Studies On Fermented Western Ham

Based on the processing theory of Chinese traditional and foreign fermented meat products, combining modern fermented technology, this systematical study on Western fermented ham carters to the trend that the cold fresh cold meat replaces the hot fresh one. The selection of culture medium, the optimization of technology processing parameters such as the ratio of sugar and salt, the Change of TVB-N and physiochemical properties were studied in this research, and the product with unique advantage that it does not need cold preservation were made in this research, which promotes the development of meat industry and enriches the variety of meat products1. Through the selection experiment of culture medium, it was showed that the MRS culture is more proper to the growth of Ls,Lp,Pc than nutrient meat soup. The salt-resisting experiment resulted in that Ls, Lp, Pc can still survive and live well under 6.0%NaCl and 3.0%NaCl respectively. In additional to their strong acid producing character, Ls, Lp, Pc can be starter culture for the fermentation of western ham.2. The research of processing technique. The Single factor and orthogonal experiments shows Ls, Lp and Pc processing parameter: 35℃ , 10~7cfu/g, Ls:Lp:Pc=2:3:3, RH 75%~85%,the best of effect.The fermentation experiments with Ls,Lp and Pc as mixed starter culture results in the process parameter: the additive amount of glucose 0.5%, the ratio of saccharose to salt 2.0:1.1,36 hours.And then the studies of water-holding character showed that the best combining ratio of mixed phosphates was 2:2:1(tetrasodium pyrophosphate SP:sodium tripolyphos- phates STP:sodium hexametaphosphate HMP), with the combination of 0.2% mixed phosphates and 1% SC added to the meat products,the result was the best for WHC and quality.3. The physiochemical properties of fermented western hams were studied under the optimal processing technique. During the 36h fermentation, compared to the compared group, the content of Sodium nitrite , pH were decreasing significantly while the Aw, and the content of phosphate varied slightly, andthe color of "a" is rising obviously. The content of fat after fermentation decreased while the total content of the dissociative amino acid increased. The number of E.coli in the product is less than 30 per lOOg. After 60 days storage under the condition of normal temperature, the result shows that TVB-N measure up the standard of meat products, and the color, aroma and flavor are quite up to snuff.