Study On The Law Of Action Of Hydrocolloid On Rheology And Gelation Of Emulsified Beef Mince

With the continuous improvement of people’s living standards,consumers will have more personalized customization needs for emulsified meat products.In the future,people can customize emulsified meat products with different chewing and swallowing feelings according to their eating habits,and use 3D printing technology to produce emulsified meat products with novel appearance.The rheology of minced meat is not suitable for 3D printing,which limits the development of 3D printed minced meat products.At present,it had been found that hydrophilic colloids can be used as quality improvers to improve the rheological properties and gel properties of minced pork,poultry and fish.But its research on the emulsification of ground beef is less.In order to facilitate the processing,research and development of emulsified ground beef products and to promote the development of emulsified ground beef products in the direction of individualization and customization,it is necessary to systematically explore the effect of hydrophilic colloids on the rheology and gelation of emulsified ground beef.In this study,the effects of nine kinds of hydrocolloids,such as locust bean gum,konjac gum,guar gum,kappa-type carrageenan,xanthan gum,gellan gum,flaxseed gum,sodium alginate and gelatin,on the emulsified ground beef were studied.The interaction law of rheology and gel properties were established,and the mathematical model of hydrophilic colloids on the consistency coefficient and gel texture properties of minced meat were established.Influence mechanism of hydrocolloids on the properties of beef myofibrillar protein emulsion gels.The main findings are as follows:(1)The effects of nine kinds of hydrocolloids,including locust bean gum,konjac gum,guar gum,Kappa-type carrageenan,xanthan gum,gellan gum,flaxseed gum,sodium alginate and gelatin on emulsified beef,were studied.The influence law of rheology and gel properties of gelatinous gelatinization showed that with the increase of addition amount,the nine kinds of hydrophilic colloids could improve the water and oil retention of the gel to varying degrees.Locust bean gum,guar gum,flaxseed gum and sodium alginate would increase the gel hardness of minced meat first and then decrease,konjac gum and carrageenan would continue to increase the gel hardness,while xanthan gum,gellan gum and gelatin would continue to reduce hardness.In addition,the addition of hydrophilic colloids in addition to carrageenan would reduce the elasticity of the meat gel to varying degrees.All the nine types of hydrophilic colloids reduced the gel cohesion and recovery,and improved the gel adhesion.Locust bean gum,carrageenan,flaxseed gum and sodium alginate continued to increase the complex viscosity of meat paste,xanthan gum,gellan gum and gelatin continued to reduce the complex viscosity of meat paste,while konjac gum and guar gum decreased first,respectively up and down trends.The addition of locust bean gum,guar gum,xanthan gum and sodium alginate would cause the shear viscosity of the minced meat to increase first and then decrease,while the addition of konjac gum would first decrease and then increase.Carrageenan,gellan gum,gelatin caused the shear viscosity of the meat emulsion continue to decrease,while the flaxseed gum will caused the shear viscosity of the meat emulsion to decrease first,then increase,and then decrease again.Locust bean gum,guar gum,carrageenan,flaxseed gum,sodium alginate and gelatin would increase the pseudoplasticity of the minced meat first and then decrease it.Glue gum continued to reduce the pseudoplasticity of the minced meat.On this basis,mathematical models of the consistency coefficient of meat emulsion and gel texture properties of hydrophilic colloids were established.See Appendix 1 for the mathematical models.This part of the study found that locust bean gum,carrageenan and guar gum in the range of 0.1% to 0.5% could significantly improve the gel hardness of emulsified ground beef gel.konjac gum and sodium alginate in the range of 0.2% to 0.8%.could significantly improve the gel hardness of emulsified ground beef gel,and the gel hardness of the emulsified ground beef was significantly decreased when xanthan gum and gellan gum were added in the range of 0.1% to 0.5%.