Impact Of Oil On The Hardness And Optimized Molding Of Recombinant Meat

Traditional meat products made with fresh meat by salting and drying. Comparing with recombinant meat products, Traditional meat products had typical fiber texture and flavor, however they were very hard and difficult to chew. In the process of the meat products, there would be a lot of minced meat. At the moment, they are discarded or made into forage, causing environmental pollution and waste of resources. In this paper, a method for producing recombinant minced meat products is to solve the problem that the traditional meat products is difficult to chew and minced meat can’t be effectively utilized. Analysis that the effect of oil addition on hardness, drying curves and desorption isotherms of recombinant minced meat. At same time, optimization of molding oil reorganization meat product formulations has also been studied. The main results are as follows:(1) First, when the amount of fat increase from 0% to 15%, hardness value of the products reduced from 21464 g to 2173 g at drying time 12h. Drawn from the drying curve, adding the oil resulted in moisture content of product increased at the same drying time (12 h). Then, desorption isotherms model was evaluated and analyzed. GAB model was the best fitted for desorption isotherms of recombinant minced meat products. And Analysis of the different oil additives products isotherm showed that oil content increase from 0% to 15%, dry basis moisture content of the product reduced from 0.64 to 0.37, then increased to 0.49 at constant water activity (Aw=0.90). The same phenomenon also appeared on the water activity of 0.80 and 0.75. The results provided that grease lubrication is greater than the change of water content on hardness of the products.(2) With oil content increased from 0% to 15%, the breaking strength of the product reduced from 14706 g.cm to 9671 g.cm and breaking force of product reduced from 20181 g to 11443 g at heating 1 h; Scanning electron microscope images (SEM) revealed a more compact structure was observed in the control group. And the micrographs also revealed the formation of larger holes in the group added 15% oil compared to the control group. The single-factor experiment found that adding scope of soy isolated protein, compound phosphate, TG enzyme are:1.2%-2.0%; 0.2%-0.4% and 1.2%-2.0%.(3)Hardness and gel strength of the sample was measured and optimized. The optimal formula of the reorganization product:soy isolate protein addition 1.63%, TG enzyme addition 1.95%, compound phosphate addition 0.3%, oil addition 6%, and found that the optimal reorganization product has good hardness and juiciness and overall acceptability.