减盐腊肉制作工艺及加工过程中挥发性成分变化分析

Analysis of the Production Process of Salt-Reduced Bacon and the Change of Volatile Components During Processing

腊肉由于口感独特,一直以来都受到消费者的喜爱。但是腊肉制品中的钠成分含量高,食用不方便,容易引起人类疾病等,该研究通过使用氯化钾替代氯化钠的加工工艺来降低腊肉中钠的含量。通过选取腊肉腌制时间、食盐添加量、氯化钾的替代比例进行单因素试验,将减盐腊肉的剪切力和蒸煮损失作为评价标准,并利用正交试验进行了进一步的优化试验,研究结果表明,最优的减盐腊肉制作工艺为腊肉腌制时间4 d、氯化钾替代比例30%和食盐添加量5%。同时,对减盐腊肉制作过程中的挥发性成分变化进行了分析,研究了减盐腊肉加工过程中风味物质的变化规律,为将来减盐腊肉的规模化生产提供了理论基础。

Bacon has always been loved by consumers because of its unique taste.However,the sodium content in bacon products is high,which is inconvenient to eat and easy to cause human diseases.In this study,potassium chloride is used to replace sodium chloride to reduce the sodium content in bacon.Single factor test is carried out for selecting curing time of bacon,salt additive amount and replacement ratio of potassium chloride.Shear force and cooking loss of salt-reduced bacon are taken as the evaluation criteria,and orthogonal test is used to further optimize the test.The results show that the optimal production process of salt-reduced bacon is bacon curing time of 4 d,potassium chloride replacement ratio of 30%and salt additive amount of 5%.At the same time,the change of volatile components in the production process of salt-reduced bacon is analyzed,and the change rule of flavor substances in the processing of salt-reduced bacon is studied,which has provided a theoretical basis for the large-scale production of salt-reduced bacon in the future.