| Western-style smoked ham is a typical low-temperature meat product.Because of its delicious taste,unique flavor and suitable taste,it is deeply loved by consumers.Nitrite is one of the most widely used food additives in the processing of meat products,which can play a role in color development,antibacterial,anti-oxidation and flavor improvement.However,there are also potential hazards,which can react with amines in meat to produce N-nitrosamines,which is harmful to human health.Therefore,it is imperative to find a safe and efficient quality improvement.In this paper,the formulation and technology of western smoked ham were optimized,and the effects of different nitrite additions on the quality of western smoked ham were investigated.On this basis,the natural substitutes were found to improve the western style smoked ham,and its storage characteristics were studied to provide a theoretical basis for the development of low nitrate products.The main research content and conclusions of this article are as follows:1.Optimization of formula of main ingredients of western-style smoked ham.Research showed that salt 2.0%-3.0%,compound phosphate 0.2%-0.4%,potato starch2%-4%,soy protein 2%-4%,carrageenan 0.3%-0.7%,TG enzyme 0.4%-0.8%,white sugar 0.7%-1.1%,monosodium glutamate 0.4%-0.8%,the quality of western smoked ham is better.The best formula for western-style smoked ham was salt 2.5%,compound phosphate 0.3%,carrageenan 0.5%,and TG enzyme 0.6%.2.Optimization test of cooking temperature,cooking time,smoking temperature,smoking time,tumbling time and tumbling vacuum degree of western-style smoked ham.Research showed that the cooking temperature was 80?-90?,the cooking time was 45 min-75 min,the smoking temperature was 80?-90?,the smoking time was35 min-65 min,the rolling time was 3 h-4 h and the tumbling vacuum degree 0.04MPa-0.06 MPa,which could obviously improve the quality of western-style smoked ham.The optimum technological parameters were cooking temperature 82.83?,cooking time 52.30 min,fumigation time 50.09 min.Under this condition,the highest comprehensive score can reach 0.628571.3.The effect of nitrite on curing and edible quality of western-style smoked ham.Research showed that the nitrite significantly affected the nitrite residue,moisture content,TBARS value,total free amino acid content,color development rate and color of western-style smoked ham.However,the pH was not significant.Nitrite addition can increase the residue of western-style smoked ham,enhance water retention to increase water content,reduce TBARS value to inhibit lipid oxidation,increase total free amino acid content to enhance the unique flavor of meat products,increase redness and hair color rate to improve color.4.The quality improvement study of low-nitrate western-style smoked ham.Research showed that the optimal amount of antioxidant modifiers was 0.5% celery powder,0.5% ginger extract,0.5% rosemary extract,and 0.5% garlic extract,among which the nitrite removal effect and antioxidant effect of celery powder were the best;The optimum amount of color modifiers was 3% tomato powder,4% red beet powder and 3% dragon fruit powder,among which tomato powder had better effect than the other two colorants;The optimum amount of flavoring modifiers was yeast extract0.03%,taste nucleotide disodium 0.03% and aminoacetic acid 0.05%,among which yeast extract was better than the other two flavoring extracts.The optimum addition of low nitrate western smoked ham was celery powder 0.5%,tomato powder 3%,yeast extract 0.05% and sodium nitrite 0.010%.5.The study on improving storage characteristics of low-nitrate western-style smoked ham.Research showed that the pH value,color,TBARS value,texture characteristics,the colony total and sensory quality of the modified low-nitrate western-style smoked ham during the entire storage period were significantly lower than those of the control group.The pH value and sensory quality decreased.The colony total and TBARS value increased.The hardness and chewiness increased,and the elasticity decreased.The redness and brightness of the modified group increased,but in the control group decreased.The shelf life of low-nitrite western-style smoked ham was slightly higher than that of the control group. |
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