Study On The Quality And Characteristics Of Rongchang Roasted Suckling Pig During The Processing

Rongchang pig is one of the most famous and excellent local pig breeds in China. Although the lean meat rate is lower than foreign varieties, Rongchang pig has such characteristics as thin tender, moderate intramuscular fat content, fresh smell, and so on. It is the finest raw materials for our traditional roasted suckling pig. In China roasted suckling pig has a long history for traditional barbecue meat products and Rongchang suckling pig is our famous dishes popular among consumers for the selection of the raw materials from roasted suckling pig with meat tender and juicy, rich flavor, good taste and quality. Rongchang roasted suckling pig still make use of the traditional method of baking, and industrial processing is still not achieved. Roasted suckling pig processing mechanism is not clear because the quality of the formation process is not clear, high-tech applications of the food industry are still in the blank, so the systematic research on Rongchang roasted suckling pig and its formation have theoretical meaning and application values providing a good foundation for traditional process and food safety.The trial takes Rongchang pig as raw materials, by use of physical property measurement instrument, component analyzer, and GC-MS, analyzing Rongchang suckling pig in frozen preservation and processing texture, color and volatile main flavor changes in the material and the formation mechanism system, and the main findings are as follows:1. Study on the physical and chemical properties of Rongchang suckling pig during the process of freezing and preservation.(1)For Rongchang suckling pig, its water retention decreases with the time of freezing, whereas its water retention will increase with reducing frozen storage temperature, freeze The thawing drip loss is5.67%if frozen under the temperature of-13℃for three months, and the thawing drip loss rate is4.52%and4.26%respectively under the temperature of-18℃,-23℃. The thawing drip loss has increased significantly after being frozen (p<0.05). The loss rate after cooking is29.48%and37.19%respectively under-13℃for one month and four months. The cooking loss rate were32.72%and31.08%after being frozen for four months under-18℃and-23℃, having increased significantly. The pressurized water loss rate is30.58%after being frozen for two months under-13℃, the pressurized water loss rate is30.58%after being frozen for four months under-18℃, and the cooking loss was30.67%after being frozen for five months under-23℃, a significant change. The research shows that the frozen storage temperature is lower, Rongchang suckling pig during frozen storage mediator water borne occurrence of significant changes in time by late storage.(2) Rongchang suckling hardness, shear force, and MFI with the frozen storage time extension of reduced frozen storage temperature is lower, the smaller the value.-13℃,-18℃,-23℃frozen hardness of2months has significantly changed, respectively,1512.39(g),1389.21(g),1315.41(g). The shearing force was significantly increased after being frozen for4months under-13℃,-18℃,-23℃, respectively,5637.21(g),5442.57(g),5260.08(g). MFI was significantly increased to45.89%after being frozen for two months under-13℃. The shear force was significantly increased to42.03%and39.74%after being frozen for three months under-18℃,-23℃. The frozen storage temperature is lower, the textural properties of Rongchang suckling pig after being frozen has significantly changed, with more process time and late storage.(3)With the frozen time, Rongchang suckling pig muscle LAB values significant change occurs gradually reduce redness value (A) and luminance (L) and yellowness value (B) gradually increased. It was found that Rongchang suckling pig muscle display is dim brown red.(4)Rongchang piglet frozen process of total protein and myofibril protein solubility decreases, but the smaller the lower the temperature and the solubility changes. TVB-N and TBARS values during frozen storage have increased, but no spoilage has occurred within6months.Studies have shown that under different frozen storage temperature conditions, the physicochemical characteristics of Rongchang suckling pig have changed, but the use of low-temperature freezing is still a more appropriate method of preservation.2. Research on the textural changes of Rongchang suckling pig in the process.(1)Adding the nitrite pickled, the hardness and shear force of the pig are reduced. When adding0.1mg/g nitrite, pickled piglets hardness and shear force was significantly reduced, respectively,16.35%,20.37%, pickled after the amount of residual nitrite in22%-27.33%.(2)Baking has a significant impact on the hardness and shear forces of Rongchang sucking pig. Among which low temperature baking with110℃and90min may make Rongchang suckling pig proteins begin to denature critical region. With high temperature of200℃,25min baking, Rongchang suckling pig protein has denatured critical section completely.(3) The hardness of Rongchang sucking pig after high-temperature sterilization and the shearing force have decreased significantly, but the pressure sterilization after the texture does not significantly change, indicating that the selected texture-based bactericidal UHP processing.3. Research on the color changes of Rongchang suckling pig in the process.