Study On Process Optimization And Changes In Physicochemical Properties Of Rabbit Meat With Pickled Peppers

Rabbit meat have high protein, high lysine, high digestibility, low fat, low cholesterol and low-calorie. Our country is a major country of rabbit meat production, but rabbit meat processing industry is not very well developed. Rabbit meat processing factories of our country are not suitable for modern industrial production, whoes processing equipment and processing tools are very simple, and which are family workshops basically, low productivity, high production costs, health administration irregularities, poor sanitary conditions of processing, unadvanced processing and technology, and the lack of standardized production processing.This thesis through the process optimization of rabbit meat with pickled peppers determine the process parameters, to provide scientific and practical process parameters and theoretical basis for the industrial production of rabbit meat with pickled peppers. Combination of the production of the traditional rabbit meat products and modern advanced technology, contributes to the modernization of traditional foods, standardized and convenient, makes them change much smaller, raw as cooked and simplify processes, improves the aroma and nutrition, improves product quality and safety, shortens the processing cycle, saves energy, improves economic efficiency.Choosing orthogonal table L9 (34) to design orthogonal experiment, it determines the dosage and proportion of lactic acid, acetic acid, citric acid and malic acid.The organoleptic evaluation score was choosen as response value, experimental factors and level were designed with a central composite design principle. Response surface methodology (RSM) was employed in establishing multiple quadratic regression mathematics model of rabbit meat with pickled peppers. Analysis of variance was used to test multiple quadratic regression mathematics model and experimental results by experimental design analysis software Design Expert 7.1.6, then verify and analyze its correctness and significance. At the same time, the key factors and their interactions, which influence the flavour of rabbit meat with pickled peppers, were discussed by response surface and contour of the model, then the dosage of salt, the dosage of mixed acid and the dosage of rod chilli were optimized, and the pickling temperature and the pickling time were optimized too, at last, optimal process parameters were obtained. Optimal process parameters of rabbit meat with pickled peppers:The dosage and proportion of lactic acid, acetic acid, citric acid and malic acid is 1:0.8:0.5:0.4.The dosage of salt, the dosage of mixed acid and the dosage of rod chilli are 3.92%,0.9%,32.33%.The pickling temperature and the pickling time are 31℃and 22hours.The changes of pH value, moisture content, salt content and peroxide value, when the rabbit meat with pickled peppers is in the pickling process and the various steps in the process before pickling, are determined with the national standard methods. Including the changes of pH value, moisture content, salt content and peroxide value, when the rabbit meat are in no pre-processing(freash), the process of tasty marinated, cured finished, cooked finished and each time point of pickling. The changes of physicochemical properties are analyzed, and the reasons for such changes are analyzed and explained.In the processing of the rabbit meat with pickled peppers, the pH of rabbit meat has been declining at all time, the moisture content of rabbit meat decreases first and then increases, salt content of rabbit meat increases first, and then decreases, and increases at last, the peroxide value of rabbit meat has been increasing trend.