Development Of Moisture Regulator For Dried Meat Products And Its Effect On The Flavor And Eating Quality Of Related Products During Storage

Dried meat products(including jerky,meat strips,minced meat slices)are traditional style of food in China,because of its unique flavor,high nutritional value,easy to store and transport and long shelflife,has become one of the most popular meat products.Nowadays,the dried meat products have some drawbacks,such as low production rate,hard,inelastic texture and serious fat oxidation,and these problems have become a bottleneck restricting the development of our dried meat products.The traditional dried meat products(beef jerky,dried pork slices,pork strips and mixed minced meat slices)as the research object,first mainly investigated the effect of different drying temperature and time on water distribution and the quality,according to different products to determine reasonable process parameters;then the development of moisture regulator,improve the moisture content of product under the condition of constant water activity,which improves the product quality hard,rough taste problems,and ensure that the microbiological safety of products during storage;finally,studied the effect of moisture regulator on the quality and flavor of mixed minced meat slices during frozen storage(0-180d).Through the study of this experiment,developed a moisture regulator for the use of dried meat products,and explored a new way for the development of green processing,efficient use and safe and healthy meat products,and provided broad ideas and theoretical basis for the development of industry.The results showed as follows:(1)This experiment has mainly investigated the effect of different drying temperature and time on the quality of dried meat products.The result showed that with the increasing the drying temperature and time,the yield,water activity,moisture content and b*-value decreased significantly(P < 0.05),while the shearing force,a*-value and L*-value significantly increased(P< 0.05),meanwhile,excessive drying temperature and excessive drying time significantly reduce the overall acceptability of the product(P < 0.05).(2)By using Low Field Nuclear Magnetic Resonance to study the effect of different drying temperature and drying time on moisture distribution and the quality,and the principal component analysis(PCA)was used to estimate their correlations.The PCA results suggested the positive linear correlations were obtained among the variation of T21,water activity,water content and yield,and negatively correlated with shear force.It is shown that the quality changes of four kinds of dried meat products can be analyzed more intuitively by low field nuclear magnetic resonance technique.(3)The dried meat products' hot processing technology parameters were optimized.The result showed that the parameters of hot processing technology was heating at 60? for 3h of beef jerky.The parameters of hot processing technology was heating at 60? for 4h of dried pork slices.The parameters of hot processing technology was heating at 65? for 3h of pork strips.The parameters of hot processing technology was heating at 70? for 3h of mixed minced meat slices.(4)The mixed minced meat slices as the research object,combined with the D-optimal Mixture Design,by analyzing water activity,moisture content,color,shearing force and sensory properties,the optimal formula of moisture regulator was obtained including curdlan 0.42%,glycerol 1.15% and corn protein hydrolyzate 1.93%.(5)The moisture regulator are added to mixed minced meat slices,after vacuum packaged combined with quadratic sterilization,studied the effect of moisture regulator on the quality and flavor of mixed minced meat slices during frozen storage(0-180d).The results showed that,compared with the control group the moisture regulator can inhibit thiobarbituric acid-reactive substances(TBARS),peroxide value(POV),carbonyl content and microorganisms(P < 0.05),add moisture regulator can inhibit lipid and protein oxidation.(6)Combining with the results of electronic nose and SPME-GC-MS,it was found that using electronic nose technology can separate the smell of different treatment group samples during storage in different periods.Meanwhile,SPEM-GC-MS was applied to analyze the volatile flavor compounds in mixed minced meat slices during the storage,after 180 days,the control group detected ethanal and valeric aldehyde two substances,while the treatment group added moisture regulator was not detected above the two substances,but detected with fragrant flavor of hexanal and octanal;meanwhile,the treatment group added moisture regulator promote the production(2S,3S)-(+)-2,3-butanediol,2-methyl-hendecanol,(Z)-caryophyllene,bisabolene,1-hydroxyl-2-butanone,furanone.Therefore,moisture regulator has a good effect on the volatile flavor of mixed minced meat slices.