Research On Formation Regularity Of Low Temperature Cured Meat

This experiment utilizes high quality pork belly as raw material,and the traditional pickling method is improved on the basis of dry pickling method.It is divided into salt group and ingredients.The ingredients group includes pepper,star anise and fennel.Cured meat was subjected to low temperature control at 4?.Sampling studies at different time points in the pickling process of bacon were conducted to investigate the changes in the physical and chemical properties,flavor perception,fat oxidation and safety control of cured meat.Through the detection of the physical and chemical properties of the cured meat,the experimental results showed that the L*of the cured meat color increased significantly(p<0.05),the a*value decreased significantly(p<0.05),and the b*value increased significantly(p<0.05),and the water activity(Aw)and pH showed a downward trend.The color of the ingredients group was lower than that of the salt group L*,the a*value was high,the b*value was low,the water activity and pH of the ingredient group were lower than the salt group at the end of the curing.Combining the physical and chemical properties of cured meat,the flavor of cured meat was explored.It was found that the aldehydes in the cured meat increased,the alcohols and ketones decreased(p<0.05),and the amount of furans,esters and hydrocarbons increased.The flavoring substance in the ingredient group adds a certain amount of olefinic material,which is the ingredient itself,therefore,the flavor of the cured meat is increased.In the oxidation process,the fat oxidation value(POV)value and TBARS value increased significantly(p<0.05),the composition group changed the trend,but the salting end point was lower than the salt group,and the ingredient addition inhibited the fat oxidation effect,The pepper group has the most significant effect on antioxidant activity.The fatty acid saturated fatty acid of cured meat was significantly decreased(p<0.05),and the fatty acid was significantly increased(p<0.05).The fatty acid of the ingredients group and the salt group showed the same trend but the content was different.At the same time,the content of nitrite and volatile base nitrogen in cured meat increased(p<0.05),and there was a significant correlation with fat oxidation.The compounding group was lower than the salt group,and the addition of ingredients played a good safety control effect.After storage for 30 days,it has a very large influence on the sensory properties and flavor of the cured meat.Irregular fluctuations occur,and the quality of the cured meat is reduced with salting.