Study on Colour and Aromatization of Non-smoking Technology for Smoky Meat Products
|School||Nanjing Agricultural College|
|Course||Of Food Science|
|Keywords||non-smoked protein hydrolysis Maillard Reaction volatile component guaiacol|
Smoked meat products are favorited by consumers because of smoked aroma, color, and moderate hardness. However, there are some carcinogenic substance in the traditional smoked meat products such as benzopyrene (Bap) and some other heterocyclic amine compounds. With the enhancement of the living standards, the people demand food safety higher and higher. Therefore, there is great urgency of developing a kind of non-smoked meat products with best color, flavor and safety. The objectives of this study were conducted to develop the coloring and increasing aroma solution of non-smoking technology based on enzymatic hydrolysis and Maillard reaction, and applied it to the non-smoked meat processing.By experiment design, the researches comprise three parts. First, studied on the coloring and increasing aroma solution of non-smoking technology. Second, the processing technology of the non-smoked dried meat was researched. Third, studied on the processing technology and volatile flavor compounds of non-smoked Emulsion-type sausages. The contents and results are as follows.1. The Formula of the coloring and increasing aroma solution of non-smoking technology and its technological conditions were studied by the use of protease hydrolysis and Maillard reactions. Results indicated that optimal formula and conditions of the solution of coloring and increasing aroma were the ratio of L-cysteine hydrochloride anhydrous, D-xylose, thiamine chloride, L-alanine, guaiacol and the enzymatic hydrolysis solution was 3:9:3:1:0.18:60,120℃for 30 min, and pH7.5.2. Appling the coloring and increasing aroma solution of non-smoking technology to the meat processing, a new technology of non-smoked meat products was studied. After tumbling for 3 hours (the ratio of liquid and meat was 15%, and the ratio of fat to muscle was 2:8), the meat were dried for 30 min under 75℃, then it was heated to 110℃and kept for 35 min. The meat were colored two times with the coloring and increasing aroma solution of non-smoking technology in the processing. The results indicated that the protein, moisture, fat contents were 30.98%,59.93% and 7.76% respectively, and pH was 5.96 in the non-smoked dried meat. According to the testing results by National Meat Food Quality Supervision and Inspecion Center, Bap contents in the non-smoked meat products were lower than 1 ug/kg.3.Appling the coloring and increasing aroma solution of non-smoking technology to the sausage, a new technology of non-smoked sausage was studied. The volatile components were extracted by Solid Phase Microextraction (SPME) and identified by gas chromatograph-mass spectrometry (GC-MS). Eighty-two compounds were identified from the emulsion-type sausage, the non-smoked sausage and the saled smoked sausage. Compared with the three kinds of sausages, it was found that phenolic and its derivatives were the main compounds of smoked flavor. The content of guaiacol and 2-methoxy-4-methylphenol were highest in volatile components. It could be observed that the solution of coloring and increasing aroma has a great effect on the flavor of the sausage, and it made significantly enhanced of the varieties and contents of pyridine, furan, ketone, phenols and so on.