Study On Curing Technology Of Low-salt Meat Products

Cured meat product has a long history and is an important part of Chinese traditional meat products. Bacon is one of the most favorite meat products, due to its unique flavor, rich nutrition and easy storage. However, it contains high salt content and its production cycle is long, which restrict its development. This paper mainly studied the curing technology of low-salt meat products, the process optimization, salt content reduction, in order to improve the quality of the products, and provide theoretical support for industrial production of bacon.Firstly, a combined process of the injection-tumbling-dry salting method had been applied to optimize the process of the making bacon. With salt content, sensory evaluation as indexes, by single factor test and L9(34) orthogonal test, the results showed that the best technological conditions:tumbling time was8h, salting time was23d, the salt was5times, drying time of controlling temperature and humidity was3d. Compared with the bacon cured by traditional process, the salt content of the bacon cured by the optimization process increased from13.23%to14.56%, the curing uniformity was better, the sensory evaluation increased from7.28to8.64, the best optimization process was conducive to the penetration and diffusion of salt in meat, to accelerate the curing process, improve the sensory quality of the bacon. SPME-GC-MS analysis showed that the two products had similar flavor.Then, the effects of sorbitol on the water holding, the amount of salt of bacon, and the optimum amount of salt and sorbitol were studied. The results showed that reducing salt content decreased salt content of product, improved the texture of product, but also reduced the moisture content, the product yield, and increased the water activity of products, which was not conducive to the storage of products; During the bacon processing, at the same processing time, sorbitol addition could reduce T21, T22, T23relaxation time and the water activity of the product; According to the growth characteristics of the microorganism and products storage experiences, for good preservation, water activity of the product should be less than0.85. On this basis, the minimum amount of salt required by the product added10%sorbitol decreased from12%to8%, the salt content of the product decreased from11.31%to6.14%, so determined that the minimum amount of salt was8%; Further studies showed that, sorbitol addition increased the moisture content and the product yield, improved product texture and sensory properties. According to the overall acceptability, the optimum addition amount of sorbitol was8%.Finally, we studied the changes in product quality of bacon during room temperature storage and predicted the shelf life of the product. The results showed that after3months storage at25℃, pH and TVB-N of the product changed lightly, while AV and POV complied with national standards, during the whole process of storage, the total number of colonies maintained at about105cfu/g, Escherichia coli was less than3.0MPN/100g. The prediction equation of the shelf life of bacon, with the peroxide value as an index, B=Boexp(1.023×105e-38627/RTt); with the acid value as an index, B=B0exp(8.2×106e-52236/RTt). The shelf life at room temperature was161d,186d, respectively for peroxide value and acid value as an index.