Study On Protein Oxidation And Flavor Substancechange In Bacon Processing

The bacon flavor is an important indicator of the quality of bacon,bacon flavor are closely related with protein changes and other factors.The hydrolysis of protein in bacon is a very complicated process,different processing methods have different effects on protein in bacon.In order to study the influence of bacon protein and the formation of flavor substances under different processing conditions,to provide the basis,of improving the quality of bacon,the effects of different curing methods and different baking temperature on the protein change and flavor composition of bacon were studied.And the changes of the protein and the flavor composition of the bacon under different storage conditions were analyzed.The main test content and conclusions are as follows:(1)Under conditions of vacuum pickling,atmospheric pickling and intermittent vacuum pickling,changes in protein and flavor composition in bacon are studied.The results showed that there was no obvious regularity in the contents of sulfhydryl and disulfide in sarcoplasmic protein and myofibrillar protein in bacon,but the change law was consistent with the change of protein oxidation and hydrolytic amino acid.Under different conditions of salting,the content of hydrolyzed amino acids in the bacon protein was the most when the meat was vacuum cured,in this condition,the content of the effective flavor substance was 78.93%.The relative content of the aldehyde was 29.52%,the relative content of the phenolic substance was 46.09%,and the relative content of the ester was 2.78%.(2)The changes of protein and flavor components in bacon at 25 ? and 50 ? were studied.The results showed that the change of disulfide bond and mercator group at 25 ?and 50 showed consistency,while the prote? in oxidation at 25 ?was less than that of 50 ?.It is not possible to directly judge the better baking temperature from the viewpoint of the content of the hydrolyzed amino acid alone..From the point of view of the final flavor substance content,the flavors formed by the different baking conditions of the aldehydes,phenols and esters at 25 °C and 50 °C,the relative contents of the components were 69.43% and 83.98%,respectively,indicating that the 50 ? baking environment is more conducive for the formation of more flavor substances.(3)The effects of hydrolytic amino acid change and flavor composition of bacon protein under different storage environment(4 ? vacuum packaging,4 ? atmospheric packing,25 ? vacuum packaging and 25 ? atmospheric packing)were studied.The results showed that during the storage phase,from the bacon hydrolysis of amino acid content point of view,the most suitable storage method is vacuum packaging at 25 ?,under this condition,the bacon has the highest content of hydrolyzed amino acids,and the most protein retained;From the point of view the volatile flavor of the material,when stored in 4 ? vacuum packaging,the bacon has most abundant species of flavor,the content is also the most.Therefore,the most suitable packaging for bacon storage is 4 ? environment,vacuum packaging and storage.