Research On Technologies Of Pickling And Vacuum Tumbling During Process Of Smoked Horse Meat

In this paper, horse meat as the test material, the systematic study was consists of four parts, as follow:Firstly,effects of different storage time on the stability of horse meat color.Secondly, effect of colorauxiliary on color and sodium nitrite residue of smoked horsemeat.Thirdly, effects of compound phosphateon tenderness and water-holding capacity of smoked horsemeat.Fourthly, vacuum roll kneading technologyof smoked horsemeat. The results are as follow.PartⅠ Effects of different storage time on the stability of horse meat colorStudy on changes of color and myoglobin stored under4℃for1,2,3,5,7,9days. The results showthat, in first3days the value of L*, a*, b*increased and the content of metmyoglobin of meat surface islow; in3-9days, the value of L*, a*, b*decreased, the metmyoglobin content of meat surface increasedgradually, therefore, the cold preservation time of horse meat is less than3days before the color get worse.PartⅡ Effect of color auxiliary on color and sodium nitrite residue of smoked horsemeatIn this part, the effect of sodium nitrite residues and meat color in curing horse meat when addingascorbic acid（VC）, nicotinamide and a-tocophero（lVE）was studied. With VC, nicotinamide and VEadditionas the factors and a*, chromogenic rate and sodium nitrite residues as response values, a single factorexperiment and response surface test were practiced. The results show that, when the addition of VC,nicotinamide and VEwere:500mg/kg,500mg/kg and400mg/kg, the value of a*, chromogenic rate andsodium nitrite residues were:23.26,22.27%and2.11mg/kg.Part Ⅲ Effects of compound phosphate on tenderness and water-holding capacity of smokedhorsemeatIn this part, the effect of sodium pyrophosphat（eTSPP）,sodium tripoly-phosphat（eSTPP）and sodiumhexametaphosphate （HMP） on tenderness and water-holding capacity of smoked horsemeat wasstudied.With the addition of TSPP、STPP and HMP as the factors and cooking loss rate, thermal inducedsalt soluble protein gel water retention, hardness and chewiness as response values, a single factorexperiment and response surface test were practiced.The results show that, when the addition of TSPP、STPP and HMP were:0.3%,0.4%and0.3%, the value of cooking loss rate, thermal induced salt solubleprotein gel water retention, hardness and chewiness were:22.45%,84.37%,1671.24g and885.79N.PartⅣ Vacuum roll kneading technology of smoked horsemeatIn this part, the effect on salt content, a*and sodium nitrite residues of roll kneading time, tumblingfluid addition, curing time and vacuum in vacuum roll kneading pickled horse meat was studied. With rollkneading time, tumbling fluid addition, curing time and vacuum as the factors and salt content, a*andsodium nitrite residues as response values, a single factor experiment and response surface test werepracticed. The results show that, when the addition of vacuum,roll kneading time, curing time andtumbling fluid addition were:0.06MPa,4h,36h and50%, the value of salt content, a*and sodium nitriteresidues were:2.14%,27.75and1.77mg/kg.