| Through the modern medicine confirms,high sodium salt and fumigated product are the important inducement that caused hypertension,obesity,cancer and a variety of cardiovascular and cerebrovascular diseases.The development of safe and healthy meat products had become an important part of meat research.In this paper,western-style ham as the research object,it's a typical representative of the meat-product.Use a simulated broth system,the maximum amount of each substitute salt was selected,and the low sodium formula of western-style ham was made according to this amount,and then,through Texture Profile Analysis and Taste Sensing System-Electronic Tongue methods to test the flavor and quality characteristics of western smoked ham under this formula,after that,further explained the influence of low-sodium formula on western-style smoked ham from the perspective of emulsification characteristics and raw meat.Then explore the influence of low sodium formula on the storage quality of western-style ham under the theoretical and actual sales temperature.Finally,eight typical western-style ham were selected from traditional smoked and self made,Spectrophotometry and High-performance liquid Chromatograp were used to analyze the residual nitrite and benzo(a)pyrene in all kinds of western-style ham,and Ames experiment method was used to detect the genotoxicity safety of eight typical western-style ham.The main research results are as follows:In the western style ham,the best substitute salt ratio is 30% of potassium chloride,25% of calcium chloride or 35% of potassium lactate,in which potassium chloride has the same quality effect as sodium chloride,calcium chloride has better quality improvement effect than sodium chloride,and potassium lactate group has no obvious quality improvement effect.The solubility,emulsifying ability,viscosity and emulsifying stability of myofibrillar protein were significantly reduced by the formula of low salt group(P<0.05),the dissolution rate and emulsification stability of the potassium lactate group were 60.15% and 77.36% of that of the normal group respectively,which were significantly higher than that of the low salt group.Compared with the normal group,.there was no significant difference in solubility,emulsifying ability,viscosity and emulsifying stability(P >0.05).Different low sodium formula showed different changes in muscle fiber.Potassium chloride,calcium chloride group formula can significantly cause muscle fiber fracture,protein dissolution to improve the meat quality,while potassium lactate group for muscle fiber change is not obvious.Compared with the normal group,the storage quality of potassium chloride and calcium chloride group had no significant change.However,in addition to the best storage characteristics,the total number of colonies in the potassium lactate group was only 6.15% of that in the normal group at 30 days,with little p H change,and the lowest oxidation and volatile base nitrogen values(P < 0.05).The content of nitrite and benzo(?)pyrene in eight kinds of western-style ham were determined: Residue of nitrite is more related to the content of sodium nitrite added in the process of production or other formula substances,but not to traditional smoking,liquid smoking process or low sodium formula.The content of benzo(a)pyrene will not be chanaged obviously by the change of low sodium formula,it will be increased significantly by the traditional smoking process compared with the liquid smoking process(P < 0.05),and the content of benzo(a)pyrene will be reduced by the high liquid smoke.The results of Ames experiment showed that the low sodium formula had no significant effect on Ames experiment.The main influencing factors are the way of smoked processing: three of the four kinds of western style smoked and boiled ham showed positive results,showing base pair and mutation,and four kinds of liquid smoking process ham showed negative results. |
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