Effects Of Compound Tenderizer On The Quality Of Reconstituted Steak

The compound food additive refers to a compound that is made by mixing two or more kinds of food additives and food ingredient monomers to have complementary and synergistic functions.Compound food additives perform one or more functions in food,such as improving color,aroma,taste,shape and enhancing the nutritional value of food.The addition of compound food additives in the conditioning process can significantly improve the organizational structure of steak products and the overall food quality,and has the potential to extend the shelf life and increase consumer acceptance,providing a reference for actual processing production.In this thesis,Niu Lin is used as the raw material,and acidity regulator,water retention agent,hydrophilic colloid,potassium chloride and trehalose are added to study the main quality indicators during the processing of reconstituted steak products,including changes in appearance,color,smell,juiciness and texture.The main research contents are as follows:In the influence of conditioning and restructuring the structure of steak products,the common acidity regulators allowed additives in China's food additive standards mainly include sodium carbonate,sodium bicarbonate,sodium citrate and citric acid.The single factor is evaluated by pH,water power and sensory evaluation.The compound acidity regulator is determined by the use of water power,flesh color determination,sensory evaluation and texture analysis to determine the addition of 0.08%sodium carbonate,0.15%sodium bicarbonate,0.18%sodium citrate and 0.03%citric acid.In this case,water retention rate in steak is 52%,the juice loss rate is 2.9%,the cooking loss rate is 16%,and the sensory evaluation is the best.Therefore,avoid the shortcoming that a single carbonate alkalinity has a greater impact on the flavor of the steak.In the influence of conditioning and restructuring the structure of steak products,the common water retention agent allowed additives in China's food additive standards mainly include sodium tripolyphosphate,sodium pyrophosphate and sodium hexametaphosphate.The single factor is evaluated by pH,water power and sensory evaluation.The compound water retention agent is determined by the use of water power,flesh color determination,sensory evaluation and texture analysis to determine the addition of 0.25%sodium tripolyphosphate,0.06%sodium pyrophosphate and 0.12%sodium hexametaphosphate.In this case,water retention rate in steak is 59%,the juice loss rate is 2.2%,the cooking loss rate is 14%,and sensory evaluation is the best.Therefore,the unique metallic astringency of a single phosphate is avoided,and the elasticity and brittleness of the cooked steak are improved.In the influence of conditioning and restructuring the structure of steak products,hydrophilic colloids are mainly carrageenan,konjac gum,gellan gum and sodium caseinate,the other factors are trehalose and potassium chloride.The single factor is evaluated by water power and sensory evaluation.The compound hydrophilic colloids is determined by the use of water power,flesh color determination,sensory evaluation and texture analysis to determine the addition of 0.30%carrageenan,0.08%konjac gum,0.03%gellan gum,0.12%sodium caseinate,0.08%trehalose and 0.06%chlorine Potassium.In this case,water retention rate is 57%,juice loss rate is 1.9%and cooking loss rate is 13%.