Study On Physical,Chemical And Microbial Change Of Low Sodium Bacon During Processing And Storage

Bacon is a traditional meat product processed from the raw material meat by pickling,baking or smoking.It is an important part of the precious food culture in China and the world.The bacon is rich in aroma,attractive in color,unique in flavor,suitable in salt,fat but not greasy,and is loved by consumers.However,the traditional bacon products have a high salt content,and the general salt content is about 8%,so the traditional bacon products belong to high-salt meat products.Excessive salt intake can cause diseases of cardiovascular and hypertension,so reducing the salt content in bacon has become a research trend.Adding a substitute salt during the production of bacon can reduce the salt content,but reducing the salt content of the bacon will affect the physical,chemical and microbial of the low salt bacon during processing and storage.In this paper,fresh pork hind leg meat was used as raw material,KCl and Vc-Ca were used to replace partial salt in bacon.The physical,chemical and microbial of the low sodium bacon during processing and storage were studied.The dominant bacteria during processing and storage were isolated and identified.Finally,the effects of different packaging methods on the quality of low-sodium bacon during storage were studied,and the optimal ratio of low-sodium bacon natural coating solution was studied by response surface test.The formula,processing technology,storage and sales of low sodium bacon provide theoretical basis and technical support,and further promote the market-oriented promotion of low-sodium bacon.This experiment has great economic and social benefits.The main conclusions are as follows:1.The physical,chemical and microbial in the processing of three groups of bacon,such as different salt addition 2.68% NaCl + 1.32% replacement salt(low-supplement group),4.00% NaCl(low-salt group)and 6.00% NaCl(high-salt group)were studied.Analysis conclusion: during the processing,the three groups of bacon have similar trends under the measured indicators,and the obvious changes of the indicators are mainly concentrated in the liquid smoke and baking stage,indicating that liquid smoke and baking are important processing stages of bacon.The analysis of the finished bacon product can be concluded that the addition of the substitute salt does not affect the pH value of the bacon,the cooking loss rate,the number of lactic acid bacteria,and the lower salt content of the low-supplement bacon,indicating that the use of the substitute salt has little effect on the quality of the bacon.2.The physical,chemical and microbial of three groups of bacon during storage were studied with different salt additions of 2.68% NaCl + 1.32% replacement salt(low-supplement group),4.00% NaCl(low-salt group)and 6.00% NaCl(high-salt group).The results showed that during storage,the three groups of bacon showed similar trends under the measured indicators.At the end of storage,the low-supplement bacon decreased the salt content by 54.06% compared with the high-salt bacon,indicating that the addition of substitute salt can significantly reduce the salt content of bacon.At the same time,the addition of substitute salt has no significant effect on the water activity,TBARS and a* value of bacon,and can also compensate for the increase of TVB-N due to salt reduction.In general,the addition of substitute salt can significantly reduce the salt content of the bacon and has little effect on the quality of the bacon.3.By comprehensively comparing the physical,chemical and microbial changes during processing and storage of bacon in the low-supplement bacon,low-salt bacon and high-salt bacon,the analysis showed that the low-supplement bacon can significantly reduce the salt content of the bacon.There is no significant difference between the physical,chemical and microbial of the low-supplement bacon and the high-salt bacon,and it is better than the low-salt bacon.This shows that the low-supplement bacon is more worthy of promotion than the low-salt bacon.4.Through the isolation and identification of the dominant bacteria during processing and storage of low-sodium bacon,the main staphylococci during the processing and storage of low-sodium bacon were Staphylococcus xylosus and Staphylococcus carnosus;the main lactic acid bacteria were Lactobacilluscurvatus and Lactobacillussakei.5.The effects of different packaging methods on the quality of low-sodium bacon during storage were studied.The results showed that the trend of quality change during storage of low-sodium bacon in different ways was similar.The moisture content and water activity of the packaged low-sodium bacon were higher than the unpackaged control bacon.The TBARS and TVB-N were lower than the control group.Vacuum packaging can effectively slow down the quality change of low-sodium bacon during storage,prolong the shelf life of low-sodium bacon,and the vacuum opaque packaging is better,which is a high-quality packaging material for low-sodium bacon.6.The Box-Behnken test design and response surface analysis method were used to optimize the ratio of sodium alginate,tea polyphenols and gelatin in the natural coating solution of low-sodium bacon.The results showed that the optimum ratio of natural coating solution of low-sodium bacon was: 1.58 g/L of sodium alginate,4.12 g/L of gelatin,and 0.22 g/L of tea polyphenol.The verification test of the obtained natural coating liquid solution was carried out,and the experimental value and the theoretical value error were less than 5%,indicating that the optimized formulation parameters were reliable.The treated bacon has higher moisture content,higher sensory quality score and lower TBARS value.