The Research On The Safety And Quality About Meat Products Roasted With Burning Rice Bran

The meat products roasted with burning rice bran are distinctive smoked and roastedmeat products which were well received by consumers. The distinguishing characteristic ofthese roasted meat products is using the burning rice bran as the fumigant. And so theseroasted meat products are a new type of roasted meat products which retain the flavor andcolor of the traditional smoked meat products but healthier. The main purpose of this paperis to determine the physicochemical indicators, microorganisms and biogenic amines, andevaluate the safety of these roasted meat products. Meanwhile, the relevant enterprisestandard was formulated.Extraction method of the oils and fats in the roasted meat products was studied. Oilwas extracted from roasted meat products by using n-hexane-isopropanol (4:1, v/v) solventas extraction agent, in order to improve the oil extraction rate in low-fat roasted meatproducts. The results showed that the optimal conditions of oil extraction in roasted meatproducts were determined to be the minced meat samples2.000g were soaked in20mLn-hexane-isopropanol (4:1, v/v), and centrifuged for20min at the speed of2500r/min, andthen dried for1.5hours. When it was used to extract the oil from the different roasted meat,a good recovery was gained, which was in the range of84.51%to113.20%, and therelative standard deviation of extraction rate was in the range of0.12%to0.67%. Thismethod has high accuracy and precision. It can accurately measure the peroxide value inlow-fat meat products but not affect the determination, such as chicken.A direct titration, phenol-sulfuric acid method and anthrone-sulfuric acid methodwere used for measuring total sugar content in roasted beef: direct titration could notmeasure the sugar content accurately in roasted beef for the low content. The results ofphenol sulfuric acid method were stable and accurate. And the results of anthrone-sulfuricacid method were in line with phenol-sulfuric acid method. Its optimal conditions ofdetermining total sugar content were as follows: the reaction system was heated at60℃ina water bath for3minutes and cooled with flowing water, and then the absorbance wasmeasured at625nm after being placed for15minutes at room temperature. It was used todetermine the total sugar in other roasted meat products. The results were almost similar tothose of phenol-sulfuric acid method and the relative standard deviation of this method wasin the range of0.358%to0.924%. The method has the advantages of high accuracy andprecision.Physicochemical indexes and microbial indexes in different roasted meat were tested. It showed that these meat products were safe and edible. The high content of nitrite in theseroasted meat products was basically solved. Benzo[a]pyrene content was much lower thanthat of other smoked or roasted meat. Heavy metal content was low, and microbialindicators could meet the demands of human health. Each index in poultry, livestock,viscera and aquatic products have no obvious regularity.The relevant enterprise standard was formulated. The limits level of the sensory index,physicochemical indicators and microorganisms in the meat products roasted with burningrice bran were regulated.Biogenic amines in roasted beef during process and storage were studied.Meanwhile,total plate count, pH, volatile basic nitrogen and peroxide value in beef weremeasured. The aim of this research was to find the correlation between the indexes anddetermine the critical control points of these roasted meat products. Biogenic aminescontent in the whole process were increasing. Biogenic amines content was lower andspermine levels were significantly higher than other biogenic amines in fresh beef.Biogenic amines content increased significantly after curing, and tyramine contentincreased particularly significantly. Their content in the preservation increased but notobviously. The total plate count in beef after curing had the maximum. There was a littlechange in the total number of colonies. The pH had a little change in the whole process:5.54～5.67. The volatile base nitrogen content in marinated beef increased significantly. Itscontent in beef after roasting reduced slightly, and its content in roasted beef had a slightincrease during preservation. The peroxide values in fresh beef and marinated beef werenot detected, but its levels in roasted beef increased significantly. And the peroxide value inroasted beef increased slightly during storage, but it was less than0.50g/100g. Biogenicamines content in different roasted meat products was low, but biogenic amines content inroasted turkey was significantly higher than that of others. Their content in livestock, gutsand aquatic had no obvious regularity, but the putrescine, cadaverine and histamine contentin roasted fish was obviously higher than that of others.