Study On The Lipid Oxidation And Its Influence Factors Of Cured Meat

In this paper, The characteristics of the changes in cured meat's fat oxidation during processing and storing have been systemic researched, as well as the main influence factors of fat oxidative degradation in cured meat. The results are shown as follows:1.The craft parameters in cured meat processing are obtained as follows through the orthogonal experiment: The salt recruitment is 5%, the white sugar recruitment is 2.5%, the curing time is 21h; the smoking temperature is 55 - 60℃, the time is 28 hour, And by the further optimized experiment the result indicated that the previous 3 hours smoking temperatures to be possible slightly heighten to 60℃, and after that temperature would be better controlled in 55℃.2. Changes of cured meat fat in curing process: The tendency of moisture content change is small; from the raw material meat 7.93% drops to 7.37%. The acid value changes from raw material meat 0.82mgKOH/g to the time 1.18mgKOH/g.Peroxide accumulates unceasingly in the curing process, its peroxide value maintains unceasingly rise tendency, from raw material meat 0.235meq/kg to curing finished time 0.519meq/kg..3. The changes of cured meat fat in the smoking process are as follows: The moisture content in the smoking process continuously dropped, and in the first 6h smoking time, the moisture content drops quickly, from the curing finished time 7.37% drops to the smoking finished time 5.75%. The cured meat in the smoking process, its acid value maintains the continuous rise tendency, from the beginning of smoking 1.18mgKOH/g to the smoking finished time 1.93mgKOH/g, it explained that cured meat free fatty acids produced by hydrolyzing in the processing process accumulated. The peroxide value of cured meat presents entirely escalated tendency in the smoking process, the peroxide value changes from the beginning of smoking 0.519meq/kg to the smoking finished time 0.811meq/kg.4. The cured meat fat changes under different packing way: In the stores period, moisture content in each group of samples all present gradually dropped tendency, but the difference are not obvious, Therefore the product's packing way may not be the major effect factor in the storing period. Acid value in each group of products rises gradually in the storing period, and the ordinary packing acid value is higher than other two groups. Peroxide value in three groups of products maintain trends of escalation in stores period, the changes in earlier period are not obvious, the ordinary packing is slightly higher than other two groups during later period.5. The cured meat fat changes under different store temperature: the vacuum packing products, stores at 4℃ and 25℃, moisture content of which does not obviously changed and presents a dropped tendency. Acid value in two groups of products all assume escalated trend, acid value of product stored at 25℃ obviously is higher than stored at 4℃. The peroxide value overall assumes the trend of escalation, the rises speed of the product stored at 25℃ obviously higher than the product...