Optimization Of Processing Parameters For Pickled Pork Liver

The pig liver was invoked as the principal raw material to make ready-to-eat pickled pork liver in this study.Parameters such as the formula of pickling liquid,pickling process and sterilization process were optimized to obtain the pickled pork liver products with higher quality.The main findings are as follows:(1)Four factors were selected,including the amount of pickled pepper water,the amount of pickled millet heat,the amount of white vinegar and the amount of sugar.Taking the comprehensive quality score,physicochemical,texture,sensory score,comprehensive quality score and principal component score of pickled pork liver as an index,the optimal single factor range was selected for response surface test Taking the comprehensive quality score of pig liver soaked in pepper as the response value,the optimal formula of pickled pig liver pickled in pepper was optimized:pickled pepper water 49.37%,Pickled millet 27.87%,vinegar 6.13%,sugar 0.51%,under the condition of the bubble pepper pork liver the comprehensive quality score is 0.928.(2)Ultrasonic intensity,curing temperature,curing time and other three factors were selected.The sensory score,salinity,total acidity and the comprehensive score of principal components of the pig liver with pickled pepper were used as evaluation indexes,the optimal single factor range was selected for response surface test.The optimum curing parameters of pig liver with pickled pepper were optimized as follows:ultrasonic intensity150 w/m2,curing temperature 30?,curing time 20 min,under the condition of the bubble pepper pork liver the sensory score is92.74,the total acidity is 11.67%,the salt is 2.53%,the principal component comprehensive score is 0.9547.(3)Four factors including ultrasonic power,ultrasonic time,ultrasonic temperature and vacuum treatment time were selected.Taking the physicochemical,sensory score,texture,quality comprehensive score and total number of colonies of pig liver with pickled pepper as evaluation indexes,orthogonal test was conducted to screen out the optimal single factor range,orthogonal optimization took the comprehensive quality score of pig liver with pickled pepper and the total number of bacterial colonies as evaluation indexes.The optimum sterilization condition of pig liver was obtained:ultrasonic power 144 w/m2,ultrasonic time 20 min,ultrasonic temperature 75?,the vacuum processing time 50 s.Under these conditions,the comprehensive quality score is 0.943,the total number of colonies is 0.521og(CFU/g).