(2)Selected locust bean gum,carrageenan,guar gum,konjac gum,sodium alginate,xanthan gum and gellan gum,which had a great influence on the texture hardness of emulsified minced meat gel,for compounding,and explored the compounding Effects of gums on the rheology and gel properties of emulsified ground beef.Among them,locust bean gum and carrageenan had interactive effects on the gel hardness,cohesion,cohesion,and consistency coefficient of minced meat,but had no interaction on gel elasticity and recovery.Elasticity,cohesion,recovery and cohesion had a greater effect,and had a lesser effect on the consistency coefficient of raw minced meat.Both xanthan gum and gellan gum had interactive effects on the gel texture properties of minced meat and the consistency coefficient of raw minced meat.The addition amount had a great influence on them.Konjac gum and sodium alginate had interactive effects on gel hardness,elasticity,cohesion,cohesion and consistency coefficient of raw meat,but no interaction on gel recovery.The effects of hardness,elasticity and adhesion are large and significant,and the effects on gel cohesion and recovery are small.Guar gum and locust bean gum had interactive effects on gel elasticity,cohesion and minced meat consistency coefficient,but not on gel hardness,cohesion and recovery.The effects of the two additions on the consistency coefficient,gel hardness,elasticity and cohesion of the raw meat were greater and significant,and the effects on the gel recovery and adhesiveness were small.On this basis,mathematical models of the consistency coefficient of meat emulsion and gel texture properties of compound hydrocolloids were established,and the mathematical models were shown in Appendix II.Under the interaction of locust bean gum and carrageenan,konjac gum and sodium alginate,guar gum and locust bean gum,the α-helix in the protein secondary structure was more inclined to β-sheet,β-turn and random Structural transformation,the gel hardness of ground beef was higher than the blank group and the single addition group.Under the interaction between xanthan gum and gellan gum,the α-helix in the protein secondary structure was over-transformed to β-sheet,β-turn and random structure,so that the proportion of random structure was too high,resulting in the gel hardness of ground beef.Below blank groups and add groups individually.Except for the compound of konjac gum and sodium alginate,the proportion of non-flowable water in the other three compound groups was higher than that of the blank group and the single addition group,and the proportion of free water was lower than that of the blank group and the single addition group.(3)To study the effects of nine kinds of hydrocolloids,including locust bean gum,guar gum,konjac gum,xanthan gum,gellan gum,sodium alginate,flaxseed gum,carrageenan and gelatin,on bovine myofibrillar protein rheology.Characteristics,emulsification gel properties,protein structure and protein intermolecular forces,etc.,so as to analyze the interaction mechanism of nine kinds of hydrophilic colloids and myofibrillar proteins.It was found that locust bean gum,guar gum,konjac gum and carrageenan were similar in that they could optimize the protein space structure by improving the protein emulsification properties,promoting the content of non-covalent bonds between the molecules of the protein emulsification gel,and making the emulsified gel form dense and stable.structure,thereby improving the gel hardness and water retention of emulsified meat emulsion.Xanthan gum was similar to gellan gum.They make the protein space structure too stretched,which was not conducive to the formation of non-covalent bonds between protein molecules,so that the protein gel network structure become loose,resulting in a decrease in the hardness of the meat emulsion gel.The water retention of the minced meat gel was only increased due to its hydration.Sodium alginate was similar to flaxseed gum.Their effect on myofibrillar protein was not as strong as that of locust bean gum,guar gum,konjac gum and carrageenan,but they could still optimize the spatial structure of proteins and improve the non-covalent bonds between protein gels.Formation,thereby improving the texture hardness of protein gel and improving the water retention of the gel.Finally,gelatin would significantly reduce the α-helical structure of the protein,improve the random structure,and cause the storage modulus of the gel to decrease during the heating process.However,during the cooling process,the gelatin can form a gel when it is cooled and fill in the protein gel network structure,and the protein gel texture hardness was increased.The results of this study had certain reference significance for the role of hydrocolloids in the quality control and product development of emulsified ground beef products,and could also provide basic data for the establishment of a processing database based on the influence of processing on the rheology and gelation of ground beef.At the same time,the influence mechanism of hydrophilic colloids on protein emulsion gel were clarified to a certain extent,which provided an important academic reference value for further research.