传统腊肉低温熏烤过程中脂质氧化及物理化学、感官品质指标的变化

Change in Lipid Oxidation,Physio-chemical Index and Sensory Quality of Traditional Chinese Bacon during Low-temperature Smoking

以重庆传统腊肉为对象,分析测定其低温熏烤加工过程中水分、酸价、过氧化值(POV)、苯并(α)芘、亚硝酸盐含量等理化指标,研究其质构特性和感官指标变化规律。结果表明:长时间低温熏烤的重庆腊肉成品水分含量较低、硬度较大,具有良好的色泽和风味;成品的酸价和过氧化值分别为3.02mg/g脂肪、0.0273g/100g脂肪,亚硝酸盐和苯并(α)芘含量分别为7.23mg/kg和4.6μg/kg,均符合国家标准。长时间低温熏烤的重庆传统腊肉具有较高的食品安全性,熏烤加工的时间也有望减少到20d。

Chongqing traditional bacon was used as experimental material to analyze the change in water,benzo（α） pyrene and nitrate contents,acid value（AV）,peroxide value（POV）,textural and sensory properties during low-temperature smoking.Results indicated that the water content in Chongqing traditional bacon was lower and the hardness of Chongqing traditional bacon was higher when compared with normal bacon.Low-temperature smoked bacon had excellent color and flavor.AV and POV of Chongqing traditional bacon were 3.02 mg/g fat and 0.0273 g/100 g fat,respectively.The contents of benzo（α） pyrene and nitrate in this bacon were 7.23 mg/kg and 4.6 μg/kg,respectively.All of these indices met the requirements of the relavent national standards.These investigations suggest that long-time,low-temperature smoked Chongqing traditional bacon is good edible safety and the optimal smoking time is 20 d.