Effect Of Quality Improver On Water Distribution And Quality Of Sausage

In this paper,the effects of meat quality improvers?different kinds of isolates and modified starches?on sausage were studied by LF-NMR combined with physical and chemical indexes and texture properties.The effects of different kinds of quality improvers and their addition levels and different water additions on the physicochemical properties,texture and relaxation characteristics of sausage were measured by LF-NMR tester and Texture analyzer respectively.At the same time,a single modifier and a variety of modifications were determined by sensory evaluation and data analysis.The effects of different types of isolates and modified starch and water on the quality of sausage were explored,and the relationship between texture and relaxation characteristics was analyzed.In order to evaluate the quality improvement of meat quality adding the effect and the best dosage to provide new ideas and methods.The results show that there is a good correlation between the texture characteristics of the sample and the relaxation characteristics of the sample,regardless of the addition of different species and levels of plant protein,different types and levels of modified starch,different levels of moisture on the study of sample relaxation The properties show changes in the moisture distribution in the sample.The results showed that the effect of hardness and chewiness on the quality of sausage was the most difficult to flow water T₂₂?P<0.05 or P<0.01?,and the effect of cohesion and recovery on the cohesion and recovery of the synergistic effect of different modifiers and their additions The most influential is not easy to flow of water accounted for A₂₂?P<0.05 or P<0.01?,in the optimization of its best mix of better research and application prospects.In this experiment,the effects of different types and levels of plant protein,different types and levels of modified starch and different levels of water on the indexes of the products were determined by using LF-NMR technique to determine the physical and chemical indexes and texture characteristics.The optimum formulation was obtained by adding 20%of the water content,6%of the soybean protein isolate and 6%of the corn modified starch?P<0.05?.