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The processing of meat products is essentially the process of complex physical, chemical and biological changes occurring in various substances in the meat. These changes not only make meat products easily absorbed by the body, but also change in color, aroma, and taste. In actual processing, how to maintain and impart good color and flavor to meat products is the knowledge that meat processing personnel must learn and master.
1. The color of meat products (1) The color of human meat varies according to the type of animal and also varies with the time after slaughter. The reasons are various, and the content of myoglobin and hemoglobin and their changes are mainly the reason. According to the conditions during slaughter, if the bloodletting is not sufficient, the amount of hemoglobin present in the meat increases significantly; otherwise, the amount of hemoglobin is sufficient and the amount thereof is significantly reduced. When the bleeding is good and stable, the flesh color can be controlled by the amount of myoglobin, that is, the content of myoglobin is high and the color of the meat is deep. The content of myoglobin differs depending on the age of livestock, muscle, and livestock. The content of myoglobin in cattle and horses is greater than that in pork; the content in rabbits is less than that in pork; the same animals, the front shoulders and extremities, these intense sports parts, the muscles in muscles. The red protein content is more than in the back muscles. In addition, with the growth of livestock, the content of myoglobin increases, so the color of meat is deep and shallow. The content of myoglobin is also affected by factors such as livestock species and feed conditions.
Changes in myoglobin in the meat will make the meat appear different colors. Myoglobin is purple, it becomes oxygenated myoglobin because it is in contact with oxygen in the air, and it turns bright red; if it continues to oxidize, it becomes a brown myoglobin; when the meat is further oxidized, it will Become green. This is due to the decomposition of myoglobin, resulting in a green oxidized porphyrin. However, this change usually does not occur when fresh meat is present, and it occurs only in special occasions where the bacteria reproduce. In fact, the oxidation of myoglobin in meat almost always coexists in three states. Therefore, the color of the meat differs depending on the total content of the three types of myoglobin and their respective proportions.
(2) Change of flesh color during heating When the meat is heated to 65°C, the color of the meat changes from the red of the raw meat to pink, and gradually becomes gray as the temperature rises. When the temperature reaches around 75°C, the color is completely gray. This is due to the thermal degeneration of myoglobin. In addition, the Maillard reaction can also change the color of meat products under high temperature conditions.
(3) Coloring agents for meat products During the processing of meat products, suitable coloring agents such as nitrites, nitrates, nicotinamide, and auxiliary colorants such as ascorbic acid, erythorbic acid salts, glucono-lactone can be added. And glucose and so on. Myoglobin binds with nitrite and becomes nitromycin-to-myoglobin (red). After heating, it becomes stable nitrosyl-muscle (pink). By this effect, the good-looking colors of the meat products are maintained.
(4) Coloring materials for meat products The coloring materials for foods can be divided into natural pigments and artificial pigments. Natural edible pigments include chlorophyll, carotenoids, curcumin, beet red, monascus pigments, shellac pigments, and caramel pigments. The use of natural pigments is safe and dose-free. It is the development direction of colorants. Synthetic pigments are more commonly used. They are more colorful than natural pigments, have a large fastness, are stable in nature, and have strong coloring power. However, synthetic pigments are mostly made from coal tar and synthesized by chemical synthesis and have different degrees of toxicity. Therefore, there are strict requirements for the use of synthetic pigments in food hygiene standards. At present, there are only five kinds of synthetic pigments that can be used, namely amaranth, carmine, lemon yellow, indigo and sunset yellow.
2. Fragrance of meat products (1) Approaches to the formation of flavours of meat products The aroma of meat products is the presence of aromas in raw meat, some of which are odors produced by heating meat, and some are spices and aromas added during processing. The aroma generated by heating is the product of heat decomposition of the compounds present in the meat extract, and is mainly the decomposition product caused by the Maillard reaction and the descending decomposition of Schindler.
(2) The aroma of raw meat The aroma of raw meat varies depending on the species, and the main cause is fat. The results of research conducted by researchers on beef, pork, and mutton show that the presence of specific volatile lipid-soluble carbonyl compounds in meat is determined by animal species. The same type of livestock, due to different sex and feed, will produce different special odors. In addition, the pre-slaughter health conditions and post-slaughter treatment methods all lead to different smells of meat.
3. The taste of meat products (1) The concept of taste The taste in food is an important basis for judging the quality of food. In a broad sense, taste is a series of sensations that arise from seeing food to food entering the digestive tract from the mouth. In this process, it includes mental taste, physical taste and chemical taste. Psychological sensation refers to the various psychological sensations produced before eating and eating, including the eating environment, the color, luster and shape of the food, and the feeling of giving food to the eater. Physical sensation refers to the physical properties of the food to the mouth. Tactile organ stimulation, commonly known as mouthfeel, such as the mouth feel the food's hardness, heat, cold, viscosity, etc. are all physical sensations; chemical taste refers to food chemicals that stimulate the sense organs caused by the feeling of feeling when eating Salt taste, sweetness, sourness, bitterness, and spicy taste are all chemical tastes. In fact, there are far more than five kinds of flavors, and only taste-sensing nerves can have obvious flavors such as umami, cool and astringent.
(2) The formation of taste in meat products The taste of raw meat is mainly contained in the juice. In addition to its slightly sweet, salty, and bloody taste, it also contains odors that are unique to animals. Once the meat is heated, the smell of cooked meat appears. Within 3 hours, the longer the heating time, the thicker the meat; if you continue heating, the taste will be reduced. This is mainly due to the breakdown of amino acids in muscle proteins and the combination of amino acid peptide chains and carbohydrates.
(3) Flavoring agents in meat products In order to increase the flavor of meat products, some flavoring agents are often added. One is to increase the flavor, and the other is to correct or adjust the unpleasant taste of the raw meat. Commonly used are the following categories: 1 fresheners, such as sodium glutamate, sodium inosinate, etc.; 2 sweeteners, such as sugar, glucose, etc.; 3 spices, such as pepper, pork, and newly developed yeast liquid , flavors, etc.
Make meat products have better color and fragrance
The color and flavor of meat products is an important sensory index for the identification of food quality, and it is also highly valued by consumers. Color is a stimulus to human visual organs; aroma is a stimulus to human olfactory organs; taste is a stimulus to human taste organs. People often say that the flavor or taste refers to the smell and taste. Scientifically speaking, it should be the smell and taste. The incense is a kind of smell.