Study On Improvement Of Traditional Horse Meat Smoking Process In Yili Area Of Xinjiang

Xinjiang Yili is one of the main horse producing areas in China.Horse meat has characteristics of tenderness,tastefulness,and high lean meat and low fat content.The processing of horse meat usually involves smoking in Yili area,Xinjiang,but the processing adopted is so simple that the product is less,value-added the economic profit is relatively low.This paper,studied smoked horse meat processing technology,and the quality indices of the smoked horse meat and its quality changed at different storage time and temperature.The main contents and results of this study are as follows.(1)The quality traits of smoked horse meat was analyze and the best smoking time was 6 hours.The effect of processing on the texture and color of smoked horse meat was explored by means of instrumental and sensory evaluation.The study showed that the type and concentration of smoking liquid,addition of color fixative and curing methods had significant influence on the color and texture of smoked horse meat,and the best basic flavouring was determined by the method of sensory evaluation.We also found that penetration rate of pulsive pressure tumbling assisted pickling amounted to four times that of normal pressure pickling,and has good pickling effect.(2)The study confirmed the processing technic of smoked horse meat.Fresh and clean horse meat is impregnated for 1 hours in 80 g/L aqueous solution of coloring&smoking agent,and then treated with 2.5%salt,2%sucrose,0.2%monosodium glutamate,appropriate spices and 0.03%nitrates by pulsating rolling and kneading pickling.The duration of meat smoking was 6 hours.The atmospheric cooking time by boiling and steaming are 1.5h and 2.0h.After curing,the horse meat is vacuum packaged and sterilized.(3)The smoked horse meat respectively were subjected to storage tests for 4,20,30 and 60 days respectively.The sensory attributes of the products deteriorate with rised temperature and storage time.When the storage time of smoked horse meat reached 6 months,the coliform groups were negative,indicating that the effect of curing and sterilization was suffient,which could meet the quality requirements within the shelf life.