| As a kind of traditional meat products, pork meat with eutrophy, unique flavor and long history has won warm praise from people around the world. But the low moisture content, hard texture, dark gray color and fewer species limit the consumption of it. Many methods were used to overcome the shortages. Chemical preservatives are mostly commonly used in the anticorrosion of meat products, but it may results in a lot of food safety problems.At home and abroad, organic acid was used for seasoning and bacteria reduction. But, the effect of organic acids on meat flavor, texture had been rarely reported. This experiment put forward using organic acid assisted meat marinated. Hot and sour dried pork meanwhile is developed. It also has a research on pork jerky flavor change and investigation of products storage stability.1. Conducted a Study into the marinating technology of acid assistant. By comparing the change of pork’s eating quality under different acid concentration, the effect of acid on pork’s eating quality was studied. The results showed that adding acid in the marinating process can lead to the water loss, moisture content and cooking loss rate decreases and then increases, the brightness value of L* increases, the red value of a* decreased, and the p H value decreased with the increase of the concentration of acid. Acid could improve the hardness and chewiness of pork, and was helpful to improve the texture. In addition, acid could inhibit the produce of nitrite, TVB-N to improve the freshness of meat products, but it promoted fat acid oxidation.2. Myofibril protein was extracted from the pork muscle and its structural changes was studied by infrared spectroscopy, UV spectroscopy. The acid in the muscle destroyed the secondary and tertiary structure of muscle fiber protein, and the alpha helix within proteinmolecules. Thus, it changed the overall hydrophobic interaction of the protein molecules, which lead to its size changing.3. This paper study the processing technology of hot and sour dried pork to determine compound proportion of organic acid and optimum process parameters, and to provide scientific process parameters and theoretical basis for hot and sour dried pork processing. The compound ratio of organic acid and amount of main flavoring substances was determined through sensory evaluation and orthogonal experiment. The effect of different cooking time on texture, moisture content and p H was researched to optimize cooking time. This paper researched on hot air drying temperature and time to determine the best hot air drying process.The best process parameters of hot and sour dried pork:Lactic acid: acetic acid: citric acid: malic acid =1:0.8:0.3:0.8;The amount of the total acid, total sugar and chili were 1.6%, 4%, 4%.The optimum cooking time was 30 minutes, hot air drying temperature was 60 ℃, hot air drying wind speed was 2m/s.4. Solid phase micro-extraction combined with gas chromatography-mass spectrometry and electronic nose was used to determine the contents of volatile flavor compounds from the pork jerky.The flavor of meat products mainly comes from the oxidation degradation of fat, maillard reaction and seasoning. Through GC-MS analysis, 146 kinds of volatile components were detected in hot and sour dried pork and traditional dried pork. It included 9 kinds of aldehydes, 60 kinds of hydrocarbons, 21 kinds of alcohols, 9 kinds of esters, 14 kinds of acid compounds, 8 kinds of ketone compounds, 25 kinds of heterocyclic compounds(including oxygen, nitrogen or sulfur). Alcohols, aldehydes and heterocyclic compounds are the main material and the main source of flavor, and the amount of organic acid, alcohols, and heterocyclic compounds flavor components are relatively higher in hot and sour dried pork. Electronic nose techniques, when combined with PCA, could be used to successfully distinguish between different pork jerky.5. The hot and sour dried pork was placed under low temperature and room temperature to study its storage stability. Results show that organic acid in the hot and sour pork jerky could have very good antibacterial effect. Acid could inhibit the nitrite and colour fading. The p H of hot and sour pork jerky growth was slower and it was in the bacteriostatic range. Hot and sour pork jerky has better storage stability. |
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