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Studies of Processing and Storage of the Meat of Cantonese Nutritional Diet

Author: ZhangMian
Tutor: LiuZhongYi
School: Xiangtan University
Course: Biochemical Engineering
Keywords: Nutrition Catering Texture Volatile flavor compounds Permeability on Preservative
CLC: TS251.5
Type: Master's thesis
Year: 2011
Downloads: 64
Quote: 0
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Abstract


Has a positive role in promoting the development of public nutrition, catering for dietary balance and raising the level of health. But nutritious meals with meat nutrients, nutritious meals of processing and storage of basic research is relatively small, caused a serious impact on the establishment and promotion of public nutrition catering system. In this thesis, the Guangdong region commonly used catering meat analysis and evaluation of the Cantonese-style stewed pork processing process nutrients, texture and changes in volatile flavor compounds, the laws of salt penetration and corrosion of brine chicken discussed. The main findings are as follows: the Guangdong region common meals 1 poached chicken, steamed fish, roast goose, stewed pork, stewed beef and pork meat EAA / TAA value more than the amino acid composition of the ideal model recommended by the FAO / WHO, nutrition high-value food proteins. Methionine and cysteine ??is the first limiting amino acid. Stewed pork wide halogen hardness, chewiness, cooking loss, thiobarbituric acid (TBA) values ??and soluble protein, cooking time, the thickness of the meat of Cantonese-style halogen pork elastic and cohesiveness have the greatest impact. Cantonese-style halogen pork hardness, elasticity, chewing, cooking loss, soluble protein and TBA each other significantly. By solid phase micro extraction and gas chromatography - mass spectrometry (the SPME-GC/MS), Cantonese-style halogen pork under different process conditions were found 34 volatile flavor substances, including 11 kinds of alcohols, aldehydes, ketones 3 colors, hydrocarbons, esters, ethers, phenols, aromatic, heterocyclic species. Cantonese-style halogen pork main volatile flavor compounds and identified for hexanal, benzaldehyde Nonanal, cinnamic aldehyde, 1 - octen-3 - alcohol, by Ye alcohol 3 - Octanone. Penetration and time, the salt concentration in the brine chicken model of the middle and inner significant linear relationship, penetration regression models were B = 0.149A1-0.007A2-0.078 and B = 0.057A1 0.005A2 0.68. To be effective regression equation: Y = 0.003X 1 -0.003333X malic acid, citric acid, Nisin and sodium lactate brine chicken preservative effect by rotating the orthogonal experiment, 2 0.003333X 3 0.001167X 4 -0.00675X 1 2 - 0.006X 2 2 -0.00525X 3 2 -0.004X 4 2 -0.00075X 1 * X 2 -0.002X 1 * X 3 -0.00025X 1 * X 4 -0.00125X 2 * X 3 -0.0035X 2 X 4 0.993667. After further analysis of the equation composite preservatives optimal ratio of malic acid 1.7 g/100g 1.2 g/100g citric acid, Nisin 0.18 g/100g and sodium lactate 2.6 g/100g.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries > Meat
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