Research On Restructured Properties Of New Type Restructured Meat Product

Vension is famous for its good taste,rational nutrient match and multiple sanitarian functions.But development of vension product is on a primitive phase,and there aren't any reports about it overseas,either.Restructured meat is a product which can enhance utility value of dogmeat,decrease production cost and increase economic profits of enterprises.At present, research objectives of restructured meat are normally focused on pork and beef.Reports of using vension as raw material to produce restructured meat have not been see by far.Therefore,the thesis have significance.The study did a series of intensive researches on restructured properties in terms of procedures as following,and conclusions with reference value were obtained from the study as well .1.Through the study of single-factor influence of functional additives and proces- sing conditions on the restructured effectiveness,it drew some conclusions as following:(1)In the manufacturing process of restructured venison product,adding TG-B and protein additives will give a good restructured effectiveness to the product. Furthermore,The products gatherly added with TG-B and protein additives will have better restructured properties than that of singlely added with TG-B or protein additives.(2)Bindability and springiness of restructured venison product gatherly added with salt and TG-B are better than that of added with salt only,hardness and chewiness are generally better than that of control groups as well.(3)Restructured properties of the product gatherly added with compound phosphate and TG-B is better than that of added with compound phosphate only.(4)Reacting temperature and time have significant influence on restructured proper- ties.(5)Heating temperature and time have significant influence on restructured proper- ties.It is when heating temperature is 85℃and heating time is 15min that excellent restructured effectiveness can be obtained.Under this processing condition,it will prevent meat product from nutrient loss and bad taste.Produc- tion is saved as well.2.Through orthogonal polynomial regression design,mathematical models were made to react the relationship of functinal additives(TG-B,protein additives and salt) with tensile strength and shear force. Use analysis of range to analyze the influences of experimental factors on measuring indicators and conform the sequence of factors that affect shear force and tensile strength. The technical parameter matches to make shear force and tensile strength have optimal effective- ness are TG-B1%,SPI20%,salt 3.5%and TG-B1%,SPI10%,salt3.5%.3.Three types of protein additives were made an optimal selection through fuzzy synthetic evaluation.Results of research are as following:(1)Using analytical hierarchy process to confirm equal weight integrate of hardness, springiness,chewiness,elasticity,color and flavor.The equal weight integrate vector is A=(0.0493,0.1116,0.1784,0.0774,,0.2783,0.3050).(2)Building up the adjudicated factor set U=﹛hardness,springiness,chewiness, elasticity,color,flavor﹜and remark set V=﹛very good,good,common,bad,worse﹜. By and large,the research conclusions show that soybean protein isolate(SPI) is prior to defatted wheat germ protein and sodium casseinate in terms of ameliorating restructured properties and synthetic evaluation effectiveness. Through the single-factor research and fuzzy synthetic evaluation,functional additives of restructured product can be:SPI20%,TG-B1%,salt3.5%,compound phosphate0.3%.4.Tensile strength and shear force were determined by rheometer.The relativity of them and sensory evaluation indicators were researched through method of gray correlation analysis. It shows from the conclusions that tensile strength and shear force can comprehensively react restructured properties.Springiness and elasticity have significant relativity with tensile strength,on the other hand,hardness and chewiness have significant relativity with shear force.The changing rule of two texture indicators influenced by different functional additives and processing conditions can predict the trends of alteration of restructured properties.The innovation points of the thesis:(1)Vension is a new type of meat food. The research on venison processing theories and development of vension restructured product has reference value for practical production(2)Orthogonal multivariate linear regression design was used to found mathema- tical models to react the relation between primary functional additives(TG-B,SPI and salt) and indicators determined by rheometer(tensile strength and shear force).The mathematical models can basically predict the trend of alteration of restructured properties.(3)Gray correlation approach was used to make a relative analysis to tensile streng- th,shear force and sensory evaluation indicators.