Effect of cold storage temperature on the quality of plant-based bacon

Authors

FAN Jiong, College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100, China
MA Jun-hua, College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100, China
YAN Jing-xin, College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100, China
ZHANG Hui-en, College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100, China
YANG Hua, College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100, ChinaFollow

Corresponding Author(s)

杨华（1978—），男，浙江万里学院教授，博士。E-mail: yanghua@zwu.edu.cn

Abstract

Objective: This study aimed to investigate the effect of cold storage temperature on the quality of plant-based bacon. Methods: The effect of cold storage temperature (-40, -20, 4 ℃) on texture characteristics, cooking loss, water activity, protein content, total number of colonies and microstructure of plant-based bacon were investigated, and the optimal cold storage conditions of plant-based bacon were explored. Results: During the period of refrigeration (0~30 d), the hardness, cooking loss rate and number of microorganisms of plant-based bacon increased, while the water activity decreased with the extension of refrigeration time. As refrigerated temperatures dropped, the plant-based bacon became more structurally stable and lose less water, retaining a higher percentage of protein and a lower microbial population. Conclusion: The optimum refrigeration temperature of plant-based bacon is -40 ℃.

Publication Date

6-9-2023

First Page

115

Last Page

118,131

DOI

10.13652/j.spjx.1003.5788.2022.81167

Recommended Citation

Jiong, FAN; Jun-hua, MA; Jing-xin, YAN; Hui-en, ZHANG; and Hua, YANG (2023) "Effect of cold storage temperature on the quality of plant-based bacon," Food and Machinery: Vol. 39: Iss. 5, Article 19.
DOI: 10.13652/j.spjx.1003.5788.2022.81167
Available at: https://www.ifoodmm.cn/journal/vol39/iss5/19

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