Study On Smoked Technology Of Quality Changes On Xiang-xi Chinese Bacon

Bacon is an traditional meat products in china and is always popular with Chinese people due to its unique flavor and easy storage.Cured meat product owns huge consumption in China.Xiang-xi bacon is mainly produced by livestock meat, after the processing of curing, drying and smoking,the unique smokey flavor and good taste can be formed.lt is one of the traditional food of hunan.In order to to compare the influence of different smoke process on the quality of Xiang-xi bacon,the main contents and results are as follows:1)Physico-chemical and microbial index in Xiang-xi Traditional Chinese bacon produced with factory fast dry-smoked and traditional air dry-smoked were analyzed. Samples were obtained after curing,2 and 6 days after drying and smoking for factory product;and after curing,5,15and 30 days after drying and smoking for traditional dry-smoked product.Comparing the differences between two process of xiang-xi bacon in physico-chemical and microbial.During the factory fast dry-smoked and traditional air dry-smoked processing,Moisture and nitrite content decreased,salt content increased.The finished bacon produced with traditional shows higher moisture content and microbial colony content and lower salt content and nitrite content than factory fast dry-smoked products.The predominant microorganisms in factory finished products is enterobacterium,the number is 3.16×105cfu/g;Advantage bacterium in traditional dry-smoked finished products is lactic acid bacteria,the number is 2.09×104cfu/g.2) The main volatile compounds in Xiang-xi Traditional Chinese bacon produced with factory fast dry-smoked and traditional air dry-smoked were also analyzed. The results show that 73 and 76 kinds of volatile compounds were identified from factory product and traditional air-smoked product.The main compounds in Xiang-xi Chinese bacon were esters,acids,aldehydes,ketones,phenols and hydrocarbons. The main compounds in Factory finished product were phenols(62.50%),aldehydes(8.95%) and hydrocarbons(5.08%),and in traditional air-dried finished bacon were phenols(14.80%),esters(0.91%)and hydrocarbons(0.68%).The variety and relative contents of volatile compounds were all higher in factory product when compared with air-dried product.3)Physico-chemical and microbial index in Xiang-xi Traditional Chinese bacon produced with different smoking materials were analyzed.Samples were obtained after curing,l,3and 5 days after smoking by the material of orange tree branches,sawdust,rice husk,wood grain,miscellaneous wood.Comparing the differences from five different smoking materials of Xiang-xi bacon in physico-chemical and microbial.Miscellaneous wood burning smoked bacon produce benzopyrene content was the highest,is 2.585μg/Kg;orange tree branches is 2.231μg/Kg;rice husk is 2.049μg/Kg;wood grain is 1.614μg/Kg;sawdust is 1.595μg/Kg,all the products were under the national standard.Sawdust burning smoked finished products had the most number of bacterium,is 4.79x106cfu/g;rice husk is 2.69×106cfu/g;wood grain is 2.24x106cfu/g;miscellaneous wood is 8.31×104cfu/g;orange tree branches is 4.79×104cfu/g.The predominant microorganisms were staphylococcus and micrococcus in all burning smoked materials of Xiang-xi finished products.The amount of staphylococcus and micrococcus, lactic acid bacteria and yeast is highest and benzopyrene content is lowest in the Sawdust burning smoked bacon.So the sawdust is an ideal burning smoked material.4) 40 kinds of volatile compounds were identified from orange tree branches burning smoked finished products,the main compounds is phenols,ketones and hydrocarbons.29 kinds of volatile compounds were identified from sawdust burning smoked finished products,the main compounds is phenols,esters,acids,alcohols and aldehydes.39 kinds of volatile compounds were identified from rice husk burning smoked finished products,the main compounds is phenols,ketones,hydrocarbons and alcohols.19 kinds of volatile compounds were identified from wood grain burning smoked finished products,the main compounds is ketones,other types of heterocyclic and acids.35 kinds of volatile compounds were identified from miscellaneous wood burning smoked finished products,the main compounds is hydrocarbons and phenols, hydrocarbons are mainly terpene compounds.The most kinds of volatile compounds were identified from orange tree branches burning smoked finished products,so the orange tree branches is the richest-flavor burning smoked material.