Study On The Development And Quality Change Of Marinated Pork Products During Storage

Meat is one of the common consumer products in people's lives.The global demand for meat will continue to rise.There is a large pork consumption country,and the average annual consumption of pork accounts for about 50% of the world's total meat consumption.As the increase of consumption and the improvement of consumption level,people began to seek convenience,nutrition and variety of products.However,the current level of pork deep processing in China is lower than the world average level,which has greatly developed the pork industry.Conditioned meat products are a new type of food developed on the basis of westernstyle meat product processing theory and modern technology.Its nutrition is convenient and meets the needs of consumers today.With the development of cold chain technology and the change of people's consumption concepts,the conditioning pork products have evolved from the traditional ham and bacon which is good for storage to the convenient and fast family dishes now.Songban meat is pork neck meat.The meat is delicious,fat and thin,and the teeth are delicious.However,there are few products on the market for conditioning pine meat.Based on this background,the development of a new,industrializable pine meat product is of great significance to fill industry gaps and improve the level and competitiveness of pork processing in China.In this project,pork neck meat,commonly known as pine meat,is used as the raw material.First,the optimal formula for conditioning pine meat is studied using uniform design.Secondly,under the best recipes,the effects of four curing methods: atmospheric pressure wet pickling,vacuum wet pickling,ultrasonic-normal pressure wet pickling,and ultrasonic-vacuum wet pickling were compared on the quality of pine meat.At the same time,the parameters of the pickling method were optimized and compared by response surface method and BP neural network-particle swarm algorithm.To study the changes of nutritional quality and edible quality of conditioning pine meat during curing.Finally,the conditioning pine meat was vacuumpacked,and the changes of the physicochemical and microbiological indicators under microfreezing conditions(-3 ° C)and freezing conditions(-18 ° C)were studied to provide a reference for the storage of conditioning pine meat.The main conclusions are as follows:(1)The formula is composed of salt,monosodium glutamate,white sugar,soy sauce,cooking wine,complex phosphate,and nisin.According to the analysis result of DPS software,the added amount of each component is: 3.20%,0.32%,0.44%,2.00%,2.20%,0.30%,0.05%.The percentage of pork marinating solution absorption and salt content increase gradually with the increase of marinating time,and the cooking loss and shear force decrease gradually with the marinating time.The best marinating method is ultrasonic-vacuum marinating.(2)Through single-factor experiments,response surface experiments were performed by selecting liquid-meat percentages of 25%,40%,and 55%,ultrasonic power of 210 W,240 W,270 W,and vacuum of 60 kPa,70 70 kPa,and 80 kPa.According to Design-Expert analysis results and experiments,the best process parameters are: liquid meat percentage 48.1%,ultrasonic power 246.04 W,vacuum degree 61.11 KPa.Under this condition,the finished meat yield of conditioning pine meat is 92.84%,and The relative error of the predicted value of 94.82% is 2.09%.Based on Matlab software,the BP neural network-particle swarm algorithm is simulated,and the optimal process parameters are: liquid meat percentage 51.0%,ultrasonic power 235.36 W,vacuum degree 66.11 KPa.Under this condition,the finished product of pine meat is conditioned.The rate is 94.96%,and the relative error from the predicted value of 95.48% is 0.54%.Compared with the response surface method,the results of BP neural network-particle swarm algorithm are better.(3)The change of edible quality and nutritional quality during the curing process was studied,and it was found that the pH showed a trend of rising,falling and finally rising.After marinating for 2-6 hours,the cooking loss showed a significant downward trend,which was lower than that of the raw meat.Shear force gradually decreases during the curing process,and it is significantly lower than that of raw meat.Elasticity increased significantly,cohesion increased but not significantly,hardness and chewability decreased significantly.The brightness value L * and the yellowness value b * gradually decrease,and the redness value a * significantly increases.Regarding nutritional quality,the water content decreased significantly,and the crude protein content gradually increased,but the overall level was lower than the raw meat level.The crude fat content also gradually increased,and the overall level was higher than the raw meat level.(4)The effect of different temperatures on the vacuum-packed conditioning pine meat was studied.The results showed that: when the storage temperature was constant,the pH decreased and then increased with the storage time;the total number of colonies,TBA value and TVB-N values all increase gradually.In addition,when the storage time is constant,the higher the storage temperature,the larger the total colony,TBA value and TVB-N value.When stored at-3 ? for 25 days,the TVB-N value of pine meat was 15.04 mg / 100 g,and the TVB-N value at this time had exceeded the limit value;the TVB-N value measured at-18 ? for 40 days was 17.08 mg / 100 g,at this time has exceeded the limit of prepared meat products.For the growth rate of the total number of colonies,the temperature at-18 ° C is much lower than-3 ° C.Based on comprehensive consideration,it is suggested that the storage temperature of the conditioned pine meat produced under this process is-18 ° C,and the storage period is 30 days.