Application Of Vacuum Impregnation On The Processing Of Chinese Bacon

This study aimed on the optimization of the traditional curing technology of Chinese bacon by vacuum curing. The meat color, pH value, the content of salt melt protein, water holding capacity and texture of material meat by the optimized curing craft of vacuum curing was evaluated and compared to the traditional curing technology. Finally, the change of water content, the content of nitrite, acid and peroxide value of material meat during the vaccum curing also investigated. The major coverage and result are as followings:1. This paper investigated the effect of vacuum pressure, salting brine concentration, initial mass of raw material and vacuuming time on the salt content of cured meat by vacuum curing. According to the single factor experiment and orthogonal test, the optimized curing craft of vacuum curing is as followings:vacuum pressure is-86Kpa, salting brine concentration is 25%, initial mass of raw material is 125g and vacuuming time is 5h.2.In the process of vaccum curing, the content of oxymyoglobin, L* value,b* value, springness, tenderness and cook loss of curing meat were increased along with times, but the content of deoxymyoglobin and metmyoglobin were increased and then decreased. The pH value of curing meat increased before 8h and then decreased, meanwhile the a* value, drip loss and centrifuge loss were decreased along with times.Compared with the traditional curing technology.the concentration of oxymyoglobin, L* value, a* value, the content of salt melt protein, springness, tenderness and cook loss of curing meat was increased by vaccum curing, and the drip loss and centrifuge loss was reduced. The pH value, the content of deoxymyoglobin and metmyoglobin of curing meat by vaccum curing have not noticeable difference compared with traditional curing technology.3.The water content of vacuum cured bacon in roasting process was decreased, and the content of nitrite, acid value increased along with times. The peroxide value of cured bacon increased alternatively and reached its maximum at 45h. The sensory scores of cured bacon was increased along with times.