Effects Of High Hydrostatic Pressure And Microbial Transglutaminase Treatment On The Qualities Of Beef Sausage

There were some characteristics in minced beef, containing high protein, low fat, rich aminoacids and minerals, but during processing, many minced beef, such as boneless meat, beef leftovermaterials, were often considered as a low-value meat, resulting in a waste of resources and economic losses.Effects of high hydrostatic pressure, microbial transglutaminase treatment, and combining high hydrostaticpressure with microbial transglutaminase treatment on the beef sausage based on minced beef wereinvestigated.The major indexes of cooking loss (CL), non-expressible water (NE), water-holding capacity(WHC), texture properties and microstructure were analyzed. The major results were as follows:(1) Study on the effect of high hydrostatic pressure treatment on the qualities of beef sausage.Based on the single factor experiments, we know that when the extracting pressure was200to400MPa,the extracting temperature was10℃to30℃, and the extracting holding time was15to20min, Highhydrostatic pressure (HHP) treatment could effectively improved the water retention and texturecharacteristics of beef sausage. Based on the results of response surface (RSM) analysis, the conditions forimproving the qualities of beef sausage were optimized. The optimum parameters were469MPa,35℃and25min.(2) Effects of microbial transglutaminase (MTG) treatment on the quality of beef sausage wereinvestigated. Based on the single factor experiments, the value ranges of RSM were MTG concentration(0.3%-1.8%), reaction temperature (20℃-70℃) and reaction time (20min-120min).The optimal parametersto improve the water retention were obtained as: MTG concentration0.3%, reaction temperature20℃andreaction time20min. The optimal parameters of hardness were MTG concentration0.5%, reactiontemperature40℃and reaction time20min for the maximum and MTG concentration0.4%, reactiontemperature30℃and reaction time57min for the minimum; The optimal parameters of cohesiveness wereMTG concentration0.2%, reaction temperature50℃and reaction time29min for the maximum and MTGconcentration0.5%, reaction temperature30℃and reaction time20min for the minimum; The optimalparameters of chewiness were MTG concentration0.5%, reaction temperature41℃and reaction time29min for the maximum and MTG concentration0.4%, reaction temperature30℃and reaction time60min for the minimum.(3) The thesis analysed the effects of different treatments on the qualities of beef sausage.Researches have shown that three of these methods (high pressure treatment, transglutaminase followed byhigh pressure treatment, simultaneous high pressure and transglutaminase treatment) all had improvedwater retention and texture properties significantly (P<0.05). Among of them, the best water retention wasobtained after high pressure treatment, the best texture properties and microstructure were obtained aftersimultaneous high pressure and transglutaminase treatment; Neither of microbial treatment alone and highpressure followed by transglutaminase treatment could improve the water retention, meanwhile, the effectson the hardness and chewiness were not significant (P>0.05), but both of them improved the springinessand cohesiveness of beef sausage significantly (P<0.05).