Improvement Of Sensory Quality Of Beef Balls

Beef meatballs are kind of traditional delicious snacks, which rich in nutrition and delicious in taste. They make the great appeal to the consumers. The consumption demand for beef meatballs is increased day by day, but the processing technology and quality improvement of beef meatballs is lack of systematic research in domestic and overseas. The quality of beef meatballs is instability in the industrial production due to lack theoretical support.This research systematic studied the processing technology and quality improvement method of beef meatballs, the relevant conclusions are as follows:1. Sensory evaluation method of fuzzy mathematics is used to study the processing technology of beef meatballs in stirring and mixing time, boiling time, additive water amount and proportion of fat and lean meat, which affect the comprehensive quality. The optimized processing technology conditions are stirring and mixing time is10mins,90℃boiling time is5mins, additive water amount is20%, proportion of fat and lean meat is3:7on the basic of single factor experiments combined with orthogonal tests.2. Compared two additive ways (dry powder add, gelatum add) of compound of hydrophilic colloid which is composed of carrageenan, locust bean gum, guar gum affect the quality improvement of beef meatballs, it turns out that dry powder hydrophilic colloid is better than another way in hardness, water-holding capacity and bloom strength of beef meatballs. The difference between two additive ways is obvious(p<0.05), and the optimized proportion of three hydrophilic colloids is carrageenan59%, locust bean gum22%, guar gum19%through mixing material design method. The optimized additive amount is0.8%, under these conditions, the hardness, water-holding capacity and gel strength of beef meatballs are as follows:2267g,82.1%,1561g.mm, the scores of sensory evaluation are the highest as well.3. Compared five non-meat proteins (Soybean separation protein, egg white protein, whey protein, casein, egg albumin) affect the quality improvement of beef meatballs, it turns out that egg white protein has significant effect on hardness and bloom strength of beef meatballs, whey protein has significant effect on water-holding capacity, soybean separation protein has good effect on hardness, water-holding capacity and bloom strength. Comparing the mixing use effects of soybean separation protein and whey protein, soybean separation protein and egg white protein can be seem that the latter mixing is better than another one. The optimized additive amount is2%, the optimized mixing proportion is3:2.4. Confirming the optimized reaction condition of transglutaminase in meatballs’processing through single factor experiments combined with orthogonal tests. The optimized reaction conditions are as follows:reaction temperature is55℃, enzyme additive amount is0.5%, enzyme reaction time is0.75hours.Variance analysis shows that enzyme reaction temperature and additive amount have significant effect on water-holding capacity and gel strength of beef meatballs(p<0.05), enzyme reaction temperature has significant effect on hardness(p<0.05).5. Involving the above three factors at three levels of response surface optimized design methodology shows that:when the additive amount of compound of hydrophilic colloid is0.75%, non-meat protein additive amount is1.60%, transglutaminase additive amount is0.65%, the quality characteristics of beef meatballs is optimized, the hardness is2379g, water-holding is89%and gel strength is2371g.mm.