肉类研究2024，Vol.38Issue(2)：17-27,11.DOI:10.7506/rlyj1001-8123-20240123-029
烟熏液辅助腌制液熏腊肉生产工艺优化及其对产品品质的影响
Optimization of the Production Process of Liquid-Smoked Bacon Using Liquid Smoke-Assisted Curing and Its Impact on Product Quality
摘要
Abstract
In order to improve the flavor quality and production efficiency of liquid-smoked bacon,the traditional use of liquid smoke was improved and the production process with liquid smoke-assisted curing was optimized by response surface methodology.The independent variables were volume fraction and addition level of liquid smoke,curing time and roasting time.The response was sensory scores.The quality of liquid-smoked bacon was compared with that of traditional bacon from west Hunan Province.Partial least squares-discriminant analysis(PLS-DA)was used to evaluate the changes of flavor substances during the roasting of liquid-smoked bacon.The results showed that the optimal process conditions were as follows:adding 2％of liquid smoke at a volume fraction of 70％,curing for 4 days and roasting for 8 days.Compared with commercially available west Hunan-style bacon,liquid-smoked bacon had higher moisture content and brightness value,and lower salt and nitrite contents(3.8％and 1.20 mg/kg respectively),and its sensory score was 84.56±1.10 out of 100 points.The taste activity value(TAV)analysis showed that inosine monophosphate(IMP),guanosine monophosphate(GMP),alanine,glutamic acid,lysine,arginine,valine,histidine,and adenosine monophosphate(AMP)were mainly responsible for the taste of liquid-smoked bacon.PLS-DA showed that the content of taste substances varied depending on the roasting time,and citrulline,tryptophan,cysteine,hypoxanthine(Hx),GMP,glutamine,glycine,isoleucine,and leucine were the key indexes influencing the differences in the flavor of liquid-smoked bacon with different roasting times.关键词
液熏腊肉/响应面/游离氨基酸/呈味核苷酸/偏最小二乘判别分析Key words
liquid-smoked bacon/response surface methodology/free amino acids/flavor nucleotides/partial least squares-discriminant analysis分类
轻工纺织引用本文复制引用
李军年,全威,娄爱华,刘焱,沈清武..烟熏液辅助腌制液熏腊肉生产工艺优化及其对产品品质的影响[J].肉类研究,2024,38(2):17-27,11.基金项目
湖南省高新技术产业科技创新引领计划(科技攻关类)项目(2020GK2010) （科技攻关类）
