Oxidation and flavor changes in smoked bacon cured using bamboo extract concentrate combined with bamboo poles during storage. Issue 5 (11th April 2022)

• Record Type: Journal Article
• Authors: Zhang, Yunqi; Yun, Zhoumiao; Zhu, Meilin; Liu, Zhijun; Huang, Yechuan
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 5(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-04-11
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16556
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: In this study, bamboo leaf extract concentrate was used as a curing liquid to delay the oxidation of bacon while having the unique fragrance combined with different proportions of bamboo poles and cypress [1⁚0 (A), 2⁚1 (B), 1⁚1 (C), and 0⁚1 (D)] for smoking. The results indicated that the oxidation degree and residual nitrite content of the four groups remained lower during the whole storage. As for flavor compounds before and after storage, the differences in group A were mainly in aldehydes, esters, and alcohols, in groups B and C were mainly in ketones, alcohols, and acids. While the differences in group D were mainly in hydrocarbons and phenolics, accompanied by heavier resin and smoky odor, as well as onefold main flavor compounds after storage. Based on the oxidation degree and the overall changes in flavor compounds, group A was considered as the best among the four groups. Practical applications: In this study, bamboo leaf extract concentrate was used as a curing liquid to delay the oxidation of bacon while having the unique fragrance combined with different proportions of bamboo poles and cypress for smoking. We aimed to study the flavor compounds and oxidation changes in different treatments. Our study clearly presented and compared the changes in oxidation and overall flavor compounds in each group before and after storage under four different treatments, and finally obtained the optimal group. This study is likely to lead to an improvement to smoked bacon and comprehensive utilization of bamboo leaves and bamboo poles.