Study On Spareribs Based On Thermal Field Drying Technology

Marinated meat products are common meat products in traditional Chinese processed products and the braised soup imparts a unique flavor to the braised products.Due to its long processing history,the products have also play an important role for Chinese people.Nowadays,with the development of human diet,it is gradually becoming greener and healthier,people are paying attention to the health of food.Especially the safety and harmful substances in meat products are payed more attention from the Chinese people.As we know,traditional sparerib is processed with the traditional cooking technology,which can produce heterocyclic amines and cholesterol oxidation products.Heterocyclic amines and cholesterol oxidation products are carcinogenic and heterogeneous and can cause human diseases,which are undoubtedly harmful to human health.Therefore,it is urgent to innovate the processing technology of traditional spareribs.In this paper,by controlling the processing parameters of the thermal field and finding the conditions of marinate and maillard reaction,the spareribs has been processed with new processing technology,which can not only keep the flavor and color of spareribs but also reduce the heterocyclic amine and cholesterol oxidation products.The research results of the paper are as follows:1.Study on the marinate conditons and process parameters of cyclic marinate of spareribsBased on the spareribs,it was marinated cyclically at different simulated seasonal temperatures of 4,20,and 30? with the prepared marinade.In the first marinate,spareribs was marinated at different times to determine the optimal time at each temperature,then the next two marinate need supplement unequal proportion spices.The proportion of spices,the consumption of salt and sugar and weight loss rate of marinade were determinated,and the pH of the marinade and the number of bacteria were also determined.The results showed that,the optimal time for marinate at 4,20,and 30?was 8,6,and 4 h in first marinate.As the curing time was added,the sensory score of spareribs in each treatment group was not significant.difference(P>0.05).There was no significant difference in the sensory scores of the spices levels of each temperature group during the second marinate(P>0.05).With the optimal supplement proportion that was 30%before the thrid marinate,the sensory score of cooked spareribs in the 30%spices treatment group was significantly different from the other groups(P<0.05).The salt and sugar content of marinade on before and after each marinate were measured,and it was determined that the salt and sugar lose of the marinade each time was approximately 30%and 23%of the added amount.The pH of the marinade and the number of bacteria on each marinate were measured,its found that the pH and the number of bacteria of the marinade were on the normal range at 4? group,but there are great change at 20?30?group for the pH and the number of bacteria of the marinade.2.Study on the browning degree and flavor reaction conditions of maillard reaction model based on pork flavorA factorial test design was used to investigate the sensory color,flavor,browning degree of the glucose-cysteine Maillard reaction model based on pork enzymatic hydrolysis at 115,120,125? reaction temperature and 0.85,0.80,0.75 water activity.Influence of electronic nose signal value.The results showed that temperature had a significant effect on the sensory color,brown flavor and browning degree of Maillard reaction model(P<0.01),and water activity had a significant effect on the sensory color and browning degree of Maillard reaction model(P<0.01).And both had significant interactions on the sensory color,burnt flavor and sulfur-stimulated flavor of the reaction model(P<0.05),and extremely significant interactions on the degree of browning of the model(P<0.01).Except that the signal value of alcohols is only affected by temperature(P<0.01),temperature and water activity have a significant effect on the methyl,long-chain alkanes,inorganic and organic sulfide flavors produced by the model(P<0.01),and extremely significant interactions(P<0.01).According to the sensory scoring results,when the temperature is 120? and the water activity is 0.75,the glucose-cysteine Maillard reaction color and flavor scores are comprehensively optimal,and temperature and water activity and their interactions are closely related to the color and flavor of Maillard reaction models.3.Effects of processing conditions on cholesterol oxidation products and heterocyclic amine formation in spareribsThe spareribs were used as raw materials,it was cooked by thermal field drying technology and traditional processing techniques.The effects of processing techniques,cooling treatment and second-heating on the formation of heterocyclic amines and cholesterol oxidation products in spareribs were studied.The results show that the spareribs can produce less total heterocyclic amines and cholesterol oxidation products through thermal field drying technology,which can keep original color and water activity.The IQ,MeIQ,Harman,and Norharman heterocyclic amines are significantly reduced(P<0.05).At the same time,thermal field drying technology can also make the spareribs produce less total cholesterol oxidation products especially 7?-OH with high-temperature sterilized(P<0.05).The cooling treatment also affect the content of heterocyclic amine and cholesterol oxidation products in spareribs cooked by thermal field drying technology.Longer cooling time at room temperature will significantly reduce the content of IQ heterocyclic amines in spareribs,but significantly increase the contents of Harman and Norharman heterocyclic amines(P<0.05).Through two methods both rapid cooling with crushed ice and quick-freeze,the total amount of heterocyclic amines in spareribs was significantly reduced,and the contents of IQ,Harman,Norharman heterocyclic amines were also significantly reduced(P<0.05).Longer cooling time would significantly increase the total content of cholesterol oxidation products,especially the content of 7?-OH and 7-keto(P<0.05),and rapid cooling with crushed ice and quick-freeze treatment would significantly reduce the total content of cholesterol oxidation products,and the effect of the quick-freezing treatment is better than other treatment(P<0.05).The second-heating would also significantly increase the heterocyclic amine content of spareribs(P<0.05),but has no significant effect on the the total content of cholesterol oxidation products(P>0.05).The spareribs at 95? second-heating can produce the higher content of MeAaC,Harman,Norharman(P<0.05).The spareribs at 121?second-heating can generate higher not MeAaC,Harman,Norharman content but IQ.With the increase of MeIQ content,The spareribs at 121? second-heating can produce more heterocyclic amines than at 95? second-heating group.The spareribs at 121?second-heating for 45 min will increase the content of 7?-OH slightly.(P<0.05).