Analysis Of Quality Of Ningxiang Pork Meat And Applicantion Of Fat Substitute In Ningxiang Pork Meat Pellet

By study on meat characteristic of Ningxiang pig,we found that there is very rich content of nutrients and flavor in its meat,as well as good taste and high value.But the content of fat in Ningxiang pig is much higher than ordinary porks,which is bad for health.This topic takes the Ningxiang pig as food material and produce low-fat meatball by using fat substitute.By this way,the low-fat meatball is health to people and the flavor and taste will not be influenced.The results as follows:(1)The research ananlysized the commo nutritive composition,amino acid,fatty acid of ham fat from Ningxiang pigs and ordinary porks,aim at study the difference of meat quality traits of two pigs.The results showed that:For general meat quality,the two breeds had significant effects on intramuscular fat(IMF)and ash(P<0.05).In 17 amino acid were measured,the Ningxiang pig is significantly higher than ordinary pigs on flavor amino acids and total amino acid.Compared with ordinary porks,the saturated fatty acids and mono unsaturated fatty acids of Ningxiang pigs,were remarkably increased(P<0.05).It w as showed that the nutrient value of Ningxiang pigs is higher than that of pork,both nutrition and taste are excellent,have high research and development value.(2)Sensory evaluation method of fuzzy mathematics is used to study the processing technology of meatballs in dosage of fat,dosage of water,chopping time,boiling time,which affect the comprehensive quality.On the basic of single factor experiments combined with orthogonal tests,the optimized processing technology conditions were 20%dosage of water,12min chopping time,5min 90 ? boiling time.(3)Oat bran,Amorophophallus Konjac and Soy protein isolate were selected as fat substitutes to do single factor test.Took the Ningxiang pig meatball as carrier and produced low-fat meatball based on the optimum craft Hardness?springiness?water-holding capacity and sensory evaluation were determined and compared with traditional high-fat meatball,moreover,the optimum addition amount of each fat substitute was determined:Oat bran 6%?Amorophophallus Konjac 0.8%?Soy protein isolate 2.5%.(4)Take hardness?springiness?water-holding capacity as factors,the research level of each factor was determined by single factor test in the previous chapters?Through the four factor three level response surface analysis,the optimumproportion in composite fat substitute was determined:Oat bran 6%>Amorophophallus Konjac 0.8%oy protein isolate 2.5%.