Study On Development Of Conditioning Of Mutton Chops And Quality Analysis

Conditioning meat products were becoming more and more popular because of its convenience, fast, delicious, nutritious, and security features, and the industry had got a rapid development, so the chilled, frozen conditioning meat products in our country had a large market share, but the current status were the research on conditioning mutton products was rarely reported, therefore this research mainly wanted to develop conditioning mutton chops and optimize the ratio of auxiliary materials and technology, then combined with correlation analysis and principal component analysis to analyze the effects of different materials on chops quality, and then to reveal the effects of each factor on conditioning mutton chops quality, and further study was to explore the effects of different times of freeze-thaw treatment process on the chops quality. The conclusions as follows:1.The mutton water retention agent adding amount and ratio were optimized, the results showed the adding amount of compound phosphate was 0.4%, the best ratio was sodium pyrophosphate was 0.15%,, sodium tripolyphosphate was 0.15%, sodium hexametaphosphate was 0.10%, and then the water holding capacity of conditioning mutton chops was best.2.The optimization results of conditioning mutton chops tumbling and pickling processing showed, the best tumbling time was 18 min, the rolling speed was 15r/min and the stationary pickled time was 12 h which would resulted in a highest absorption. The influence sequence of those factors on the textural properties was rolling speed, stationary pickled and tumbling time.3.The results of optimizing the adding amount of conditioning mutton chops auxiliary materials were the cassava starch(A) was 1.3%, soy protein(B) was 0.94%, water(C) was 23.95%, adjusted the auxiliary materials adding amount was cassava starch 1.3%, soy protein 0.9%, ice water 24% to adapt to the actual manufacture, and the sensory score regression model equation of conditioning mutton chops was established: sensory score = 18.5-0.6A-0.54B-0.36C+0.081AB+0.44AC-0.31BC-0.83A2-0.64B2-0.90C2.4.Conditioning mutton chops water retention and textural properties correlation analysis showed a significantly negative correlate(p<0.01) with tenderness, hardness, springiness, gumminess, chewiness and resilience, while the chops cooking losses was closely related with tenderness, hardness, gumminess, and chewiness, indicated that the water retention directly determined by the textural properties. Meanwhile, the conditioning mutton chops sensory score had a significantly positive correlation(p<0.05) with springiness and cohesiveness, and the gumminess and chewiness could directly determine the springiness and cohesiveness of chops, so it showed that consumers had a high requirements on springiness and chewiness to the conditioning mutton chops.5.The results of principal component analysis of conditioning mutton chops textural properties showed that the contribution rate for the overall variance of first principal component(chewiness) was 62.4%, the second principal component(gumminess) was 19.6%, both of first principal and second principal component accumulated contribution rate were 82.10%, indicated that the two principal components could basically reflect all the information of original indicators contained, and we could select chewiness and gumminess as the comprehensive indicators to evaluate the conditioning mutton chops textural properties.6.The protein, moisture, ash and fat contents of conditioning mutton chops were 22.36, 70.82, 1.39 and 5.79 g/100 g, compared with a commercially available mutton chops, the difference of color and taste was not obvious, but the aroma and flavor of conditioning mutton chops scores were higher than commercially available mutton chops with 12.70% and 5.38%, and the organizational status was also significantly better than the commercially available mutton chops, which indicted that conditioning mutton chops showed a superior sensory quality than commercial mutton chops, and it would be more easily accepted by consumers.7.The number of freeze-thaw treatment had a significant effects on conditioning mutton chops quality, as the freeze-thaw times increased, the p H value of conditioning mutton chops decreased from the initial 6.72 to final 6.14, also the conditioning mutton chops water retention declined, the thaw loss, cooking loss and water loss rate increased 93.86%, 24.74% and 14.76% compared with initial status, meanwhile, the textural properties of conditioning mutton chops had a great change, which the hardness increased, but the springiness and tenderness decreased, and the sensory scores of conditioning mutton chops decreased than initial status, the ultimate sensory score of conditioning mutton chops was nearly 39.13% lower than the initial status.