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Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period
Korean J. Food Sci. An. 2018;38:636-652
Published online June 30, 2018;  https://doi.org/10.5851/kosfa.2018.38.3.636
© 2018 Korean Society for Food Science of Animal Resources

Na Liu1,2, Qiujin Zhu1,2,*, Xuefeng Zeng1,2,*, Bowen Yang1,2, Meilian Liang1,2, Li Deng1,2, Laping He1,2, Cai Liang3, Ruping Zhang3, and Juan Zhou3

1Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China
2School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
3Guizhou Wufufang Food Co. Ltd., Guiyang 550018, China
Correspondence to: Qiujin Zhu
Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China
Tel: +86-0851-83609170
Fax: +86-0851-83609170
E-mail: ls.qjzhu@gzu.edu.cn
Xuefeng Zeng
Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China
Tel: +86-0851-83609170
Fax: +86-0851-83609170
E-mail: heiniuzxf@163.com
Received November 2, 2017; Revised May 21, 2018; Accepted May 22, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
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.
Keywords : Larou, natural coating solution, low-field nuclear magnetic, storage, quality


June 2018, 38 (3)