Study On The Effect Of Onion Peel Extract Onantioxidatation And Flavor Of Western Style Fermented Ham

Fermented ham is a kind of deep-processing meat product with high quality,unique flavor and rich nutrition.In recent years,many enterprises in China have introduced foreign equipment and technology to produce ready to eat Western-style fermented ham.At present,there are few studies on western style fermented ham in China,and there are still some problems in the production of western style fermented ham,such as fat oxidation,large-scale microbial reproduction and lack of flavor.As a natural antioxidant,onion peel extract(OPE)has antioxidant and bacteriostatic effects.Therefore,it provides a theoretical basis for the study of the changes of quality characteristics in the production process of Western-style fermented ham and the improvement of product safety and flavor quality.In this paper,Longbai pig leg was used as raw material to process western style fermented ham with the production equipment and technology introduced by Shandong delis Group Co.,Ltd.and onion peel extract(OPE)was added to the carrier of coating lard during low temperature fermentation.The research contents and test results are as follows:(1)Physical and chemical indexes and quality analysis of western style fermented ham in different processing stages.The results showed that:the pH value of western style fermented ham increased during the processing,and the whole processing was in a slightly acidic environment;under the effect of salt infiltration and water evaporation,the water content decreased to 45.47%;the ash content and chloride content of western style fermented ham in the later stage of ripening were respectively 11.67%,6.92%,and the sodium content is 32003mg/kg;the color of ham changed significantly,and the red value(a*)increased;during the fermentation and ripening process,the protein content increases continuously,and the ham begins to produce fragrance,and the final protein content is 31.4g/100g.(2)To explore the effect of the compound coating of ope on POV,TBARs,color and microorganism of western style fermented ham.The results showed that:the composite coating of ope had a significant effect on inhibiting lipid oxidation of fermented ham(P<0.05);when the content of ope was 0.5%,the antioxidant effect was the best;by inhibiting pigment and lipid oxidation,the color of western style fermented ham was improved,the brightness and redness of western style fermented ham were significantly increased;the processing conditions could completely inhibit the production of pathogenic bacteria in western style fermented ham,and the composite coating of ope mainly inhibited the production of pathogenic bacteria Compared with the control group,the total number of colonies,mold and yeast in the western style fermented ham decreased by 10.39%-27.01%.Among them,the best inhibition effect was when 0.5%of ope was added,and the best inhibition effect was when 1%of ope was added.These results showed that onion skin extract could significantly reduce lipid oxidation in fermented ham muscle and inhibit the growth of colony,mold and yeast,and to a certain extent,improve the food safety of the product.(3)To explore the effect of opecoating on the flavor of western style fermented ham.The results showed that:through electronic nose and electronic tongue,the western style fermented ham with different coating treatments could be distinguished;PCA analysis of electronic nose showed that the odor of western style fermented ham in the opecoating group was different from that in the control group;Radar Analysis of electronic tongue showed that the flavor profile between the opecomposite coating groups was the same,mainly in the fresh taste,richness and sour taste;SPME-GC-MS combined technology was used,52 kinds of volatile flavor compounds were identified in five groups of western style fermented ham samples.The contents of hydrocarbons(9.28%～20.13%),aldehydes(50.44%～63.63%)and alcohols(13.51%～28.30%)were relatively abundant in western style fermented ham.According to the principal component analysis,the volatile flavor compounds in western style fermented ham could be explained by three principal components whose cumulative variance contribution rate was 87.06%,when 1%of ope was added,the main contribution of volatile substances in western style fermented ham samples was the most in the compound coating group,and the sensory evaluation showed that the sensory evaluation was the best when the content of ope was 0.5%.Considering the research results and economic value,adding 0.5%onion peel extract to lard carrier can not only inhibit lipid oxidation and microbial growth,but also improve the flavor and quality of western style fermented ham.