Effects Of Plant-derived Additives On The Quality And Processing Characteristics Of Beef Patties

In recent years,minced beef products are popular among consumers by low cholesterol,high protein content,nutritional value and convenient.However,beef patties,beef intestines and other products have poor water retention,high animal fat content.These phenomena can be replaced by the addition of excipients(such as hydrophilic colloid,vegetable,vegetable protein,vegetable oil,etc.)to improve the quality of ground beef(sensory evaluation,etc.).In particular,not only to nutrition balance in the production and development of children's food,but also to pay attention to the children's tenderness,hardness,elasticity.Due to the diversity of excipients,the limitations of techniques and the complexity of molecular interactions,the preparation conditions,influencing factors and interaction mechanisms of meat complex still need to be further studied.In this paper,the effects of plant source additives on the nutrition and quality of beef patties were studied.Nutrients,color,texture,sensory evaluation were determined to select the appropriate addition of colloids,vegetable oils,vegetables.The optimal recipe of beef patties was determined by single factor test and response surface test.To explore the influence of plant source additives on the quality characteristics of beef patties by product yield,water and fat loss,sensory evaluation,texture,color,nuclear magnetic water migration,microstructure,etc.The effects of additives on the functional properties of beef minced were investigated by combining properties,secondary structure of proteins and rheological properties.This study provides reference for research on quality improvement of minced beef products and substitution of animal fat,provides guidance for the development of children's beef food,and provides theoretical basis for the explanation of interaction mechanism of colloids,oils and vegetable gels.The conclusions are as follows:1.Meat parts and additives suitable for making beef patties were selected.The comparison of Sirloin tip,Chuck and Bottom round.The result showed that Sirloin tip had the highest water content(p<0.05),the lowest hardness,cohesion,chewiness and recovery,and better taste,juicy and tenderness,the highest beef patties sensory score.Carrageenan,konjac gum and guar gum increased the moisture content of the product(p<0.05).However,konjac gum and guar gum reduced the chewability of beef patties and the total score of sensory evaluation significantly.The moisture content,protein content of beef patties decreased(p<0.05)after vegetable oil was added.Combined with sensory evaluation analysis,the blending oil was the highest.Mushroom,carrot,potato and broccoli all had significant effects on moisture content,color and texture of beef patties(p<0.05).The beef patties with mushroom had the highest sensory scores.In general,more suitable for making beef patties were sirloin tip,carrageenan,mixed oil,mushroom.2.Response surface optimization method is used to obtain the optimal addition formula of beef pattie non-meat auxiliary materials.The results showed that the addition of carrageenan,vegetable oil and shiitake mushroom had significant effects on the protein content,water content,fat content,color,total juice loss,fat loss,sensory score and hardness of beef patties(p<0.05).An equation obtained by response surface test is sensory score=32.00+73.83*carrageenan addition amount+3.23*grease addition amount+4.37*mushroom addition amount-126.92*carrageenan addition amount 2-0.15*grease addition amount 2-0.16*mushroom addition amount 2 has been verified.The verification results showed that the optimized group of added mushrooms reduced hardness,chewiness and recovery.The test group with only oil added had the strongest elasticity and adhesion;the optimized group structure with added mushrooms was denser,and the traces left by degreasing were more uniform.The optimum addition amount of plant-derived additives is 0.29%,11.04%and 13.68%of carrageenan,blending oil and shiitake mushroom respectively.3.Vegetable additives have a significant effect on the characteristics of oil retention,water retention and other quality of beef patties.Carrageenan,vegetable oil,potato and mushroom were added to minced beef to increase the yield of the product(p<0.05).However,the addition of vegetable oil reduced the water holding capacity and oil retention capacity of the meat gelation system.Potato and mushroom could be added to make the gel structure more compact.It reduced the loss of water,the hardness and chewiness of beef patties.4.The functional characteristics of heat-induced gelation process of minced beef with plant-derived additives were studied.Carrageenan improved the bonding characteristics of minced beef,but vegetable oil decreased it;The addition of colloid increased the hardness of beef,and adding mushrooms and potatoes reduced the hardness of beef patties.The microstructure of carrageenan group was denser,and large fat particles appeared in the oil group.The combined group with carrageenan and oil was denser and smoother than the carrageena-only meat.Large holes appeared when mushrooms were added.From the analysis of secondary structure of protein,carrageenan,potato and mushroom made the minced beef system tend to stable direction,while vegetable oil made the minced beef system tend to unstable direction.Adding vegetable oil and mushroom reduced the energy storage modulus(G')and loss modulus(G")of minced beef.