The Effect Of Chopping Condition And Additive On The Quality Of Emulsification-Type Meat Product

Emulsification-type meat product is welcomed by the majority of consumers, because its feeling in the mouth is exquisite, the flavor is unique, and it easy to eat et al. During the emulsification-type meat product production and processing, chopping conditions and additives plays a very important role. Therefore, a deep research on the selection of raw material and chopping process is especially important to enhance the quality of product.This article introduced the status of development of emulsification-type meat product, the mechanism of chopping and the research development of the effect of chopping condition and additive on the quality of emulsification-type meat product. In this experiment, take the low temperature emulsification-type sausage as representative, choose different raw materials to make emulsification-type sausage under different processing conditions, then test the texture profile analysis(hardness, springiness, cohesiveness, gumminess, chewiness, resilience), color, water holding capacity, sensory characteristics and microstructure observation of emulsification-type sausage. Compare the effects of quality characteristics of different chopping conditions and additive, to determine the optimum process parameters and the optimal selection of raw materials. The results of this experiment will be significant to enhance the quality of emulsification-type meat product, and also can provide technical support and theory instruction.The study results of the effects of different fat/lean ratio, states, parts of meat, different chopping speed, time, and weight, different vacuum level and different additive proteins on the quality of emulsification-type meat product are respectively described as follows:1. The hardness, adhesiveness, a* value and water loss decreased significantly (P<0.05), while cohesiveness, resilience and L* value increased significantly (P<0.05). Furthermore, sensory evaluations showed that the sample of fat/lean ratio at 2:8 had optimum hardness, best chewiness and tasted lubricated. On the whole, each index evaluation result is best. This study showed that fat/lean ratio has a significant effect on the quality of emulsion-type sausage. In the practical meat processing, we should control the fat/lean ratio.2. Fresh meat as a raw material produced in emulsion sausage products, texture properties, color, sensory evaluation results were significantly better than frozen meat products(P<0.05). 0 ~ 4℃low temperature freezing process is better than water freezing process. If choose frozen meat as material, products can also good at water holding capacity, under the action of the quality improver and a good chopping control conditions. So fresh meat is better choice, but frozen meat can also be considered by company at different condition.3. Products made by tenderloin muscle and hind leg muscle are better than foreleg muscle at textural properties and sensory evaluation, but the difference is not significant(P>0.05). Hind leg muscle can produce good color products, three parts meats almost have the same water holding capacity. In summary, from the perspective of quality and low price, hind leg muscle should be selected as the raw material.4. Chopping knife works best at 3000r/min. If chopping speed is low, the meat was cut not fine enough, and the effect of emulsion was affected. With the knife quicker, knife and meat floss friction increases, minced warming was faster, Therefore, to avoid temperature effect on the emulsion, we should control the blade speed, not the sooner the better.5. During lean and fat chopping stage, different chopping time effected the cohesiveness, gumminess, and resilience of the product significantly(P<0.05). As chopping time extended, the three indicators and the red value decreases, but the microstructure of product became more refined. Best chopping time: lean 30sec, fat 40sec, accessories 30sec.6. One time chop too little or too much will both cause emulation not good. If the amount is too little, the chopping blade will hard to torch lean when chopping, and the productivity will low. While the amount is too much, it will be easy to turn into a pole near the cohesive group, resulting in rotation problems and chopping uneven, resulting in product brightness, redness decreased significantly(P<0.05), water holding capacity was also decreased. Therefore, to make sure the optimum chopping amount, company should combine equipment and the filling marital together to considerate.7. Vacuum while chopping can significantly improve product texture properties, color, sensory characteristics and water holding capacity(P<0.05). When chopping vacuum at-0.08MPa, the quality of products are best, product section delicate tissue in good condition, taste and appearance are better.8. Three kinds of non-meat protein were added during chopping, the texture profile analysis (TPA), color, water holding capacity, sensory characteristics and microstructure structure were measured. In these three proteins, the egg white protein isolate (EPI) had better role than whey protein isolate (WPI) and soy protein isolate (SPI). The addition of EPI in the low-fat emulsion-type sausage significantly increased hardness and gumminess than that in the high-fat emulsion-type sausage (P<0.05). The addition of WPI in the high-fat emulsion-type sausage increased gumminess significantly than that in the low-fat emulsion-type sausage (P<0.05). The different protein isolates had no significant affect on sensory quality and water holding capacity (P>0.05).When use this conclusion for reference, should take the quality and purity of different protein isolate into account.