Study On Processing Technology And Storage Performance Of Chilled Prepared Mutton Dices

Conditioned mutton is a popular type of meat product in the deep processing of mutton.However,the current market has a single type of conditioned mutton products,and the conditioned mutton products have many problems such as nutrient loss,low yield,and short shelf life.In order to meet the consumer ’s demand for high quality of conditioned mutton,improve the taste aging and short shelf life of conditioned mutton,this experiment used cold fresh sheep hind leg meat as raw material,and used compound phosphate,papain,and tea polyphenols to optimize the formula of compound curing preparation.The best curing formula and process of conditioned mutton were determined by single factor,orthogonal,and response surface experiments,and the quality changes of conditioned mutton were further explored.The effect of curing formula on the quality of prepared mutton was clarified,and the quality change of prepared mutton during storage after vacuum packaging was explored.The main results are as follows :(1)Single factor test was carried out with sensory evaluation,shear force and color as evaluation indexes.Orthogonal test was carried out on the basis of single factor test results.The formula of conditioning mutton marinade was determined as 0.20% compound phosphate,0.15% papain and 0.02% tea polyphenols.(2)Single factor test was carried out with cooking loss rate,shear force,color and curing absorption rate as evaluation indexes.On the basis of single factor test results,response surface test was carried out to determine the best curing process of conditioning mutton dices.The curing time was 8h,the curing temperature was 6°C,and the percentage of curing liquid was 45%.(3)The results of quality determination of prepared mutton Ding showed that compared with the unsalted group(chilled mutton),the cooking loss rate and shear force of the salted group(prepared mutton)were significantly reduced(P<0.05),L* was significantly reduced(P<0.05),a* was significantly increased(P<0.05);the total number of colonies in the pickled group was significantly reduced(P<0.05),and the TVB-N in the pickled group was 6.9 mg/100 g,the total number of colonies was 3.35 lg(CFU/g),and the coliform group was not detected,all of which met the standards of chilled prepared meat products.A total of 48 flavor substances were detected in the two groups,of which 30 flavor substances were detected in the non-salted group and 35 flavor substances were detected in the salted group.The content of aldehydes in the salted group decreased(P<0.05),and the olefin flavor substances increased significantly(P<0.05),giving the prepared mutton clove,lemon,cinnamon and other aromas.(4)The results of quality determination of prepared mutton Ding during storage showed that(storage temperature 4°C),with the prolongation of storage time,the p H value increased significantly(P<0.05),TVB-N and MDA increased,and the total number of colonies increased significantly(P<0.05).The storage time of each group was 13 days in the control group(polyethylene storage bag),16 days in the PA + PE vacuum group,and 19 days in the aluminum foil vacuum group,indicating that the preservation effect of aluminum foil vacuum packaging was better than that of the control group and PA + PE vacuum packaging.