| In recent years,our country will will produce hundreds of millions of layer elimination every year,while the eliminated spent hen have less processing space due to their tough meat quality.Therefore,the eliminated spent hen will be chopped and mixed into minced meat to improve its tenderness and palatability.Low temperature storage can delay oxidative deterioration of the eliminated egg and chicken minced meat during subsequent storage.However,low temperature will also affect the storage quality and protein structure of minced meat to a certain extent,and the use of additives can slow down this effect.In this paper,the effect of ginger extract of different concentrations(0.05,0.2,0.4 mg/mL)on the quality change of eliminated egg chicken breast meat during cold storage was studied,and the optimal concentration was selected and applied in the subsequent experiments.The effects of different groups of additives A(ginger extract),B(ginger extract,sucrose)and C(ginger extract,sucrose and sodium bicarbonate)on meat emulsion quality and protein structure changes during frozen storage were compared.The main determination indexes are TBARS value,thawing loss,cooking loss,color,texture,odor change,low field nuclear magnetic resonance,Raman spectrum,sulfhydryl content,surface hydrophobicity and chemical force,etc.So as to provide a theoretical basis for improving the storage quality of the eliminated egg chicken breast meat emulsion and an application basis for the development of deep processing products of eliminated laying hens.The main research conclusions are as follows:(1)TBARS value,cooking loss,L* value,a* value,pH value,texture,colony count and low-field nuclear magnetic resonance were determined for each group of eliminated egg chicken breast meat emulsion.At the same time,the electronic nose technology was used to analyze the volatile components of each group of eliminated egg and chicken breast mince under refrigeration.The results showed that the TBARS values of the three treatment groups were2.0433,1.0100 and 0.8133 mg/kg respectively at 12 d during the refrigeration period,which was significantly lower than that of the control group(P<0.05),indicating that with the increase of the refrigeration time,ginger extract could significantly delay the elimination of fat oxidation in egg chicken breast meat emulsion,reduce cooking loss,brightness,pH and colony count,improve texture characteristics,delay the odor change caused by oxidation of meat emulsion,and inhibit the conversion of non-flowing water into free water in meat emulsion.The higher the concentration of ginger extract,the more obvious the effect of improving the quality of eliminated egg chicken breast meat emulsion.Therefore,adding an appropriate amount of ginger extract can improve the quality characteristics of egg chicken breast mince eliminated during cold storage to a certain extent.(2)Taking eliminated chicken breast meat as the research object,the effects of different additives A(ginger extract),B(ginger extract,sucrose)and C(ginger extract,sucrose and sodium bicarbonate)on TBARS value,thawing loss,cooking loss,color,texture and odor changes of eliminated chicken breast meat emulsion during frozen storage were compared.The results showed that the increase rate of TBARS,thawing loss and cooking loss was the fastest in the control group.TBARS,thawing loss and cooking loss increased significantly(P<0.05)after30 days of freezing storage,followed by additive A group,and slower in additive B and C groups.All indexes changed significantly(P<0.05)after 60 days of freezing storage.The changes of volatile components in minced meat also met the above results.During the 90~120 d frozen storage period,the color and hardness of meat emulsion in additive group C were better than those in group A and group B,while the control group was the worst.On the whole,three groups of additives can improve the quality characteristics of eliminated egg chicken breast meat emulsion to a certain extent in the frozen storage process,of which group C is the best.(3)Taking the eliminated egg chicken breast meat emulsion as the research object,adding different groups of additives A(ginger extract),B(ginger extract,sucrose)and C(ginger extract,sucrose and sodium bicarbonate),nuclear magnetic resonance,static rheology,chemical force,total sulfhydryl,free sulfhydryl,surface hydrophobicity and Raman spectrum of the meat emulsion during frozen storage were determined.The results showed that the three groups of additives had no obvious effect on the change of bound water content in minced meat,while group C of additives could significantly inhibit the increase of free water content in minced meat within 30~120 d during frozen storage(P<0.05).At the same time,it can inhibit the decrease of viscosity and shear stress of eliminated egg chicken breast meat emulsion during frozen storage.The protective effect of additive group C on total sulfhydryl group in meat emulsion was significantly higher than that of additive group a and additive group b(P<0.05)at 120 d during frozen storage.The disulfide bond and hydrophobic bond contents in minced meat of additive B and C group began to change significantly(P<0.05)from 60 d of frozen storage period,while the control group and additive A group had already changed significantly(P<0.05)at 30 d..Addition of group C had protective effects on ?-helix,?-folding and irregular curling > group B > group A,but had no obvious protective effects on ?-rotation angle.To sum up,additivegroup C has better performance in maintaining the quality of eliminated egg chicken breast meat emulsion and inhibiting protein oxidation. |
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