Study On Developing Color And Water-Holding Capacity Of Donkey Meat During Pickling Process

In this paper, donkey meat as the test material, the systematic study was consists of four parts, as follow:firstly, the influence of color auxiliaries on color, luster and residue of sodium nitrite during pickling during in 48 hours were studied. Secondly, changes of color, luster and residue of sodium nitrite in sample during 0-48h.Thirdly, the experiment studied the effects of polyphosphates to water-holding capacity, tenderness and gelatinous properties of donkey meat. Fourthly, the influences of pickling to physicochemical property of donkey meats were studied in order to find the best ratio of color auxiliaries and of polyphosphates which could increase the color, luster and reduce the residue of sodium nitrite and enhance the water-holding capacity, tendness and gelatinous properties of donkey meat. Finally, the study concluded the best time of pickling donkey combine with the physicochemical property. The concrete content includes three aspectsThe results are as followPartⅠthe influence of color auxiliaries on color and residue of sodium nitrite in different timesThe changes of color, luster and residue of sodium nitrite in samples by adding ascorbic acid (Vc), alpha-tocopherol (VE) and nicotinamide and VC, VE, nicotinamide as inspection factor and the red value(a*), chromogenic rate and sodium nitrite residue as assessment indexes was studied. According to Single factor and orthogonal test, the result show that between 0-4℃, pickling donkey meat of 48 h, adding 600mg/kg VC, 500mg/kg VE and nicotinamide 300 mg/kg, the red value can be 8.850, chromogenic rate increased to 19.408%, sodium nitrite residue reduced to 1.504 mg/kg.PartⅡthe influence of different pickling time on color, luster and residue of sodium nitriteAdding vitamin C, vitamin E and nicotinamide, the donkey meat was pickling different hours (0,12,24,36 and 48 h). Study on the changes of the light value (L*), the red value(a*), the yellow value(b*), chromogenic rate and sodium nitrite residue. The result show that adding color auxiliary could improve color and luster, reduce sodium nitrite residue. When salted 12 h, the color and luster of donkey meat is steady and sodium nitrite residue is under the national standard 30 mg/kg. PartⅢthe influence of polyphosphates on water-holding capacity, tenderness and gelatinous properties of donkey meat.Study on the influence of polyphosphates on water-holding capacity, tenderness and gelatinous properties. This experiment studied the changes of water-holding capacity, tenderness and gelatinous properties by adding TSPP, STPP and HMP, and polyphosphates as inspection factor, cooking loss, water-holding capacity of gel properties of salt soluble proteins, hardness and chewiness as assessment indexes, the single factor experiments was carried out to find out the better additive amount of sodium phosphate. And through the response surface experiments for optimize the sodium phosphate dosage to find the best proportion of TSPP, STPP and HMP. Result showed that adding TSPP 0.31%, STPP 0.14% and HMP 0.36%, the cooking loss can be 8.52%, water holding capacity of gel-forming properties of salt soluble proteins can be 81.34%, tenderness can be 16.71 N, and chewiness can be 52.06 mJ.PartⅣthe influence of pickling to physicochemical and microbial property of donkey meatStudy on in the condition of 0～4℃, the change of physical and chemical property and health quality before and in pickling process, including cooking loss, tenderness, chewiness, moisture content, water activity(AW), pH, TVB-N, total number of bacterial colonies and total number of coliform. Comprehensive tenderness, water content and health quality of donkey meat, determine the best pickling hour is 24 h.PartⅥIt was confirm that the best pickling hour is 24 h by color and luster, residue of sodium nitrite, tenderness, water content and health quality of donkey meat...