한국축산식품학회지 (Food Science of Animal Resources)

  • 제38권3호
  • /
  • Pages.636-652
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  • 2018
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
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DOI QR Code

Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period

  • Liu, Na (Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing) ;
  • Zhu, Qiujin (Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing) ;
  • Zeng, Xuefeng (Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing) ;
  • Yang, Bowen (Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing) ;
  • Liang, Meilian (Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing) ;
  • Deng, Li (Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing) ;
  • He, Laping (Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing) ;
  • Liang, Cai (Guizhou Wufufang Food Co. Ltd.) ;
  • Zhang, Ruping (Guizhou Wufufang Food Co. Ltd.) ;
  • Zhou, Juan (Guizhou Wufufang Food Co. Ltd.)
  • 투고 : 2017.11.02
  • 심사 : 2018.05.22
  • 발행 : 2018.06.30
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초록

The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan) and 2 response factors (sterilization rate and water activity). Sterilization rate and water activity of Larou were largely affected by the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan. The final optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09, 1.40, and 1.60% and realized the high sterilization rate. Water activity of sliced Larou was significantly correlated with the sterilization rate. Low-field nuclear magnetic resonance analysis verified the optimum processing conditions. The coating resulted in 99.69% rate of reducing bacteria after 30-day storage. The data of the total number of colony, peroxidation value, moisture content, pH, and sensory evaluation provided the theoretical basis for extending the shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural coating solution.

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피인용 문헌

  1. A Review on Approaches of Edible Coating as Potential Packaging for Meat, Poultry and Seafood vol.16, pp.6, 2020, https://doi.org/10.2174/1573401315666190619110933