Effect Of Processing Condition And Emulsifier On Emulsifying And Gelling Properties Of Meat Batter

Emulsification-type meat products are composed of muscle tissue,adipose tissue,water and other additives ingredients by chopping and processing,it welcomed by the majority of consumers,because of its varieties and feeling in the mouth is exquisite,the output and consumption increase year by year.But the insufficient of processing technology causes the product out of the water out of the oil,loose structure and other quality problems,the economic loss is bigger,So improve the gel performance of meat emulsion is particularly important in improving the product quality.This study based on the analysis of the influence of raw meat freshness,chopping conditions,formula of meat emulsion on the emulsification and gel characteristics of meat emulsion,the method and effect of emulsification of fat were discussed,requirements for the shelf life of raw materials for processing,fat/lean ratio,chopping and processing conditions and fat emulsification method were defined.The main findings are as follows:(?)Effect of processing conditions on the emulsifying and gelling properties of meat batter1 Effects of fat/lean ratio on the emulsifying and gelling properties of meat batter: With the fat/lean ratio increase,the emulsion stability of meat batter increased before decreasing,at 2:8 and 3:7,the sample had optimum emulsion stability.The lower the fat/lean ratio,the more the storage modulus(G'),the higher the fat/lean ratio,the less the G'.The hardness,adhesiveness and chewiness of meat batter decreased,springiness increased before decreasing,maximum at 3:7;The L* of meat batter was significantly increased(P<0.05),a*,b*were decreased;The pH of meat emulsification showed a trend of decrease,but there was no significant differences(P>0.05).The stability.mechanism of fat in meat emulsion receded;The amount of protein adsorbed by fat particles increased significantly(P<0.05),protein film around fat particles had significant differences in components.2 Effects of compound phosphates on the emulsifying and gelling properties of meat batter: With the increment of compound phosphates,the emulsion stability and the G' of meat batter increased,the change was not significant after addition is higher than 0.3%(P>0.05);The hardness,chewiness and resilience of meat batter increased before decreasing,reach maximum when the addition was 0.3%,springiness and adhesiveness increased before decreasing,reach maximum when the addition was 0.4%,The L*of meat batter was significantly increased(P<0.05),a*continue to rise,but not significantly;Fat particles distribution tended to be stability.in protein matrix;The amount of protein adsorbed by fat particles increased;Protein film around fat particles had no differences in components but in amount.3 Effects of chopping conditions on the emulsifying and gelling properties of meat batter: The longer of fat chopping time,the worse of emulsion stability,when lean was chopped the same time,while emulsion stability turned to worse when lean chopping time is too long,emulsion stability was best at chopping condition5,G' in the process of heating value is highest;The springiness,adhesiveness,resilience and chewiness all showed that:chopping condition5>chopping condition4>chopping condition2>chopping condition1>chopping condition3>chopping condition6;Chopping condition5 had the maximum L*,the amount of protein adsorbed by fat particles was highest at chopping condition5;Protein film around fat particles had no significant differences in components.4 Effects of raw meat freezing storage time on the emulsifying and gelling properties of meat batter: As the raw meat freezing storage time extension,the emulsion stability and the G' of meat batter decreased;The hardness,springiness,resilience and chewiness decreased significantly(P<0.05),texture quality difference was not significant when freezing storage time was20-40 d,after reaching50 d,significantly reduced;The L* of meat batter was significantly decreased(P<0.05),a* increased before decreasing,b* increased;The amount of protein adsorbed by fat particles decreased,protein film around fat particles decreased.(?)The effect of emulsifier on emulsifying and gelling properties of myofibrillar protein-fat compound emulsionCompared with control group(fat+myofibrillar protein),fat emulsified by three kinds of emulsifier added to the myofibrillar protein constitutes compound system,emulsifying stability index(ESI)of the emulsion enhanced.surface tension decreased,the amount of protein adsorbed by fat particles increased,G' in the process of heating increased,dehydration shrinkage ratio is reduced,water holding capacity(WHC)increased,The hardness,springiness increased,emulsifier added to compound system had superior properties in the above to control group and below the three emulsifier emulsified fat groups.(?)The effect of emulsifier on emulsifying and gelling properties of muscle protein fat meat batter1 Effect of emulsifier emulsifying fat on the emulsifying and gelling properties of meat batter: Fat emulsified by GMS added to meat batter,along with the increase of adding amount,emulsion stability increased,hardness decreased while springiness increased;Fat emulsified by SE added to meat batter had little effect on emulsion stability and texture of gel;LEC emulsified fat significantly enhanced the stability of the meat batter,however,hardness decreased significantly;Through the emulsifier compound with experiment,when three kinds of emulsifier ratio is obtained 3:3:8,the meat batter emulsion stability is highest,at 93.47%.2 Effect of fat emulsification conditions on the the emulsifying and gelling properties of meat batter: With the increase of adding amount of compound emulsifier,emulsion stability increased,the change was not significant after addition is higher than 4g/kg(P>0.05),shear stress and viscosity increased,adding amount had litter effect on texture of meat gel;With the increase of emulsifying temperature,emulsion stability,shear stress and viscosity increased before decreasing,reaching the highest at 25?;With the increase of fat/water ratio,emulsion stability,shear stress and viscosity increased before decreasing,reaching the highest at 4:1,hardness increased,springiness increased before decreasing;Response surface analysis in the emulsion stability of the emulsifying conditions on the impact of significant degree were:emulsifying temperature>adding amount of compound emulsifier>fat/water ratio,by building model and forecasting optimization: emulsifying temperature:22.64 ?,adding amount of compound emulsifier:4.5 g/kg,fat/water ratio was4.16:1,under this condition,the emulsion stability was 94.38%.