Study On The Processing Technology Of Medicated Beef Balls

Yam and myotonin are Edible ingredients published by the National Ministry of health. This article Processed medicinal diet beef balls based on the the main ingredient:beef and the accessories:yam, myotonin and carrageenan. Make Single-factor test of yam, myotonin and carrageenan with diet beef ball texture as evaluation criteria, and establish the center values of every factor in Response surface test. Design three factors and three levels response surface test based on the sensory evaluation of medical beef Response values according to the Box-Benhnken Central composite design theory to define the best recipes of yam, myotonin and carrageenan.Evaluate and grade the medical diet beef balls referring to SB/T10610-2011 meatballs standards. Select the compound of Nisin, Chitosan and Sodium lactate, three natural preservatives to keep the medical diet beef balls fresh. Study diet quality and storage of beef balls under the condition of-18?4?8?25 ? temperature, 0, 3, 6, 12, 24 d storage time and high density polyethylene(HDPE) Ziplock bags. Findings and conclusions were as follows:1, study the effects of yam, myotonin and carrageenan formula ingredients on the quality of medicinal diet beef balls by using single-factor experiment based on traditional meatballs processing technology. Evaluate the texture indexes of medicinal diet beef balls by hardness, elasticity and chewing. Define the recruitment center values of yam, myotonin and carrageenan for response surface optimization tests.Results showed that in terms of 100 g beef center values of yam, myotonin and carrageenan were respectively 15 g,20 g,0.3 g. Optimize the recruitment of medicinal diet beef balls factors by taking the sensory evaluation of the medicinal diet beef balls as response values,response surface test analysis, using test design softwareDesign-Expert 8.0.6 and taking Box-behnken test design method on the base of single-factor experiment. Results showed that three factors on test effect significant results order were b(Yam) >C(myotonin) >A( carrageenan); after optimization,optimal formulation was adding carrageenan 0.33 g, Yam 13.43 g, myotonin powder24.4g. Medicinal diet beef balls produced by this recipe got a higher score and had good flavor, mouthfeel and color after sensory evaluation.2, Indicator of medical diet beef balls' products is: moisture 63.7%, starch 7.9%, fat5.1%, protein 15.6%, meat 61.1%. Physical and chemical indicators are in line with the SB/T10610-2011 meatballs standard, of which the fat content is lower than standard 71.7%, protein content higher than the premium meatball standard 30%.Studies showed that the developed medicinal diet beef balls are top-grade, having high protein and low-fat attributes.3, combine and optimize Nisin, Chitosan and Sodium lactate,three natural preservatives by using test design software Design-Expert 8.0.6 and taking Box-behnken test design method. The results showed that three factors on test effect significant results order were Chitosan >Nisin> Sodium lactate. Chitosan and Nisin as well as Chitosan and Sodium lactate had interactions among interaction items. Both of their p values were 0.0246<0.05 and had a notable effect on the results; however Nisin and Sodium lactate had little effect on the results. The optimum ratio of the compound preservative was Nisin0.015 g, 60%Sodium lactate4.5 ml, Chitosan 0.8 g based on 100 g beef and on the condition that it was stored 7d under 4? and TVB-N was 10.5 mg/100 g. Repeat the tests three times by using this condition. The verification results were in good agreement with the predicted values, 10.25 g/100 mg.This showed that optimization was obvious and it further proved this Regression model was valid and reliable.4, investigate the effects on diet quality and storage period of beef balls under the condition of-18?4?8?25 ? temperature, 0, 3, 6, 12, 24 d storage time and high density polyethylene(HDPE) Ziplock bags. The results showed that 25 ? and8 ?had a great impact on the quality of medicinal diet beef balls. With the extension of storage time,chewing and elasticity decreased. After decreasing hardness, chewingand elasticity increased slightly. 4?and-18? had little effect on chewing, elasticity and hardness.TVB-N value and total bacterial count respectively were 15.46 mg/100 g, and4.96x105cfu/g, II level fresh degree and the storage period was just 3d under the condition of 25 ? storage;TVB-N value and total bacterial count respectively were16.2 mg/100 g?4.0×106 cfu/g,II level fresh degree and the storage period was 6 d under the condition of 8 ? storage;TVB-N value and total bacterial count respectively were15.71 mg/100 g ? 6.57×105 cfu/g,II level fresh degree and the storage period was 12 d under the condition of 4 ? storage. TVB-N value and total bacterial count respectively were 13.85mg/100 g?4.7×104 cfu/g,I level fresh degree under the condition of-18 ? storage and24 d storage. As for the storage period needed further study.