Chopping On The Emulsifying Properties Of Minced Meat Products

Minced meat products is a typical representative for the low-temperature meat products. Chopping parameters was one of the most factors which affected the minced meat products. At present, the chopping parameters were not specific, and the chopping theoretical researches were also little. Base on the chopping parameters, the paper study TPA and protein solubility of meat products, combined with the change of WHR and FHR, refer to correlation analysis, using DSC (Differential Scanning Calorimetry) analysis, which analysis protein denaturation, exploring protein solubility, providing theoretical guidance for the meat product processing. The results are as follows:1. Chopping speed and time on the minced meat productsWith the increase of the chopping speed, the batter pH increase, and the hardness, adhesiveness, and chewiness show a "V" shaped state, the springness and cohesion show a downward trend. There was also a strange phenomenon, the concentration of SSTN/TN was large, while the concentration STN/TN was small. When the SSTN/TN achieve "peak" at 4730 r/min, the STN/TN achieve "trough".With the increase of time, the ending-pH show a "∧" shape, and it reached the maximum at 15min, the hardness, adhesiveness, and chewiness also increased, and showed a flat "S"-shaped trend. The concentration of STN/TN reached the maximum at 9min, while that of SSTN/TN reached the maximum at 15min.With the increase of chopping time and speed, the ending-temperature also increased, the interaction had a significant effect (P <0.01) on the hardness, springness, cohesiveness, adhesiveness and chewiness. Both WHR and FHR had negatively correlation with STN/TN, HⅡand TD, they also had positive correlation with SSTN/TN, TDⅠ.2. Chopping on the emulsifying properties of minced meat productsWhen the chopping speed was 6000r/min, chopping time was 9 min, hardness, chewiness and cohesiveness within the appropriate range, springness and resilience was the largest, in this way we could reach our requirement.When the chopping speed was 6000 r/min, chopping time was 11.28min, the ending-pH in the range, the ending-temperature was the smallest, STN / TN, SSTN / TN, WHR, FHR and PYR was maximum.3. Different raw meat on the minced meat productsFor the hardness, cohesiveness, adhesiveness and chewiness, the hot meat was better than chilled meat, and the frozen meat was the last. For the ending-pH, there were also the same. But for the springness, it just on the contrary. They did not have a significant on the ending-temperature. There were a downward trend for the SSTN/TN and STN/TN among hot meat, chilled meat and frozen meat.The denaturation temperature and enthalpy of peaks I of hot meat and chilled meat were higher than the frozen meat (P <0.01). For the denaturation temperature of peaks I, it did not have a significant difference between hot meat and chilled meat. For the denaturation temperature and enthalpy of peaksⅡ, the hot meat were also the best. The WHR and FHR had negtive correlation with STN/TN, but had positive correlation with SSTN/TN, the denaturation temperature and denaturation enthalpy of peaks I and peakⅡ(P <0.01).4. Different fat and lean ratio on the minced meat productsThe proportion of lean meat declined and fat increased, the hardness, adhesiveness, and chewiness showed a downward trend. When fat and lean ratio was 1/4, the springness and cohesion reached a "peak" and the ending-pH arrived at the highest pH value, WHR was maximum. When fat and lean ratio was 1/3, the FHR reached the maximum. When the lean ratio was decline, the ending-temperature show a unstable change.The denaturation temperature and enthalpy of the peak I peakⅡwere influced by the lean content.The more, the higher of denaturation temperature. WHR and FHR show a negative correlation (P <0.05), WHR had a significant influce positive correlation with STN/TN, HⅠ, TDⅡ, FHR had a negative correlation with STN/TN , SSTN/TN, HⅠ, HⅡ, TDⅠand TDⅡ.5. Different salt content on the minced meat productsAs the salt concentration increases, chopping ending-pH, batter SSTN/TN and STN/TN showed an increasing trend. the hardness, springness, cohesiveness, adhesiveness, and chewiness of the emulsion-type sausage also showed a increasing trend. The chopping ending- temperature showed irregular wave-shaped trend. The denaturation of enthalpy peak I showed a decline trend. WHR had a positive correlation with FHR, SSTN/TN, STN/TN, denaturation temperature, denaturation enthalpy (P <0.01).6. Different compound phosphate content on the minced meat productsAs the compound phosphate content increases, multiple comparison shows that the TPA showed a increase trend. Chopping ending-pH increased. Chopping ending-temperature showed a fluctuations increase trend. The compound phosphate had a significantly affect on the SSTN/TN (P <0.01). As the compound phosphate content increased, the denaturation temperature of peakⅠincreased too, while the denaturation temperature of peakⅢdeclined. WHR had no significant correlation with TDⅡ(P > 0.05). WHR had a significant positive correlation with FHR, STN/TN, SSTN/TN, HⅠ, HⅡ, TDⅠ(P <0.01).