Study On Characteristics Of Lipid Oxidation Of Low Sodium Bacon During Processing

Salt not only has the effect of preservation and preservation,but also has an important influence on the color,flavor and texture of meat products.However,excessive sodium intake has adverse effects on human health,so reducing the sodium content of meat products has become an inevitable trend of consumption.Frozen meat is commonly used as raw materials in meat process.Therefore,in this paper,frozen pork as raw material,analyzing based on influence of different sodium chloride addition on lipid oxidation of bacon,the influence of partial replacement of NaCl with potassium,calcium and magnesium chloride on lipid oxidation of bacon were studied,and exploring the effect of baking temperature on lipid oxidation of low sodium bacon,the conclusions are as follwing:?1?The change of different sodium chloride adding amount of bacon during processing,and draw a conclusion: the water content,salt content,sodiun content,POV value and TBA value of bacon muscle were higher than that of subcutaneous tissue,and with the increasing of adding sodium chloride,part of the group have significant difference?P<0.05?.When the adding dosage of sodium chloride was 7% of meat's weight,the water content were lowest of bacon muscle and subcutaneous tissue,salt content,sodium content,POV value and TBA value was the highest;When the adding dosage of sodium chloride was 4% of meat's weight,the when POV value was the lowest in muscles and subcutaneous tissue;when the dosage of sodium chloride for meat 5% of the mass,muscle and subcutaneous tissue TBA was significantly lower than other groups?P<0.05?.High salt has a promoting effect on the fat oxidation of cured meat,while the reduction of the amount of sodium chloride,fat oxidation level of bacon has also been reduced.?2?The change of NaCl in bacon after curing and baking was replaced by KCl: Compared with the control group,the water content,salt content,sodium content,POV value and TBA value of the substitution group were significantly lower?P<0.05?.Among them,20 ³0% of the KCl substitution ratio decreased,which was beneficial to improve the storage characteristics of bacon,and improve the antioxidant capacity of the product.The lipid content and fatty acid composition changed in varying degrees during the processing.The content of total lipid,triglyceride and free fatty acid were increased in the whole processing,but the content of phospholipids was decreased.Compared with the control group,the content of total lipid and triglyceride of substitute group were decreased;when the replacement ratio is 20 30%,and there was no significant difference between phospholipids and the no substitution group?P>0.05?,and free fatty acid content decreased significantly?P<0.05?,but when the substitution dosage reached more than 40%,phospholipid content decreased significantly,and the content of free fatty acid?P<0.05?increased significantly.When the dosage of KCl was 50%,the content of PUFA in fatty acid composition of intramuscular total lipids and free fatty acids was the lowest,and the content of PUFA was significantly lower than that of triglyceride and phospholipid in 30% KCl substitution.Fixed KCl?30%?changes of CaCl₂ complexes of partial substitution of NaCl after curing,after baking,and draws the conclusion: compared with no alternative group,substitution group of water,salt content,sodium content and TBA values were significantly decreased?P<0.05?,except for the F6,the group POV values was not significantly change?P>0.05?.Among them,when the partical replacement of NaCl by mixtures KCl and CaCl₂ was 45%,POV values and TBA values were lowest.On the basis of KCl,the addition of a small amount of CaCl₂ is not only beneficial to the decrease of sodium content,but also to improve the antioxidant properties.The lipid content and fatty acid composition of bacon had significant differences during the processing?P<0.05?,the total lipid content,intramuscular triglyceride and free fatty acid content increased,phospholipid content decreased,but the partical replacement of NaCl by mixtures KCl and CaCl₂ phospholipid less than KCl substitution.Compared with the no replacement group,the content of each alternative group of fatty acid composition of intramuscular total lipids and triglyceride were decreased,while KCl and CaCl₂ composite replacement reaches 55%,phospholipids and free fatty acid content reached the minimum value.At the same time,the PUFA content of composition of free fatty acid decreased significantly;KCl and CaCl₂ composite instead of 45% NaCl,the PUFA content in the fatty acid composition of intramuscular total lipids,triglyceride and phospholipid fatty acids were lowest.Fixed KCl?30%?and CaCl₂?15%?changes of MgCl₂ complexes of partial substitution of NaCl after curing,after baking,and draws the conclusion: compared with the no alternative group,except F9,the remaining alternative group water content,salt content,sodium content,POV values and TBA values were significantly decreased?P< 0.05?.When NaCl of 55% were replaced by KCl,CaCl₂ and MgCl₂,the POV values and TBA values were the lowest.On the basis of KCl and CaCl₂,the addition of a small amount of MgCl₂ can not only reduce the sodium content in the meat,but also inhibit the fat oxidation.The lipid content and fatty acid composition changed in varying degrees during the processing of meat,and the change trend of lipid content and composition during processing was similar to that of KCl and CaCl₂.Compared with the no replacement group,the total lipid content and triglyceride content in the substitution group were significantly lower?P<0.05?,while the content of phospholipids and free fatty acids increased,and there was significant difference between the groups?P<0.05?.KCl,CaCl₂ and MgCl₂ composite to replace up to 65%,the content of phospholipid was lowest;the 50% replacement of NaCl by the mixtures KCl,CaCl₂ and MgCl₂,the content PUFA of the total intramuscular fatty acid composition was lowest;when the substitution amount reached to 55%,the content of PUFA in free fatty acids was minimum;when more than 60% NaCl was replacemented,the PUFA content in triglyceride and phospholipid fatty acid composition declined obviously.?3?At 60?,the POV values was the highest and the TBA values was the smallest.The contents of K+,Na+,Ca²⁺ and Mg²⁺ in the three groups were significantly different?P <0.05?,and at 55?,the content of Na+ in low sodium bacon was the lowest.The baking temperature had a certain effect on the lipid content and fatty acid composition of low sodium bacon.?P<0.05?.At 50?,the contents of total lipid and triglyceride were the highest,while the content of phospholipid and free fatty acid was the lowest,and there was significant difference between 55? and 60??P<0.05?;At 55?,The content of free fatty acids was the highest,while the content of PUFA in the fatty acid composition of intramuscular total lipids and triglyceride were lowest,and the difference was significant?P<0.05?.At 60?,the content of phospholipids was the highest,while the content of PUFA in phospholipid fatty acid composition was the lowest,but there was no significant difference between 50? and 50 ??P<0.05?.