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Korean J Food Sci Anim Resour. 2018 Jul;38(3):636-652. doi: 10.5851/kosfa.2018.38.3.636. Epub 2018 Jul 31.

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

Liu N1,2, Zhu Q1,2, Zeng X1,2, Yang B1,2, Liang M1,2, Deng L1,2, He L1,2, Liang C3, Zhang R3, Zhou J3.

Author information

1
Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.
2
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
3
Guizhou Wufufang Food Co. Ltd., Guiyang 550018, China.

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; low-field nuclear magnetic; natural coating solution; quality; storage

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