Study On The Effect Of High Pressure On The Quality Characteristics Of Roast Suckling Pig

UHP technology known as ultra high pressure sterilization technology, is a purely physical low-temperature processing methods, its biggest advantage is that not only does not destroy the heat-sensitive nutrients in food, but also good food to keep the original color, flavor, flavor, type.This topic Rongchang Chongqing suckling pig as the raw material quality, based on the traditional craft techniques by optimizing the pressure sterilization process parameters determine the sterilization process, and from the texture, color and so on to consider the quality characteristics of ultra high pressure technology Roast Suckling Pig impact, not only for the suckling pig in the deep processing of new technologies to provide the theoretical basis for the use of high pressure to open up new areas of technology. The topic for high pressure treatment on the suckling pig Rongchang, and the colony was measured after the total number of suckling pig, TPA indicators, color indicators, and other basic physical and chemical indicators of the determination, draw the following conclusions:1. Rongchang roast suckling pig in the high pressure micro-organisms decreased significantly after treatment, but the effect was slightly worse at high pressure through the high pressure steam sterilization treatment Rongchang roast suckling pig, the total number of bacteria increases with the pressure were decreased, when the pressure reaches 300Mpa has reached a time when health standards. In 500Mpa, the total number of colonies only 1000cfu/g around. With the growth and reduces processing time, processing time 0min-20min interval, the total number of colonies trend evident when more than 20min, the decrease tended to be stable. Sample weight on the bactericidal effect of treatment effects are relatively mild, but there is still some effect.2. After UHP treatment, the roast suckling pig skin, abdomen, leg of TPA after the index change, roast suckling pig skin firmness increased significantly, rising from 0.5 to 0.6 elasticity, other parts of the hind leg, abdomen meat TPA corresponding index is rising, while the high-pressure steam sterilization treatment after suckling pig are all indicators in the TPA decreased, showing that high pressure treatment on the texture of roast suckling pig to play around some improvement.3. High-pressure and high pressure steam sterilization treatment, the roast suckling pig and the hind leg of their skin brightening trend is present, high pressure treatment, the color change of roast suckling pig is less than high-pressure steam sterilization treatment, the grilled breast pigs, and changes in skin color than the color change after the leg. Response surface analysis showed that of the suckling pig epidermis L'* a significant role in dealing with stress, handling time and stress management, and quality of raw material interaction. On the suckling pig skin a'* a significant role in dealing with pressure and processing time.4. After high pressure treatment of suckling pig micro-organisms during storage the rise, and the storage effect was positively correlated with storage temperature, storage temperature, the lower the better storage. At-18℃storage effect is significantly better than 4℃, during storage at-18℃after20d microorganisms remained at low levels. To achieve good storage results. The storage of the microorganism at room temperature was rapidly rising.After UHP treatment, the roast suckling pig during its storage of POV the rise, and temperature on the POV value has significant influence, when at 4℃, the degree of fat oxidation is higher than-18℃. However, in-18℃, the high pressure treatment, the POV value and heat sterilization of roast suckling pig is not much. When the storage of 50 days after the roast suckling pig at-18℃value of their POV about 0.7. Fat oxidation was better than storage at 4℃. Suckling pig after high pressure treatment, the lower its shear value to a lower temperature, that is better tenderness, PH and PH with decreased during storage, storage to 50 days of its PH at about 6. Water content did not change significantly during storage, perhaps for the vacuum packaging and packaging related to the loss of water should not be.During storage, roast suckling pig flexibility, hardness, chewiness are down, but at a lower temperature storage is relatively gentle decline, and at the same time of the determination of hardness, chewiness, elasticity, low temperature storage higher than the temperature high. Elasticity from 0.6 down to about 0.5. During storage, change the color of roast suckling pig, L value becomes higher, a change is low, the variable white and gray. Which at low temperature storage trends and high temperature differences are not great, but the relative value compared to the same period to be lower.On the whole high pressure on the quality characteristics of suckling pig, high pressure sterilization is worse in the heat sterilization; high pressure can roast suckling pig hardness, elasticity, chewiness becomes higher, while the heat sterilization is to roast suckling pig Change the value of low texture; in the color of the roast suckling pig, roast suckling pig by high pressure treatment, the color of pale, white, and the heat sterilization treatment, the color will become bright.