Quality Improvement And Product Quality Evaluation Of Low-nitrite Western-style Smoked Ham

Western-style smoked ham,as the main representative of low-temperature meat ham,originated in Europe,and because of its rich nutrition and delicious taste,it is widely popular in the world.Nitrite plays a role in color development,antibacterial and anti-oxidation,and increase flavor in its processing and production,and is an important food additive.However,nitrite is toxic,and it has been confirmed that it reacts with amines in meat to form carcinogens such as N-nitrosamines,which reduces the safety of eating ham.Therefore,it is of great practical significance to develop low-nitrite western-style smoked ham.This article mainly studies the quality improvement effect of different quality improvers on low-nitrite western-style smoked ham,explores the optimal dosage,studies the storage characteristics,and establishes a mathematical model to evaluate the improvement effect,providing the development of low-nitrite western-style smoked ham theoretical basis.The screening and optimization of low-nitrated western-style smoked ham improved products show that bamboo leaf extract,tea polyphenols,rosemary extract,grape seed extract and licorice extract can all reduce ham nitrite residue to varying degrees and improve antioxidant performance,among which bamboo leaf extract has the best nitrite scavenging effect and antioxidant effect;chili red,tomato red,sorghum red and natural amaranth red have a certain effect on the improvement of color quality of low-nitrite western-style smoked ham,among them,the use of pepper red is the most efficient and economical;optimized to get the best formula:bamboo leaf extract 0.05%,red pepper 0.04%and nitrite 0.009%.Research on the optimization of compound flavoring agents by fuzzy mathematics flavor evaluation method shows that through the fuzzy mathematics comprehensive flavor evaluation,the response surface optimization of low-nitrate western-style smoked ham flavor is carried out to obtain monosodium glutamate,ethyl maltol and flavored nucleotide disodium.When the dosage is 0.92%,0.021%,0.036%,the flavor is the best and the synergy effect is the best.The research on the storage characteristics of modified low-nitrite western-style smoked ham shows that the physical and chemical characteristics of the improved group of ham are in line with national standards,and the nutritional components?moisture,protein,fat?between the improved group and the control group?sodium nitrite 0.015%?are not significant difference,the residual amount of nitrite in the improved group was significantly lower than that in the control group;during the storage period,the edible quality and storage quality of the ham in the improved group had a certain degree of deterioration,but the pH and redness value of the ham in the improved group,TBARS value,TVB-N value,total number of colonies and sensory score decrease rate are less than the control group,indicating that the storage characteristics of the improved group is better than the control group.The research on the quality evaluation of improved low-nitrite western-style smoked ham shows that with the increase of nitrite,the brightness value and yellowness value of western-style smoked ham gradually decrease,and the redness value,hardness,elasticity,chewability and nitrous acid The residual amount of salt gradually increased;the increase of TBARS value,TVB-N value and total number of colonies during storage gradually decreased;the ham quality change model with different nitrite addition amount was:F=0.170X₁+0.153X₂+0.172X₃+0.165X₄+0.170X₅+0.170X₆,the improved group ham comprehensive quality score was 0.7907,the sensory score was 92.25 higher than the control group ham,the ham nitrite replacement amount reached 40%,nitrite residue decreased by 71.24%.