Modification Of Porcine Myofibrillar Protein Gel And Study Of Compound Pork Meatballs

The meatball is a kind of traditional meat products loved by the masses,but problems such as rough surface and poor spring,etc.are commonly encountered during processing.quality characteristics of meatballs can be improved by upgrading the meat quality.In this study,myofibrillar protein was treated by ultrasonic,glutamine transaminase method and ultrasound-assisted glutamine transaminase method to enhance cohesion and improve the taste of pork meatball,which could determine the optimum technological parameters of gel strength.This method provided a reference for researching and developing new meat products.The effects of different additives on the texture and sensory score of compound pork pills were studied by single factor test.The optimal formulation of compound pork balls was optimized by response surface test,and the unique meatball leisure products were developed.The test results were as follows:1.The ultrastructural parameters of the three methods were determined by ultrasonic method,glutamine transaminase method and ultrasonic-assisted glutamine transaminase method respectively.The optimal parameters of the three methods were determined by the gel strength.(1)Ultrasonic method: ultrasonic time 40 min,ultrasonic power 400 W,in this condition myofibrillar gel gel strength,myofibrillar gel gel strength was 159.65 g.cm,increased 2.10 times compared with that of the blank group gel.(2)Glutamine transaminase method: TG enzyme dosage 0.6%,pH 6.0,holding temperature 45℃,holding time 2 h,under this condition myofibrillar,myofibrillar gel gel strength was215.84 g.cm,increased 2.84 times compared with that of the blank group gel.Ultrasound-assisted glutamine transaminase method: TG concentration 0.61%,ultrasonic power 410 W,ultrasound time 32 min,under this condition,myofibrillar gel gel strength was 304.47 g.cm,increased 4.03 times compared with that of the blank group gel.(4)By comparing the gel strength under the optimal conditions of three methods,the optimal method of ultrasonic-assisted glutamine transaminase method for myofibrillar protein modification was determined.2.The mechanism of pork muscle fibril protein gel properties.With the blank group,the TG enzyme group was compared with ultrasound group,After ultrasonic assisted TG enzyme treatment of myofibril protein foamability,thermal denaturation temperature and UV absorption intensity were incremental and myofibril protein molecule structure stability was improved.After ultrasonic assisted TG enzyme treatment of myofibril protein gel hardness,elasticity,whiteness,hold water and hydrophobic interaction were superior to the natural myofibril protein gel,Gel strength increased from 75.55 g.cm to 304.47 g.cm.The secondary structure of muscle fibril proteinprotein was measured by Fourier transform infrared method.The prediction results of amide I band were that alpha helix from51.90% to16.75%,beta sheet from30.72% to 42.67%,and random curl was lower.The results show that the treatment of ultrasonic assisted TG is helpful to promote the formation of gel three-dimensional network structure.3.Citric acid-CaCl2 impregnated squid deodorant.With the concentration of citric acid,CaCl2 concentration,solid-liquid ratio and immersion time as the factors,the sensory score of finished meatballs was used as the index to determine the optimum range.The best results were the concentration of citric acid 1%,the concentration of calcium chloride 0.1%,the concentration of solidification 1 : 4,and the soaking time 80 min,under which the sensory score was the highest.4.Heat treatment of egg white induced gel preparation.The optimum heating range and heating temperature were determined by the factors of elasticity,hardness and sensory score.The experiment showed: heating time was 30 min,heating temperature was 90℃.The highest sensory score,the best gel effect.5.The development of compound pork meatball recipe.The effects of egg-squid,amylum,soybean protein and fat content on the quality of leisure complex meatballs were determined.Sensory score,chewiness and spring as indicator,we determined the optimal range of additions and performed Response surface test on the basis of single factor.Results showed that the optimal formula was egg-squid 15%,starch 8%,soybean protein 3.5% and fat 20%.Under this condition,compound pork balls taste fine,providing the best flavor.