Research On The Technology Of New Non-smoked And Lower Sodium Bacon

Bacon is a traditional cured meat products in China. It has a long history, due to its unique flavor, rich in bacon aroma, bright color, longer shelf life, and loved by the people. With the rapid growth of China’s economy, people’s living standards continue to improve and gradually westernized diet, increase intake of meat. Traditional bacon products has high salt content, but excessive intake of salt is not conducive to good health, and increased incidence of hypertension and cardiovascular disease. Traditional smoked bacon contained a lot of carcinogens, increase the incidence of cancer. The shelf life of meat products related to product sales and promotion, excessive use of preservatives is not conducive to people’s health, the use of green, for new harmless preservative to keep bacon’s quality is the trend. Therefore, people’s demand on the basis of reducing the amount of salt added, to avoid the use of smoke process and extend the shelf life is the focus of the present study. The main results obtained are as follows:1. The amount of salt added, tumbling time and vacuum have a significant impact on the quality of bacon. Use a reasonable amount of salt added, tumbling time and vacuum could improve the quality of bacon, especially improved the product yield and color, and decreased salt content. Add 3% salt, tumbling 12 min, vacuum degree of 1.0 MPa, the salt content of meat products is about 4%, about 36% moisture, the production rate increase by 4%, the highest color taste acceptance personnel. It was found that the amount of salt added had the biggest impact on the quality of bacon, vacuum, followed by the impact, the impact of the size of the minimum degree of rolling kneading time.2. The smoked technology was able to give smoky color and flavor of the traditional bacon, and has a high moisture content and production rate (increase of 2%), low salt content (4%). The concentration of liquid smoke was no significant effect on the moisture content of bacon, salt content and production rate. Sensory evaluation results showed that:the use of liquid smoke concentration of 10%, dipping three times, each 90s produced products with bacon and smoked using traditional craft production of edible bacon quality difference was not significant. Concentrated Liquid Smoke affects the quality of meat products and TBA values. Respectively, at a concentration of 10% liquid smoke and traditional craft production of smoked bacon for analysis of volatile flavor compounds as follow:volatile flavor compounds phenolics content is 5% higher than traditional bacon, more phenolics that bacon smoked more full-bodied flavor of finished goods.3. Effects of s-polylysine in keep bacon quality. Increased s-polylysine concentration from 0 to 400 mg/L, increasing the inhibitory of bacon, and from 400 to 600 mg/L has the similar result. Bacon products for microbial growth and reproduction, pH value rises, the value of the accumulation of TBA, TVB-N value and peroxide value was significantly inhibited. Use of 400 mg/L of ε-polylysine as a preservative applied to meat products, in 180 days, the total number of bacteria was 3.35x105 CUF/g. The shelf life of meat products was extended to 120 days from 180 days, extending the shelf life of bacon.