Nutrition And Secure Research Of Sour Salt Meat

This article by the Chongqing Guizhou Province area tradition sour meat technique of production souse sour meat, withdraws the sour salt meat sample from the fermentative process to research the nutrition and the security conducts systematically, the thick protein, the myofibril protein, the sarcoplasm protein, the multi-peptide nitrogen, the nonprotein nitrogen, the dissociation amino acid, the crude fat, the free fatty acids, the fatty acid composition, the cholesterol, the soluble sugar, the mineral to be prime, the lactobacillus number, the total acid (by lactic acid idea) in fermentative process's change were examined, and to the end product volatile salt ground state nitrogen, the acid value, the peroxide value, the iodine number, the saponification value nitrite were carried on the quality detection. The experimental result is as follows:(1)The protein, the myofibril protein, the sarcoplasm protein content along with the fermentation time drops gradually. After ferments 60d, sample protein content of the lean meat, the fat and the mixture drops separately 16.44%, 49.09% and 25.28%. The myofibril protein of size mix, the lean meat sample dropped separately 33.86%, 52.31%; The sarcoplasm protein of size mix, the lean meat sample dropped separately 66.16%, 64.44%; The sour salt meat nutritional value change primary cause is that the myofibril protein and the sarcoplasm protein mainly have the degeneration in the fermentation initial period.(2) The sour meat multi-peptide's content is increases first then assumes the declining trend, in the fermentation intermediate stage size mix, the lean meat sample dropped separately 33.33%, 30.89%, but drop in the later period are steady gradually. The protein degeneration promoted the nonprotein nitrogen, and the size mix, the lean meat sample increased separately 41.86%, 42.58%, that can increase the utilization rate of protein digestion, particularly gastrointestinal function of poor people.(3) The sour meat amino acid total quantity increased, seven kind of essential amino acids total contents change 8.02g/100g to 9.91g/100g after the fermentation, and to a certain extent enhanced the product nutritional value. Through by the WHO protein standard, seven kind of essential amino acids minutes has calculated. The result is after fermenting 60d the essential amino acids minute increased, its methionine elevates lot. Made the contrast discovery ahout raw material fat sample and the fermentation mature 60d fat sample, the nutrition change were few.(4) Fat and cholesterol assumes the declining trend in the process of ferment, the 100g edible part lowered a 5.76g,19.1mg respectively, but free fatty acids have slightly increment and increased a 1.35g/100g. Fat and cholesterol-lowering nutritious of significance. The cholesterol lowers may relate to the growth of lactobacillus.(5) During the processing of fermenttation of the sour meat, the fatty acid composition has changed. Arou finished fat and lean meat in essential fatty acids linoleic acid and Linolenic Acid content were relatively lower 0.62 percent and 0.60 percent, respectively, The Oleic Acid reduced 8.19 percent and 1.62 percent, the total multi-unsaturated fatty acids were 0.70 percent lower And 0.42 percent, finished fat meat and other fatty acids increased by 9.59 percent, lean meat and other fatty acid products dropped by 0.63 percent. An analysis of raw materials fat Saturated fatty acid: . Single unsaturated fatty acid: multi-unsaturated fatty acid is 1:1.27:0.86, finished in Saturated fatty acid: Single unsaturated fatty acid: multi-unsaturated fatty acid is 1:1:0.86 in finished product;lean meat Saturated fatty acid: Single unsaturated fatty acid: multi-unsaturated fatty acid is 1:1.38:0.48, and the acid meat products in Saturated fatty acid: Single unsaturated fatty acid: multi-unsaturated fatty acid is 1:1.27:0.44 in finished sour meat. Single-unsaturated fatty acid and multi-unsaturated fatty acid slightly lower nutritional value declined slightly.(6) In the fermentative process, the soluble sugar's content drops rapidly before the fermentation of 40d, and later will drop continually, but the content reduction will be slow. In 20d of ferments, the total acidity rises rapidly, then slow drops, and tends to be stable.,lactobacillus quantity arrives at the maximum when ferments 40d in the fermentative process, and afterward drops. The increase of lactobacillus quantity and Lactic acid content enhanced the nutritional value of the sour meat(7) The sour meat includes the iron, the magnesium, the zinc, the calcium and so on many kinds richly which is beneficial mineral element to the human body, and also has the few trace elements like manganese and so on. In the fermentative process, the tendency content of the iron, the magnesium, the zinc, the copper.reduces, but the content of the calcium, the manganese, the chromium assumes the trend of escalation, and the reason of the increase of the calcium, the manganese, the chromium is not clear, the content of the chromium is lower than the chromium limit in GB14961-94 food in the fermentative process (meats≤1mg/kg), but the lead has not inspected.(8) The sour lean meat sample volatile salt base nitrogen is 19.56mg/100g, which conforms to GB standards second-level fresh 20mg/100g; Nitrate of the sour salt meat content≤50mg/kg conforms to the country food sanitation standard physics and chemistry target, which is also lower than meat product biggest enable bit 30mg/Kg by far; The lean meat, the fat, the mixture sample's content respectively are the 128.80mgKOH/g oil, the 178.26mgKOH/g oil, the 137.266mgKOH/g oil, which are smaller than the lard standard laws and regulations 192-203; The mixture sample peroxide value is 1.27×10~4mg/g,which was lower than the cured meat, the salt meat, and sausage product GB code 0.50g/100g by far. The peroxide value low explanats that oxidation degree is low,and the first-level of the fat oxidized degree is low; The fat sample acid value is 2.31mg/g and lean meat sample 1.69mg/g, which are both lower than the sausage GB code 4.0mg/g, and also lower than the sausage product, the cured meat, salt meat GB code 4.0 mg/g. The high acid value indicated that the hydrolisis fresh free fatty acids are more. That traditional acid meat can be safe for human consumption.