Researh On Quality Self-maintaining Of Antiseptic And Antioxidant Fermented Ham

In this study,Wesleyella grisea?B13?with the antioxidative effect from the dried barley and the Lactobacillus sakei?Y19?with preservative effect from the duck meat and the pentose sugar separated from Pickle coccus?Pp?were used as a mixed starter.The ham meat was used as a raw material to carry out the research of quality self-maintaining of antiseptic and antioxidant fermented ham.A systematic study was conducted on the inoculation amount,proportion of the three kinds of bacteria,the culture temperature and the cultivation humidity when the ham reaches the best fermentation conditions.At the same time,the physicochemical indexes such as pH value,water activity,TBA value,volatile base nitrogen,hardness,elasticity,chewiness of ham during the fermentation process were determined.In addition,the fermentation ham injection process,kneading process and cooking process were optimized.Based on this,the storage characteristics of ham were studied and a shelf-life model was established.At the same time,the free fatty acids and free amino acids ofthe finished product were compared to determine the following conclusions:1.The fermentation characteristics of the starter and the single factor test of three strains were obtained and the following conclusions:?1?B13,Y19 and Pp all met the fermentation requirements of pork ham by studying the fermentation characteristics of the starter,and it was further confirmed that the mixed starter composed of the three bacteria also met the fermentation requirements of pork ham and was suitable for antisepsis,antioxidant quality self-maintained fermentation ham research.?2?Through the single-factor test of three bacteria combinations,when the ratio of three bacteria was:B13:Y19:Pp=2:1:2,0.2%inoculation,88%humidity,culture temperature 36°C,the fermentation effect was the best and the quality was the best.2.Study on injecting technology,tumbling process,fermentation physics and chemical indexes and cooking process experiment of mixed broth fermentation pork ham show:?1?The optimal injection rate:20%injection rate can make ham achieve the best fermentation effect.?2?The optimum process of rolling ham was:the total time of tumbling was 9.19 h,the rest time was 23.39 min,the number of revolutions was 10.38 r/min,and the degree of vacuum was-0.06 Mpa.?3?During the fermentation process,the ham from the mixed starter treatment group had significantly lower acid production rate,Aw value,NaNO₂ residue,TBA value,TVB-N value compared with the control group,and the hardness,elasticity,chewiness and The control group showed a significant increase.?4?The optimum process for cooking cooked ham was:cooking time 60 min,cooking temperature 60°C,baking time 50 min,baking temperature 60°C,smoke time 50min,smoke temperature 50°C.3.Changes in the quality of fermented ham during storage:?1?The TBA value,TVB-N value,E.coli count,total bacterial count,peroxide value and acid value of fermented ham were significantly lower than those of the control group during storage.?2?Compared with the control group,the free amino acid content of the inoculated mixed starter treatment group was significantly higher than that of the control group,which increased from 362.54?mg/g DM?in the control group to 463.88?mg/g DM?in the test group.The amount increased by 101.34?mg/gDM?,and the methionine content increased significantly.The methionine content in the control group was 8.69,and the methionine content in the test group was 19.83,which was an increase of11.14.?3?Compared with the control group,the content of EPA and DHA in the inoculated mixed starter treatment group was much higher than that in the uninoculated mixed starter treatment group.The EPA was increased from 0.35%in the control group to1.85%in the test group,which was increased by four times.The DHA increased from0.41%in the control group to 1.20%in the test group,which was a two-fold increase.?4?The ham fermented with the mixed starter was rich in volatile substances,and the2-hydroxypropionic acid that played a representative role in the ham flavor greatly increased.The content was 15.12.?5?The predicted shelf life of the fermented ham with histamine content is:SL=?lnB/lnB0?/[66.43exp?-17850/RT?]...