Pork Flavor Of The Finished Product Optimization And Preservation Research

Chinese traditional meat product of Hangzhou famous Dongpo’s pork was the topic of the object of study. On the basis of traditional cooking methods, it’s combined with modern food industrial processing technology and ideas. And the production process of the Dongpo’s meat had been confirmed. Ensure the Dongpo’s meat product have good flavor and taste in the storage period, By adding compound the mixed flavor to the Dongpo’s pork. Through the analysis of the initial bacteria of Dongpo’s meat and its change rule, it had provided the basis for the selection of suitable natural preservatives. The extraction of clove and cinnamon were compared and the optimum combinations of the three natural preservatives for the preservation of chilled mutton were researched by using the response surface methodology after a comparison of tea polypHenols、Nisin and natamycin, which were the three natural preservatives antibacterial properties. Comparison of the high temperature and high pressure and irradiated these two sterilization treatment after the Dongpo’s pork samples for sensory evaluation and shelf-life, sterilization conditions of the Dongpo’s meat had been determined. The main conclusions of this paper are as follows:(1)Through L9(34) orthogonal test show:the best ratio of meat flavor compound:A3B1C3, namely0.3%meat flavor E1218A,0.2%pork braised in brown sauce flavor O1126A and0.5%pork flavor20982.(2) The vacuum storage24h Dongpo’s pork have been isolated and purified the corruption of13strains. Preliminary separation and identification to the genus with1strain of Brochothrix thermosphacta,3strains of Lactobacillus, Pseudomonas and Enterobacter in all3strains, StapHylococcus, Micrococcus and Saccharomyces each1strain. Vacuum packaging initial bacteria in Dongpo’s meat is Brochothrix thermosphacta (29.7%) and Staphylococcus and Micrococcus (21.4%), followed by Lactobacillus (17.9%), Enterobacter (14.5%) and Pseudomonas (12.4%), and a small amount of Saccharomyces (1.4%) and other (2.7%bacteria). Dongpo’s pork in the dominant bacteria35d storage group is Pseudomonas and enterobacteriaceae.(3) Tea polyphenols、Nisin and natamycin have different degrees of inhibition to Pseudomonas、Enterobacter、Brochothrix thermosphacta、Lactobacillus、Staphylococcus and Saccharomyces. Differences of natural preservatives of different concentrations and the corresponding inhibitory effect performance in the test. Of tea polyphenols on the part of gram positive and gram negative bacteria has a stronger inhibitory effect; Nisin has a strong inhibitory effect on Gram-positive bacteria; natamycin inhibitory effect on fungal yeast strong.(4) Preservative effect of3kinds of natural preservatives are tea polyphenols>Nisin> natamycin. There exists significant interaction and tea polyphenol and Nisin, which showed that the two kinds of preservatives used at the same time, the effect is better than single. Through the derivation of the model equations, the minimum value is extreme point surface response value for TVB-N is10.4mg/100g, corresponding to the tea polyphenols is0.03%, Nisin is0.04%, and natamycin is0.03%. Model validation the relative error is4.11%, indicating that this regression model for the Dongpo’s meat preservation. Preservative effect of compound natural preservatives for Dongpo’s pork is very obvious. Each index of treated samples has been compared with control group. And the comprehensive evaluation index, the above treatment group of the shelf-life is up to25d, the control group is only7d.(5) Two kinds of sterilization of the high temperature and high pressure and irradiation have been on adding compound meat flavor and the compound natural preservatives of vacuum-packed Dongpo’s meat samples. The results show that the two methods can obviously prolong the shelf life of Dongpo’s meat samples at room temperature, but through the analysis of sensory evaluation standard and microbiological findings, when the high temperature and high pressure sterilization conditions were108℃,(0.2Mpa)20min, adding composite meat flavor samples than samples without adding compound sensory evaluation of meat flavor the value must be high, and have a shelf life of up to150d. While3kGy irradiation treatment group shelf life up to100d.