Application Of Fermentation In Production Of Frozen And Prepared Meat Products

The fermented meat products can be preserved longer because low moisture, low pH and microbial action.They are high nutritional and health (functional) foods, are easy to digest. They are tasty well with special fermented flavor.The processed meat products are greatly popular because of their edible convenience,high valueadded emphasizing nutrition balance,exquisite package and small volume,and their production and consumption are growing with each passing day.The processed meat products have become the main meat product in the domestic cities and the developed countries,but most of them are the quick-frozen processed meat products in our country and the short shelflife is the main bottleneck. Therefore, it is very necessary to developing the new preservation technology to postpone the shelflife of processed meat products.The process of fermention applied to the processed meat products, a new products of the fermented and processed meat products will be reached and developed.1. Through the experiment of culture medium, it was indicated that the MRS culture is more adapt to the growth of Lc、La、Lb. The salt-resisting experiment showed that Lc、La、Lb can survive as before and they live well under6.0%NaC lseparately, live well under150mg/kg NaNO2separately. Because their strong acid producing charaeter, Lc、La、Lb can be used as starter cultrue for the formentation of formented and prepared meat products.2. The study of processing technics. The Single factor and orthogonal expriments demonstrates processing parameter (Lc、La、Lb):35℃,107cfu/g, Lc:La:Lb=1:2:1, RH75%-95%. With Lc、 La、Lb mixed starter culture in the process parameter, the fermentation experiments indicated that tadding6%saccharose is best.3. The physiochemical properties of fermented and prepared meat products, which were researched under the best processing technics. Compared to the compared group, during the12h fermentation, pH and the content of Sodium nitrite were decreasing obviously, and the color of "b" is not rising significantly. After fermentation the content of fat is decreased while the total content of the dissociative amino acid is increased. In the product the number of E.coli is less than30per100g. Under the condition of frozen temperature, after7days storage the research shows that the color, aroma and flavor are good, and TVB-N is bette rthan the standard of meat products,...