Research On Process Optimization And Storage Characteristics Of Instant Meatball

Meatball is a traditional family style meat products in our country,favored by the vast number of consumers.However,majority of the meatballs in market are frozen meatballs,secondary processing is necessary before eating.If we can develop a kind of meatballs that has the advantages of convenient carrying and ready to be served,it will be favorable for consumers.In recent years,more and more researchers studied on instant meatballs,but most of them focused on the development of new products and rarely researched on theoretical study of instant meatballs.In this paper,pork and chicken were as the main raw materials,add fruits and vegetables and other nutrients to develop a kind of instant meatball,then study their gel properties,processing and the quality evaluation during storage.We hope this can provide a theoretical basis for the development of the instant meatballs.1.Study on the Heat-induced Gel Properties of myofibrillar protein of mixed meat,the results were as following:?1?When pork/chicken was 4:1,Transglutaminase was 0.4-0.8%,temperature was 40-50?,enzyme reaction time was 20-40 min,compound phosphates was0.2-0.4%,carrageenan was 0.4-0.8% and salt was 0.2-0.3%,Heat-induced Gel had best quality.?2?The multiple regression equation among Heat-induced gel strength?Y1?,water-holding capacity?Y2?and variables such as addition of Transglutaminase?X1?,enzyme reaction temperature?X2?,addition of compound phosphates?X3?and addition of carrageenan?X4?were as following:Y₁=1.15-0.015X₁+0.029X₂-0.014X₃+0.045X₄+0.022X₁X₂+0.010X₁X₃+0.022X₁X₄+0.012X₂X₃-0.033X₂X₄-0.010X₃X₄-0.11X₁2-0.10X₂2-0.058X₃2-0.041X₄²Y₂=85.06-0.66X₁-3.06X₂-1.15X₃+0.93X₄+0.50X₁X₂-1.04X₁X₃-3.40X₁X₄+0.50X₂X₃+1.23X₂X₄+1.98X₃X₄-4.31X₁2-4.66X₂2-3.36X₃2-3.75X₄²?3?The optimum parameters of response surface method are as follows:Transglutaminase was 0.58%,enzyme reaction temperature was 44.65?,compound phosphates was 0.39%,carrageenan was 0.66%.2.Single-factor test and Orthogonal Optimization Experimental Study on the formulation of instant meatballs:?1?The optimal conditions for sensory characteristics: the addition of apple compote,carrot,lentinus edodes,potato starch,carrageenan,soy protein isolate,Transglutaminase and low oligosaccharide were 4-8%,2-6%,4-8%,2-4%,0.4-0.8%,2-4%,0.4-0.8% and 0.4-0.8%,respectively.?2?Index with sensory score,the primary and secondary order of factors that affect quality characteristics of instant meatballs were:soy protein isolate >Transglutaminase> carrageenan>potato starch.3.Study on hot air-vacuum combination drying technical text of instant meatballs,results are as following:?1?Optimum technological conditions of hot air drying: temperature 45?,drying time 60 min.?2?Optimum technological conditions of vacuum drying: temperature 50?,drying time 40 min.?3?Optimum technological conditions hot air-vacuum combination drying:firstly,at 48?of hot air drying temperature for 27 min,then at 55? of vacuum drying temperature for 27 min.4.A comparative study on the nutritional components and quality characteristics of instant meatballs and commercially available meatballs and the correlation between sensory properties and textural properties of instant meatballs,results:?1?Compared with commercially available meatballs,protein content of instant meatballs increased 4%,ash content increased a little,but fat and water content decreased significantly.?2?During the whole storage period,p H,TBARs value,Colony count,texture characteristics and sensory feature are all within acceptable limits,no substantial deterioration has occurred.?3?There was a good correlation between sensory characteristics and texture characteristics of instant meatballs.That is,the texture characteristic parameters such as hardness,elasticity,cohesiveness and chewiness have significant or extremely significant correlation with sensory properties.Innovation point:Using pork and chicken with different nutrition,flavor and processing characteristics as the main raw materials,then add fruits,vegetables and other nutrition fortifier,a kind of instant meatball with balanced nutrition and unique flavor was developed and the storage characteristics were studied systematically.