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

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