Dissertation > Excellent graduate degree dissertation topics show

Research on Changes of Nitrite and Generation of N-nitrosamine in Cured Minced Meat under Heat Treated and in Simulated Gastric Juice

Author: ShaoLiJun
Tutor: ZuoYanJun
School: Jiangnan University
Course: Agricultural Products Processing and Storage
Keywords: Heat treatment Marinated meat Nitrite Nitrosamines Simulated gastric fluid
CLC: TS251.1
Type: Master's thesis
Year: 2010
Downloads: 102
Quote: 1
Read: Download Dissertation

Abstract


Meat products are meat products in one category, in order to maintain its color and inhibition of microbial growth, the production process is usually used nitrite curing, the heat treatment is the most common meat processing unit operations of heat treatment and pickling meat simulated gastric nitrite and nitrosamines variation, for the prevention and control of nitrites and nitrosamines hazards, guide people to safe and healthy diet is of great significance. At present, domestic and systematic research process and the marinated meat simulated gastric fluid heat induced variation of nitrite produce nitrosamines few studies, this paper on the basis of previous studies, systematic study of the marinated meat in different heat treatment intensity and changes in the characteristics of simulated gastric fluid. As follows: the meat as material, pickled, pressure cooker, pressure cooking unit, processing conditions and NaNO 2 addition on meat in NaNO 2 Remnant. Investigation to establish NaNO 2 add volume, curing time, cooking time, cooking temperature on NaNO 2 residues prediction model, and model validation. The results showed that: marinated stage, NaNO 2 residues with NaNO 2 dosage was significantly positively correlated with the curing time was a significant negative correlation; cooking stage, NaNO 2 residues with NaNO 2 dosage was significantly positively correlated with the cooking temperature and time were negatively correlated; kinetic model showed that autoclaving for NaNO 2 residues fall rate impact than atmospheric pressure cooking big different temperatures on the NaNO 2 Remnant extremely significant (P lt; 0.01); 80 ℃ and 121 ℃ under the conditions established prediction model R 2 , respectively 0.939,0.888. Prediction model experimental values ??are in good agreement with the regression, the relative error is less than 10%. Studied the heat treatment temperature, time and NaNO 2 content on salted meat in two a DEN (NDEA) effects. The results showed that: the heat treatment temperature is below 110 ℃ marinated meat emulsion formed in the processing amount is not more than NDEA 1.6ug/kg, the heat treatment temperature exceeds 110 ℃ and NaNO 2 is added reached 150mg/kg NDEA cooking marinated meat is to produce the necessary conditions. The effects of different fat and lean meat marinated via different than the heat treatment process, nitrites and nitrosamines change characteristics. The results showed that: the fat content of meat after frying or microwave residual nitrite volume has decreased; nitrite added volume and composition of raw meat the same situation, frying and microwave treatment on residual nitrite in cured meat a significant amount of difference (P lt; 0.05); in the same heat treatment conditions, with an increase in fat content in meat, meat nitrite residues decreased (P lt; 0.05), with the increase in the amount of nitrite added , NDEA meat after heat treatment produces an increased rate. Of meat products in simulated gastric conditions, changes of nitrite and nitrosamines, the results showed that: in simulated gastric conditions, nitrite with the increase of the digestion time was significantly decreased (P lt; 0.01), nitrosamine content With the extension of time to digest declining trend.

Related Dissertations

  1. Set Up Ion Chromatography Method for Simultaneous Determination of Nitrate Nitrite and Thiocyanide in Dairy Food,O657.75
  2. Study Continuous Glass Fiber Reinforced Polypropylene by Two-step Pultrusion,TQ327.11
  3. The Mathematical Simulation of an Annual Output of One Hundred Thousand Tons of Dimethyl Oxalate with an Annual Output of Fifty Thousand Tons Ethylene Glycol Shell and Tube Type Reactor,TQ223.162
  4. Study on the Spinnability of Semi-Aromatic Polyamide,TQ340.1
  5. Study on the Preparation Technology, Structure and Properties of Carbon Fiber from Cnts Reinforced Lyocell Fiber,TQ342.742
  6. Study on the Structure and Properties of Electrical Brush Planting Ni-P/Al2O3 Coating Aftering Heat Treatment,TQ153
  7. A508-3 nuclear power transformation plasticity of steel forgings and Numerical Simulation,TL341
  8. Heat Treatment on biodegradable PBST elastic fibers and degradation properties,TQ340.1
  9. The Effect of Direct Electric Resistance Heat Treatment on the Mechanical Properties of Orthodontic NiTi Archwires,R783.5
  10. Study on Liquid Crystalline Properties and Fiber Forming Technology of Poly (p-Phenylene Terephthalamide) Solution,TQ340.6
  11. The Studies on Selective Aerobic Sulfides Oxidation with Molecular Oxygen,TQ247
  12. The Influence of Shear History on Crystallization Behavior of iPP Melt,TQ325.14
  13. Electroless Deposition of Ni-W-P Coating on AZ91D Magnesium Alloy,TQ153.1
  14. Preparation , Structure and Properties of electrodeposited Ni - W alloy coating,TQ153.2
  15. Experimental Study of Yellow Phosphorus Slag Glass - Ceramics,TQ171.733
  16. Influence of Al-5Ti-B and Heat Treatment on Microstructure and Properties of ZA102 Magnesium Alloy,TG113
  17. AZ31 Magnesium Alloy Electroless Ni-P Amorphous Plating and Its Crystallization,TG174.44
  18. Fea Analysis of Residual Stress for Heat Treatment of Oil Casing,TG156.3
  19. Microstructure and Properties of chromium cast iron grinding balls,TG115
  20. 23MnB Shoe quality control of heat treatment,TG156

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries > Basic science
© 2012 www.DissertationTopic.Net  Mobile