Determination of Fatty Acids in Processing Chow Pork Bacon by Crude Fat Analyzer

Bacon is a famous traditional meat product in China. Its unique flavor is deeply loved by the general public. The composition of fatty acids is an important factor in determining the flavor of meat products and the oxidation stability of processed products. The free fatty acids produced by lipolysis during its processing have an important influence on the quality and flavor of the product. On the one hand, the oxidation products of free fatty acids promote the rancidity of bacon products; on the other hand, free fatty acids, as flavor precursors, have important contributions to the formation of unique flavors of bacon. However, up to now, there have been no reports on changes in fatty acid content in the processing of Chow pork bacon. For this purpose, the determination of free fatty acids in the process of processing Coke pork bacon was conducted to provide reference for the production and quality assurance of Bacon pork products. , to promote the development of Coke's industrialization. The crude fat analyzer is an important instrument for determining the fat content and provides favorable data support for the scientific production of Kola pig bacon.

Selected fat and thin boneless pork, generally fat and thin ratio of 1}1 or 2}3, cut into rectangular strips, length 38^42cm, width 2^}5cm, thickness 1.3^-1.8cm, weight 0.2^0.25 Kgo is marinated according to 100kg of meat, 3kg of salt, 4kg of white granulated sugar, 2.8% of Liquor, 3kg of soy sauce, 0.10kg of nitrite, and 0.1kg of other formulas. The formula is dissolved in 10% water and poured into the container. Into the meat, stir, stirring every 30min 1 time yak, pickled out after 24h dry, then bake color, and finally vacuum packaging at 20 °C for 3 months, that is, finished bacon.

The crude fat analyzer determined that the total fatty acid content increased significantly (PGO.05), the total increase was approximately 23.47 mg/pI, the o saturated fatty acid content decreased significantly (PGO.05), and the unsaturated fatty acid increased significantly (PGO.05). In the saturated fatty acids, brown acid, stearic acid and unsaturated fatty acid oleic acid changed significantly during processing (PGO.05), showing a negative correlation. Unsaturated fatty acids increased significantly during processing (PGO.05). There was a significant correlation between brown acid and oleic acid, brown and stearic acid, and oleic acid and stearic acid.

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