The Quality Survey Of Preserved Ham And Processing Optimization Studies

Preserved ham is one of the traditional meat product in China, has more than one thousand years’history. It is pickled by salt, nitrite, nitrate, sugar and spices, and then by drying, baking or fumigation processing of the raw meat(usually pork). Because of the advantages of its golden color, dry and easy to save, and unique flavor, it is deeply loved by consumers, and has a vast consumer market in the country, but the presence of benzo(a)pyrene in preserved ham is harmful to the health during Long-term consumption.This article, in the first place, optimized the method for determination of benzo(a)pyrene by high performance liquid chromatography in preserved ham, and also investigated20kinds of preserved ham in8provinces, determined their physical and chemical indicators to provide a theoretical reference for consumers reasonable consumption of Preserved ham. In the second place, the flavored smoked liquid No. II and HL2009A colored smoked liquid were added into the pickle liquid to produce preserved ham respectively. The best processing conditions were obtained by a L9(34) orthogonal experiment. The contents and results were as follows:1. The method for determination of benzo(a)pyrene in preserved hamPreserved ham samples were pretreated by saponification and ultrasonic extraction, the chromatographic separation was performed on a C18column(250x4.6μm,5μm) with a mobile phase consisting of methanol and water(90:10, v/v) at l.OmL/min. Excitation wavelength of fluorescence detector365nm and its detection wavelength410nm. The method for determination of benzo(a)pyrene in preserved ham was convenient, fast, accurate and reliable, easy to promote the use.2. The quality survey of preserved ham in the marketThis part has determined water content, acid value, peroxide value, nitrite content and benzo(a)pyrene content of20kinds of preserved ham in8provinces. The results showed that the water content is in the range of20.2%-60.1%, which produced in Guangdong were in line with national standards(<25%). The acid value was in the range of 0.70mg/g～13.64mg/g,6kinds of preserved ham were out line with national standards, and products produced in Guangdong were out line with national standards(≤4.0mg/g). The peroxide value was in the range of0.0058g/100g～0.4244g/100g, all products were in line with national standards(≤0.50g/100g). The nitrite content was in the range of0.83mg/kg-49.48mg/kg, which produced in Zhejiang were out line with national standards(<30mg/kg). The benzo(a)pyrene content was in the range of0.52μg/kg～9.07μg/kg, which produced in Guangdong and Zhejiang were significantly lower than other products.3. Processing optimization of liquid-smoked produced in preserved hamThe flavored smoked liquid No. Ⅱ and HL2009Acolored smoked liquid were added into the pickle liquid to produce preserved ham respectively. It was initially determined that the two different smoked liquid can be added together into the pickle liquid, add the amount of1%～3%and0.5%～2%respectively. The optimum processing of baking was baking temperature of60℃and baking time of28h by considering the quality indicators and safety indicators of preserved ham in different baking conditions. The processing conditions were optimized by L9(34) orthogonal experiment using water content, sensory evaluation, a*value, L*value, benzo(a)pyrene content as reference index. The results showed that the optimum process parameters:flavored smoked liquid No. Ⅱ add the amount of1%, HL2009Acolored smoked liquid add the amount of0.5%, baking temperature was60℃, baking time was28h. The content of benzo(a)pyrene in preserved ham by processed under optimum conditions process improvement was reduced to0.46μg/kg, and physical and chemical indicators were in line with national standards.