Research On The Optimization Of Manufacturing Process And Quality Of Guizhou Recombination Dried Mutton Slice

The sheep industry of Guizhou province is the main industry of the animal husbandry,owing to the fact that Guizhou is the main pastoral area in the south western region,thus there are a variety of high quality mutton.At present,there are many kinds of mutton products in the market,but the dried mutton slice products are reported rarely.This paper studied the processing technology of recombination dried mutton slice broth by using white goat meat and radish has raw materials,represented Guizhou local goats,and compared the quality of dried mutton slice;Four kinds of mutton and radish were processed into dried mutton slices,with QianBei Ma goat,black goat,white goat and QingLong sheep.Correlation analysis was used to explore the relationship between the quality of raw meat and the quality and texture properties of dried mutton slice;To explore the nutritional quality stability of the four raw materials before and after processing,and compare the amino acids,L-carnitine,CLA and fatty acids of four kinds of mutton and dried mutton slices.?1?The response surface optimization supplied with the best process parameters for the recombination dried mutton slice:radish adding 25%,the curing time 1.5 h,baking temperature130?,drying time 5 h,under the condition,the shear force was 85.27±0.42 N.Recombination dried mutton slice,the combined water peak area of T₂₁1 was 100.35±10.26,and the non-flowing water peak area of T₂₂2 was 923.75±30.25,which was larger than the peak area 33.47±5.74 of T₂₁and the peak area 646.28±20.31 of T₂₂2 of the traditional dried mutton slice significantly?p<0.05?.The combined water and non-flowing water content of the recombination dried mutton slice increased,indicating that its water holding capacity increased.The sensory score of the recombination dried mutton slice was 82±1.00,while the sensory score of the traditional dried mutton slice was 74±1.53.Compared with the traditional dried mutton slice,the optimized process of recombination dried mutton slice hardness decreased by 56.34%,chewiness increased by40.82%,and DF value increased by 79.9%.The recombination dried mutton slice was better than the traditional dried mutton slice broth in sensory score,color and texture.?2?The correlation analysis between the quality of four kinds of mutton and recombination dried mutton slices was:except for the value of pH_24h,the physical and chemical properties of different varieties of mutton was different.The shear force and texture,sensory evaluation indexes of dried mutton slice were significantly different?P<0.05?.The taste of QingLong sheep and other three kinds of mutton is quite different,but the QianBei Ma goat meat taste closer the black goat meat.There was no significant difference in the taste between the Qing Long dried sheep slice and the QianBei Ma dried goat slice,while the black dried goat slice and the white dried goat slice had a different taste with the dried QianBei Ma goat slice.Correlation analysis were:The yield of dried mutton slice was significantly positively correlated with the moisture content and b*of mutton?P<0.01?,and the correlation coefficients were 0.275 and 0.857.The elasticity of dried mutton slice was significantly negatively correlated with the tenderness and moisture content of mutton?P<0.05?,and the correlation coefficients were-0.582 and-0.599.The chew-ability of dried mutton slice was significantly positively correlated with the protein content and tenderness of mutton?P<0.01?,and the correlation coefficients were 0.497 and 0.421.The L*and a*of the dried mutton slice were significantly positively correlated with the a*of the mutton?P<0.01?,and the correlation coefficients were 0.806 and 0.930.respectively,it can be seen that the white dried goat slice is more popular.?3?The content of total amino acid?TAA?in the four kinds of mutton were:white goat meat23.1 g/100g>black goat meat 21.87 g/100g>QianBei Ma goat meat 20.3 g/100g>sheep meat18.65g/100g.The content of essential amino acid?EAA?in the four kinds of mutton were:white goat meat 9.36 