可食性涂膜对干腌培根加工过程中脂质氧化及色差的影响

Based on the severe moisture loss and lipid oxidation in bacon during drying-ripening, chitosan and sodium alginate edible coatings were separately used after the curing of bacon in order to reduce the moisture loss and lipid oxidation of bacon during drying-ripening period. The moisture keeping and antioxidant efficiencies of two different coatings were also compared. The results showed that coating the bacon with edible chitosan and sodium alginate after curing could significantly reduce the moisture loss and lipid oxidation of bacon during drying-ripening period; the moisture keeping efficiency of chitosan coating was better than sodium alginate coating, but their antioxidant effect was not significantly different.