Preparation Of New Food Fumeol And Technology Of Two Smoked Meat Products

Smoked meat is very favorite which enjoyed by domestic and foreign consumersbecause of its unique smoky flavor and color. Liquid smoke method is a new technology toreplace traditional smoked method, primarily to replace of the gas fumes by addingsmoked liquid. However, the smoked meat which uses traditional smoked method ispolluted by the PAHS of smoked gas fumes. Its safety can’t be guaranteed. Now the kindof fumeol in our country is very few, and the research of liquid smoking method inrelevant smoked meat is very little. So, choose the appropriate materials to develop newfood smoked liquid and be used for researching the liquid smoking process of meatproducts, which have knock-on effects to promote the healthy development of smokedmeat.In this paper, the raw material were jackfruit and eucalyptus trees, using drydistillation to prepare smoked liquid, method with phenolic compounds, carbonylcompounds and3,4-benzopyrene(B(a)P) as quality index of smoked liquid. According tothe single-factor experiments, three levels of the factors (temperature, heating rate, andparticle size) were selected for orthogonal experiment. The optimum extraction conditionsof dry distillation were obtained as follows: the conditions of Jackfruit tree smoked liquidwere temperature425℃, heating rate10℃/min, particle size1.0cm. The conditions ofeucalyptus trees smoked liquid were temperature390℃, heating rate15℃/min, particlesize0.6cm. The indicators of two types of smoked liquid which produced in the besttraction conditions were obtained as follows: the indicators of Jackfruit tree smoked liquidwere phenolic substances content23.11mg/mL, carbonyl compounds18.81g/100mL,3,4-benzopyrene B(a)P14.24μg/mL. The indicators of eucalyptus tree smoked liquid werephenolic substances content24.17mg/mL, carbonyl compounds28.99g/100mL, B(a)P24.11μg/mL. The content of three indicators of eucalyptus tree smoked liquid were higherthan Jackfruit tree smoked liquid, but Jackfruit tree smoked liquid had greater securitybecause of it has fewer content of B(a)P than eucalyptus tree smoked liquid.The smoked ham was smoked by liquid smoke technology with using these twotypes of refined smoked liquid. sensory score and texture index score was a combination ofintegrated indicators. Firstly, the jackfruit smoked liquid smoked ham was better bysensory evaluation. Then the response surface optimization experiments of liquid smoking method of ham was studied, which be researched using Jackfruit tree smoked liquid. Andthe results were analyzed by response surface methodology with Design-expert8.0. The resultsshowed that the optimum liquid smoked process conditions of smoked ham were Jackfruitsmoked liquid dilution multiple2.63, liquid smoke time3.53h,drying time4.29h, dryingtemperature85℃. Each physical and chemical indicators of ham smoked in this conditionwere good. The texture of ham after smoked was improved obviously and the shelf life wasextended too. These indicators content included protein, fat and ash between liquid smokedham and without smoked ham were subtle. It showed that it didn’t reduce the quality ofmeat to smoke. The content of B(a)p was about0.2μg/kg detected by HPLC. It was farbelow the national standard limits. Finally, volatile flavor compounds of ham smoked bytwo types of smoked liquid and non-smoked ham were analyzed using headspace solidphase micro-extraction combined with GC-MS, the results showed that these indicatorscontent included phenols, aldehydes, ketones, and acids of liquid smoked ham were clearlymuch more than non-smoked ham.The smoked sausage was smoked by liquid smoke technology with using these twotypes of refined smoked liquid. sensory score,water holding capacity and texture indexscore was a combination of integrated indicators. Firstly, the jackfruit smoked liquidsmoked sausage was better by sensory evaluation. Then the response surface optimizationexperiments of formulations of sausage was studied, which be researched using Jackfruittree smoked liquid. The results showed that the optimal formulation of liquid smokedsausage was1.53%smoked liquid,6.23%starch and12.49%water. Choose these threefactors included baking time, cooking temperature and cooking time to beoptimized by the orthogonal experimentation, and ultimately determine the optimumconditions for roasting baking and cooking time60min, the cooking temperature85℃,cooking time45min. Each physical and chemical indicators of sausage smoked in thiscondition were good. The texture and color of sausage after smoked were improvedobviously and the shelf life was extended too. These nutrients content were subtle withoutwater. Because the water holding capacity of smoked sausage decreased, it resulted in thewater content was significantly lower than non-smoked sausage. The content of B(a)p wasabout0.1μg/kg detected by HPLC. It can be seen that inserting method in smoked sausagewas a safer method than the methods dip in smoked ham. Finally, volatile flavorcompounds of sausage smoked by two types of smoked liquid and non-smoked sausagewere analyzed using headspace solid phase micro-extraction combined with GC-MS, theresults showed that these indicators content included phenols, aldehydes, ketones, andsome heterocyclic substances of liquid smoked sausage were clearly much more than non-smoked sausage.