g/100g,black goat meat 8.81 g/100g,QianBei Ma goat meat 8.45 g/100g,sheep meat 7.01 g/100g.White goat meat,black goat meat,and QianBei Ma goat meat have reached the better protein standards of the Food and Agriculture Organization/World Health Organization?FAO/WHO?model,but sheep meat.The content of TAA in the four dried mutton slices were:white dried goat slice15.48 g/100g,black dried goat slice 16.4 g/100g,QianBei Ma dried goat slice 19.26 g/100g,and dried sheep slice 12.53 g/100g.The content of EAA in the four kinds of muttons were:white dried goat slice5.57 g/100g,black dried goat slice 5.86 g/100g,QianBei Ma dried goat slice 7.54 g/100g,and dried sheep slice 5.19 g/100g.Compared with the mutton and four kinds of dried mutton slices,the TAA and EAA levels were reduced.The content of EAA in the white dried goat slice was reduced by 40.49%,which was the most obvious in the four kinds of dried mutton slices.QianBei Ma dried goat slice and dried sheep slice have achieved better quality protein standards.The content of L-carnitine in the four kinds of mutton were:black goat meat 127.52mg/100g>sheep meat 72.71 mg/100g>white goat meat 67.26 mg/100g>QianBei Ma goat meat6.33 mg/100g.The content of L-carnitine in the four kinds of dried mutton slices were:Black dried goat slice 116.10 mg/100g>dried sheep slice 62.82 mg/100g>white dried goat slice 55.79mg/100g>QianBei Ma dried slice 5.06 mg/100g.Compared with the raw mutton,the content of L-carnitine in the corresponding dried mutton slice was reduced,which was reduced:QianBei Ma dried goat slice 20.06%,white dried goat slice17.05%,dried sheep slice 13.6%,and black dried goat slice 8.96%.According to the comprehensive analysis,the L-carnitine content of in the QianBei Ma goat meat is not only low,but also the processing loss is high.While the L-carnitine content of in the black goat meat was highest,but relatively less processing loss.The content of9c11t-CLA in the four kinds of mutton were:sheep meat 33.24 mg/100g>white goat meat 27.99mg/100g>black goat meat 19.30 mg/100g>QianBei Ma goat meat 5.86 mg/100g.The content of10t12c-CLA were:white goat meat 16.76 mg/100g>black goat meat 12.14 mg/100g>QianBei Ma goat meat 6.96 mg/100g>sheep meat 1.53 mg/100g.The content of 9c11t-CLA in the four kinds of mutton were higher than 10t12c-CLA.The four kinds of dried mutton slices have lower CLA content than the four raw mutton.Among them,the content of 9c11t-CLA in the white dried goat slice was 27.66 mg/100g,and the content of 10t12c-CLA was 14.05 mg/100g,which was the highest among the four kinds of dried mutton slices.The content of 9c11t-CLA and 10t12c-CLA in the white dried goat slice were reduced by 1.18%and 16.17%respectively.The content of9c11t-CLA in the QianBei Ma dried goat slice was 3.85 mg/100g,and the 10t12c-CLA was 6.80mg/100g,which was the lowest among the four kinds of dried mutton slice,and the CLA content in QianBei Ma dried goat slice was reduced by 34.3%and 2.3%.There was detected 16 kinds of fatty acids in the four kinds of mutton and dried mutton slices,Among them,12 kinds of saturated fatty acids?SFA?,mainly palmitic acid and stearic acid,monounsaturated fatty acids?MUFA?two species:palm oleic acid and oleic acid,polyunsaturated fatty acids?PUFA?two species:linoleic acid and linolenic acid.The content of MUFA in the four kinds of mutton were:black goat meat 628.35 mg/100g>sheep meat 282.57 mg/100g>white goat meat 158.48 mg/100g>QianBei Ma goat meat 56.42 mg/100g.The content of PUFA were:black goat meat 221.89 mg/100g>sheep meat 120.56 mg/100g>white goat meat 105.24mg/100g>QianBei Ma goat meat 68.33 mg/100g.MUFA oleic acid?C18:1n9t?is the most abundant of the four kinds of mutton.The content of UFA in the four kinds of dried mutton slices were:dried sheep slice 377.09 mg/100g>black dried goat slice 376.7 mg/100 g>white dried goat slice 234.31 mg/100g>QianBei Ma dried goat slice 89.85 mg/100g,compared with raw mutton,it decreased by 6.46%,55.69%,11.15%,and 27.98%.It can be seen that the processing loss of black dried goat slice UFA is 55.69%,which is the highest among the four types of dried mutton slices,while the white dried mutton slice was lowest.