Study On Process Optimization And Quality Characteristics Of Salt-reduced Cured Meat Products

Cured meat products are widely loved by consumers because of their unique taste,rich flavor,and attractive color.But cured meat products have always had problems of excessive salt content,backward processing technology and unstable product quality.There are many domestic reports on cured meat processing technology,but there are few reports on the related quality changes of cured meat products during processing and making them into self-heating food.This article uses ordinary pork hind leg meat as raw material to make self-heating reduced-salt cured meat products,and optimizes the marinating process,fumigation and baking process,and self-heating technology in processing;and uses sodium chloride salt group as a control to explore the change of quality characteristics during the processing of reduced salt cured meat products;to provide theoretical basis and scientific guidance for the industrialized production of cured meat products.The main research results and conclusions are as follows:(1)Study on optimization of marinating process in the processing of salt-reduced cured meat productsReduce sodium content in products by directly reducing the amount of salt added and partially replacing sodium chloride with potassium chloride.The single-factor test was selected for the pickling time,the amount of salt added,and potassium chloride substitution ratio.The cooking loss,shear force,and sensory score were used as evaluation indicators.Orthogonal experiments were used to conduct further optimization.It has a significant impact on the above indicators.The best marinating process conditions finally obtained are:marinating time is 4 days,the amount of added salt is 3%,and the replacement ratio of potassium chloride is 30%.(2)Study on optimization of fumigation and baking process of salt-reduced cured meat productsBased on the determination of the optimal curing process,the single factor experiment was first used to screen the amount of smoked liquid,the liquid fumigation time,the baking time and the baking temperature;and then use orthogonal test to further optimization,The experimental results show that the baking time is the main factor affecting the sensory quality of salt-reducing cured meat products,followed by the baking temperature and the amount of smoked liquid.and the effect of liquid smoked time is minimal;The best smoking and baking process conditions are that the amount of smoked liquid is 4%,the liquid smoked time is 150min,the baking time is 28h,the baking temperature is 50℃.At the same time,the electronic tongue analysis and quality index testing were compared between the cured meat and the similar cured meat products on the market;Ensure that the test product cured meat meets the requirements of national industry standards,and achieves the effect of reducing salt and has market competitiveness.(3)Study on the change of quality characteristics during processing of salt-reduced cured meat productsThe moisture content of the cured meat rises slowly at the beginning of the process,and drops rapidly during the roasting stage.The moisture content of the cured meat in the salt-reduced group is slightly higher than that of the sodium chloride group.The water activity decreases with the progress of the processing;the p H value decreases significantly during the curing and liquid smoking stages(P<0.05),and the baking process increases slowly.As the processing process progressed,the salt content increased first,then decreased,and then continued to increase.The salt content of the two groups of cured meat throughout the processing process was significantly different(P<0.05).The salt content of the finished cured meat in the reduced salt group decreased by 26%compared with the sodium chloride group,indicating that the addition of salt can significantly reduce the salt content of the cured meat.The Na~+content of cured meat in the salt-reduced group was significantly lower than that in the sodium chloride group,and Na~+in the final product was reduced by 30%;while the K~+content was significantly higher than that in the sodium chloride group,K~+in the final product increased by 54%.The yellowness and brightness values of the salt-reduced group and the sodium chloride group have similar changes.As the processing stage continues,the trend is to decrease first,then increase,and then continue to decline;the redness value increases with the processing time.It shows a trend of decreasing first and then increasing.There is no significant difference in the texture of the two groups of cured meat during the processing process(P>0.05);the POV value and TBARs value of the cured meat showed a trend of first increasing and then decreasing as the processing process progressed,and the salt was reduced in each processing stage The POV value and TBArs value of the group were always lower than that of the sodium chloride group.(4)Study on optimization of self-heating process of salt-reduced cured meat productsBy adopting a single-factor optimization test,the three key factors of the heating pack specification,heating time,and water addition amount were optimized,and the sensory score,cooking loss,moisture content,p H value,color difference,and texture were used as indicators for measurement and analysis.The test results show that the selected factors have different degrees of influence on various indicators of cured meat;when the size of the heating bag is 70g,the heating time is 30min,and the water addition amount is 300g,the cured meat obtained has a better organization state and flavor.The taste is delicious and the saltiness is moderate.Finally,the process parameters of the self-heating technology of the reduced-salt cured meat product are:the specification of the heating bag is 70g,the heating time is 30min,and the amount of water is 300g.