Studies On Application Of Processing And Additives Of Quick-Frozen Pig Meatball

In this article, the basic formulation, processing technology and meatballs quality improver of quick-frozen pig meatballs were studied. In order to obtain the standardized production process, the full texture profile analysis (TPA), determination of sensory evaluation, and physical and chemical characteristics were related with the quality of the final product, Results were as follows:1. The single factor experiment and response surface optimization of quick-frozen pig meatballs basic components were:pig lean meat(pig fat, starch, water, and salt were added according to the percentage of fresh pork weight, seasoning was in accordance with the percentage of total raw material weight), pig fat25.0%, starch15.5%, ice water26.0%, salt2%, seasoning:sugar1.20%,monosodium glutamate0.35%, white pepper0.16%, fresh onion2.00%, fresh ginger1.40%. Fat, starch, ice and salt could significantly improve the springiness, hardness, cohesiveness, chewiness and sensory evaluation value of the quick-frozen pig meatballs. Yield, cooking loss rate, drainage rate and press loss rate were affected by different formulas. Optimized by response surface methodology with these three factors consisted of pig fat(A), starch(B), ice water(C), the results showed primary and secondary factors:starch(extremely significant, p<0.01)> ice water(significant, p<0.05)> pig fat(unsignificant, p>0.05).Equation:Y=86.20+1.25B+1.00C-2.60A2+6.10B2-0.104C2(R2=0.9780).2. The springiness, hardness, cohesiveness and chewiness all fell in a larger region and achieve highest sensory grade under these conditions:curing time2to3hours, chopping time15minutes, pre-cooking time7minutes. Yield, cooking loss rate, drainage rate and press loss rate were affected by different technologies. Optimized by response surface methodology with these three factors consisted of chopping time(A), pre-cooking time(B), curing time(C), the results showed primary and secondary factors:chopping time (extremely significant, p<0.01)> curing time(significant, p<0.05)> pre-cooking time(unsignificant, p>0.05).Equation:Y=82.40+1.38A+1.36C-1.25AC+1.00BC-8.32A2-3.57B2+0.17C2(R2=0.9927). The basic processing conditions of meatballs were:curing time4hours, chopping time14minutes, pre-cooking time6.5minutes.3. The springiness, hardness and chewiness of the quick-frozen pig meatballs could be an obvious improvement due to the addition of guar-gum, by which the cohesiveness decreased. When the dosage of guar gum was0.35%, springiness, hardness, chewiness and sensory evaluation score reached its maximum value. Guar-gum let the cooking loss rate, drainage rate and press loss rate down to the minimum value. The best preferential addition of guar-gum was in a range of0.3%to0.35%applied to quick-frozen pig meatball.4. The springiness, hardness, cohesiveness and chewiness of the luick-frozen pig meatballs were improved significantly by compound phosphate. When the addition exceeded till0.3%, the improvement of organizational structure gradually became more balanced. The results showed a significant positive correlation (R2=0.9736) between sensory score and the addition of:ompound phosphate. It seemed that5%addition of the compound phosphate naked the highest sensory grade (85.8points). Compound phosphate could significantly improve the yield, reduced the cooking loss rate, drainage rate and press loss rate.0.4%compound phosphate addition was the best level for quick-frozen pig meatball.5. Hydroxypropyl starch and acetic ester starch were better than the original starch and oxidized starch, which could significantly improve the springiness, hardness, cohesiveness, chewiness and sensory score, the best dosage was in range of6%to8%. When the starch addition amount was less than2%, meatballs yield did not change significantly, while greater than4%, starch acetate and hydroxypropyl starch were more obvious. The meatballs cooking loss rate, drainage rate and press loss (except oxidized starch) decreases as the amount of starch added. When10%addition amount of acetic ester starch and hydroxypropyl starch were obtained, the cooking loss rate was reduced to3.00%. Hydroxypropyl starch could reduce the drainage rate of meatballs from14%down to6%.