Study On The Functional Properties Of Yak Ruminal Protein And Processing Optimization Of Three Kinds Of Cooking Methods

The processing methods of rumen eating quality,protein composition and proteinfunctional properties in calves were studied to provide a theoretical basis for the processing and utilization of calf rumen and its products.In this experiment,the rumen of cows was used as raw material.According to the difference in tissue structure,it was divided into abdomen collars and non-bellied collars,and the raw meat processing and processing quality(cooking loss,pressure loss,shear force and texture characteristics)were studied respectively.Changes in protein composition(water-soluble,salt-soluble and insoluble protein content)and functional properties(emulsification characteristics,foaming characteristics,solubility,and turbidity)at different heating temperatures and heating times,while optimizing the cooking of rumen raw meat,tanning,baking the best process conditions,the specific findings and conclusions are as follows:1.Regarding the meat quality of rumen raw meat of yak,the calf's rumen has a better water retention than the non-neck collar,but the non-bellied collar is tender.In aspect of texture,the non-bellied part of calf's rumen has higher hardness,higher elasticity,higher cohesiveness,and more chewing than collar.2.In the rumen of calf under different heating conditions and protein composition,with the increase of heating temperature and heating time,the content of soluble protein and salt-soluble protein in calf's rumen decreased,but the content of insoluble protein was always rising.The water-soluble and salt-soluble protein content of the abdomen was significantly higher than that of the non-neck collar(P<0.05),but the insoluble protein content was lower than that of the non-neck collar.In terms of protein functional properties,it was found that the calf's rumen collar and non-bellied emulsifying capacity,emulsion stability,foaming capacity,and solubility all showed a trend of increasing first and then decreasing,but the foam stability was decreasing,and the turbidity was rising.the trend of.However,both the emulsifying power and the solubility reached the maximum when the heating temperature was 80° C.and the heating time was 80 minutes,and the foaming capacity reached the maximum at 60° C.and 55 min,but the foaming ability of both the belly collar and the non-bellied collar were both.There was no significant difference between the temperatures of 60°C and 80°C(P>0.05),and there was no significant difference in foaming ability between 55 min and 80 min.According to the above analysis,it is the most suitable conditions for the rumen of beef calves to be heated at 80°C and heated for 80 minutes,in order to provide a theoretical reference for the ruminal processing of the calf.3.In the optimization of the three cooking methods of yak rumen,the best cooking techniques for the yak rumen and non-neck collar were obtained through single factor and response surface test methods.The cutting length was 5 cm and the cooking temperature was 90°C.The cooking time was 22 min and the slice size was 10 cm×10 cm,the cooking temperature was 85° C.and the cooking time was 12 min.The optimum processing conditions of the yak rumen and non-neck collar were: slice thickness 0.3 cm,tanning temperature 90°C,tanning time 2 min,slice width 0.5 cm,tanning temperature 90°C,tanning time It is 1.6 min.The optimum baking conditions of Yak rumen and non-neck collar were precooking time 17 min,baking temperature 175 °C,baking time 14 min and precooking time 14 min,baking temperature 185 °C,baking time is 12 min.Under optimal conditions,the processing loss of the ruminal collar of the calf during the tanning process was lower than that of the non-neck collar.The shear force and texture characteristics were higher than those of the non-bellied collar,but in the cooking and baking process,the calf's rumen was The processing loss,shear force and texture characteristics of the collar are higher than that of the non-neck collar,and the ruminal cooked product of the yak at this time is moderate in meat and softness,juicy,bite and suitable in taste.The above experiments will provide a theoretical basis for the development and application of beef rumen raw meat and products.At the same time,it will determine the best processing techniques for the three cooking methods of rumen rumen,and provide guidance for the production and processing of rumen cooked products and product development.