Study On Physicochemical Properties Of Brine Cooked Ham With Cuttlefish Bone Salt Substitute

Brine cooked ham is a kind of typical high-grade cooked meat product,which has the advantages of mouthfeel,smoothness,and convenience for consumption,etc.It is a kind of meat product favored by consumers at home and abroad.However,in the daily diet,processed meat products are the main source of salt intake.The sodium intake from meat products exceeds 20%of the total intake.Long-term high-sodium diet can cause cardiovascular diseases and seriously threaten personal health.The high sodium content in processed meat products obviously runs counter to the current healthy and low-sodium dietary trend.Therefore,many meat processing companies have begun to focus on low-sodium dietary products to meet consumer demand for low-sodium meat products,pay attention to the research and development of low-sodium meat products.However,due to the irreplaceable effects of salt in meat products,such as:improving the quality of texture,ensuring pure flavor,and extending the shelf life of products,the industry has encountered many difficulties in the research and development of low-sodium meat products.There are still technical bottlenecks.In this study,pork loin was used as the experimental material,relying on the cuttlefish bone salt substitute developed by our group to explore the effect of different substitution ratios on the physicochemical properties,distribution and migration of brine cooked ham,to develop a set of high-quality low-sodium cooked ham.The main research content and results of this article are as follows:1.Study on the physicochemical characteristics of brine cooked ham under different substitution ratios of cuttlefish bone saltThe experiment was set up with five groups:the control,25%,50%,75%and 100%substitution ratios groups respectively.By measuring the moisture content,water retention,color,TPA,storage loss,total colony count,sodium/potassium content,and organoleptic properties of these groups,it was found that the moisture content and water retention of the cooked ham were improved with the increase of the replacement ratio of the low-sodium salt.Both showed a trend of increasing first and then decreasing,and reached the maximum when the ratio of substitution was 50%,which were 76.33%and 87.97%,respectively,and was significantly higher than the control group by 5.94%and 8.69%(p<0.05).The substitution of low-sodium salt significantly increased the redness value of cooked ham,and the redness values of the 25%and 50%replacement groups were the highest;there was no significant effect on the brightness and yellowness values.The low-sodium salt replacement group had no significant effect on the hardness,elasticity and chewiness of the cooked ham,but the 25%,50%and 75%replacement groups significantly improved the ham's cohesiveness and adhesiveness(p<0.05).To a certain extent,the texture characteristics of cooked ham were improved.During storage,substitution of cuttlefish bone salt did not have a significant effect on the storage loss and the total number of colonies of brine ham(p>0.05).Brine cooked hams in the 25%and 50%replacement groups did not produce odor,but also maintained a suitable salty,good color and texture,the overall preference was higher as well.Based on the above factors,cooked ham replaced by 50%low-sodium salt has good TPA,storage characteristics and sensory quality,while reducing sodium content by 27.01%and potassium content by 96.61%.2.Determination and optimization of processing technology of low-sodium brine cooked hamIn order to investigate the processing technology of low-sodium cooked ham,additive content of polyphosphates,injection level,tumbling time and substitution ratio were selected as the factors.After single factor experiments,response surface optimization tests,and according to the actual operability,the optimum processing technology of low-sodium brine cooked ham was tumbling time 15 h,saline injection volume 15%,content of polyphosphates 0.39%,and low-sodium salt replacement ratio 53%.Under the optimum process conditions,regardless of yield,water retention,or TPA and odor acceptance,the low-sodium cooked ham is very similar to the salt group,and even improves the quality of these products to some extent.In contrast,the sodium content of cooked ham in the optimal process was reduced by 27%and the potassium content was increased by 95.83%.The results of this experiment have successfully broken the bottleneck in the research of low-salt brine ham at home and abroad,and are in line with the healthy dietary concepts of modern people.At the same time,the low-sodium brine cooked ham under this process has great prospects for development and consumption.3.Study on the water distribution of low-sodium brine cooked ham.Under the optimal processing conditions of low-salt brine ham,the 1H low-field NMR technique was used to further investigate the water distribution and migration of cooked ham with different replacement ratios.The study found that the substitution of low-sodium salt significantly affected the immobile and free water in cooked ham.As a result,the fluidity of the water is reduced,and part of the free water is converted into immobile water.This explains the reason why the water-holding capacity of the low-salt cooked ham increases.In several substitution groups,the flowability of the immobile water and free water in the 50%substitution group was the most significant,and the proportion of the immobile water was the highest,which was in agreement with the determination of the water retention property.At the same time,it was found that the relaxation time T22 of the immobile water can be used to quickly determine the water-holding capacity of low-sodium cooked ham.