(1)Adding0.05mg/g,0.1mg/g,0.15mg/g salt nitrate, Rongchang suckling pig pickled early (0-6h) hair color rate fast as45.74%,50.93%,58.26%, indicating that preserved hair color is mainly early. Marinated late (12-36h) was slowly raising trend, with added increase in the amount of increase. Nitrates have a significant impact on Rongchang suckling pig muscle color change.(2) Adding0.05%o nitrite marinated the L value of Rongchang suckling pig within12-18h significantly increases, reaching a maximum29.84; When adding0.1‰nitrite pickled, the L value of Rongchang suckling pig increases significantly in the12h, reaching32.11. Adding0.15%o nitrite marinated, the L values of Rongchang suckling pig within6-12h have significantly increased, reaching a maximum value of35.91. The results show that adding the lower salt nitrates, L value will significantly change marinated interim; Adding nitrite, L value significantly changes. With the extension of time the L value of Rongchang suckling pig shows significant resistance increasing trend. A value of Rongchang suckling pig has marinated with maximum4.73,4.75,5.18, and5.44respectively. The results show that the A value of Rongchang suckling pig being preserved has a significant increase, but the greater the added amount of nitrite, the larger A value. Rongchang suckling pig in the curing process B values did not change significantly, and adding nitrous acid did not significantly affect the B value.(3)The marinated process of Rongchang suckling pig does not add nitrite, deoxy myoglobin extension of time with marinated oxymyoglobin and the deoxy myoglobin content decreased slightly. Adding marinated nitrite Rongchang suckling pig muscle deoxy myoglobin and metmyoglobin protein with preserved time extension, but oxymyoglobin increased slightly.(4)Not adding nitrite, after low temperature baking, the L value of suckling muscle increases from19.62%to34.74%, reduction in value A, value B increasing from6.23%to40.05%increase in the L value after the high-temperature baking, a value decreased by43.39%and21.97%increase in the value of B; adding the0.1‰nitrite suckling pig muscle temperature baking after L value increased by11.65%,the value of a decreased by18.66%and a21.96%increase in the value of B. After high temperature baking, L value increased25.05%, the value of a23.24%B value increased by57.01%.In the baking process, Rongchang suckling pig muscle L and B values increase, the value of A decreases; showed a significant change (p<0.05) with the control group L and B values that baked increased Rongchang roasted suckling pig brightness, but the red muscle reduced.(5)Roasted suckling pig muscle myoglobin content variations is not added with nitrite, which high iron myoglobin (MetMb) content by a big margin. Add nitrite roast suckling pig muscle myoglobin and three myoglobin content in the baking phase change slightly.(6)The L value after the high-temperature sterilization and pressure sterilization Rongchang suckling pig increases15.81%and14.75%respectively, and A-values increase100.04%,14.98%, and B value does not change significantly.4. The analysis of volatile flavor compounds in the process of Rongchang roasted suckling pig.(1)The main Rongchang suckling pig volatile flavor substances are aldehydes, a benzene ring, and furan, a ketone, an acid, hydrocarbons, esters, ethers and alcohols, is contained by the suckling muscle protein, carbohydrates, fats salts react with each other and degradation generated, and spices added also affect the type of roasted suckling pig flavor substances. (2)After high pressure treatment and heat sterilization, roasted suckling pig the main flavor substances of the type have been reduced. Wherein the UHP processed suckling pig aldehydes12, ketones two kinds, one kind of alcohol, two kinds of acid, ester of3kinds,10kinds of hydrocarbons, total33kinds of flavoring substances. After the heat sterilization treatment suckling pig seven kinds containing aldehyde, ketone5kinds, one kind of alcohol,8kinds of acids, ethers material, two kinds of esters, six kinds of hydrocarbons, a total34kinds of flavoring substances. Without going through the sterilizing treatment the suckling pig aldehydes25species, seven kinds of ketones, alcohol6,three kinds of acids, ether1, four kinds of esters, hydrocarbons and a total of68kinds of15kinds.(3)After heat sterilization treatment roasted suckling pig flavor compounds, aldehydes highest relative content of73.37%; aldehydes in the relative content of roast suckling pig flavor substances after high pressure treatment and sterilization phase almost, respectively,52.58%and54.84%. Not been sterilized suckling pig flavor compounds, ketones, alcohols and acids are significantly larger than the relative content of pressure sterilization and heat sterilization treatment roasted suckling pig,12.16%,1.07%and4.86%respectively, and high pressure treatment was1.34%,0.10%and2.99%, heat treatment were2.13%,0.22%, and1.94%; ethers material content, high pressure treatment after roasted suckling pig is not detected ethers substances. Roasted suckling pig in the high pressure treatment the esters relative content of up to1.74%, and did not reach1%. Substances in the benzene ring in the high pressure treatment roast suckling pig is relatively high content of31.50%, not sterilization processing and heat sterilization treatment roast suckling pig are only about10%. Hydrocarbons in the high pressure treatment roasted suckling pig reached6.39%, than unsterilized slightly higher, but much higher than1.37%of the heat sterilization treatment.