Study On Technology Of Re-conditioning Pork Tenderloin Products

Prepared pork is a kind of prepared meat.It's versatile,convenient,nutritional and portable.And It also has a broad market prospect.This subject uses pork tenderloin as the raw material to regulate the processing technology of the prepared pork product.The using of phosphorus aquasorb in prepared frozen pork tenderloin product and the application modified atmosphere packaging with pork tenderloin in cold storage and safety of microwave meat,etc.The consequence of this subject will provide theory technical parameters for the prepared pork products in industrial production.The specific contents are as follows:1.The Optimization of the prepared pork tenderloin critical processUsing Pickled tumbling method to optimize tumbling time and curing time.Measuring the sample pickle liquid absorption rate and the result showed that tumbling pickled(2 h),curing time(24 h)are the best preserved tumbling condition.Based on sensory evaluation,the pork tenderloin was tumbling salted and microwave cooked.The addition of flavoring is optimized as follows:salt 1.5%,sugar 1.0%,water20% and Chinese five spice 0.4%.Based on the sensory evaluation,texture analysis and moisture content measuring of the prepared pork tenderloin in different microwave power and working time,the results showed that the optimum conditions of microwave cooking are: microwave power 1040 W,microwave time 90 s.On this condition,the value of product sensory evaluation rises to the maximum.The product has better flexibility,taste and moderate moisture content.This result can be used as processing parameters of microwave cooking.2.The research of the composite phosphate-free formulation aquasorbIn this experiment,trehalose,sorbitol,sodium citrate are as materials,frozen pork tenderloin total weight gain rate after thawing are as response value.Based on the single factor experiment,using Box-behnken experimental design and response surface analysis,optimization phosphate-free aquasorb formula and results are as follows: frozen prepared pork tenderloin with phosphate-free compound aquasorb optimized formula: trehalose1.8%,sorbitol 3.3%,sodium citrate 0.5%.On this condition,the weight gain rate of the frozen pork tenderloin was 7.78% after thawing,which is lower than the lowest level in the test group.3.The modified atmosphere storage of the frozen prepared pork tenderloinThe frozen prepared pork tenderloin is the research object of this experiment.Thepreservation effect of vacuum package and three kinds of modified atmosphere package condition(65% O2,20% CO2,15% N2;40% O2,40% CO2,20% N2;20% O2,60% CO2,20% N2)are compared.The quantity of bacterial in prepared pork tenderloin,TVB-N value,drip loss,TBA value,sensory evaluation of color indicators are detected as index.The results are as follows: vacuum packaging is better than modified atmosphere package.The modified atmosphere package group B(40% O2,40% CO2,20% N2)is superior to the modified atmosphere package group A(65% O2,20% CO2,15% N2)and group C(20%O2,60% CO2,20% N2).However,the modified atmosphere package are superior to the vacuum package when it refers to the overall value of the sensory evaluation.4.The safety of microwave prepared pork tenderloinUsing HPLC to research the content of acrylamide and benzopyrene in prepared pork tenderloin after microwave cooking.The results showed that no acrylamide and benzopyrene are detected in the detection limit.