Study Of Processing Technology Of Ready-to-eat Beef Meatball

Realization of industrialized ready-to-eat beef meatballs need standardized evaluationsystem, sterilization techniques and formulation. The main research content of this article areas follows:1. Texture profile analysis with twelve trained panelists was used to determine andcompare the sensory characteristics of samples, and three instrumental methodology (TextureProfile Analysis, Shear Test and Puncture Test) were conducted on eleven samples. In addition,principal component analysis could reduce the data of sensory evaluation and instrumentalanalysis into two independent principal components, which accounted for74.486%of thetotal variance, and could categorize samples into three groups. Correlation analysis indicatedthat there were widespread correlation among the results of sensory evaluation andinstrumental analysis (r=-0.622-0.896, P<0.05or P<0.01). Stepwise regression analysis wasused to generate prediction equations with the parameters of instrumental analysis asindependent variables, and the data of principal sensory attributes as dependent variable. Theprediction equations of sensory hardness, springness, tightness, juiciness and chewiness wereof significance in statistic（sR2adj=0.696-0.907）, laying a foundation to construct the objective,accurate, and convenient beef meatballs organoleptic evaluation system.2. An effective quality evaluation criteria was obtained from sensory evaluation of beefmeatballs after the sterilization or addition of some exogenous additives, which could dividebeef meatballs into high, medium and low grade and thus more convenient to judge theimpact of some process and exogenous additives on the quality of beef meatballs.3. The influence of soy protein isolate on the quality of beef meatballs before and aftersterilization was studied: With the increase of the content of soy protein isolate, the hardnssimproved and springness decreased (p<0.05). The liquid loss and diameter reductionsignificantly reduced (p<0.05). The lightness decreased and yellowness increased (p<0.05).The overall acceptability showed a significant downward trend (p<0.05). Sensory evaluationshowed that the content of SPI should be controlled in less than3%. 4. The influence of potato starch on the quality of beef meatballs before and aftersterilization was studied: With the increase of the content of potato starch, the hardnessimproved, the springness decreased before sterilization but increased after sterilization(p<0.05). The liquid loss and diameter reduction significantly reduced(p<0.05). The overallacceptability increased when the content of starch is less than8%(p<0.05). In addition, potatostarch had positive impact on the color of beef meatball.5. The influence of carrageenan on the quality of beef meatballs before and aftersterilization was studied: With the increase of the content of carrageenan, the hardnssimproved, springness decreased before sterilization but had no significant change aftersterilization (p<0.05). The liquid loss and diameter reduction significantly reduced (p<0.05).The overall acceptability increased when the content of carrageenan is less than0.5%(p<0.05). In addition, carrageenan had positive impact on the color of beef meatball.6. The effect of canned juice content on the quality of beef meatballs after sterilizationwas studied. A small amount of canned juice will improve the elasticity and gel strength ofbeef meatballs (p<0.05), but too much will cause the deterioration of the beef meatballs(p<0.05).7. The effect of temperature and time on the quality of beef meatballs was studied. Hightemperature short time sterilization is more conducive in reducing the loss of textural qualityof the beef meatballs than low temperature long time sterilization.8. The law of effect of temperature and time on the quality of beef meatballs wassummed up, and the D values and Z values of the texture index was calculated.