| With the continuous development of ham industry,the research on ham quality and processing technology is gradually in-depth.But there are few relevant research literatures on the initial hygienic quality detection of raw ham meat and the correlation between raw materials,and a way to influence the flavor quality of ham product.This study established the correlation analysis between the surface microflora of ham raw materials in Panxian area and the physical and chemical factors such as climatic conditions.Based on the Panxian ham processing technology,the process of improving the initial hygienic quality of ham raw materials by Chinese Baijiu was developed and the influence of Chinese Baijiu on ham flavor was explored.The main contents are as follows:1、Analysis of the microflora structure on the surface of ham raw meat.Collected microorganisms on the surface of pork hind leg meat from 12 shops in 4 regions of Panzhou.Illumina high-throughput sequencing was used to seq uence and analyze the microbial diversity on the surface of Panzhou ham raw meat.Through the analysis of high-throughput sequencing platform,it can be s een that there are certain differences in the distribution of raw bacterial comm unities in different regions,and the richness and community diversity of Shuan gfeng area are more prominent;Combined with the T test,there are significant differences between Shuangfeng and Hongguo areas(P>0.05);Combined with t he community distribution map,it can be seen from the phylum level that Firi mcutes and Proteobacteria are the main bacteria in Panzhou;combined with th e correlation analysis of environmental factors,it can be seen that temperature has a positive and significant effect on the growth of unclassified＿g＿Psychroba cter,Weissella＿cati,Acinetobacter＿gandensis and other microorganisms(P<0.05);Water activity has a very significant positive correlation with Bacillus＿aryabha ttai＿g＿Bacillus(P<0.01),and a very significant negative correlation with Rhodo coccus＿erythropolis and Haematobacter＿massiliensis(P<0.01);The centrifugal lo ss rate was extremely negatively correlated with Kurthia＿sp.＿11kri321(P<0.01),and negatively correlated with unclassified＿g＿Psychrobacter(P<0.05).2、The exploration of bacteria reducing technology based on pig hind leg meat.Taken the bacteria reduction rate as the index,combining the production process and environmental conditions of Panxian ham.Applying Chinese Baijiu on the ham during the fermentation period and exploring the p H,water activity(Aw),salt content,moisture content,TVB-N,TBARs,protein,crude fat and other indicators changes.The results showed that the environmental conditions of temperature and humidity had significant effects on the quality of ham(P<0.05),and the test group had no significant effects on the moisture content,Aw and p H value of the ham(P>0.05),but it could inhibit the penetration of salt and thus make the internal salt content reduced.Through the single factor experiment of UV irradiation duration,dosage and concentration of edible alcohol,glycerin dosage,lactic acid dosage and so on.Combined with Box Behnken design response surface experiment,the best bacteria reduction process was obtained,and the verification experiment and the analysis of physical and chemical indexes,the optimum technological parameters were determined as follows: the duration of ultraviolet irradiation was 30 min,the concentration of compound alcohol was 75%,the dosage of lactic acid was 5 m L/100 g.The bacteria reduction process can effectively achieve the effect of bacteria reduction without affecting the quality of raw meat.Bacteriostatic experiments show that the process can effectively inhibit the growth of harmful bacteria such as Serratia liquefaction and Proteus vulgaris,and achieve the purpose of effectively reducing bacteria without affecting the original quality of raw meat(P>0.05).3、The influence of Chinese Baijiu on the physical and chemical properties of ham during fermentation.On the basis of traditional craftsmanship,Chinese Baijiu was applied during the ham fermentation period.The impact of ham quality was determined by p H value,Aw,salt content,moisture content,TVB-N,TBARs,protein content,crude fat content.The external conditions of temperature and humidity has a significant impact on the quality of ham.The treatment group has no significant effect on the moisture content,water activity,and p H value of the ham(P>0.05).From the indicators such as TVB-N,TBARs,protein,and crude fat content,it can be seen the application of Chinese Baijiu on the ham during the fermentation period may hinder the progress of the oxidative fermentation of the ham.It will affect the oxidation process of ham,and has no significant effect on the comprehensive quality of ham(P>0.05).4、The effect of Chinese Baijiu on the volatile flavor of ham during fermentation.Through the electronic nose and electronic tongue analysis,the aroma profile changes of the ham smeared with Chinese Baijiu during the fermentation period were studied.It is found that the distribution area of the test group A is closer to the distribution area of the test group B,and the distribution area of the test group is farther from the control group.The distribution area of the aroma profile of the test group B is farther away from the distribution area of the control group.Gas Chromatography Mass Spectrometry(GC-MS)was used to determine the content of volatile flavor compounds in the ham during the fermentation period after liquor treatment.A total of 132 volatile flavor compounds were found.Including alcohols,aldehydes,ketones,acids,alkanes,etc.,among which aldehydes have the highest content and the most types.Compared with the control group,the types and contents of ham ketones and other volatile flavor substances after liquor treatment have changed significantly.Among them,the content of 1-octene-3-ol decreased,but the content of esters,2-pentylfuran,2-undecenal and other substances increased.Therefore,the intervention of Chinese Baijiu on ham during fermentation period can be used as a method to improve the flavor of ham. |
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