Study On Grain Quality And Storage Characteristics Of Tan Sheep Meat Mixed With Salt Substitute And Spices

Meat products belong to one of the high sodium food categories defined by the global sodium benchmark Index for all foods.It is one of the main reasons for the rapid increase of sodium intake in human diet Excessive intake of sodium chloride will lead to the occurrence of foodborne diseases.Therefore,reducing the content of sodium chloride in meat products is of great significance.Based on this,in view of the health risks caused by high salt content in meat products,tan sheep meat granules were selected as the research object,focusing on the effects of single and compound salt substitutes on the quality changes of Tan sheep meat,such as chroma value,moisture content,sensory quality,texture characteristics,centrifugal loss,etc.,to optimize the appropriate amount and ratio of salt substitutes.To study the improvement effect of adding spices(Sichuan pepper,black pepper,cayenne pepper)on the gold bitterness and sensory quality degradation caused by salt substitute,and to explore the effect of salt reduction on the storage characteristics of Tan sheep meat grain,in order to provide theoretical guidance for salt reduction of other meat products.The results are as follows:(1)Based on single factor and response surface experiments,the optimal formula of salt substitute was optimized with 8%sodium chloride.The results showed that the chroma value,moisture content,sensory quality,texture characteristics and centrifugal loss of the experimental group were most similar to those of the experimental group when potassium chloride was 20%-30%,calcium lactate was 5%-10%and calcium glutamate was 5%-10%.On the basis of single factor experiment,the effects of alternative salt interaction on grain quality of Tan sheep were studied with sensory score and moisture content as response indexes.The optimal alternative salt formula was obtained as follows:potassium chloride 31%,calcium lactate 11%,calcium glutamate 5%.In this case,the predicted sensory score was 84.51 and moisture content 68.91%.Through the verification experiment,the sensory score was 84.24 and the moisture content was 67.52%,which was relatively small error with the predicted value.Under the optimal compound ratio,47%sodium chloride in Tan sheep meat granules was replaced,and each index was close to the normal to the greatest extent.(2)In order to reduce the sensory quality caused by the addition of salt substitutes,such as bitter taste and odor,the optimal addition amount of Sichuan pepper,black pepper,cayenne pepper was selected by single factor experiment.With their dosage as independent variable and sensory score as response index,the formula that can best improve the sensory quality of Tan sheep meat grain after sodium reduction was combined.The results showed that with the increase of the three spices,the sensory scores of Tan sheep meat grain showed a trend of first increasing and then decreasing.The total flavor score of Tan sheep meat grain was the highest when the supplemental level of cayenne pepper was 5.8%,black pepper 0.8%and Sichuan pepper 2%,and the sensory score was 93.74.According to this condition,the sensory score is 92.0 and the error is 1.86%,which confirms the reliability of the model.(3)On the basis of the previous two chapters,low-sodium Tan sheep meat grains were prepared with composite formula,which were put into sterile subpackaging bags and boiled in boiling water for 30min.After cooling to room temperature,various indexes(protein carbonyl content,volatile base nitrogen content,sensory quality,pH value,thiobarbituric acid value,texture and total number of colonies)were measured during the storage period.To study the effect of low sodium formula combined with salt substitute and spices on storage characteristics of Tan sheep meat granules.The results showed that the increase of carbonyl content,TVB-N value,total number of colonies and TBA value in total sodium group were higher than those in low sodium group during storage.The total number of colonies in the whole sodium group exceeded the hygienic standard of cooked meat(105CFU/g)on the 16th day,and the total number of colonies in the low sodium group exceeded the hygienic standard on the 20th day,which extended the storage time for 1-4 days.Hardness and sensory scores decreased with the increase of storage time.The pH value of the whole sodium group firstly increased and then decreased with storage time,and the pH value of the low sodium group maintained a decreasing trend.The compound formula showed good effects of slowing down the oxidation of protein and fat,improving the sensory quality and inhibiting the growth of microorganisms,which provided a theoretical basis for the development of low-sodium meat products.