Optimization Of Key Process Parameters In Processing And Storage Of Saozi Meat And Quality Analysis

Saozi meat is a specialty snack in Shaanxi Province,which has high nutritional value and is favored by consumers.However,at present,the processing technology of Saozi meat is very different,the degree of industrialization is low,and well-known brands have not yet been formed,and there are few studies on the changes of aroma components and key physical and chemical indicators in processing,which severely limits the rapid development of the Saozi meat industry.Therefore,based on the optimization of Saozi meat processing technology,this study systematically analyzed the effects of the processing conditions and different ingredients on the physical and chemical indicators and aroma components of Saozi meat processing,and analyzed the key factors affecting the quality of Saozi meat in processing and storage,with a view to actual Production provides a theoretical basis.The main findings are as follows:(1)Taking the sensory evaluation and the change of aroma components as the indicators,the factors that have a significant effect on the quality of Saozi meat by Plackett-Burman test are lajiao,MSG and shengchou.On the basis of this,the optimal processing parameters of the Saozi meat were obtained by Box-Behnken test: pork 500 g,lean fat ratio 3:2,rapeseed oil 10 g,salt 5 g,Lajiao 20 g,ginger 30 g,garlic 30 g,Cooking wine 10 g,Laochou 5 g,Shengchou 4 g,vinegar 200 g,Huajiao 2 g,Hujiao 4 g,MSG 3.5 g,fire temperature 220℃,small fire temperature ℃,heating time 50 min.(2)The effects of various ingredients on the key physical and chemical indicators of Saozi meat were analyzed.The results showed that the moisture content of Saozi meat was between 25.46% and 47.44%,and the crude fat content was between 15.74% and 30.34%.Pepper can increase the redness and yellowness of Saozi meat;the content of5-hydroxymethylfurfural in the meat sample is 0.420 μg/g-6.488 μg/g;the content of benzo(a)pyrene is 0.223-2.241 ng/g,Acrylamide was not detected.(3)The effects of different ingredients on the aroma components of Saozi meat were studied.The results showed that the Saozi meat samples mainly contained 9 kinds of flavor substances such as alcohols,ketones,esters,acids,aldehydes,hydrocarbons,terpenes,sulfur compounds and oxygen-containing heterocyclics.Among them,the highest content of acid substances,mainly caused by vinegar;alcohols,ketones,aldehydes,oxygen-containing heterocyclic substances are mainly produced by fat oxidation and Maillard reaction,alcohol substances are derived from cooking wine,vinegar and the addition of garlic promotes the formation of ketones;vinegar,ginger and cooking oil promote the formation of aldehydes.Esters are the products of esterification of alcohols and acids.They are mainly derived from vinegar and cooking wine,and some are produced by fat oxidation.Sulfur-containing compounds are mainly derived from garlic;terpenes are mainly derived from spices.(4)The changes of key physical and chemical indicators,aroma components and quality safety indexes of Saozi meat during storage were studied.The results showed that at the same temperature,with the storage time increased,the chroma,5-hydroxymethylfurfural content and benzo(a)pyrene content of the sample were no obvious change,the moisture content showed an upward trend,the fat content decreased,the TVB-N content increased gradually,and the aroma content decreased.Microorganisms were not detected in the samples stored at each temperature.(5)Combine national standards and research results to develop quality standards for Saozi meat.