Preparation And Application Of A Fat Replacer In Low-Fat Meat Product

It is an inexorable trend to reduce the quantity of fat in meat products with food gums mixture as fat replacer in the development of low-fat meat products. Too much attention has been focused on simulating the characteristics of fat through making the fat replacer into emulsion system by domestic and overseas scholars, but the function that fat visually affects human sensory judgment is always ignored. A kind of thermo-irreversible gels which is developed from several kinds of food gums mixture is added into meat products to replace fat, it is a typical research in the development of national low-fat meat products industry, and the results will serves as theory evidence for further study of other researcher.1. Selection of base material for mixture. Through theory postulate and prefabrication experiment, konjaku powder, carrageenin and sodium caseinate are found to meet the process requirement to make fat replacer, because the mixture of three above will form a kind of thermo-irreversible gels which will not melt during boiling under 90℃for 30 minutes.2. Research on the formula. Appling response surface method to optimize the formula of three base materials. It shows that when the concentrations of konjaku powder, carrageenin and sodium caseinate are 2.73%,1.01% and 0.34% respectively, there is most similarity between the replacer and pig back fat in the aspects of tenderness and hardness. The tenderness is 1006.56g, and the hardness is 8021.54g, the values are very close to the texture quality parameters of pig back fat. The error is only 1.1% compared with confirmatory experiment. This research proves the efficiency and accuracy of response surface mathematical model, which plays an important part in the deep research of fat replacer texture quality. The research also explains that response surface method is a meaningful tool in predicted response value of extreme, nonoptimal value.3. The research on process key points. Applying response surface method to optimize several key points in the process, the ratio of carrageenin to konjaku powder is more critical than the concentration of calcium in affecting the texture quality characteristics of this thermo-irreversible gels, at the same time, precook temperature affects less than the two factors above comparatively. The process condition to form thermo-irreversible gels is:the precook time is 28 minutes, the concentration of calcium hydroxide is 0.06% and the precook temperature is 90℃. The optimum process condition is:the precook time is 32.5minutes, the concentration of calcium hydroxide is 0.08% and the precook temperature is 100℃. The errors between predicted and experiment values of three parameters above are 1.51%,3.09% and 4.50% respectively, and they are approaching the true fat.4. Research on the application of fat replacer in meat products. Reducing the quantity of fat in sausage by the application of fat replacer. To perform experiments with different additive ratios of fat replacer,0%,5%,10%,15%,20%, to confirm the additive amount that is most acceptable to people by professional. Ultimately, when the additive amount of fat replacer is 20%, a best acceptability is achieved, at the same time, the quantity of fat is lower than 10%, which meats the standard of low-fat meat products. In this case, the quantity of fat is 1.46%, cooking loss is 14.98%, moisture content is 73.41% and cold storage shelf life is less than 6 weeks.