我国传统腊肉在腌制过程中品质的分析监测

目的]研究我国传统腊肉在腌制过程中品质的变化.方法]基于传统加工工艺,监测并分析腊肉腌制过程中的水分、脂肪过氧化值、蛋白质的消化性和亚硝酸盐含量等的变化情况.结果]试验显示,在腊肉的传统制作过程中,其水分含量在烟熏过程中减少最多;脂肪酸价和过氧化值总体呈现上升趋势,在晾干过程中上升趋势更加明显;腊肉中挥发性盐基氮的含量在晾干过程中呈现逐渐增加的趋势;亚硝酸盐含量在腌制和熏制过程中均未有明显变化,在晾干过程中稍有提高,但是变化不大,不影响腊肉的营养和卫生.结论]研究可为腊肉的腌制加工提供一定的参考依据.

Monitoring and Analysis of Chinese Traditional Bacon in Curing Process

Objective] To study the change of bacon quality in curing process.Method] Based on traditional processing technique,changes of properties （moisture,POV,protein digestion and the content of nitrite） during curing bacon were monitored and analyzed.Result] It turned out that,the content of moisture decreased sharply highest during fumigation.However,the acid value and peroxide value were increased totally,and this phenomena was significantly observed during air drying.The content of total volatile basic nitrogen （TVBN） was increased during air drying.The content of nitrite was changed obviously during curing and fumigation.The slightly increased content of nitrite could be found during air drying,which had no effects on the nutrition and health of bacon.Conclusion] The study can provide a certain reference basis for curing and processing of bacon.