Developed Of Halal Mutton Pills And Textural Properties

Meatballs minced meat is a traditional food, and has been well received by consumers love. Usually meatballs traditional workshop-style production, fewer species, lower yield, can not meet the needs of modern people’s lives, the meatball production has been more and more to the direction of modern industrial production development and advancement. The experimental subjects by the halal lamb pills on the market investigation, seeking to mass consumer taste preferences, on the basis of the traditional processing technology to optimize and improve its flavor and quality, sensory evaluation and mechanical analysis (TPA texture compression) the two methods analyzed the meatballs excipients its impact. The amount of added starch, isolated soy protein added amount of carrageenan addition and the amount of salt to add single factor and orthogonal experiments, and then through the determination of texture analysis to determine the optimal formulation of Meatballs. The experimental procedures and results are as follows:(1) Market research:research questionnaire method in Yinchuan City, Xinhua district Halal meatballs market research, summarize and analyze the survey results, according to the theory of consumer preferences and select product positioning, the results are as follows:random survey of300consumers in Yinchuan City,80%of consumers consumption of lamb pills products, only11.3%and8.67%of the consumers of mutton pill that does not matter or do not like the attitude; sell lamb pills on the marketproducts are safe and reliable,59.7%said trust,40.3%expressed doubts; through consumer survey requirements for products, we found that56%of consumers are more concerned about the production and expiration date,35%of consumers want safer food,34%of consumers want to taste better,32.67%of consumers want to buy products with quality assurance,20.67%of consumers want a higher nutritional value,10.3%of consumers want cheaper. Consumer concerns of Halal lamb pills products mainly in production and expiration date, safety, taste, quality assurance of these four points, the price is concerned about the minimum value of all concerns.(2) Process optimization experiments using sheep prior to rump, chicken breasts as the main raw materials, process optimization on the basis of the traditional Meatball recipe to give the best developed process:2%salt,0.08%nitrite,0.2%spices,0.2%alkali,0.3%sugar,0.12%monosodium glutamate, developed temperature of0-4℃, curing time2.5h. Optimal formulation process:50%sheep leg before,6%chicken,3%starch,5%soy protein isolate,3%carrageenan,0.1%lamb flavor,30%0℃ice water. The best cooked process:forming meatballs into the50-60℃warm water, the water temperature to95℃boiling, cook for3-5min the meatballs float expansion larger fish. Best frozen frozen process:-25℃placed30min, the center temperature dropped to-18℃, storage-18℃the temperature environment.(3) TPA texture test results show that:different accessories to add and there is a link between the quality of the product, accessories Add meatballs hardness, recovery, the stalemate difference obviously, cohesiveness, elasticitythe difference between the obvious. Starch content on the Halal mutton pills hardness, cohesiveness and chewiness greatest impact; carrageenan content on the elasticity, resilience greatest impact; soy protein isolate content on the stalemate. After the test results of the orthogonal experimental texture principal component analysis showed that Halal lamb hardness and cohesiveness of the pill can better represent the original data reflect information. The size of the contribution rate of the textural quality characteristics:recovery of the elastic> chewiness> cohesiveness> deadlocked> hardness> resilienee. The two-dimensional projection of the elasticity and cohesiveness, gumminess and chewiness, resilience and hardness together constitute the the quality characteristic feature of Halal mutton pills.