Prediction Model Of Storage Quality And Shelf Life Of Western-style Smoked Ham

Western-style smoked ham is a low-temperature meat product.Due to its high nutritional value,delicate taste,and high moisture content,it is very suitable for the growth and reproduction of microorganisms,causing spoilage and deterioration,thereby losing food value and causing waste of resources.Therefore,it is urgent to study the quality and freshness of Western-style smoked ham.The most important thing is to reduce microbial contamination and inhibit its oxidative decomposition process from raw materials to production,processing,sales and storage.Study the effects of natural spice,⁶⁰Co-?irradiation sterilization,ultra-high pressure and other preservation techniques on the storage quality of Western-style smoked ham,and predict the shelf-life model of Western-style smoked ham.Provide reference for the industrial production of Western-style smoked ham.1.According to the single factor and the response surface optimization test of the influence of spices on the quality of Western-style smoked ham,rosemary,ginger,and ginger have a significant influence on the quality of Western-style smoked ham,and the optimal addition amount is 0.3%⁰.5%,2%⁴%,0.2%⁰.4%,the storage quality of Western-style smoked ham is better;the best parameters are rosemary0.47%,ginger 2.98%,good ginger 0.30%,total colony 3.15 lg?CFU/g?,the sensory score is 90.55 points.2.Irradiation treatment of Western-style smoked ham in different packages can significantly promote the oxidation of lipids in the sample and reduce the oxidation stability during storage;improve the texture characteristics,increase the L^*value,reduce the a^*value and b^*value And the best irradiation dose is 2-6 kGy;the irradiation treatment can significantly reduce the total number of sample colonies,and the shelf life of vacuum packaging can be extended by about 15 days,and the shelf life of modified atmosphere packaging is about 7 days.3.The study of the effect of ultra-high pressure on the storage quality of Western-style smoked ham showed that the pressure was 250 MPa and the treatment time was 20 min.The TBARS value of the sample was significantly higher than that of the control group during the storage period;the TVB-N value first decreased and then gradually increased;the total number of colonies also gradually increased with time;the pH value increased rapidly;when the initial total number of colonies was low,after 250 MPa,20 min treatment and storage at 4°C can extend the shelf life of modified atmosphere packaging products to 35 days,and the shelf life of vacuum packaging products to approximately 60 days,and ensure good sensory quality of Western-style smoked ham.4.Different models are used to fit the growth of the total number of colonies in vacuum-packed western-style smoked ham stored at different temperatures.The comparison of the goodness of fit of different first-level models is:Baranyi model>Modified Gompertz model>Logistic model;The models can be successfully fitted.Baranyi model and square root model can be used to build a vacuum packaging western-style smoked ham shelf life prediction model.The deviation factors,accuracy factors,and residual values are all small and within acceptable ranges.After verification,they can predict well Shelf life of western-style smoked ham at 4-15?.