关键词: 黔式腊肉, 理化成分, 风味物质

Abstract:

The changes in components and flavor substances were studied during Guizhou bacon processing in this paper.
Results showed a decrease in water content from 70.75% to 45.06%, an increase in acid value from 0.84 mg KOH/g to
2.31 mg KOH/g and in peroxide value from 0.48 meq/kg to 2.00 meq/kg, and a reduction in pH from 6.03 to 5.80 due to fat
hydrolysis and the production of small fatty acids. Non-protein nitrogen and volatile basic nitrogen contents tended to rise;
total free amino acid content increased from 441.55 mg/100 g to 1 060.79 mg/100 g, with semi-cystine showing the largest
increase (112.17 mg/100 g), followed by alanine (94.79 mg/100 g), leucine (94.15 mg/100 g), glutamic acid (89.67 mg/100 g)
and phenylalanine (60.68 mg/100 g). In Guizhou bacon, 55 volatile flavor compounds were obtained throughout the whole
production process, and major flavor compounds were phenols, carbonyls, esters alcohols and hydrocarbons.

Key words: Guizhou bacon, components, flavor substances