Utilization Of Lotus Leaf Powder And Calcium Lactate In Pork Jerky

Pork jerky (PJ) is one of the traditional leisure meat products in our country. But the traditional PJ has the high fat content and don’t have dietary fiber, so the product’s quality has to improve. Lotus leaf (LL) is a plant for both food and medicine, which is rich dietary fiber and special flavor. Calcium lactate (CaL) can used as a substitute for sodium chloride to reduce the sodium chloride content. The effects of LL, CaL molar substitution ratio for sodium salt and fat content (F) on water, color, texture, aldehydes flavor compounds, sensory quality and pH of PJ were investigated via the single factor and response surface methodologies. According to the optimal formulation, the storage characteristics (quality characteristics and lipid oxidation) of PJ were also investigate. The results are shown as follows:(1)Added LL can significantly (P<0.05) increase the peak area of bound water(A21), peak area of immobilaized water (A22), water content, aldehydes flavors compounds and b* values, but decrease the a* values, hardness and toughness, shorten the relaxation time of bound water (T21) and relaxation time of immobilaized water (T22) of PJ, so weaked the bound water and immobilaized water’s mobility. Increase the CaL substitute for sodium salt could increased the A21, A22, hardness, L* values, a* values and methional content, whereas the T21, T22 and pH decreased. Add F can increased PJ water content, A22, T21, T22 and b* values, but decreased the A21 and aldehydes flavors compounds content.(2)The polynomial regression models of the LL, CaL and F on water content, a* values, b* values, hardness and toughness influence were significant, and the coefficients of determination was more than 84%. The suitable formulations for PJ were as follows:0.4% LL,10% CaL,10% F.(3)During storage, containing the LL and CaL’PJ can stable the hardness, and relative reduce the POV values, TBARS values and the aldehydes content. LL and CaL show the antioxidant activity. It is beneficial to extend shelf life and maintain the original flavor.