| The calf beef after collecting serum were used as the raw material.The characteristics of the Newborn calf beef and the calf steak,calf jerky,and patties were studied.The value of the calf beef and the development of related products,formula and quality were studied in order to develop and utilized the calf beef after serum collection.The results were as following:The protein,ash and moisture content of the hind legs of the calf beef were 20.60%,1.34%,77.45%,respectively,and the fat content of the front leg was 3.34%.The water content of adult beef was 68.48%,which was significantly lower than that of the calf beef(p<0.05).The redness value of hind legs was 15.73,which was significantly higher than that of the front leg and ridge.The cohesiveness,adhesiveness and chewiness of the ridge were 0.68,657.26 and 528.81,respectively,which were significantly higher than those of the front leg and ridge(p<0.05).The main volatile flavors of calf beef are ketones,aldehydes and alcohols.The main components of foreleg meat were aldehydes,among which heptanal,octanal and nonanal contents were 19.07(106/g),27.25(106/g)and 108.10(106/g),respectively.Alcohols were the main components in the tenderloin meat.The contents of 1-pentanol,1-octene-3-alcohol and 2-hexadecanol were 31.66(106/g),9.85(106/g)and 4.27(106/g),respectively.The main components of hind leg meat were ketones,of which the contents of 3-hydroxy-2-butanone and methyl heptanone were 32.02(106/g)and 8.88(106/g),respectively.The number of esters and alcohols in adult beef was significantly higher.The best formula for selecting the pickled preparation by the calf steak screening was 0.10%nitrite,0.15%black pepper and 0.10%tomato powder.The content and quantity of olefins in the fermentation group of calf steak flavor substances were significantly higher.The redness values a*and e of the fermentation group were 16.74 and 1.40 respectively,which were significantly higher than those of the control group and the wangshun group(p<0.05).The sensory evaluation index of the fermentation group was higher,which indicated that the color and taste of the fermentation group were better than those of the control group and the wangshun group.The content and quantity of aldehydes and alcohols in the control group were significantly higher than those in the calf jerky volatile flavor substances.The redness values a*and e of the calf jerky fermentation group were 13.92 and 1.53 respectively,which were higher than those of the control group.The results showed that the fermentation group could effectively improve the color of the product.The optimum formulation of curing agent was selected by screening the formula of conditioned meat cake,which included Monascus red 0.15%,modified starch 12%and water 20%.The content and number of the ester group in the flavoring substance of the patties were significantly higher.The content and number of aldehydes and alcohols in the egg white group were significantly higher.From the sensory evaluation,color and other aspects,it was found that the egg white group redness value a*22.54>the starter group 20.55>the control group 18.92;The e values of egg white group and fermentation group were 2.00 and 2.07 respectively,which were significantly higher than that of control group(1.46).The nitrite content in egg white group and fermentation group was 0.98 mg/kg and 0.75 mg/kg respectively,which was significantly lower than that in control group(1.74 mg/kg).The results showed that the egg white group and the starter group could effectively improve the color and flavor of the product and reduce the nitrite content in the finished product. |
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