Gel Properties Of Gellan And Gellan/Gelatin Mixed Gels And Application Of Gellan/Gelatin Mixed Gels On Jellied Meat

Zhenjiang Yao Meat is also named Jellied Meat, which known for its red lean meat, white skin, transparent aspic and good flavor. There are some problems in the existing Jellied Meat production, such as poor integrity, rough texture, and low aspic melting point, which seriously affect eating quality of Jellied Meat and is not conducive to the storage and consumption of the product. Gellan gum and gelatin are widely used as the gelling agent in a variety of food formulations, which have their unique gel properties. In this paper, the properies of gellan and gellan/gelatin mixed gels and the application of mixed gels in Jellied Meat were studied. Research contents were as follows:(1) Determined the texture properties, the gel-forming temperature, the melting temperature and the transparency of the gels at different leves of gellan, NaCl and gelatin. Analyzed the concentration effects of gellan, NaCl and gelatin on gel properties of gellan and gellan/gelatin mixed gels.(2) Prepared by the Jellied Meat which adding different amounts of gellan gum and gelatin, and determined the textural properties and melting point of the aspic. Optimized the best Jellied Meat formula by sensory evaluation and designed the secondary sterilization process parameters. The results were as follows:(1) Hardness of gellan/gelatin mixed gels increased with increasing NaCl concentration until1.5%, after which further increase in NaCl resulted in a reduction of hardness. Gellan and gelatin were more effective in increasing the hardness of mixed gels than NaCl. Gel only containing gellan was less springy, while the springiness of gellan gel mixed with gelatin increased significantly. The springiness of mixed gels decreased with increasing gellan level and increased with increasing gelatin level. The gel temperature of mixed gels was increased with increaseing NaCl concentration. Gellan was a predominant factor contributing to melting point of mixed gels. The transmittance of mixedgels was significantly decreased with increaseing gellan and NaCl concentration. Gellan mixes with gelatin can make up the defects of using them alone and mixed gels have both high melting point and melt-in-mouth property.(2) Gellan and gelatin mixed gels were used in Jellied Meat processing. The hardness and adhesiveness of the aspic were increased with increasing gellan and gelatin contents. Springiness of the aspic was decreased when adding gellan gum, but still maintained a high level. The chewiness and gumminess were lower than the aspic without gellan, and the chewiness was increased with increasing gelatin level. Gellan was a predominant factor contributing to melting point of Jellied Meat aspic.The addition of gellan could effectively improve the quality of Jellied Meat. The optimized formulas of Jellied Meat were as follows:gellan0.2%, gelatin3%and gellan0.25%, gelatin2.5%. The Jellied Meat formula of gellan0.2%, gelatin3%was not suitable for secondary sterilization because of the obvious shape change after heating. While the Jellied Meat formula of gellan0.25%, gelatin2.5%could suffer secondary sterilization, and there were no obvious shape change. The sterilization parameters were70℃water sterilization20min.