The Effect Of CaCl₂ And Albumen Enzyme Injection On The Mutton Quality In The Process Of Bloat

In the experiment , we studied and discussed the influential quality questions which exist in Xinjiang baked product by using mutton as the raw material and making shear stress, the content of amino acids and sensory evaluation as the experiment index. The influential quality questions are the injection of calcium chloride and proteinase which can make the mutton tender , appropriate condiments ratio , appropriate methods and the roasting methods . With a view to improve product technology, improve product quality and provide a good basis for research in the process of production .It shows that:1,The optimum amount of condiments is :0.5 % Chinese prickly ash and cumium , 1.0% nutmeg and pepper, 0.6% small fennel. The amount of common salt and monosodium glutamate respectively is 1.5% and 1% .2,The flavor material is withdrawed from the condiments by using ethyl alcohol, then inject it into the mutton and bloat. Compared with the traditional seasoning suspending liquid injection and boiled seasoning water injection ,this bloat can promote the flavor material seepage and enhance the sense organ quality of the product.3,The concentration of CaCl2 has the remarkable influence to the water holding capacity of the mutton(P<0.05); CaCl2 has no obviously influence to the PH of the mutton, the color of the mutton and the TBA value of th e mutton (P>0.05) . We injected 300mmol/L CaCl2 which weight was5% of the mutton into the mutton . After three days'preservation , the effect of mutton tenderness was in order .4,The injections of papain ,neutral albumen enzyme and albumen enzymes of pancreas significantly improved mutton tenderness (P<0.05). The higher the albumen enzyme concentration is ,the longer the preserved time is; the lower the mutton shearing force is. But the sense organ experiment indicated that the proteinase would make the meat too tender . and the organization of the mutton which injected high proteinase would become loose and have slightly the bitter taste . Papain had no significant effect on the L*and a * values of mutton, neutral albumen enzyme had significant effect on the L*and a * values of mutton(P<0.05),albumen enzymes of pancreas had significant effect on the a * value of mutton(P<0.05).The proteinase improved the ammoniac nitrogen content of the mutton at short notice . After 24 hours'preservation , the glutamic acid,aspartic acid and glycin was also increased ,and they had a balmy role to the baked mutton.5,Among the bottom charcoal fire heating, the electric oven heating and the heating around a charcoal fire, the content of Benzo Pyre is 3.25μg/kg in bottom charcoal heating ,and it has not checked out in the latter two baked products. It shows that it can greatly enhance the product security by improving the baked method .