Effect Of Ultrasonic-assisted Sodium Carbonate Defatted On Quality Characteristics Of Bacon

Fat has an important contribution to the quality of bacon,especially flavor,but too much fat content is not only harmful to human health,but also easily causes bacon to produce "oil cream" and oxidative deterioration,which affects the quality of bacon.At present,the market is still dominated by raw bacon,no ready-made bacon products have appeared,which has affected the expansion and consumpution of the bacon market.In this paper,pork was used as the raw material,based on the determination of better defatted conditions,the effects of sodium carbonate saponification defatted and ultrasonic-assisted sodium carbonate defatted on fat changes and volatile flavor substances during bacon processing are compared.The effects of three methods of boiling,steaming,and vacuum water-proof heating on the quality characteristics of defatted bacon were discussed,which provides a basis for the development of ready-to-eat casual low-fat bacon products and enriches the market for processed bacon products(1)Examined the effects of defatted time,material-liquid ratio and sodium carbonate concentration on the defatted rate,color and texture of raw meat.It was found that compared with sodium carbonate defatted,the hardness and chewability of the subcutaneous tissue of raw meat were lower in ultrasonic-assisted defatted,and the hardness and chewability of muscle were higher.Under the same defatted conditions,the ultrasonic-assisted defatted rate was higher than that of sodium carbonate defatted.When the defatted time was 3.5 h,the material-liquid ratio was 1:3 g/m L,and the sodium carbonate concentration was 3.0 g/100 m L,the defatted rate of the raw meat was up to 15.40%.(2)Compared with non-defatted meat,the changes of subcutaneous and intramuscular fat in the process of sodium carbonate defatted and ultrasonic-assisted defatted row meat were investigated.The TBA value of defatted bacon raw materials and their processing were lower than those of the non-defatted group,and the TBA value of the ultrasonic-assisted sodium carbonate degreasing group was lower than that of the sodium carbonate degreasing group,because the fat was reduced,the malondialdehyde content of the fat oxidation product was reduced.The ultrasound-assisted defatted,is beneficial to inhibit the malondialdehyde,which is an oxidation product of fat.During the processing of bacon,the content of total fats and free fatty acids in the subcutaneous and intramuscular fats of the three treatment groups gradually increased,and the phospholipid content gradually decreased,but compared with the remaining two groups,The content of total fat and triglyceride of subcutaneous and intramuscular fats of the ultrasound-assisted sodium carbonate defatted was the lowest,and the content of free fatty acid was the highest,but it had no obvious effect on phospholipids.For subcutaneous fat,in the raw meat stage,and the contents of three types of fatty acids(SFA,MUFA,and PUFA)in triglycerides and the SFA and MUFA contents of free fatty acids of the ultrasound-assisted sodium carbonate defatted group were lowest.The difference between the two groups was significant(p<0.05);the content of three types of fatty acids in phospholipids was the highest,but only the SFA content was significantly different from the other two groups(p<0.05).After baking,the content of three types of fatty acids in triglyceride and phospholipid of the ultrasound-assisted sodium carbonate defatted group were the lowest,and it was significantly different from the non-defatted group(p<0.05);the MUFA and PUFA content of the free fatty acid were the highest,but the MUFA content was only significantly different from the non-defatted group(p<0.05),the PUFA content was significantly different from the sodium carbonate defatted group(p<0.05),and the SFA content was significantly higher than the non-defatted group(p<0.05),slightly lower than the sodium carbonate defatted group.For intramuscular fat,in the raw meat stage,the SFA and PUFA contents of the triglyceride and phospholipid in the ultrasound-assisted sodium carbonate defatted group were the lowest,and were significantly different from the non-defatted group(p<0.05),and the MUFA content of the phospholipid was significantly higher than the remaining two groups(p<0.05),the PUFA content of free fatty acids was the lowest,and it was significantly different from the sodium carbonate defatted group(p<0.05).After baking,the three types of fatty acids contents of triglycerides in the ultrasound-assisted sodium carbonate defatted group were the lowest;the SFA content of phospholipid was slightly lower than the non-defatted group,but significantly higher than the sodium carbonate defatted group(p<0.05),and the PUFA content was significant higher than the other two groups(p<0.05);the SFA content of free fatty acids was significantly lower than the non-defatted group and significantly higher than the sodium carbonate defatted group(p<0.05).The PUFA content was only significantly different from that the non-defatted group(p<0.05).Non-defatted group,sodium carbonate defatted and ultrasound-assisted sodium carbonate degreased bacon detected 65,61,and 62 volatile flavor substances,respectively,with contents of 64.23%,51.76%,and 46.92%.Compared with the non-defatted group,the content of hydrocarbons,esters,aldehydes and other substances in the non-defatted group were significantly reduced.Compared with sodium carbonate saponification defatted,the content of hydrocarbons,esters,aldehydes and other substances of ultrasonic-assisted defatted of bacon were significantly lower,acids and alcohols contents were significantly increased,and ketones content was slightly higher.Therefore,the defatted treatment was slightly detrimental to the flavor of bacon,and the disadvantage of ultrasonic-assisted defatted was even worse.(3)Sodium carbonate defatted and ultrasonic-assisted defatted bacon were cured by boiling,steaming,and vacuum water-proof heating respectively.It was found that steaming and vacuum water-proof heating could reduce the fat content of defatted bacon obviously and reduce protein loss effectively.The color of sodium carbonate saponified defatted bacon after steaming was better.The hardness and chewiness of the subcutaneous tissue and muscle of boiled ultrasonic-assisted defatted bacon were significantly lower than those of the other groups(p<0.05).Boiling was conducive to maintain the content of monounsaturated fatty acids,while vacuum water-proof heating was beneficial to maintain the polyunsaturated fatty acids.The boiled,steamed,and vacuum-isolated heated bacon in the sodium carbonate defatted group detected 69,60,and 61 flavor substances,respectively,with relative contents of 53.25%,49.86%,and 54.84%.The ultrasonic-assisted sodium carbonate degreasing group detected 65,72,and 64 flavor substances of the three cured bacon groups,and the relative contents were 54.43%,56.93%,and 55.09%.The steamed ultrasonic-assisted defatted bacon had the highest flavor species and contents,which was more conducive to maintain the flavor of bacon.Overall,the quality of defatted bacon by steamed was better.In summary,compared with single sodium carbonate defatted,ultrasonic-assisted sodium carbonate dedatting which defatted rates were higher,could inhibit the production of malondialdehyde,effectively reduced the content of total fat and triglycerides of subcutaneous fat,and the SFA content of triglycerides lower,but not conducive to maintaining the flavor of bacon;steaming was more conducive to cooking defatted bacon.