Oxidation Control Technology For Meat Products With High Meat Content

In recent years,the market share of high-end meat products with high meat content and large meat particles has increased year by year.However,compared with traditional meat products,meat products with high meat content and large meat particles are more prone to oxidation such as flavor deterioration and fading.Deterioration problems,thus affecting the stability,shelf life and appearance of the product.Studies have shown that lipid oxidation is one of the most important factors in the oxidative deterioration of products with high meat content.But how does the environment affect the oxidation process of high-meat products? Can the degree of oxidation and shelf life be predicted by establishing a corresponding model? Is there a quicker way to evaluate oxidation effects than the traditional oven method? There are no related studies.In this paper,the effects of different temperature,light and oxygen storage conditions on the oxidative deterioration of lard(simple system)were firstly studied by the traditional oven method,and the kinetic model of the lard oxidation index with time-temperature changes was established.The effects of temperature,light and oxygen on the oxidative deterioration of minced meat products with high meat content(for example,ham sausage,a complex system),and a kinetic model of ham sausage oxidation index changes with timetemperature under different fat-to-thin ratios was established.Then,the correlation between the measured values of the Rancimat method and the traditional oven method was analyzed,and the Rancimat rapid determination method for evaluating lipid stability was determined;the Rancimat rapid determination method combined with the response surface optimization experiment was used to determine the antioxidant formula with the best antioxidant effect;The formula was added to ham sausage at different levels to evaluate its antioxidant effect,establish a kinetic model,and predict its shelf life.Research indicates:(1)The oxidation stability of lard is affected by temperature,light and oxygen,the higher the temperature,the faster the oxidation rate and the worse the stability.The magnitude of the influence of different light sources on the oxidation of lard is: purple >blue > yellow > red > orange > green.In addition,the oxygen in the air will accelerate the oxidation of lard,therefore,lard and its meat products are suitable for sealed,low temperature and light-proof storage.(2)In this paper,oxidation kinetic models for peroxide value(POV),thiobarbituric acids(TBARs)and acid value(AV)of lard during storage at different temperatures were developed.The experimental results showed that the correlation coefficients of the lard oxidation indexes on the primary chemical reaction and the Arrhenius equation were all greater than 0.90,indicating that the obtained models were fitted with high accuracy and reliability.(3)The experimental results showed that the higher the fat content,the greater the oxidation,the greater the pH decrease,the L* value decreased with storage time,the a*and b* values became larger,the L* and b* values were positively correlated with fat content,and the a* was negatively correlated with fat content;the higher the temperature,the faster the lipid oxidation,the pH value decreased significantly during storage,the L* value decreased with time,and the a* and b* values both increased;light promotes oxidation,and a smaller increase in the degree of oxidation under lightfree conditions is beneficial to ham sausage preservation;anaerobic conditions inhibit the oxidation of fat.Therefore,high meat content minced meat products(ham sausage)should be reduced in fat content and suitable for storage under low temperature,lightproof and oxygen-proof conditions.(4)The kinetic models for the oxidation of POV and TBARs at storage temperatures of 25,35,and 60 ℃ were developed for ham sausages with different fatness ratios.The variation of lipid oxidation rate constants with storage temperature for ham sausages with different fatness ratios was consistent with the description of Arrhenius equation,and the fitting accuracy was high(R2 > 0.90).(5)Temperature was the most significant of the three parameters of the Rancimat’s method on the oxidation induction time of lard.The Rancimat’s method correlated well with the oven method to assess the oxidative stability of lard and meat products.Among them,the magnitudes of four different antioxidant capacities were determined by the Rancimat’s method as rosemary > sodium D-isoascorbate > tea polyphenol > BHA,and the response surface was optimized to obtain the formulation parameters for the compounding of three antioxidants: i.e.,rosemary = 0.03%,tea polyphenol = 0.024%,and sodium D-isoascorbate = 0.05%.(6)The oxidation induction time of ham sausage was determined by the Rancimat’s method at different heating temperatures and different amounts of compound antioxidants.It was found that the oxidation induction time increased,the reaction rate k decreased and the antioxidant effect of the compounded antioxidants increased with the increase of the amount of compounded antioxidants added to ham sausage.The prediction model and thermodynamic parameters of ham sausage were obtained according to Arrhenius equation and activation complex theory,and it was deduced that the shelf life of ham sausage was significantly prolonged by the compounded antioxidants at 20 ℃.In summary,the degree of oxidation of pig fat and its products is easily affected by temperature,light and oxygen,with high temperature having the greatest effect on the degree of oxidation.Green light can delay the oxidation degree of pig fat and its products compared with purple light,and the oxidation degree can also be delayed under anaerobic conditions.The correlation coefficients of lard oxidation indexes to both the primary chemical reaction and the Arrhenius equation were greater than 0.90,indicating that the model fits with high accuracy and can accurately predict the changes of lard oxidation indexes under storage conditions of 50℃-70℃.The higher the fat content,the greater the degree of oxidation,the greater the pH decrease,the L value decreased with storage time,and the a* and b* values became larger;the higher the temperature,the faster the rate of lipid oxidation,the pH value decreased significantly during storage,the L value decreased with time,and the a* and b* values increased;light promoted oxidation,and the smaller increase in the degree of oxidation under light-free conditions was beneficial to ham sausage preservation;anaerobic conditions The oxidation of fat was inhibited;the shelf-life prediction model established with POV as the key quality factor could predict the degree of oxidation of ham sausages with different fat-to-lean ratios in the range of 4℃-60℃;the Rancimat’s method could rapidly assess the oxidative stability of lard;and the optimal antioxidant formulation screened could significantly extend the shelf life of ham sausages.