The Research Of Garden Stuff Composite Meat Processing Characteristics

In recent years, the people’s diet changes. Carbohydrate intake significantly reduced theconsumption of animal protein and fat class increased significantly, which is not conduciveto people’s nutritional balance. Purpose of This paper is to develop a comprehensive nutritionand unique flavor of the meat products. Gardenstuff rich in vitamins, minerals and dietaryfiber, these nutrients can strengthen the meat development. This topic is relevant to study thegelling properties of meat during processing and processing characteristics of the vegetablecomposite meat products, develop a nutritious, convenient health, unique flavor, inexpensive,color, flavor and taste of vegetables meat composite products. Firstly, study the Influence ofthe ratio of chicken and pork, compound phosphate, Transglutaminase (TG-B), pH value, theholding temperature and holding time on myofibrillar protein gel properties by measuringthe turbidity, protein solubility, chemical force and gel strength, and optimize the results withgel strength as the response value. Secondly, discuss the influence of gardenstuff, and TG-B,compound phosphate, carrageenan, starch, oligo-maltose and ovalbumin on thecharacteristics of the product through the determination of texture properties, cooking lossand sensory evaluation, and then optimize the results to a composite score of the texturalproperties and sensory characteristics of the response value. The main results are as follows:1. Studied the influence of ratio of chicken and pork, compound phosphate, TG-B, pHvalue, the holding temperature and holding time on the gelling properties of myofibrillarprotein by measuring the turbidity, protein solubility, chemical force and gel strength, foundthat the protein concentration increased with the increase in the volume of pork add, and thegel strength rose. Add compound phosphate can improve the solubility of myofibrillarproteins, resulting in the decline of the gel strength; TG-B can catalyze the myofibrillarprotein covalent bond formation between the ε-amino group and glutamine residues on thegamma-hydroxyl amide, increasing the gel strength; the change of pH can make the proteinto deviate from its isoelectric point, affect the gelling properties of myofibrillar protein;appropriate holding temperature and holding time can effectively enhance the stability of thethree-dimensional structure of protein gel.2. Select TG-B、the holding temperature and holding time, the three significantlyaffected factors as independent variables through single factor test, use the gel strength as theresponse value, conduct second rotating multiple regression experimental design, buildresponse surface equation model by of Design-Expert7.0and the SAS9.0software. Analyze the results, we can obtaine that TG-B dosage is3.27%, holding time is2.62h, holdingtemperature is45.02°C, in that condition the gel strength reaches the maximum, whichpredictive value of is14.06N mm.3. Studied the influence of gardenstuff, and TG-B, compound phosphate, carrageenan,starch, oligo-maltose and ovalbumin on the characteristics of the product through thedetermination of texture properties, cooking loss and sensory evaluation, found thatvegetables can prevent the meat proteins to form a gel for the physical and chemicalproperties difference of gardenstuff and meat; under appropriate conditions TG-B canpromote the meat protein gel; composite phosphate can change the pH and ionic strength ofthe protein system, and dissociation cross-linked protein to improve water retention, thuschanging texture characteristics of the product; Carrageenan can improve the stability of theprotein gel due to its nature of the bonding; starch gelatinization and water absorption canincrease the water holding capacity of the product; Oligomeric maltose containingpolysaccharide chain, proteins and polysaccharides, polysaccharide and polysaccharideinteraction, strengthening the protein gel structure, and improve the stability of the meshstructure; Ovalbumin is a non-meat protein, it can improve the system of proteinconcentration, thereby enhancing the role of the TG-B of the substrate concentration.4. Select the TG-B, compound phosphate, carrageenan, starch, oligosaccharides maltosethe five significantly affected factors as the dependent variable, using composite score of thetextural properties and sensory characteristics as the response value, using a centralcomposite experimental design for optimize vegetable compound meatballs process.Through factor analysis and analysis of variance by the SPSS17.0Design-Expert7.0software obtained that TG-B adding3.49%, starch adding3.11%, oligomeric maltoseadding3.15%, compound phosphate adding0.19%, carrageenan adding4.42%, the bestcomposite score is1.24.