The Optimization Of Camel Liver Paste Formula,Processing Technology And Quality Changes During Storage

The camel liver is one of the main by-products of the camel meat product.Currently the research has been performed around its nutritional ingredients and veterinary medicine theories at home,but the research about its edibility is less.This experiment firstly performs the testing analysis to the nutritional ingredients of Alxa two-humped camel liver so as to provide the reference data for the development of camel liver paste products;Secondly,it takes the camel liver as the main raw material to confirm the processing technique and main formula parameters of camel liver paste through the single factor and orthogonal optimization test so as to develop the new and nutrient camel liver products-camel liver paste,as well as performs the systematic research to its physical and chemical indicators and the quality change in the course of storage after opening to eat.The research results of test are shown as below:It applies the national standards to test the content of water,ash,protein and fat for the Alxa two-humped camel liver respectively are 64.03%,1.33%,20.32%and 14.21%.It is required to adopt the orthogonal optimization experiment,as well as take the water content and sensory evaluation as the indexes to confirm that the best curing additive amount for camel liver paste is 4%of the meat weight,the best boiling time is 20 minutes and the best stir-frying time is 5 minutes;The best formula of camel liver paste that can be obtained through the sensory evaluation and color difference is:the additive amount of tomato sauce is 80%,additive amount of curry powder is 4%and the additive amount of chili oil is 12%(The above-mentioned are all the percentage to the weight of main raw materials).Store and observe its change at 4? and normal temperature after opening to eat,it is able to identified that along with the extension of storage time,the water content,pH value and sensory scoring for camel liver paste at 4? and normal temperature are all gradually reduced,and the thiobarbituric acid value(TBA)is increased.L value,a value and b value are gradually reduced along with the increasing number of storage days.The total number of bacterial colony for the paste stored at the normal temperature has exceeded the national standard when storing for 50 days,and the escherichia coli has always been within the standard scope at 4? and normal temperature.It can be known by applying the principal component analysis of electronic tongue response value that it starts to deteriorate after storing for 30 days at the normal temperature;The difference from the other groups is large after storing for 70 days at condition of 4?.Finally it is able to conclude that the best quality for camel liver paste in the course of storage after opening is 30 days at the normal temperature,and 70 days at the low temperature of 4?.