Study On Minced Meat Product Added Superfine-smashed Salt-baked Chicken Bone Paste

This paper explored to optimize formula of minced meat products with salt-bakedchicken bone paste by response surface analysis (RSA) on the basis of the factorsthat effect the gel properties of minced meat products with salt-baked bone paste and the lawof the impact. The study discussed the design of minced meat product added salt-bakedchicken bone paste and the rational process, and provided theory and practicefoundation for optimum using cooked bone and exploring minced meat productsadded salt-baked chicken bone paste with high quality.This paper studied the effect of raw bone, raw meat, bone paste and starch on the gelproperties of minced meat products and analyzed the law of the impact. By the single-factorexperiments, the effect of addition levels of bone paste butt, pork/total meat and modifiedstarch/total starch on gel strength was explored to optimize formula of minced meat productsby response surface analysis (RSA), at the same time the model of sensory evaluation andinstrumental analysis of minced meat products was established. The results are as follows:1. Selected eight kinds of minced meat products (using sausage as an example), analyzedthe texture by sensory evaluation and instrumental analysis, in which sensory evaluation usedtexture profile test method, and instrumental analysis measured the TPA parameters and gelstrength of minced meat products by Texture Analyzer. The hardness of the regression modelwas SHN=0.0032HN+0.528, bonding force was BF=0.00092GS-0.723andBF=-0.00352CN+0.544, springiness was SSN=0.0057SN-0.653.2. Start with the four aspects as the raw bones, raw meat, bone paste and starch to discussthe effect of these factors on the gel properties of products, the results are as follows:(1) To use hardness, elasticity, chewiness and gel strength as indicators, explored theinfluences of raw bones, raw meat and starch on the quality of meat gel. The raw bone hadlittle influence on the quality of products. The differences between the indexes for fresh boneintestinal and salt-baked intestinal are not significant. Raw meat played an important role onthe the quality of meat gel, the hardness, springiness and gel strength increased first anddecreased afterwards with the reduction of the proportion of pork lean meat and chickenbreast meat. The indexes got the maximum value when the ratio reached1∶1and thechewiness increased gradually. With the gradual increase of chicken breast content, thechewiness went to balance. Meanwhile, all the indicators of meat products increased with theincrease of meat content. When the addition content of raw meat reached20%and30%, therewas no significance on the hardness; when reached40%, the hardness was significantly improved (p<0.01). When the addition content of raw meat reached30%and40%, thedifferences of springiness, chewiness and gel strength were not significant, when the additiondecreased to20%, the differences were significant (p<0.05). The impact of starch onthe quality of meat gel was obvious, the hardness, springiness and gel strength of mincedmeat products were gradually enhanced with the rise of the proportion of modifiedstarch and total starch. The differences were not significant when the ratio increased to1∶2,and the chewiness gradually increased and changes significantly.（2）Studied the effect of addition levels of bone paste butt and particle-size levels of bonepaste on the gel properties of minced meat products. With bone paste addition increasing, L*value of minced meat(not cooked) and products(cooked) decreased, and b*value increased;while the gel strength, hardness and chewiness decreased, and spring decreased firstly andthen increased; sensory evaluation score increased firstly and then decreased. The sausagewith36%(db) of bone paste was of the highest sensory-acceptance. But the effect ofparticle-size levels of bone paste on the hardness, springiness, chewiness, gel strength,shearing force was not significant,but significant in sensory evaluation, the taste was betterand sensory evaluation score was higher as the particle-size levels of bone paste was smaller.（3）The effect of addition levels of bone paste butt, pork/total meat and modifiedstarch/total starch on gel strength was explored to optimize formula of salted bone pasteproduct by response surface analysis (RSA) on the basis of single-factor experiments. On thebase of the basic formula (meat40%, starch6%), the optimal formula was: bone paste butt24.28%(db) pork/total meat0, modified starch/total starch0.47. Under this optimal formula,the gel strength of salted bone paste product was3787.59g·mm.The gel strength regressionmodel of minced meat products with salted bone paste was:Y=3083.36-46.96A-317.13B+304.45C+150.24A2+28.21B2-417.80C2+17.66AB-19.14AC-116.27BC.(4) The designed products showed that: the difference of texture, the gel strength andsensory collagen casings and plastic casings of products was not significant. Thetexture index, gel strength and sensory score of the designed low-temperature products washigher than the high-temperature meat products, but the storage time at4℃was only15d.