Study On The Boiling And Curing Of Smoked Horsemeat And The Quality Changes During Storage Period

Before the smoked horsemeat is edibled, it must be soused, smoked and boiled process. The effectived way of boiling can ensure the stable edible quality of smoked horsemeat. This experiment uses smoked horsemeat which was soused, smoked as material to study the influence of boiling core temperature on the quality of the horsemeat during the curing process. By combining the fuzzy comprehensive evaluation method, it evaluates the best boiling core temperature of the smoked horsemeat. Besides, it also evaluates the changes of edible quality and safety indicators during the period of storing the commercial smoked horsemeat products and the ones in which did not add the antisepsis reagent.(1)The objective of this study was to research the changes in cooking loss, color, shear force,texture analysis, muscle fiber diameter, sarcomere length, and SDS-PAGE electrophoresis characteristics of the smoked horsemeat which was under the boiling core temperatures of 60, 65,70, 75, 80, 85, 90 and 95℃. The result showed that, with the core temperature rised, the cooking loss was significantly increased(P<0.05). Color a* and b* tend to decrease firstly and then increased, while L* first increased and then decreased, and a*, b* reached the minimum and L*maximum when the temperature was 70℃. Both shearing force and muscle fiber diameter showed a tendency of increasing at first and then decreased. Also, they were positively correlated(r=0.777), and the sarcomere length was significantly reduced. As the core temperature increased,the hardness of the horsemeat significantly increases(P<0.05). However, the springiness increased before decreased. Cohesiveness and chewiness showed a tendency to decrease firstly and then increased. The respective correlation coefficients between the core temperature and hardness,springiness, cohesiveness were: 0.957,-0.361 and 0.341. The SDS-PAGE showed that with the temperature rised, high molecular weight proteins occurs to degrade.(2)Assume the weight vector of fuzzy mathematics is A={ taste, flavor, form, color }={0.3、0.3、0.21、0.19}. The results showed that different boiling core temperatures had significantly influenced on the quality of the meat, and the quality of horsemeat could be ensured by controlling the core temperature. By adopting the fuzzy mathematics method, the evaluation exactly showed that the score of smoked horsemeat was the highest when the boiling core temperature was 85℃.(3)By comparing and evaluating the changes of the four kinds of smoked horsemeat products during the period of storage, it could be concluded that with the time of storage increased, the p H values of the four samples changed. The change of sample 1 was the most evident(P<0.05); the values of TVB-N in the sample 1, 2, 4 showed a tendency of increasing, but the value of sample 4is lower than other samples throughout the period. Besides, the change of sample 3 was the least evident; Moisture content of all the samples showed a decreased tendency during the period. The change in moisture loss of sample 1 was the most obvious; the water activity of sample 1, 2, 3,showed a tendency of decreased during the process of storage. The change of sample1 in water activity was the most obvious.The total nitrogen content showed an increased tendency(P<0.05).Protein hydrolysis index presented an increasing tendency too(P<0.05). The protein hydrolysis index of sample 4 is higher than the others at the end of storage period, while the hydrolysis index of sample 2 is the smallest. During the whole process of storage, with the time of storage prolonging, the total number of bacterial colony in microbial indicators evidently increases, but all of them were lower than the national standard of smoked harm. The pathogenic bacteria have not been detected during the period of storage so that the edible security could be guaranteed.The best edible quality of smoked horsemeat which was effectively maintain boiling temperature were determined in this paper. The changes the smoked meat products during storage quality were revealed. In order to find the reasonable products smoked horsemeat provides a theoretical basis for boiling curing and storage.