Different Natural Antioxidants In Dry Cured Ham Application Effect Research

Dry-cured ham is one of the representatives of traditional cured meat products.It is famous all over the world and loved by people for its unique flavor,delicate taste and rich nutrition.The processing cycle of drycured ham is long,which creates good conditions for the full oxidation of fat.Fat oxidation can give dry cured ham a unique flavor,but also produce harmful substances and undesirable flavors,resulting in fission of product quality and damage to the economic benefits of enterprises.At present,studies have shown that antioxidants can effectively inhibit lipid oxidation in meat products,and natural antioxidants have the advantages of safety,nontoxicity,and high efficiency.Based on this,this experiment took dry-cured ham as the research object,using onion skin extract,vitamin E and bamboo leaf extract three natural antioxidants for coating treatment,and measuring the changes in physical and chemical indicators during the fermentation and maturation process and the flavor of the finished product The changes are aimed at reducing the adverse effects of lipid oxidation and improving the flavor of ham.In this experiment,dry-cured ham was divided into 4 groups:control group(CK group),onion skin extract group(OPE group),vitamin E group(VE group),and bamboo leaf extract group(AOB group).During the experiment,the moisture content,ash.chloride content and protein content ofthe drycured ham during the fermentation and maturation process were first determined,and then fat oxidation indicators such as POV value and TBA value of finished dry-cured ham were measured.At the same time,the color is measured and sensory evaluation is performed.Finally,the electronic nose and GC-MS are used to analyze the volatile flavor substances.The experimental results are as follows:1.The four groups of dry-cured ham physical and chemical indicators were measured during the fermentation process.The results showed that the three natural antioxidants would not affect the water activity,chloride content and ash content of the dry-cured ham during the fermentation process(p>0.05),but it can significantly increase the water retention of dry-cured ham from maturation to finished product and the pH value of high-temperature fermentation to finished product(p<0.05),It also significantly reduced the total protein content offinished dry cured ham(p<0.05).The effect of different natural antioxidants on lipid oxidation of finished dry cured ham.2.The lipid oxidation of the four-component dry-cured ham was measured.The results showed that the POV and TBA values ofthe antioxidant component dry-cured ham were significantly lower than those of the CK group(p<0.05),and the OPE group was lower than the CK group Respectively reduced by 25.7%and 17.8%,slightly better than the VE group and AOB group,but there is no significant difference between the two groups(p>0.05).The effect of different natural antioxidants on the volatile flavor compounds of finished dry-cured ham.3.Sensory scores were performed on the four-component dry-cured ham.The results showed that the antioxidant group was significantly higher in aroma and taste than the CK group(p<0.05),and there was no significant difference between the VE group and the AOB group(p>0.05).But it was significantly lower than the OPE group(p<0.05);the color of the OPE group was not significantly differrnt from the AOB group(p>0.05),but it was significantly higher than the VE group and the CK group(p<0.05);the OPE group was better than the other three Group,but no significant difference(p>0.05).4.Analyze the flavor of the four-component dry-cured ham.The results show that the odor difference between the different sample groups is analyzed through the electronic nose,and it found that the four groups of samples have a good degree of discrimination.Combined with the principal component analysis,it can be fur further seen that the three antioxidants have an effect on the volatile flavor compounds of dry-cured ham,and the OPE group has more principal component volatile substances.In summary,the three natural antioxidants can effectively inhibit the lipid oxidation of dry-cured ham and have a certain effect on improving the flavor.The OPE effect is the best.