Study On Prepared Porcine Bone Soup

This study took the leg bone of porcine as the main raw material to produce soup of porcine leg bone,established a quality evaluation system about porcine bone soup firstly,and then,determined the best stewing process about soup of porcine leg bone under the laboratory conditions and dug the correlation between sensory quality and amino acid content of the soup,moreover,searched the corruption process to soup of porcine leg bone in different storage conditions,all above were mean to provide previous research basis for the industrial production of porcine bone soup.The main results were as follows:1.Establishment of Sensory Quality Evaluation System for Porcine Bone SoupBased on previous researches,the study invited 10 students who are major in Food as the panelist,and chose the MSG as the raw material to investigate the precision of different sensory evaluation methods for different concentrations of MSG liquid according to the umami taste which is the main sensory character of porcine bone soup,determined the ranking test as the sensory evaluation method for porcine bone soup lastly.2.Determination of the Optimal Process about Soup of Porcine Leg BoneBy studying the the influence of different degree of bone fragmentation,liquid material ratio,stewing temperature and stewing time to the sensory quality of porcine bone soup,and on the base of the single factor study,response surface methodology(RSM)was used to gain the optimal process: whole bone,the liquid material ratio is 4:1,the stewing temperature is 80? and the stewing time is 5 h.Under these conditions,we can get the soup of porcine leg bone with best sensory quality.3.Correlation Analysis between Sensory Quality and Amino Acids in Soup of Porcine Leg BoneDetermined the composition and content of amino acid in soup of porcine leg bone prepared by different processes,analyzed the correlation between the amino acid and the corresponding sensory quality afterwards.The results showed there were no significant correlations(p>0.10)between amino acids and the sensory quality of the soup under different stewing temperatures;As the degree of bone fragmentation,liquid material ratio and stewing time changed,the content of soup's umami amino acids are highly significant related to its sensory quality(p<0.05),as well as the content of sweet amino acids are significantly related to the sensory quality(p<0.10);Furthermore,the content of bitter amino acids are highly significant related to sensory quality by changing stewing time(p<0.05).To sum up,the umami amino acids could be used to measure the sensory quality of porcine leg bone soup.4.Study on the Corruption Process to the Soup of Porcine Leg BoneReposited the sterilized porcine leg bone soup in the condition of-18?,4? for 21 days as well as the condition of 25? for 9 days,detected the aerobic plate count,the sensory quality,the value of pH and TBARS,obtained the corruption process about the soup of porcine leg bone: During the period of experiment,the aerobic plate count were not exceeded the national standard limit 5.0 lg(CFU/mL);The guarantee period of sensory quality were not exceeded 9 days at 25?,besides,the soup can be stored for 16 days at 4? while the guarantee period was 21 days at-18?;The value of pH changed irregularly,therefore,it can not indicated the change rule of quality index about the soup;The sensory quality could not be accepted when the value of TBARS rose to about 0.3.