Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon

Abstract

The effects of irradiation, ultrahigh pressure and ultraviolet combined coating (UV-coating) on physicochemical, microbial, sensory and volatile flavor compounds of low salt sliced bacon under their optimal sterilization conditions were investigated to explore the most suitable treatment for this product. The results indicated that the sterilization effect of irradiation and ultrahigh pressure was better than that of UV-coating treatment, and the nitrite content of the three treatments was far lower than the Chinese standard limit. The effect of irradiation treatment on the structure of sliced bacon was considered to be the lowest, but it promoted fat oxidation and the formation of sulfur compounds, which in turn affected the flavor. The ultrahigh pressure treatment could improve the water-holding capability and taste feeling, meanwhile remain the color as well as the composition and relative content of the main aromatic compounds such as aldehydes, phenols and hydrocarbons closest to blank group. UV-coating treatment could significantly increase moisture content, block oxygen and raise color, while its sterilization effect was poor and the sour was heavier, easily to affect the edible quality of the product. Therefore, the ultrahigh pressure process was considered as the best according to the sterilization ability and flavor quality.

Keywords:
cold sterilization; low salt; sliced bacon; physicochemical property; volatile flavor compound