Abstract:

Chongqing traditional bacon was used as experimental material to analyze the change in water, benzo (α) pyrene and nitrate contents, acid value (AV), peroxide value (POV), textural and sensory properties during low-temperature smoking. Results indicated that the water content in Chongqing traditional bacon was lower and the hardness of Chongqing traditional bacon was higher when compared with normal bacon. Low-temperature smoked bacon had excellent color and flavor. AV and POV of Chongqing traditional bacon were 3.02 mg/g fat and 0.0273 g/100 g fat, respectively. The contents of benzo (α) pyrene and nitrate in this bacon were 7.23 mg/kg and 4.6 μg/kg, respectively. All of these indices met the requirements of the relavent national standards. These investigations suggest that long-time, low-temperature smoked Chongqing traditional bacon is good edible safety and the optimal smoking time is 20 d.

Key words: bacon, low-temperature smoking, lipid oxidation, peroxide value, sensory quality