Study On Low Sodium Beef Patties Processingtechnology

As the ancestor of the hundred flavors,salt was the most common saltiness agent,as well as an indispensable flavor in people's life.It was very important in food industry.In our daily life,about 77%of salt intake came from agricultural products,while meat product was one of the main contribution foods.Long time high sodium diet could lead to cardiovascular diseases such as hypertension,drawing the attention of the consumers and food industry.Therefore,the researches on low-sodium meat products had attracted the attention of academy and enterprises.How to maintain the good processing properties of salt-soluble protein while reducing the sodium content had been one of the major topics in the research of low-sodium meat products at home and abroad.Based on our developed HL-salt substitute,taking myosin from beef longissimus dorsi as material,the objective of research were to study the effect of HL-salt substitute on the heat-induced gel properties and rheological properties of salt-soluble protein,and develop a procssing technology of low sodium beef balls.The results showed as follows:1.Effect of HL-salt substitute on the heat-induced gel properties of salt-soluble protein3.624%(with the same salinity)and 4.252%(with the same ionic strength)HL-salt substitute didn't cause the significant changes in the extraction ratio of beef salt-soluble protein,but they respectively increased the solubility of salt soluble protein by 6.32%and 9.16%through increasing the the degree of dispersion of salt soluble protein.The water holding capacity was respectively increased by 5.35 and 7.22%,while the gel strength was respectively increased by 10.87%and 13.45%when treating with 3.624%and 4.252%HL-salt substitute.2.Effect of HL-salt substitute on the rheological properties of salt-soluble proteinHL-salt substitute changed the gel formation of beef salt-soluble protein,increasing the number of cross-linking sites during the gel formation,thus increasing the storage modulus of beef salt-soluble protein.3.Application of HL-salt substitute in the processing of beef ballsCompared with salt group,3%,3.624%and 4.252%HL-substitute treatments all decreased sodium content of beef balls,improved the water holding capacity and hardness of beef balls,but elasticity.HL-substitute caused the increase of color a*value of beef balls,but no significant changes of color L*value and color b*value were observed.The sensory analysis showed that the HL-substitute didn't affect the sensory properties of beef balls comparing with control group.The products had pure salty with moderate saltiness,good sensory properties,brittleness and elasticity.