肉类研究2026，Vol.40Issue(5)：45-51,7.DOI:10.7506/rlyj1001-8123-20250621-197
超声辅助腌制对低盐腊肉品质的影响
Effects of Ultrasonic-Assisted Curing on the Quality of Low-Salt Chinese Cured Pork Belly
摘要
Abstract
This study investigated the effects of ultrasound-assisted curing at different salt concentrations(1%,2%and 3%,m/m,based on meat weight)on the physicochemical properties,lipid oxidation,and flavor compounds of Chinese cured pork belly.The results showed that the water content of Chinese cured pork belly exhibited a downward trend with increasing salt concentration.In contrast,ultrasound-assisted curing promoted salt transfer,and the salt transfer efficiency after 1 h of ultrasound-assisted curing reached a level comparable to that after 3 days of traditional curing.Also,ultrasound treatment boosted lipid oxidation during the curing process,and ultrasound-assisted curing at 2%salt concentration resulted in the highest peroxide value(POV)of Chinese cured pork belly.Electronic nose results indicated that both salt concentration and ultrasound treatment had pronounced effects on the aroma profile of Chinese cured pork belly.Using gas chromatography-ion mass spectrometry(GC-IMS),24 volatile flavor compounds were detected in the product,with esters including butyl propionate,(Z)-3-hexenyl acetate,and 2-furanmethyl acetate being the predominant ones.In summary,ultrasound-assisted curing can not only reduce the amount of salt used in Chinese cured pork belly,but also significantly shorten the curing process,helping enhance the production efficiency and simultaneously promote the formation of a good flavor.At 2%salt concentration,ultrasound-assisted curing has a more positive effect on the flavor of Chinse cured pork belly.关键词
腊肉/超声/盐含量/腌制/脂质氧化Key words
Chinese cured pork belly/ultrasonic/salt content/curing/lipid oxidation分类
轻工纺织引用本文复制引用
习林杰,杨德静,王召洋,苏文,金文刚..超声辅助腌制对低盐腊肉品质的影响[J].肉类研究,2026,40(5):45-51,7.基金项目
陕西理工大学校级人才项目(X20240033) （X20240033）
陕西理工大学"市校共建"科研专项(SXZC202308) （SXZC202308）
陕西省教育厅项目(25JK0385) （25JK0385）
