| The goose meat is a kind of ideal nutritious and healthy food which has high protein, low fat and low cholesterol. The market prospect of goose products is very broad. As an excellent meat quality improver,transglutaminase(TG) has significant effects in improving the gel properties of the meat emulsion products, it has been widely used in actual production. This thesis studied the changes of gel properties of goose emulsion under the different TG treatment conditions. After comprehensive consideration of the water holding capacity and textural properties of goose emulsion gel, an orthogonal test was designed on the basis of single factor experiments. Optimization of the TG treatment conditions was gained and then we did development research of hybrid luncheon meat made from goose meat, cutis and bone. The effects of different processing formula on water holding capacity, textural properties and sensory assessment of hybrid luncheon meat were discussed. After single factor tests and the orthogonal test, the optimum processing formula was determined. And then the product quality was evaluated by measuring water retention, texture characteristics, sensory assessment, physical and chemical and microbiological indicators.Then compared with commercially available luncheon meat products and the related standards, the followings conclusions were gained:1. Through the determination of cooking loss, water loss rate, hardness, chewiness, springiness, cohesiveness and resilience of goose meat emulsion gel sample, the influence caused by different adding quantity, handling temperature, handling time and handling pH of TG on the water holding capacity and textural properties of goose meat emulsion gel were investigated. The results showed:Taking the cooking loss as an indicator, the optimum TG condition was TG adding quantity 1.10U/g, TG handling temperature 45℃, TG handling time 1h and TG handling pH 8. Taking the water loss rate as an indicator,the optimum TG condition was TG adding quantity 1.55 U/g, TG handling temperature 50℃, TG handling time 1.5 hour and TG handling pH 7. Taking the textural properties as the indicator, the optimum TG condition was TG adding quantity 2.00U/g, TG handling temperature 50℃, TG handling time 2h and TG handling pH 8.2. Under the condition of bone meal 3%, ratio of goose and goose cutis 7:3, a optimum processing formula was gained by sensory evaluation, on the basis of which we made the hybrid luncheon meat made from goose meat, cutis and bone.Then we measured the water loss rate, hardness, chewiness, springiness, cohesiveness, resilience and sensory assessment to find the law of how the adding quantity of starch, SPI, phosphate and TG affected the water retention and textural properties of the samples.After comprehensive consideration of all indicators, the optimum processing formula was the adding quantity of bone meal 3%, the ratio of goose meat to goose cutis 7:3, the adding quantity of starch 9%, the adding quantity of SPI 4%, the adding quantity of phosphates 0.3%, the adding quantity of TG 0.45% (to be equivalent to 36U/100g in raw material weight).5. The results of product quality accreditation experiments showed that the water retention, textural properties and sensory scores of the hybrid luncheon meat made from goose meat, cutis and bone were superior to commercially available luncheon meat products. The physical and chemical indicators of the hybrid luncheon meat were as followed:Protein content of 13.3%, the moisture content of 61.4%,16.7% of the fat content, starch content of 9.5%, calcium content 3218.8mg/kg, nitrite content 0.8mg/kg and chloride content of 1.6%, which reached the standards of the the high-protein and high calcium food (per 100 grams of solid food protein content≥12g calcium content ≥240mg) from"food nutrition labeling management practices" issued by Ministry of Health in China. Meanwhile, the fat content of the product was significantly lower than the commercially available luncheon meat. |
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