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OA北大核心CSTPCD

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.