| In this paper, the key technique of improving technology of roast pig has been systemic researched by texture analysis and sensory evaluation. This study will shorten the processing time and also provide scientific and practical parameters of technology and theory for industrialization of roast pig of RongChang pig.The paper focuses on the anti-oxidation of pueraria isoflavones and soy isoflavones in the process and storage of Roast Suckling Pig, through the determination and analysis on physical and chemical indicators of roast suckling pig, obtained two isoflavones anti-oxidation optimal processing parametersn of the suckling pig, provided a reference to solve the problem of meat fat oxidation, further promoted the natural antioxidants in food industry applications.The results are shown as follows:1. The best manufacturing parameters are as follows:initial drying110℃,15min;next drying 180℃,20min, using the oven baked can achieve the best baking results, to make the aroma rich, dry surface and good elasticity, the color bright and rose red.2. Suckling pig from the blank sample(BP), adding pueraria isoflavones(GP) and soy isoflavones(DP) suckling pigs were detected out of 184 kinds of volatile substances. Those volatile substances were divided into 11 different substances based on the structure of the substances, They are the aldehydes, alcohols, ketones, esters, acids and anhydride substances, benzene and its homologues, furans, and oxygen-containing heterocyclic hydrocarbons and hydrocarbons, etc.The volatile substances of BP were more than GP and DP, and the volatile substances of GP were more than add DP. This showed, in the suckling pig processing, the blank suckling pig samples produced a large number of volatile substances, and pueraria isoflavones and soy isoflavones inhibited the formation of oxide some extent, have the antioxidant effect.3. In the suckling pig processing, pueraria isoflavones and soy isoflavones have significant antioxidant activity, significantly better than the group of not adding antioxidants.The amount of adding isoflavones had significantly effected on antioxidant, as the concentration increased, the anti-oxidation effect was more obvious, when more than 3g/kg the antioxidant effect gradually diminished.Baking time to pueraria isoflavones and soy isoflavones affected differently, the longer roasting, the smaller pV of soy isoflavones, but the pV of pueraria Isoflavones firstly increased and then decreased; OD538 values of the soy Isoflavones firstly increased and then decreased, but OD538 values of the pueraria isoflavones with the increase of baking time.Baking temperature to pueraria isoflavones and soy isoflavones affected differently, pV and OD538 values of soy isoflavones followed the same trend, were all increased as the temperature rised, but pV and OD538 values of pueraria isoflavones was opposite trend, as baking temperature increased, pV reduced, OD538 value increased.4. Influence of storage time to antioxidant effect of pueraria isoflavones and pueraria isoflavones:The pV and OD538 values of 0.25% of isoflavones storage group and 0.25% of the soy isoflavones storage group were all significantly lower than the blank group. This showed, pueraria isoflavones and pueraria isoflavones had the good antioxidant effect. It is not obvious before day 15, but after 15 days gradually made the antioxidant effect prominent.. The antioxidant effect of the mixture of two isoflavones was not strong, but better than the blank sample. Influence of storage temperature to antioxidant effect of pueraria isoflavones and pueraria isoflavones was consistent, low temperature (37.8℃) storage had the best antioxidant effect, second 25℃.In the storage process, influence of light to antioxidant effect of pueraria isoflavones and soy isoflavones was consistent, antioxidant effect of dark storage groups were better than the light storage groups. Antioxidant effect of vacuum packaging groups were better than the general packaging storage groups. Antioxidant effect of high pressure sterilization groups were better than the pasteurization storage groups.5. Under the same storage condition: storage temperature 4℃, vacuum packaging, high pressure sterilization, dark storage. The water content of pueraria isoflavones storage groups and soy isoflavones storage groups was consistent, had no significant difference.The pH value of adding pueraria isoflavones and soy isoflavones were significantly higher than the banlk samples. This showed, isoflavones and soy isoflavones would make the pH value of roast suckling pig decline slowed down, product quality can be maintained longer in the good level.The pV and OD538 values of blank storage groups were significantly higher than the pueraria isoflavones and soy isoflavones storage groups. It showed pueraria isoflavones and soy isoflavones had significant antioxidant effect, and pueraria isoflavones was better than soy isoflavones. |
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