Changes in Physico-chemical Properties of Pickled Sauced Meat during Processing

doi:10.7506/spkx1002-6630-201405010

Abstract

Abstract:

This study analyzed the physico-chemical properties of pickled sauced meat at each stage during processing inorder to provide useful data for solving problems concerning the product quality, normal distribution and extension of theshelf life of pickled sauced meat. The changes in moisture content, water activity (aw), pH, acidity value, thiobarbituric acidreactive substances (TBARS) value, peroxide value, volatile basic nitrogen and free amino acids were measured during theprocessing of pickled sauced meat. The results showed that moisture content and aw in the final product were 27.19% and0.801, respectively. The lowest pH was 5.6 during the manufacturing process. TBARS value and peroxide value at the earlierstage increased and then decreased slightly. Acid value and volatile basic nitrogen showed a gradual upward trend. The levelsof free amino acids were changed differently at different stages with the maximal increase observed after the curing stageand glutamic acid being the most abundant in the final product.

Key words: pickled sauced meat, physico-chemical property, quality, flavor

ZHANG Shun-liang, HAO Bao-rui, WANG Shou-wei, CHENG Xiao-yu, PAN Xiao-qian, QIAO Xiao-ling, CHEN Wen-hua, AI Ting. Changes in Physico-chemical Properties of Pickled Sauced Meat during Processing[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405010.

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Changes in Physico-chemical Properties of Pickled Sauced Meat during Processing

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