| To investigate the qualityã€hygiene and the current industrial production situation of Xiangxi smoked meat, the samples were collected from peasant household, small workshops, and industrial bacon factory. The sensory scores, water content, salt content, nitrite residue and benzopyrene residue were analyzed in this samples. According to the investigation,the existing problems of Xiangxi smoked meat were analysed, and the better processing methods aim at industrial production of smoked meat were studied. The main results are as follows:1. The results indicated that in all 42 tested samples, nitrite residue is in the range of 0.68 mg/Kg to12.21 mg/Kg, which didn’t exceed the GB(nitrite residue<30 mg/Kg), the benzopyrene residue is in the range of 0.84μg/Kg to 8.89μg/Kg, the qualified (benzopyrene residue<5.0 μg/Kg) rate is 92.86%, the senior grade of freshness is highly acceptable,from high to low goes:farmhouse making>industrial produce>small workshops.2. The change rule of smoked meat quality during vacuum curing (VC)and dry curing(DC) were studied.By comparing the water content,salt content, sodium nitrite residue, microbiological indicator, color and volatile compounds of two kinds of smoked meat during different processing stages. The results showed that:the water content of VC and DC samples decreased 16.5% and 20.5%, respectively. While salt content of that rise to 5.9% and 5.2% respectively. The L* of VC is 2.1% higher than that of DC. The a* of VC is 12.2% lower than that of DC, the b* is no big difference between them.The total plate count of VC samples is lower than that of DC samples,coccus is becoming dominant bacteria. After baked and smoked, the VC’s water contents salt content and sodium nitrite residue is higher than the DC’s, the L* of VC samples is higher than that of DC. Lower a* and b* make the smoked meat have a better color,like the pleasant rose pink.The quantity of coccus and mold of VC is higher than that of DC, which becoming dominant bacteria,the others were no significant differences. The types and relative content of volatile compounds in VC is higher than that of DC. So the VC method can improve the water-retaining property of smoked meat and promote to absorb the curing agent, it also can ameliorate the color and the flavor of the smoked meat.3. Benzo(a) pyrene (BaP) formed when meat was in the processing of smoking. Discuss the tendency to form benzo(a)pyrene during the industrial and the small workshops smoked meat production process. The response value was consist of Sensory evaluation and BaP residue. Three key factors including curing time, smoking time and smoking temperature were optimized using the Box-Behnken response surface methodology based on single-factor experiment, build the quadratic equation and the applicability model. The result showed that the optimum smoked process conditions of smoked meat were curing time 6 days, smoking time 2 days and smoking temperature 55℃.Under these conditions, the comprehensive score was 68.3, which was close to the theoretical values. These findings indicate that this model is of theoretical significance to guide the actual production. |
