and Fermentation Industries, 2020
, 46(17)
: 220
-225
.
DOI: 10.13995/j.cnki.11-1802/ts.024035
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