Development Of Enema Products Used By Bovine Byproducts And Analyze Quality Change During Storage

With the development of beef cattle breeding industry,the output of organs is increasing gradually.The by-products of cattle account for 48% of the living organisms,of which the red and white organs account for 8.37% ,but the processing rate is less than 15% .Bovine heart,liver,lung,cowhide and beef contain abundant nutrients,which are easy to be absorbed and utilized by human body,and the application prospect is broad.In order to develop a special enema product of bovine by-products,this study used beef and bovine cowhide,heart,liver and lung as raw materials,and orthogonal test,uniform test and response surface methodology were used to optimize the ratio of raw materials and accessories,quality improver ratio and the technological parameters?cowhide softening treatment,salting preparation ratio,rolling time,cooking time?.The optimal processing technology of meat cowhide compound enema and bovine organs miscellaneous enema was determined,At the same time,the quality change of the products at different storage temperatures was studied,and the shelf-life prediction model was established.In order to provide a theoretical basis for the intensive processing of bovine by-products.The research results are as follows:1 Research on meat cowhide compound enema1.1 Response surface optimization was used to determine the optimum ratio of raw materials and the amount of quality improver for meat skin compound enema products.The raw material combination is m?meat?:m?meat paste?mass fraction is 6:4,that is,meat paste accounts for 40% of the total beef,cowhide is added 30% ,chicken oil is added 7% ;added quality improver soy separation protein 4% ,carrageenan 0.5% ,carmine red 0.0012% ;Through the uniform test design,the optimal addition amount of the auxiliary materials was obtained:1.58% of spices,0.23% of monosodium glutamate,and 0.38% of chicken flavor powder.1.2 The different processing parameters of meat cowhide compound enema products were studied.The softening process of cowhide was:121?,0.1 Mpa for 1 h.The optimum ratio of the salt preparation was determined by uniform test design:3% salt,0.3% white sugar,0.3% compound water retention phosphate,0.035% iso-V-sodium,0.015% sodium nitrite.The total rolling time was selected as 6 hours by single factor test.The influence of cooking time on sensory and texture elasticity was determined by single factor test,and the cooking time was chosed 40 min to ensure product quality while avoiding excessive loss of nutrients.1.3 The obtained pruduct has an elasticity of 1.46 g,a gel strength of 2238.32 g.mm,a moderate chewability of 1505.55 g,a high protein content of 17.43 g/100 g,a moderate fat content of 18.83 g/100 g,and a collagen content of 1.82 g./100g,the product cuts delicate pink and lustrous,the intestines are firm and elastic,and the taste is good,the product has good nutritional value,no pathogenic bacteria are detected,and meets the requirements of GB/T 2726-2016.2 Research on bovine organs miscellaneous enema2.1 Through L₉?3⁴?orthogonal experiment design,determined that the beef,bovine heart,liver and lungs had the best quality at 2:3:1:2 ratio.Through uniform test,the accessories addition amount of bovine organs miscellaneous enema was determined as:1.76% of spice,0.11% of monosodium glutamate and 0.32% of chicken flavor powder.And 5% starch,0.5% carrageenan and 5% chicken oil were added as quality improvers,by response surface optimization test2.2 The single factor test was used to determine the effect of cooking time on the sensory and texture elasticity of bovine organs miscellaneous enema,and the cooking time was 35min.At this time,the degree of cooked product was moderate and the taste was good.2.3 The obtained bovine organs miscellaneous enema has good elasticity?0.93 g?,low hardness?2903.56 g?,good chewiness?1700.84 g?,protein content of 16.19 g/100g,crude fat content of 14.82 g/100g,carbohydrate 10.78 g/100g,and no pathogenic bacteria detection,which meets the requirements of GB/T 2726-2016.The product has bright pink,compact and elastic tissue,unique flavor and fine taste,is a high-protein and low-fat nutritious food.3 Analysis of quality changes during storage3.1 By studying the storage rules of meat cowhide compound enema and bovine organs miscellaneous enema at 4,25 and 37?,the results showed that L*value,a*value and sensory score decreased gradually with the prolongation of storage time,while pH value,b*value,TBARS and TVB-N value showed an overall upward trend,and the change rate at 37?was significantly higher than at 25?and 4?.3.2 The first-order dynamic model and Arrhenius model were established by measuring the variation of volatile base nitrogen during storage at 4,25 and 37?,to predict the shelf life.The shelf life of meat cowhide compound enema and bovine organs miscellaneous enema at different storage temperatures was predicted:4? for 191 d and 180 d,10? for 135 d and 127 d,25? for 60 d and 57 d,37? for 33 d and 32 d.3.3 The actual shelf life of meat cowhide compound enema and bovine organs miscellaneous enema stored at 30,35 and 42 C was compared with the predicted value calculated by dynamic model.The relative error was no more than 8% .It was confirmed that the model had good accuracy for shelf life prediction and was representative for oxidation of products.