Effect of high‐pressure combined with coating on quality of sodium‐reduced sliced smoke‐cured bacon

Sichuan smoked bacon with potassium chloride instead of 40% sodium chloride was coated with chitosan and nisin, and treated at 600 MPa for 10 min after vacuum packaging. The physicochemical parameters, lipid and protein oxidation, and microbial biomass of samples were determined within 180 days of refrigeration. The substitution of 40% KCl for NaCl had some negative effects on a*, texture, microbial biomass, and sensory quality of bacon. High pressure significantly increased lipid oxidation of samples in the early stage of refrigeration, reduced a* during the whole storage, and had negative effects on texture and sensory quality of products in the later stage. Coating combined with high pressure could inhibit lipid and protein oxidation, and microbial growth, reduce nitrite residue, and maintain the color, texture, and sensory characteristics of bacon during refrigeration. These suggested that it was feasible to produce low‐sodium sliced bacon by high pressure combined with coating treatment. Novelty impact statement Bacon is one of the traditional dry‐cured meat products in China, but there is few sliced and packaged bacon. The novelty of this paper lies in the application of high‐pressure (HP) with coating technology to sodium‐reduced sliced smoke‐cured bacon. Low sodium has some negative effects on a*, texture, microbial, and sensory of bacon. Alone high‐pressure treatment increases lipid oxidation, reduced a* of sliced bacon. The sodium‐reduced sliced smoke‐cured bacon treated by coating combined with high‐pressure has best effects, which Lays a good basis for the low salinity and convenience of dry‐cured meat products.