Variation Rule Of Quality In Storage Of Prepared Tan Sheep Meatballs

Storage quality is the main factor that determines the sensory evaluation and nutritional value of conditioned meat products.In view of the current problems in prepared meat products industry in Ningxia that exist quality deterioration and short shelf life,we need to develop a new type of prepared Tan sheep meatballs based on market demand,study the changes in storage quality,and solve the problems in the modern processing of prepared meat products.The problem of product quality deterioration during storage and sale,so as to extend the shelf life of products.In this paper,Tan mutton is the raw material.By combining vegetable and vegetarian protein raw materials with Tan mutton reasonably,the prepared Tan sheep meatballs with reasonable and balanced nutrition is developed.According to the color parameters,texture characteristics,lipid oxidation,protein degradation and other physical and chemical indicators and nutrient composition characteristics of the conditioning Tan sheep meatballs,the quality change law of prepared Tan sheep meatballs during storage was studied.The main research contents and conclusions are as follows:(1)Optimization of Technological Formula for Prepared Tan Sheep MeatballsBy reasonably mixing carrot puree,soy protein,carrageenan,sodium tripolyphosphate and Tan mutton,conduct single-factor experiments to determine the optimal amount of supplementary materials,and then carry out four-factor three-level orthogonal experiments,using sensory evaluation method,Determine the best formula for meatballs,so as to develop a new type of prepared Tan sheep meatballs.The results show that the best supplementary materials for prepared Tan sheep meatballs are:adding 2.00%soy protein,0.30%carrageenan,0.05%sodium tripolyphosphate,and 50.00%carrot puree.At this time,the meatball has attractive color,good elasticity,unique flavor and the highest sensory score.This is of great significance for enriching the types of market prepared meat products,meeting consumer needs,and developing nutritious and healthy products.(2)Variation Rule of Quality in Storage of Prepared Tan Sheep MeatballsAccording to the nutrient composition characteristics of prepared Tan sheep meatballs,the pH value,color parameters,texture characteristics,thiobarbite of meatballs frozen at-18℃±1℃ for 0,3,6,9,12 weeks were studied.Tobacco acid value(TBARS)and volatile base nitrogen(TVB-N)content changes,analyze the physical and chemical indexes changes of meatballs during freezing period;then use low field nuclear magnetic resonance analysis to analyze the moisture content of meatballs during freezing period((Free water,bound water,and difficult-to-flow water)dynamic changes,and finally analyze the storage quality of prepared Tan sheep meatballs.The results showed that the pH value and color change of the prepared Tan sheep meatballs in the LBP(L.barbarum polysaccharide)treatment group were more stable during the entire frozen storage period(P<0.05).The structural characteristics of the elasticity,adhesiveness and chewability were improved compared with the blank group(P<0.05),the TBARS value and TVB-N content were reduced,the water migration and loss were reduced,and the overall quality score was the best.Therefore,LBP may be an effective natural antioxidant that can inhibit the lipid oxidation and protein degradation of meat products in the future,which has an important impact on delaying the progress of the oxidation reaction in food.(3)Construction of Shelf Life Kinetic Equation of Prepared Tan Sheep Meatballs By combining the frozen storage period with the meatball main quality index thiobarbituric acid(TBARS)value and the volatile base nitrogen(TVB-N)content,respectively,linear fitting and polynomial fitting were carried out to construct the frozen storage period Inner meatball quality dynamic equation to achieve real-time monitoring of product quality changes and control product spoilage and deterioration in advance.The results show that the kinetic equation correlation coefficients R2 of each group of meatball thiobarbituric acid(TBARS)values during frozen storage are:0.91604,0.96564,0.77519,0.80162,and 0.7362;meatball volatile salts during frozen storage The correlation coefficients R2 of the kinetic equations of each group of base nitrogen(TVB-N)content are:0.99862,0.97664,0.94689,0.99361,and 0.98446.Therefore,the TBARS value and volatile base of the conditioning Tan Yang meatball The prediction accuracy of the kinetic equation of nitrogen(TVB-N)content is high,which can provide an important theoretical reference for monitoring the kinetic changes of the shelf life of meat products.