Research And Development Of Traditional Characteristics Low-Temperature Halal Tan Mutton Products In Ningxia

The research goals of this paper are:to make the shelf life of the products, such as Hand-grabbed mutton, steamed lamb, fried and cooked diced mutton, robust bone of mutton, can be prolonged on the premise of guaranteeing the "primary flavor", to promote that the traditional characteristics halal Tan mutton products in Ningxia can be exported to those Arab countries and Muslim regions successfully. This topic experiment used the tan mutton which have suffered Muslim slaughter as the raw meat, after the process of pickling, stir-frying and stewing, the products were packaged under the condition of sterile and vacuum, and were sterilized at law temperature. Then they were stored at the circumstance temperature was between 0 and 5 degree centigrade, which could be named "cold chain storage". The specific research contents and results are as follows:1.The selection of sterile vacuum packaging materials and optimization of low temperature sterilization processing. By making process optimization experiments we can get the final sterile vacuum packaging materials and sterilization conditions, and by combing with the GC-MC, we can validate the differences of volatile flavor compounds of finished products among those which have been optimized,those which have not have been sterilized secondly and those have been sterilized under the condition that the pressure and the temperature are high. The results showed that after the process optimization the final process parameters are:l)Hand-grabbed mutton, steamed lamb and water boiling mutton:we can use the PA/PE bags(0.20 mm) to package them, and the sterilizing temperature is 80℃, the time is 30 min.2)For fried and cooked diced mutton, robust bone of mutton:we can use the PET/AL/PE bags(0.20 mm) to package, and the sterilizing temperature is more higher, can be 85℃, and the sterilizing time is 30 min. There are little difference between the numbers and relative contents of the volatile flavor compounds of mutton eaten with hands which have been sterilized at low temperature and those not have been sterilized secondly, but the circumstances between the mutton eaten with hands which have been sterilized under high temperature,high pressure condition and those not have been sterilized secondly are different,they differ greatly.2.Evaluation on the quality change of the Low-temperature Mutton products during the storage time by factor analysis method. We set the finished products, which we get from the optimize experiments, under different temperature conditions to storage, during the period of storage, we determine the physical and chemical factors and total numbers of colony, at last we got the discrimination of the qualities of these five products as follows:From the results of the experiments we can get that:With the extension of the storage time, the WHC and shearing force of these five products all shows the down trend; the TBARS shows the upward trend in the earlier days, and then, it begins falling, at last, it tends to be stable; compared to the experimental group, the changes of physical andchemical factors and microbial factors of matched group are more obvious. Through the comprehensive factor score we get from the factor analysis method we can know that, when the Tan mutton products were stored same time, we can rank the quality of them, the fried and cooked diced mutton, robust bone of mutton rank the first one, then there ranks the Hand-grabbed mutton, steamed lamb, and the last one is water boiling mutton.3.The change of Relaxation properties of stored Low-temperature Tan mutton products.We used the technology of LF-MNR to research the changes of Relaxation properties of Tan mutton products which were stored in the Law-temperature circumstance. Meanwhile,we analysed the relevance between the relaxation properties indexes and physical and chemical indexes and microbial indexes of these five products, at last,combined with the PCA, we forecast the shelf life of tow products. The results showed that:Through inversion, the water molecular distribution of these two products appeared three peaks, which represent bound water, immobilized water and free water, and with the extension o the storage time, the immobilized water reduces constantly, the free water increases continuely, finally, it transfers to the surface of the products, which leads to the decrease of the total water, in the MRI it appears intuitively as the image of the products becomes dim. From the correlation analysis, we can get that, the T22 of these five products appears extremely significant relevance with the TBARS and total numbers of colony of the products, the A22 and A23 are all shows the highly significant relevance with the WHC, shearing force,TVB-N and total numbers of colony of the products. Finally, combined with the PCA, we can forecast that the shelf life of the hand-grabbed and steamed lamb is 60 d, the shelf life of fried and cooked diced mutton, robust bone of mutton can be 70d, and thewater boiling mutton shelf life can only be 40d.