超声辅助腌制对低盐腊肉品质的影响

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Abstract： This study investigated the efects of ultrasound-assisted curing at different salt concentrations （1% 2% and 3% m/m，basedonmeat weight）onthephysicochemical properties，ipidoxidation，andflavorcompoundsofChinesecuredpork bell. The resultsshowed that the water content of Chinese cured pork belly exhibiteda downward trend with increasing salt concentration.Incontrast，ultrasound-asssted curing promotedsalt transfer，and thesalt transfereficiencyafter of ultrasound-asistedcuringreachedalevelcomparabletothatafter3daysoftraditionalcuring.Also，ultrasoundtreatment boosted lipid oxidation during the curing process，and ultrasound-assisted curing at 2% salt concentration resulted in the highest peroxide value （POV）of Chinesecured pork bell.Electronic nose results indicated that both salt concentration and ultrasound treatment had pronounced efects onthe aroma profileofChinesecured pork belly.Using gas chromatographyion massspectrometry（GC-IMS），24volatileflavorcompounds were detected intheproduct，with esters includingbutyl propionate，（Z）-3-hexenylacetate，and2-furanmethylacetate beingthepredominantones.Insummaryultrasound-assisted curing can notonlyreduce theamountof saltused in Chinesecured pork belly，but also significantlyshorten the curing process，helping enhance the production eficiency and simultaneously promote the formation of a good flavor. At 2% salt concentration，ultrasound-assisted curing has a more positive effect on the flavor of Chinse cured pork belly.

Keywords：Chinese cured pork belly;ultrasonic;salt content;curing;lipid oxidation DOI：10.7506/rlyj1001-8123-20250621-197

中图分类号： TS251.5+1 文献标志码：A 文章编号：1001-8123（2026）05-0045-07

腊肉是我国传统肉制品，其以猪肉为原料加工制成，具有独特风味和诱人色泽，深受消费者喜爱。（剩余13109字）