The Effect Of Different Treatment On The Quality Of Cattle Ligament And Study Of Snack Foods

In this assay, cattle ligament was used as raw material to prepare snack foods. The effects of soaking with alkali and enzyme were compared. And soaking ligament and the influence of soaking process, rinsing process, insurance agent and sterilization process on various indicators were analyzed. After seasoning, snack foods made of cattle ligament for mass tastes were finally made. Moreover, the internal structure of cattle ligament was observed by scanning electron microscope(SEM) and its connective tissue structure was preliminarily explored. The results are as follows:1. Effects comparison of alkali and enzyme soaking: After comparing the tastes of ligament prepared with the two methods with the one unprocessed from perspectives of springiness, chewiness and weight gain rate index, we got the results as follows: the three indicators all increased after alkali soaking, while springiness and chewiness decreased after enzyme soaking, the rate of weight gain is not as high as that of alkali soaking, therefore, alkali soaking is the best selection.2. The optimization of soaking process: When alkali concentration 0.2%, soaking time 6h, solid-liquid ratio 1:5 and soaking temperature 25℃, weight gain rate of cattle ligament was the best 195.0%and it has the best quality and structure characters.3. The optimization of rinsing process: By comparing rinsing effect of the citric acid, acetic acid, lactic acid of ligament-alkali treating, the test indicated that the rinsing effect of acetic acid is the best. In this paper, the cattle ligament was rinsed by acid. When the acid p H 3.2, liquid-solid ratio of 4:1, soaking time of 12 h,ligament p H value decreased from 7.34 before rinsing 10.27, weight gain was 171.5%, and the rinsing effect was the best.4. Water retaining agent formulation tests: Cattle ligament moisture was retained by sodium hexametaphosphate, sodium tripolyphosphate, and sodium pyrophosphate. The highest weight gain 176.5% was existed when sodium hexametaphosphate 0.1%, sodium tripolyphophate 0.15%, sodium pyrophosphate 0.2% and soaking time 12 h.5. Seasoning recipe selection: When chili oil 2%, sugar 6%, salt 1% and vinegar 0.5%, those would appear of highest sensory scores and the best product quality, and the product meet the public preferences.6. Optimization of the sterilization process conditions: The ligament quality of low temperature sterilization and high-temperature sterilization were compared and found that low temperature sterilization products of good quality, and after high-temperature sterilization products weight gain and texture characteristics were reduced, and therefore low-temperature sterilization was the use. The test was carried out on indicators of the total number of colonies and sensory evaluation, optimal testing conditions for the sterilization process were sterilization temperature 85 and sterilization time 35 min.℃7. Ligament by 85 after sterilization 35 min, preserved at 4 ℃ ℃, the total number of colonies significantly was lower than after sterilization before sterilization, in the preservation time, the total number of colonies increased in the fourth week of the total number of colonies exceeded, which in 4 preserved under three weeks.℃8. Observation in ligament structure changes of different treatment methods by the scanning electron microscope: Through observation, we can found after ligament treated, internal elastin or reticulin were swelling, increasing its growth rate. After a single treatment with alkali, elastin was swelling, but reticulin no big change; after acid treatment after the first base reticulin expansion was existed; whether it is enzyme alkaline or alkaline enzyme treatment, internal elastic protein were tested tufted, and just after the enzyme treatment, ligament would be softened, so that product quality would decline.