Complex Amendments On Western-Style Cryogenic Hams Quality Chanfes In Storage

Cryogenic hams are mainly determined by the heating and sterilizing temperature in the production process. The production, which is characterized by nutrients, reasonable organization structure, is produced according to the temperature (65-85℃) in the center at atmospheric pressure through the various processes. Because of cryogenic hams are popularized, become on of the most important direction for the development of future meat. However, cryogenic hams have some defections such as up bag, mucus, oil, rancid flavor, which were affected the shelf life of products seriously. Glutamine transaminase could improve water retention and change the texture of products. Carrageenan is a natural food additives, which is effect, safely and can be used in improving the quality of Cryogenic hams. In this article, Glutamine transaminase, carrageenan and water were applied for changing western-style cryogenic hams and optimized by orthogonal. The detailed contents and results of this study were as follows.1 With the increased addition of glutamine transaminase, the hardness, elasticity, cohesiveness and chewiness significant increased (P<0.05). The hams had a higher quality in the range of 0.16%-0.32%. With the addition of carrageenan, the products had the same trend with the addition of glutamine transaminase and the range of 0.2%-0.4% was the appropriation dosage. Cryogenic hams had a higher sensory acceptability with the addition of water. The dosage of glutamine transaminase, carrageenan and water were optimized by orthogonal, which was evaluated by sensory, and were determined to be:the dosage of glutamine transaminase, carrageenan and water were 0.024%,0.3%,15% then western-style cryogenic hams had the best sensory.2 The quality of the modified hams were measured after storage at different temperature. The result showed, pH and water retention had a significant decreasing (P<0.05) with the prolonged storage time and the values of products storage at 6-10℃ was smaller. The values of a* and b* were decreased with the increasing of storage temperature. The storage temperature and time had a smaller effect to the texture of cryogenic hams. The total number of colonies had a significant change in the different storage temperature with the prolonging of storage time and a lower storage temperature can inhibited the growth of microbial. After modifying of cryogenic hams, the shelf life was four weeks. According to related analysis, at the storage temperature in 0-4℃, the texture of products could influence each other and the texture had a significant (P<0.05) effect on color. The sensory quality of products had a significant (P<0.05) positive correlation with the water retention and color, and had negative correlation but not significant (P>0.05). At the storage, between the total number of colonies and texture, a significant (P<0.05) positive correlation existed, and the total number of colonies had a significant (P<0.05) negative correlation with the color, pH and water retention. At the storage temperature in 6-10℃, the texture had a more affection to sensory quality than at the storage temperature in 0-4℃.