Study On The Preparation Formula Optimization, Quality Improvement And Storage Characteristics Of Low Sodium Spiced Beef

Spiced beef,a typical representative of traditional meat products in China,has much favored with people due to its beautiful color,unique flavor,moderate taste and rich nutrition.However,conventional spiced beef added too much salt to increase water,enhance flavor and preservative,resulting in excessive salt content of products.A great deal of research has shown that overdose intake of sodium was strongly correlated with several chronic dysfunctions,like hypertension and cardiovascular diseases.According to the existing literature,there are several ways to reduce salts in the meat products,including the sodium substitution of chloride salt,adding flavor agents and quality improver,change the amount and state of salt.In this paper,beef was used as the main raw material,potassium chloride,potassium lactate and calcium ascorbate were used to replace part of sodium chloride,and xanthan gum and yeast extract were added to improve the product quality.The characteristics of protein,salted beef,spiced beef after salting;the quality and storage characteristics of spiced beef were studied in order to provide a theoretical basis for the development of low sodium spiced meat products.1.Study on the salting formula of low sodium spiced beef.The effects of salt,KCl substitution ratio,xanthan gum and yeast extract on the yield rate,p H value,color,texture,shear force and sensory score of spiced beef were studied.The optimum amount of salt,KCl substitution ratio,xanthan gum and yeast extract were 2.8%,40%,0.3% and 0.6%,respectively.2.Study on the effect of salting solution composition on the salting characteristics of beef.Taking the salting absorptivity,cooking loss,shear force,color,p H value,texture and water activity as indexes,the salting characteristics of beef treated with Na Cl group,KCl substitute group and xanthan gum treatment group were compared with the increase of ion intensity.The results showed that the trend and correlation analysis data of KCl group was the same as the Na Cl group;however,the trend of xanthan gum group was different with the other two groups,and the correlation analysis result of each index was not significant.3.Study on the effect of xanthan gum on the properties of rolled-salted beef protein.The myofibrillar protein was extracted from beef treated with different salting solution,and its solubility,gel properties,turbidity,hydrogen bond content,surface hydrophobicity and structural changes were analyzed.When adding 2.8% salt with 0.3% xanthan gum to salting solution,the solubility,turbidity of myofibrillar protein and gel moisture retention was increased,the surface hydrophobicity and gel whiteness was decreased.That could protect the protein structure by encased hydrophobic amino acids in molecules interior.These changes in protein structure will affect the performance of their functional characteristics,the characteristics of salted beef and improve the quality of products.4.Study on the optimization of alternative salt formulation in low sodium spiced beef cooking formula.According to the sensory score,texture and color of spiced beef,using single factor test and response surface optimization test,the optimum substitution ratio of potassium chloride,potassium lactate and calcium ascorbate was 25.16%,5.00% and 2.70%,respectively.5.Study on the storage characteristics of low sodium spiced beef.By studying the quality and storage characteristics of spiced beef,it is concluded that the content of protein and water in low sodium spiced beef is high and the content of salt is low.The p H value and texture index increased,b* value and TBARS value increased at first and then decreased.TVB-N value and the colony total increased,L* value,a* value and sensory score decreased.The quality of spiced beef became worse,freshness decreased,and the shelf life of low sodium sample was slightly lower than that of the control group.Innovation points:A kind of low sodium spiced beef was developed,and the formula of salting and cooking solution was optimized.By means of xanthan gum and yeast extract to improve its quality,the influence of salting solution composition on beef and its protein characteristics was discussed.It provides reference for the development of low sodium spiced beef products.