Study On The Effect Of Spices Extracts On Quality Of Chao Shan Beef Balls

One of the major problems of the Chao Shan beef balls by pure handed,is that the short shelf life and the relatively poor of fresh-keeping.This article mainly starts with the extract of spices and combines the spices extract with Chao Shan beef balls.It not only saves the time of making beef balls,ensures the quality of taste,but also extends the shelf life and enhances the fresh-keeping.As raw materials,rosemary,clove and cinnamon were used to extract by ethanol,and the effects of spices extracts on antioxidant properties of Chao Shan beef balls was studied in this paper.The single factor experiment showed that when the proportion of rosemary and clove extract was 1.05%,the addition of cinnamon extract was 1.25%,it had the best antioxidant effect on beef balls.By using the analytical method of sensory evaluation in fuzzy mathematics,choosing the three spices extracts of clove,cinnamon,and rosemary as the factors of orthogonal experiment,in which each kind of spice extract additives was taken three levels,orthogonal test was carried out on three levels and four factors.The results showed that when the amount of clove extract was 1.55%,rosemary 1.05% and cinnamon 1.55%,the antioxidant effect on beef balls was the best,and the sensory evaluation result was excellent.The experiment of effects of different spices extracts on Chao Shan beef balls showed that,the increase of total volatile basic nitrogen(TVB-N)and the pH value of Chao Shan beef balls can be controlled,the speed of protein decomposition can be reduced by the extracts of clove,rosemary and cinnamon effectively,and the economic value of Chao Shan beef balls was improved.The thiobarbituric acid(TBA)value can also be effectively controlled by the extracts,then the balance of Metmyoglobin(MetMb)can be kept in the reasonable range,and the sensory score was relatively high.Finally,the effects of the spice extract on the preservation of Chaoshan Beef Pill were studied in terms of ultrasonic treatment time,ultrasonic treatment power and cooling beef juice exudation rate.The experimental results show that the higher the frequency of ultrasonic treatment,TVB-N value increases relatively slowly,on the contrary,the lower the frequency of ultrasonic treatment,the TVB-N value increases relatively fast.The highest value of TVBN in the blank group without ultrasonic treatment was 16.8mg(N)/ 100 g.