Effect of Smoking Materials on Quality of Xiang-xi Bacon
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Abstract:
Changes in physicochemical indices, microbial populations, and volatile compounds in Xiang-xi traditional Chinese bacon, caused by five smoking materials (orange branches, sawdust, rice husk, wood grains, and miscellaneous wood), were compared, with Hunan Xiang-xi bacon as the study object. The results revealed that with extended smoking time, moisture content of Xiang-xi bacon samples, prepared with one of the five smoking materials, decreased; salt content increased; and benzopyrene content gradually increased. None of these concentrations exceeded the national standard values. The predominant microorganisms in all the smoked Xiang-xi bacon products (prepared with each of the five smoking materials) were Staphylococcus and Micrococcus. A total of 40, 29, 39, 19, and 35 volatile compounds were identified in the smoked bacon products prepared using orange branches, sawdust, rice husk, wood grains, and miscellaneous wood, respectively. The bacon product prepared using sawdust had the highest counts of Staphylococcus, Micrococcus, lactic acid bacteria, and yeast, and the lowest benzopyrene content. Thus, sawdust is an ideal smoking material.
