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Study on the Improving Technology of Roast Pig and the Color Changes

Author: WengHangPing
Tutor: LiHongJun
School: Southwestern University
Course: Agricultural Products Processing and Storage
Keywords: roast- pig process optimization color myoglobin
CLC: TS251
Type: Master's thesis
Year: 2009
Downloads: 124
Quote: 1
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Abstract


In this paper,the key technique of improving technology of roast pig has been systemic researched, as well as the parameters of the best production methods and the theory of color.This study will shorten the processing time and also provide scientific and practical parameters of technology and theory for industrialization of roast pig of RongChang pig.This experiment put subjective quality evaluation to objective quality evaluation,and it will lay the foundation for RongChang roast pig quality control.The results are shown as follows:1.The texts showed that salt 2.0%,sugar 1.0%,Chinese pepper 0.5%,nutmeg 0.5%and fennel 0.5% are the best flavor formula through the orthogonat experiment.The best conditions for the formation of skin color are:white sugar 1%,salad oil 2%,red kojic 2.0‰,roasting temperature of 160℃,roasting time was 15min.2.The best manufacturing parameters are as follows:curing time 30h;air temperature 45℃,air time 3h.The evaluating scores of roast pig flavor increased with temperature rising under the condition of roasting low-temperature 110℃for 70min,then re-heat at high-temperature 170℃for 70min.The roast pig’s flavor,delicious and color and so other evaluating scores are the highest when the pig was sterilized at temperature 121.5℃,time 30min,3.The impact of Nitrite on pork during curing process are expatiated as follows:The L values of pork that with no nitrite changed little,the trend status was almost stable,but the L values of the three group pork that with nitrite changed much.It was the nitric oxide myoglobin（MbNO） that increased the bacon brightness,because the O2 in oxymyoglobin（MbO2） was replaced by NO,and generated eye-catching bright red nitric oxide myoglobin（MbNO）.The A values of pork that either with nitrite or with no nitrite have changed and increased.The higher nitrite content,the faster changes of A values.It was the nitric oxide myoglobin（MbNO） that increased the bacon red degrees,because the O2 in oxymyoglobin（MbO2） was replaced by NO,and generated eye-catching bright red nitric oxide myoglobin（MbNO）.The addition of nitrite to the meat value of B also has an impact,but the effect was not obvious.4.The changes of myoglobin during curing are as follows:the proportion of oxymyoglobin（MbO2） in pork that with no nitrite was changed from the early curing 11.53%to 13.22%.The proportion of Met -myoglobin（MetMb） decreased from the early curing 39.8%to post-curing 37.3%.The proportion of deoxy myoglobin（DeoxyMb） and Met- myoglobin（MetMb） in pork that with nitrite were lower as the curing time longer.,The proportion of oxymyoglobin（MbO2） was increased but not significant.5.The three levels of myoglobin in pork with no nitrite changed little during the curing and drying process,but the proportion of Met -myoglobin（MetMb） changed much during the roasting process（that is, deal with the temperature up at 100℃above）.And the three levels of myoglobin in pork with nitrite although changes,but do not change the rate.6.The first four most influential factors to the surface of roast pig are:roasting time（R=3.2）,the amount red kojic（R=2.2）,roasting temperature（R=1.4） and sugar consumption（R=1.02）.The color change was related to roasting time and roasting temperature,the color will deeper as the temperature higher when it was in a certain range.But color was not formed or formed light-colored material when the temperature is too short or not enough.The amount of sugar and salad oil to the surface color was not very obvious.It was red kojic and sugar that acting on the surface of roast pig and forming the attractive bright red through Maillard reaction.

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