| The byproducts of beef tripe and other organs are rich in edible protein and bio-active ingredients, and they have potential applications in the field of food processing and medicine. Beef tripe consists of two layers smooth muscle, namely inner circular muscle and outer longitudinal muscle, which contains myofibrillar proteins and connective tissue protein, has good processing characteristics. Recently, basic research for beef tripe smooth muscle is relatively lacking, and there is also little report about this in our country. This paper selected rumen and reticulum as test material, and had researched their various properties in different parts. The main content included the impact of different factors on the functional properties of the beef tripe smooth muscle protein extraction, emulsification, foaming capacity and had determined the optimal combination of compound phosphate by orthogonal test; then study the effect of acid and alkali treatment on tenderness and water holding capacity of beef tripe smooth muscle, and observed ultra structure under different microscopes, analyzing function mechanism of acid and alkali solution to rumen and reticulum. In addition, through research characteristics of mixture formed by different types muscle, the aim was to provide a theoretical basis and reference for slaughter byproducts in meat industry. The specific research contents and results of this paper are as follows:1. The functional properties of smooth muscle protein exacted from beef tripeThis part had studied the effect of different pH, NaCl concentration and temperature on smooth muscle proteins’features. The results had showed that, the protein extraction rate, foaming capacity and emulsifying properties could be reached minimum around pH5-6; acidic and alkaline conditions were more conducive to protein dissolving, and emulsifying properties and foaming properties will also increased followed by above conditions. Protein extracted was up to maximum at pHll, and functional properties of smooth muscle protein had been expressed most significantly at that certain point. With the increasing of NaC1concentration, the rate of protein extraction, foaming capacity and emulsifying properties appeared a trend of increases at first and then decreases. At0.6mol?L-1, each index had a maximum value, but foam stability for the lowest value. When temperature rose, protein extraction, foaming and emulsifying properties were rapidly increasing. Then there appears an equilibrium state between60℃-80℃, following all indexes decreased. The foam stability continued to decline in the entire temperature range. The effect of various factors on rumen protein extraction rate, foaming capacity and emulsifying properties were higher than that of reticulum, but foam stability and emulsion stability were lower. The results of rheological properties had showed that rumen protein can only form a loose protein aggregate which wasn’t equipped with gel properties, and reticulum protein couldn’t form heat-induced gel.2. Tenderness, water-holding capacity and ultra structure of beef tripe smooth muscleThis chapter firstly carried out a research about the effect of compound phosphate on tenderness and water-holding capacity of beef tripe smooth muscle, by the means of orthogonal array. Through analyzing orthogonal test results, it was obverse that the effect of sodium pyrophosphate on tenderness of beef tripe was highest, followed by sodium hexametaphosphate, sodium tripolyphosphate and soaking time. The primary and secondary orders varied from various factors affecting weight gain rate and cooking loss, and the impact to the latter was more significant. When the composite ratio of pyrophosphate Sodium:Sodium tripolyphosphate:The sodium hexametaphosphate equaled to0.4%:0.4%:0.3%, dipping time24h, the best tenderness for rumen; and when the combination is0.2%:0.2%:0.2%,36h, rumen has the highest water-holding capacity. For reticulum, the optimal tenderizing effect of a combination was sodium pyrophosphateO.2%, sodium tripolyphosphate0.4%, sodium hexametaphosphate0.4%and dipping time48h. When the compound phosphate ratio was0.2%:0.2%:0.3%, and soaking time48h, the best water-holding capacity for reticulum.On the other hand, this part had also studied malic acid and sodium hydroxide’s effect. After acid or alkali treatment on rumen and reticulum, the shearing force values and cooking losses were significantly reduced (P<0.05), weight gain rate increased significantly (P <0.05), and there was a more effective result for alkali treatment. Microstructure observation results had showed some phenomenon after acid or alkali treatment, for muscle filaments appeared degradation, stretching, breaking and crossing, which had resulted in muscle fiber diameter increasing and cell volume larger. Moreover, the changes of beef tripe inner structure resulted from sodium hydroxide were superior to malic acid.3. Effect of beef tripe smooth muscle on chicken muscle’s processing functionality Main content of this part was about emulsifying properties, gel properties and dynamic viscosity and elasticity. The aim was to explore the effect of beef tripe smooth muscle. Result had indicated that, emulsifying properties of chicken breast with rumen or reticulum mixture were superior to chicken thighs with rumen or reticulum mixture, and the emulsion stability of reticulum group was better than that of rumen group. Chicken breast mixed group protein gel strength was greater than that of thigh meat group, but the gel water-holding capacity was lower than the latter. Under the same conditions, the gel strength and gel water-holding capacity of reticulum groups was superior to rumen group. With the increasing in the proportion of chicken breast and thigh in mixture, the final G’ value of four kinds mixtures showed the increasing trend overall, and the value of chicken breast group is generally higher than that of thigh meat group. In general, the results had revealed that9:1and8:2could be the optimum volume ratio for chicken breast and thigh mixed with beef tripe respectively. |
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