Effect of Ultra-high-pressure Sterilization on Flavor and Physicochemical Properties of Low-salt Sliced Bacon

• Published in: Shipin gongye ke-ji Vol. 45; no. 2; pp. 101 - 109
• Main Authors: Meng SUN, Peiling RAN, Yechuan HUANG, Zhanyang LI
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01-01-2024
• Subjects: low-salt; physical and chemical properties; sensory quality; sliced bacon; ultra-high
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2023040209

The effect of ultra-high pressure (UHP) sterilization technology on the quality of low-salt sliced bacon was investigated by treating samples under 200, 400 and 600 MPa for 10 min at 22 ℃. The samples were stored at 4 ℃ and the unsterilized group was used as the control group. The physicochemical indexes, flavor substances and the total number of colonies of the samples were determined when the storage time was 0, 60, 120 and 180 days, respectively. The results indicated that the moisture content, nitrite content, hardness, a* value, b* value, and total bacterial counts of the low-salt sliced bacon decreased, while the pH value, POV value, L* value, elasticity, recovery, and cohesiveness increased after ultra-high pressure treatment. During the storage process, ultra-high pressure conditions enhanced the water-holding capacity of the bacon, slowed down lipid oxidation, and effectively inhibited the microbial growth. At 180 days, the moisture content, L* value, a* value, elasticity, and cohesiveness of the ult