Study On Optimization Of Marinade Process Of Mutton In Negative Ion Electric Field

According to the Box-Behnken design and response surface analysis,the optimum conditions for curing mutton in negative ion field were determined.the changes of pH value,color,texture,nitrite residue,microbial index,water holding capacity and thiobarbituric acid(TBARS)of the new cured mutton were analyzed according to the optimized process to verify the influence of negative ion electric field on product quality and provide scientific basis for the application of negative ion electric field mutton pickling process.The results are as follows:1.The effects of different curing temperature,different curing time and different curing field strength on the relative amount of myoglobin in mutton were studied.The reaction surface analysis of negative ion electric field was carried out according to the single factor test results of negative electric field curing.The optimum conditions for curing mutton with negative ion electric field were as follows:temperature 4?,curing time 13 h,field strength 3 kv.According to the adjusted process parameters,the content of myoglobin is 20.67%,which is in agreement with the predicted value of 20.79%,and the complex relation number of the model is R2=98.97%,the obtained model fits well.2.The effect of negative ion electric field curing on the content of oxygenated myoglobin in cured meat was significant(P<0.05),which could effectively promote the production of oxygenated myoglobin,prevent the oxidation of myoglobin in cured meat,and keep the bright color of cured meat for a long time.3.The effect of negative ion electric field on various quality indexes of pickled mutton:compared with traditional curing technology,the residual amount of nitrite,centrifugal loss rate,total number of bacteria and degree of fat oxidation of pickled meat were significantly reduced(P<0.05);the storage time was 30 days,the thiobarbituric acid value of traditional curing technology mutton had reached the sub-quality meat standard,while the TBARS value of fat oxidation of mutton cured by negative ion electric field was still within the standard range of high quality meat.