Fermentation Loin Ham

Fermented meat products have long history ,But it belongs to natural fermentation before . Just because of the uncertainty and uncontrolable property of natural fermentation, more and more people are inclined to use pure microbe cultures applied to the modern process to control fermentation .Moreover, the fermentation ensure product safety and stability of quality. Ferment of meat product can not only increase digest absorption ratio of product, but also give the product special flavor and prolong its storage time.Based on traditional and foreign fermented meat process theory and equipment combining modern fermented technology, Fermented ham was studied in cultures sieved, mixed proportionally, optimum process parameter and the variation of physical and chemical character and microbe in storage. The results are listed as follows:Sieving cultures show that Lp and PC can live under the 6%of NaCl and 1.5×104 of NaNO2, Lp is better than PC in the producing acid and resisting NaCl and NaN02, two cultures can not decompose protein and fat.The optimum technological parameters were obtained by orthogonal design and analysis of variance on the results. They are as follows: Temperature of ferment 30 癈 ;Roll time 40min; Inoculate amount 107cfu/g; Roll temperature 5℃;RH>85% ; Roll velocity 8r/min,inject ratio 15%.During fermented process, the total of free amio acid and fat acid do not vary obviously, but Thr, Ala> Glu, fle> Leu, VaK etc increase obviously in the trial; In the free fat acid, C18:1 reduces and C18:3-a rise. The amount of lactic acid bacteria is always in the best conditions in the whole fermented process. The aggregation of lacticacid bacteria groups and lower water activity inhibited the growth of the harmful bacteria .enhance the storage time of the product.The remains of NaNO2 is lower. The trial group is lower than the contrast .The variation of TVB-N and TEA in the trial is lower than the contrast.Compared with the control groups, lactic acid bacteria ferment can shorten fermented time. Improve flavor and restrain bacteriocin growing with the PH reducingThe paper study the changes of physical and chemical character of product in the course of storage .The result shows that the product preserve well color, flavor, and form under the vacant air packing. Lactic acid bacteria fermentation can create the acid environment and restrain the toxin bacteria growing and lower TVB-N and TEA.With the improvement of people life level and higher and higher demand on food flavor and food nutrition . I believe that fermented meat product will have a broad prospect in the future.