Research On Salt Reduced Technology Of Pasteurized Ham Sausage And Its Product Development

Traditional ham sausages are mostly high-temperature ham sausages.Some of the products was poor in nutrition and flavor,and the salt content was about 2% to 4%.The high-sodium diet was harmful to health,and also out of the consumption concept of modern people’s healthy diet.Therefore,it is necessary to optimize the traditional ham sausage processing technology,and the low-salt and pasteurized ham sausage products can better meet the consumption demands of modern people.The objective of this study was to explore the best processing technology of low-salt pasteurized pork ham sausages,several salt-reducing techniques were explored to improve the quality of low-salt products.Furthermore,low-salt pasteurized chicken and fish ham were also developed.First,the key parameters of pasteurized pork ham sausages were explored.The results showed that the ratio of fat to lean,fat pretreatment,curing agent formula,chopping and roasting conditions were the main factors that affected the quality of pasteurized ham sausages.The best processing technology of pasteurized ham sausages was as follows: meat material of fat-to-leat ratio 2:8,chopping knife works at low-speed(1000 r/min)and high-speed(2000 r/min)alternately for 330 s during chopping stage,after that the sausage was roasted at 60 ℃ for 30 min.Then the product was cooked and stored under low temperature after vacuum packaging.The products prepared under the condition above-mentioned are good in odor,appearance,structure and flavor.Secondly,the effective salt-reducing technology of pasteurized pork ham sausages was explored.Raw minced meat samples were high pressure treated,and then cured with a low-salted pickling formula.Potassium chloride and potassium lactate were selected as substitutes for sodium chloride,L-lysine and L-arginine were added as flavor-enhancing substances,and ginger powder was used to reduce the salt level,and then calcium ascorbate was added to compensate for the lack of texture.The sodium content of the pasteurized pork ham sausages decreased to 118 mg/100 g,which was in line with the national standard of low sodium content(≤120 mg/100 g).The combination of the above techniques gave the final product a good quality and can be used as an effective salt reduction process parameter.The results showed that best products can be obtained under high pressure treatment at 200 MPa for 10 min before curing,and the best low-salted pickling formula were 0.12% of salt,1% of potassium chloride,1% of potassium lactate,1% of calcium ascorbate,0.9% L-lysine,0.9% of L-arginine and 0.25% of ginger powder.Based on the above results,low-salt and low-temperature cooked chicken and fish ham were studied.The results showed that the above salt-reducing techniques applied to low-salt chicken ham performed perfectly.The obtained low-salt chicken ham was good in flexible,taste and sensory with inherent flavor and elasticity..However,due to large difference between fish meat and pork,the salt-reducing techniques were different.Fat addition amount,ginger powder level and the ultra-high pressure condition before pickling was optimized in fish ham.The best processing technology of pasteurized fish ham sausages was as follows: 10% of the pig fat,5% of ginger powder with 400 MPa for 10 minutes.The other parameters were the same as those in the pork ham.The prepared product has fine quality,with the taste of fresh fish,moderate elasticity and good smell.