Chinese Bacon Research Articles

Utilizing Potassium Chloride and Calcium Ascorbate to Reducing Chinese Bacon Sodium Content

Abstract This study evaluated the combined effects of sodium chloride (NaCl) substitutes, including potassium chloride (KCl) and calcium ascorbate, on physicochemical and sensory properties of low-sodium Chinese bacon. When KCl replaced 40 % NaCl, it had no significant (P > 0.05) effect on the physicochemical properties but had a certain effect on the sensory score. Using 30 % KCl and with 10 % calcium ascorbate (T2 group) replacing 40 % NaCl had good color score (6.73) and the overall acceptability score (6.90) was the highest in the experimental group. The color score of T2 group was significantly (P < 0.05) higher than that of control group (6.33). However, there was no significant difference (P > 0.05) in the overall acceptability score between the T2 group (6.90) and the control group (7.00). Therefore, a compound salt consisting of KCl and calcium ascorbate can be used in Chinese bacon, leading to sodium content about 40 % reduction.

Effect of catechin liposomes on the nitrosamines and quality of traditional Chinese bacon.

The instability of catechins (CT) is currently a challenge for their application in the food industry. This study explored whether or not the protective effects of liposome encapsulation on CT could enhance the role of CT as antioxidants in reducing nitrosamines (NAs) in traditional Chinese bacon (TCB). The samples were further characterized by the analysis of volatile compounds, color parameters, and texture profile during storage to assess the effects of catechin liposomes (CTL) on TCB. Results showed that the increase in NAs in fried TCB was strongly dependent on the storage time. CTL could reduce the production of NAs in fried TCB (40.45%) more strongly than CT (15.13%) after 49 days of storage. Higher phenol contents were found in CTL (1515.25 × 106 area unit (AU)) than those in control (1451.73 × 106 AU) and CT (1391.10 × 106 AU) TCB at the end of storage. The addition of antioxidants increased (p < 0.05) a* values in the following order: CTL > CT > control with mean values of 6.54, 5.09, and 3.92, respectively, after 49-day storage. Conversely, the addition of CTL decreased (p < 0.05) the hardness of TCB. Encapsulating CT in the liposomes can effectively reduce the NAs in TCB and positively affect its quality. This technique may guide the potential application of liposomes in the meat industry.

Physico-mechanical and antioxidant properties of gelatin film from rabbit skin incorporated with rosemary acid

Abstract In this paper, the influence of rosemary acid (RosA) on the properties and structure of rabbit skin gelatin film was investigated. Compared to controls, the mechanical properties of the film were improved significantly (p H groups of the gelatin and partial gelatin unfolding occurred as RosA concentrations increased. Furthermore, film with RosA exhibited excellent antioxidant activity. Films incorporated with RosA retarded lipid oxidation during storage of Chinese Bacon.

Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products

Abstract A novel coagulase negative staphylococci strain as flavor agent for the processing of fermented meat products, Staphylococcus xylosus P2, was screened from Chinese bacon. It was identified on the basis of morphology and 16S rDNA sequence analysis. Its proteolytic, lipolytic and nitrate reductive activities were evaluated. And its growth ability at different temperatures, pH, sodium chloride, sodium nitrite concentrations, biogenic amine and pigment were investigated or detected. Furthermore, the fermentation evaluation with S. xylosus P2 as starter culture was carried out. The result showed that the fermented beef jerky was more attractive on the color, odor, texture, tasty and overall acceptability. It indicated that S. xylosus P2 would be a good starter culture for fermented meat products (jerky).

Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?

This work investigated protein oxidation, proteolysis and their interrelationship during the manufacturing process of low-sodium Chinese traditional bacon. The bacons were prepared by four different salting treatments: substituting sodium chloride (NaCl) using 0, 30, 50, and 70% of potassium chloride (KCl). Protein oxidation was evaluated by total carbonylation, thiol oxidation, and tryptophan fluorescence changes. Proteolysis was detected by non-protein nitrogen, free amino acid, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In the manufacturing process of low-sodium Chinese bacon, protein oxidation and protein proteolysis were simultaneously observed. Electrophoresis pattern showed that 70% substitution of KCl could promote proteolysis, meanwhile, protein oxidation possibly facilitated by 70% KCl replacement resulted in reduced tryptophan fluorescence and increased total carbonyl content. Additionally, a good correlation between protein oxidation and proteolysis was observed.

Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon.

Control of biogenic amines (BAs) is critical to guarantee the safety of fermented meat products. The aim of this study is to evaluate the BAs formation and degradation abilities of lactic acid bacteria from Chinese bacon to obtain the beneficial candidate for BAs control. Seven lactic acid bacteria were selected from the typical Chinese bacon products, identified as Lactobacillus curvatus by 16S rDNA analysis. Then, genes analysis and high-performance liquid chromatography (HPLC) analysis were performed to evaluate the BAs formation and degradation abilities of as-selected strains. All L. curvatus strains were confirmed to harbor the genes encoding the tyrosine decarboxylase and ornithine decarboxylase, and they could produce tyramine, β-phenethylamine, putrescine, and cadaverine. In comparison, the lowest concentration of total BAs was obtained in L. curvatus G-1. Meanwhile, all L. curvatus strains were positive in amines oxidase gene analysis, and they could also degrade six common BAs, especially the L. curvatus G-1 with the highest degradation percentage (above 40%) for each BA. Furthermore, fermented meat model analysis verified that the L. curvatus G-1 could significantly reduce BAs. In conclusion, L. curvatus G-1 shows a low BAs-producing ability, as well as a high BAs-degrading ability, and this study provides a promising candidate for potential BAs control in fermented meat products.

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

In order to investigate the generation of aroma in Chinese bacon (unsmoked), the changes of lipolysis, lipid oxidation, and volatile compounds derived from lipid oxidation (VCDFLO) during processing were analyzed. The results showed that acid lipase activity decreased during the entire process, while neutral lipase and lipoxygenase (LOX) increased from raw meat to the 1 day of dry‐ripening then decreased. Phospholipase increased during dry‐curing then decreased during dry‐ripening. Thiobarbituric acid reactive substances increased from raw meat to the 7 days of dry‐ripening thereafter decreased. Total free fatty acids increased at the end of 1 day of dry‐ripening and decreased subsequently. Thirty‐five VCDFLO were identified; the total peak area of these compounds increased by almost double at the 4 days of dry‐ripening than raw meat and indicated 47.37–50.85% of total 78 volatile compounds in the final products. In conclusion, VCDFLO generation was attributed to lipid‐related enzymes and contributed mainly to the aroma.Practical applications: Chinese bacon (unsmoked) usually produced from high intramuscular fat pork has more intense and long‐lasting aroma, since intramuscular triglycerides are good precursors for most volatile compounds. Understanding the mechanism of aroma formation related to lipid oxidation could help us to improve the product quality and optimize the duration of processing. Therefore, the present work identified the characteristic flavor compounds and provided the changing regularity of these compounds at various stages to facilitate the generation of them by regulating lipases and lipoxygenase (LOX) activities.The work showed that neutral lipase and lipoxygenase (LOX) played important roles during dry‐curing and dry‐ripening. The regulation of lipases and LOX activities can facilitate the generation of volatile compounds of Chinese bacon (unsmoked).