| Spiced pork trotter is one of the most traditional meat products in China.The trotter is rich in nutrients.Because of its unique flavor,rich fragrance,trotter was deeply loved by the majority of people.According to the survey conducted in Shandong Dezhou Braised Chicken Co.,LTD in the early stage,consumers have higher and higher requirements on the sensory quality and nutritional value of meat products.Eating the traditional processing spiced pork trotters easy to produce greasy feeling.Pig trotter product quality is unstable,easy oxidation discoloration.At present,the domestic researches for spiced pork trotter are mainly focused on the selection of raw materials and auxiliary materials and the research of processing technology,but there are few systematic and precise researches.Shan Black pig was bred by Jilin Jingqishen Company after 13 years of screening and crossbreeding among 6 excellent breeds.Mountain black pork is rich in elasticity and high in nutrition value,which is worthy of further development and research.Therefore,in this study,based on the mountain black pig hoof as the raw material,we optimized the formula of spiced pork trotters,investigated the effects of different plant extracts and different cooking methods on food quality,volatile flavor and fatty acid composition,and predicted the shelf-life model of the spiced pork trotters.The research contents and conclusions are as follows:The response surface optimization was carried out by single factor test combined with fuzzy mathematics comprehensive sensory evaluation.The results showed that among the 8 spices,pepper,prickly ash and clove had the greatest effect on the food quality of pig's feet with spiced sauce.The optimal formula with the best sensory quality was 0.15%pepper,0.49%Chinese prickly ash and 0.42%clove.The effects of lotus leaf,chrysanthemum and lemon on the quality,lipid oxidation,fatty acid composition and volatile components of fat layer showed that lotus leaf had the highest content of polysaccharides and polyphenols and the highest antioxidant activity.The three plant extracts could improve p H value,color,sensory quality and unsaturated fatty acid content of spiced pork trotter.The types and contents of volatile flavor compounds in different treatment groups were different,and the lemon-added group had the most volatile flavor compounds.The effects of steaming,boiling,microwave and low-temperature long-time cooking(sous-vide SV)on cooking loss,nutrient composition,cholesterol,total free amino acid,lipid oxidation,color,sensory score,fatty acid composition and flavor substances of spiced pork trotters were studied.The results showed that SV significantly reduced the cooking loss and cholesterol content and increased the a*value,moisture,unsaturated fatty acid content and flavor substances of the product.Microwave technology significantly decreased the fat content of spiced pork trotters.The sensory score of spiced pork trotter under steaming condition was the highest.The maximum L*value was obtained under the boiling condition.Therefore,all the heating treatments can improve the eating quality of spiced pork trotter,but SV showed better performance in improving the color,the content of unsaturated fatty acids,the types of flavor substances and reducing the content of cholesterol.The physical and chemical indexes,sensory scores and shelf-life prediction of spiced pork trotter during storage showed that with the increase of storage time,p H value of spiced pork trotter decreased firstly and then increased,chroma value(L*,a*,b*)decreased generally,TBARS value and TVB-N content increased.Through Pearson correlation analysis of quality indexes during storage,it was found that TVB-N content and TBARS value were the key indexes to predict the shelf life of spiced pork trotter.The shelf life of spiced pork trotter at 4?,14?and 24?were 35,21 and 14 days,respectively. |
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