The Research Of Duck Meat Processing Quality Improvement And Development Of Emulsified Sausage

This topic to the sold duck as the research object, through the experiment of duck to water retention, salt soluble protein content of selected use of duck meat products the best ratio of compound phosphate;Through the experiment of glutamine transaminase of duck, screened using glutamine transaminase processing optimum conditions;On the basis of the above experiments of duck sausage emulsion formulation and processing research, screening the best processing conditions and production formula, and provide basic data for the duck meat products deep processing production, and also provides new ideas for China's traditional flavor food industry standardization production, also accelerated the pace of China's food industry to continue moving forward. The main contents of the experiment are as follows:1:This experiment determined by the orthogonal experiment for compound phosphate formulations of duck meat products.The selection of SAP, STP, HMP three kinds of water retaining agent on the basis of single factor experiment, orthogonal experiment of three factors and three levels.Finally to salt soluble protein content, was determined by orthogonal experimental sap, STP, HMP, three factors of duck of soil and water conservation effect size followed by:SAP>STP>HMP. At the same time, through the orthogonal analysis, to determine the optimal level of the three factors, and an experiment is carried out to verify, finally determine the optimal allocation scheme for 5:4:4.2:With improved elasticity, hardness of duck meat processing properties of duck meat using TG enzyme treatment conditions on TG enzyme were investigated.Based on the content, time and temperature of three single factor experiments, the effects of TG on duck meat of enzyme. On this basis, the orthogonal experiment of three factors and three levels was carried out.Through determination of the meat texture characteristics, to meat flexible standards, through orthogonal experiments identified three factors for the quality of meat duck constitutive characteristics of size as follows: add amount> time> treatment temperature. At the same time, through orthogonal analysis, the optimal level of the three factors was determined, The final determination of the amount of TG enzyme was 2.0U/g, TG enzyme treatment time 2h, TG enzyme treatment temperature was 45?.3:To commercially available duck as raw materials, effects of duck meat quality of emulsion sausage larger four factors FeiShou, soybean separation protein, cassava modified starch, the adding amount, amount of salt added, to emulsion sausage sensory evaluation index, through orthogonal test to determine emulsion sausage of duck of the best ratio of raw materials, adding amount of 2%, raw meat fat ratio of soy protein isolate:2:8, amount of salt added to 1.5%, cassava modified starch dosage is 3%.4:On the basis for the formulation screening, the processing of duck sausage were excellent, of emulsion sausage sensory evaluation index, through orthogonal test to determine duck sausage emulsion salting time 22h, chopped mix time 90s, cooking time is 30min. And of duck sausage of product quality authentication, and smoked and cooked sausage industry standards, laboratory trial duck sausage emulsion indicators have reached the super standard requirements and microbial indicators are not exceeded.