Process Optimization Of Pre-Conditioned Barbecued Pork Belly And Research On Its Quality During Preservation

Barbecued pork belly has always been favored by consumers for its rich taste and aroma,but it has a short shelf life,is easily spoiled,and lacks a standardized formula and process suitable for large-scale production.Therefore,it is the key to the large-scale industrial production of this type of food and the development of this industry to determine the standardized formula of cold and freshly prepared barbecued pork belly,and to study the technology of extending its shelf life.In this study,the best formula and the best compound preservative formula for cold-fresh conditioning barbecued pork belly were determined;the quality and volatile flavor components of cold-fresh conditioning barbecued pork belly during storage were studied;time and temperature were studied.The main results are as follows:(1)Using sensory evaluation as the index,through single factor test and orthogonal test,the seasoning formula of pre-conditioned barbecue pork belly is determined as(in terms of the mass percentage of pork belly): 2.5% pepper,0.4% pepper,1.6% cumin,monosodium glutamate 0.8%,soybean oil 15%,thirteen incense 1.4%,pepper powder 2%,white sugar 2%,salt 1%.(2)Take TVB-N value,TBARS value and p H value as evaluation index,through single factor test And orthogonal test to optimize the preservative formula,it is found that the influence order of each preservative on the preservation effect is Nisin>tea polyphenol>grapeseed oil.Nisin has the most significant effect on the preservation effect.Determine the best compound preservative formula: Nisin 0.045%,tea polyphenols 0.015%,grapeseed oil 0.5%,this compound preservative can make the shelf of cold-fresh conditioning barbecue pork belly stored at 0～4℃ The period reached 12 days,which was 6 days longer than the control group.(3)Using p H value,total number of colonies,TVB-N value,TBARS value,hardness and chewiness as indicators to explore the quality change of the product during storage,with the increase of refrigeration and preservation time,the p H value increased from 5.85 to 6.66,showing a slow upward trend;the total number of colonies decreased from 3.4 lg CFU/g to3.35 lg CFU/g in the early storage period,showing a downward trend,but with the extension of time,the microorganisms in the pork belly continued under the environmental conditions with nutrients The value of TVB-N increased from 8.9 mg/100 g to 19.8 mg/100 g,showing a trend of slow growth;TBARS value also increased with time.increased from 0.135 mg/Kg to0.26 mg/Kg;the hardness and chewiness showed a downward trend throughout the storage process;GC-MS was used to analyze the volatile flavor components of the products with different storage times.78 kinds of volatile flavor substances were detected by analysis,and the quantity of volatile flavor substances showed a change rule of first increase and then decrease.The change trend of total relative content was not obvious,but it reached the maximum value on the 6th day,indicating that barbecue was eaten at this time.Pork belly flavor is the best.(4)Based on sensory evaluation,supplemented by shear force and color difference,determine the optimal baking conditions for the product: 180 ℃,15 min;200 ℃,10 min,under these conditions The taste and sensory score of barbecued pork belly were the highest.During the whole roasting process,with the prolongation of roasting time and the increase of temperature,the shear force showed an upward trend.The L* value,a* value and b* value of the samples generally showed a trend of increasing first and then decreasing.The formulation and roasting process optimization of pre-conditioned barbecued pork belly is convenient for the industrial chemical production of this traditional food.In this study,the optimal ratio of Nisin-tea polyphenols-grapeseed oil was obtained,which is beneficial to the use of grapeseed oil in chilled fresh food.The application in meat preservation provides ideas,and the flavor changes of pre-conditioned barbecued meat products during storage are studied by using GC-MS and physical and chemical indicators,which can be more scientific and accurate guidance for the determination of the preservation time of the preconditioned product.