Comparative Study On The Quality And Safety Of Hunan Farm Bacon And Industrialized Bacon

Hunan traditional bacon is red and bright in color,waxy in fat and rich in incense,but its production technology is backward,and it is still in the extensive production state which relies on the natural environment.The process is more random and the product quality is not stable.With the improvement of people's living standard,people have higher and higher requirements on the quality and safety of preserved meat.Compared with the industrialized cured meat,consumers generally believe that traditional cured meat tastes better from the perspective of taste and flavor.However,the differences between the two are not supported by data.This research from the aspects such as edible quality and safety quality analysis system of peasant bacon and industrialized production of bacon's similarities and differences,mainly includes bacon sensory,physical and chemical properties,colour and lustre,quality and structure,lipid oxidation,flavor quality and nitrite residue,nitrosamines and safety indicators,polycyclic aromatic hydrocarbons content on the basis of constructing the bacon HACCP system,in order to ensure the bacon products quality and safety.The main results are as follows:Traditional bacon is represented by produced in Shaoyang(SY),Changsha(CS)and Zhangjiajie(ZJ).Industrialized bacon samples are represented by place of origin Changsha(YPT),Liiuyang(YSH)and Zhuzhou(TRS).The sensory scores of the samples are obtained by fuzzy mathematics comprehensive evaluation method.According to the principle of maximum membership,the comprehensive order is TRS>ZJ>YPT>SY>CS>YSH.Physicochemical,color,texture,lipid oxidation,flavor quality,nitrite residue,nitrosamine and polycyclic aromatic hydrocarbon content,and flavor substance indexes were determined.The results showed that the pH value of factory Chinese bacon TRS was 6.32,significantly higher than other sample groups(P<0.05),mainly due to the use of liquid smoke on Bacon.The pH value of factory bacon is higher than that of farm bacon.The Aw value of factory baconYSH>TRS>YPT was significantly higher than that of farm bacon SY and ZJ(P<0.05).In terms of color,the a*values of YSH and TRS(16.07 and 15.00)were significantly higher than those of other cured meats(P<0.05).The b*values of YPT and YSH(14.05 and 15.09)were significantly higher than those of other cured meats(P<0.05).In terms of texture,the hardness,adhesion,cohesion,viscosity,elasticity and chewability of the six cured meats were significantly different from each other.The results showed that the smoked meat in the factory had darker color and higher a*and b*values.The hardness,cohesiveness,elasticity,adhesiveness and chewability of the cured meat produced by the factory are generally higher than those of the cured meat produced by the farmer,which has a better taste.The degree of lipid oxidation,nitrite,nitrosamines and polycyclic aromatic hydrocarbons(PAHs)contents in six groups of bacon samples were compared.The results showed that TBARS value,nitrite residue and total volatile nitrosamines(NAS)content of factory produced bacon were significantly lower than those of farmed bacon.The highest content of PAH4(22.48?g/kg)in CS was significantly higher than that in other groups(P<0.05),but it did not exceed the EU maximum limit of 30 ?g/kg.The content of pah7 in CS and ZJ(25.3 and 23.18 ?g/kg)was higher.The results showed that the industrial production technology could reduce TBARS value and excessive accumulation of Na and PAH compounds in Hunan smoked bacon.The differences of volatile flavor components in six samples of bacon were studied by solid phase microextraction gas chromatography-mass spectrometry.92 volatile compounds were detected,including 21 phenols,12 aldehydes,9 ketones,11 alcohols,20 hydrocarbons,10 esters,6 furans and 1 acid.According to the principal component analysis of flavor substances,the number and content of phenols and aldehydes and olefin compounds contributing to flavor formation in the first principal component were relatively large,and the flavor of preserved meat in the farmhouse was higher than that in the factory..Comprehensive pH value,Aw value,color,texture,TBARS,nitrite,nitrosamines,polycyclic aromatic hydrocarbons and flavor indicators.Through correlation analysis and principal component analysis,the results showed that the color,flavor,safety quality and taste of preserved meat had great influence on its quality and safety.Compared with farmer's preserved meat,the factory produces cured meat in texture,taste and safety quality,but in flavor and color,the main component is poor.Based on the hazard analysis of Hunan bacon production process,two processes of raw material acceptance and metal detection were determined as the key control points(CCP),two processes of drying and smoking as the operational prerequisite program(OPRP).Through the analysis of the causes of hazards,the corresponding control measures were found out,the critical limits of raw material acceptance were determined:total arsenic?0.5(mg/kg),lead?0.2(mg/kg),cadmium?0.1(mg/kg),total mercury?0.05(mg/kg),chromium?1.0(mg/kg),volatile base nitrogen?15(mg/100 g),clenbuterol should not be detected,and pesticide residues should not exceed the standard;the metal detection limits were Fe??1.2mm,Sus?<2.0mm,non Fe??2.0mm.The corrective measures were established,and finally the HACCP system for bacon production was established.After the implementation of the enterprise,the physical and chemical,sensory and safety indexes of the products have been greatly improved.