强化高温风干成熟对中式培根脂质氧化和感官品质的影响

以猪五花肉为原料，采用强化高温风干成熟工艺制作中式培根，研究强化高温风干成熟工艺对中式培根脂质氧化和感官品质的影响。结果表明：采用65℃强化高温处理可以显著激活脂肪氧合酶活力(P＜0.05)，产品的硫代巴比妥酸值(0.17mg MDA/kg)比对照组降低26.1%、过氧化值降低了45%(P＜0.01)，感官评分提高14.0%，说明强化高温可以促进脂质氧化和风味物质积累，降低产品氧化指标；以硫代巴比妥酸值和感官评分为目标函数的综合回归优化工艺结果为强化温度65℃、风干成熟温度18～29.5℃(每天升高1.5℃)、风干相对湿度72%～68.5%(每天降低0.5%)、风干时间8d，此时产品的盐分与水分含量分别为3.56%、52.2%，与感官分析结果有良好的一致性。

Intensified High-Temperature Air-Drying Ripening of Chinese Bacon and Its Effect on Lipid Oxidation and Sensory Quality

Intensified high-temperature air-drying ripening was used for the production of Chinese bacon from pork bellies and its effect on lipid oxidation and sensory quality in Chinese bacon was investigated.The results showed intensified treatment at 65 ℃ activated lipoxygenase(LOX) significantly(P < 0.05),and resulted in a decrease of 26.1% in the TBARS value and of 45% in the POV value and a 14.0% increase in the sensory evaluation score of Chinese bacon when compared with the control(without high-temperature intensification before air drying),indicating that intensified high-temperature treatment can promote lipid oxidation and the accumulation of flavor substances and reduce oxidation indexes.The optimal levels of intensifying temperature,drying temperature,relative humidity and drying time were respectively 65 ℃,18-29.5 ℃(increasing by 1.5 ℃ per day),72%-68.5%(decreasing by 0.5% per day) and 8 days as demonstrated by regression optimizations based on TBARS value and sensory evaluation score.The dry-cured product obtained under these conditions contained 3.56% of salt and 52.2% of moisture,and the results were in good agreement with sensory analysis.