| Mussel(Unionidae) is classified into Mollusca, Lamellibranchia, Anodonta subfamily. Mussel meat is rich in nutrition, high in protein and low in fat, with protein content 8.94%, fat content 2.63%, carbohydrates 6.32%, and amount of essential amino acids and trace elements contained. Mussel meat has the efficacy of cooling blood, lowering lipid as well as nourishing eyesight. However, mussel meat has not been fully utilized due to its disadvantage of coarse succulent. Thus it is of far-reaching significance to improve mussel meat quality and research new mussel meat products and thus to enrich the types of aquatic products, meanwhile to promote stable and sustainable development of aquaculture mussel meat.In this study, in order to improve the taste of mussel meat, mussel meat was treated by ultrasound, Ca Cl2, papain, ultrasound-assisted papain. Single factor experimental studied different additives on composite mussel meatballs texture properties and sensory evaluation. Based on the quadratic universal rotary assembly experiment, to determined the best recipe. The results were as follows:1. Mussel meat was treated by ultrasound, Ca Cl2, papain, ultrasound-assisted papain, used hardness, chewiness, elasticity textural properties and soluble protein(CSP) for the evaluation, to determined the optimum parameters of single factor.(1) Ultrasonic optimal conditions: ultrasonic powe rwas 200 W, tender time was 30 min, in the best conditions mussel meat hardness reduced 36%, chewing reduced 42%, CSP increased 19%;(2) Ca Cl2 optimal conditions: Ca Cl2 concentration was 3%, treating time was 60 min. In the best conditions mussel meat hardness reduced 35%, chewing reduced 27%, CSP increased 8%;(3) Papain tenderized optimal parameters were: papain concentration was 7%, tender time was 80 min, p H 6.5. In the best conditions mussel meat hardness reduced 43%, chewing reduced 39%, CSP increased 42%;(4) Ultrasound-assisted papain optimal conditions: papain concentration was 6%, ultrasonic power was 150 W, ultrasonic time was 27 min and p H 6.5. In the best conditions mussel meat hardness reduced 63%, chewing reduced 65%, CSP increased 48%.2. By contrasted ultrasound, Ca Cl2, papain, ultrasound-assisted papain influenced mussel meat hardness, chewiness, elasticity, CSP, cooking loss and sensory score. ultrasound-assisted papain method was the best method for tenderizing.3. Using SPSS factor analysis, the texture properties and sensory evaluation of organic combination to comprehensive evaluated the tenderizing effecte of ultrasound-assisted papain. By Box-Behnken designing, comprehensive factor score as the dependent variable, papain concentration(X1), ultrasonic power(X2), ultrasonic time(X3) as the independent variable. The quadratic response surface regression models were obtained:Y=-51.6322+6.24839X1+0.20180X2+1.26762X3+4.1624×10-3X1X2+0.026262X1X3+1.7043×10-3X2X3-0.60801X12-8.68104×10-4X22-0.031303X32The optimal combination of parameters was found that papain concentration was 6%, ultrasonic power was 150 W, and ultrasonic time was 27 min.4. Using mussel meat and chicken meat as the base, single factor experiment studied on chicken, starch, egg white, carrageenan, soy protein, TG content impacted on mussel meatballs texture properties and sensory scores. According to PB results, the starch, carrageenan, soy protein, TG significantly influenced on mussel meatballs sensory score. Therefore, choiced starch, carrageenan, soy protein, TG as independent variables, mussels meatballs sensory score as response value, used the quadratic universal rotary assembly experimen to determined the basis of the composite mussel meatballs recipe was starch added 6.29%, carrageenan added 0.54%, soy protein added 6.39%, TG added 0.87%. |
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