Optimize The Raw Materials And Prepare The Quality Improver Of The Pork Balls

The pork ball is a traditional meat product,this research use pork balls as carrier by optimizing the ratio of raw materials,adding different additives to improve the quality of pork balls,and developing a quick and easy pork balls conditioner.Potato starch,corn starch,mung bean starch,sweet potato starches were made to mix with Soy protein isolate and meat.The meatballs flexibility,cooking loss,sensory score were considered by the single factor and orthogonal experiments to optimize the ratio between the various materials.The optimum amount of each component were:Soy protein isolate 2.0%,Potato starch20%,water30%,fat30%,the elasticity of pork balls is 0.624,cooking loss rate is 8.3%,sensory score 21.4;The optimum amount of each component of corn starch pork balls were:Soy protein isolate 2.5%,corn starch 22%,water 35%,fat 35%,the elasticity of pork balls is 0.523,cooking loss rate is 9.2%,sensory score 19.8;The optimum amount of each component of mung bean starch pork balls were:Soy protein isolate2.0%,mung bean starch 22%,water 30%,fat 35%,the elasticity of pork balls is 0.639,cooking loss rate is 8.4%,sensory score 22.3;The optimum amount of each component of Sweet potato starch pork balls were:Soy protein isolate2.5%,sweet potato starch 22%,water 30%,fat 30%,the elasticity of pork balls is0.613,cooking loss rate is 8.7%,sensory score is 20.4.The optimum amount of each additive and the impact on the quality of pork balls was determined by studying the effect of 14 kinds of food additives and using analysis and sensory evaluation.The optimum amount of compound phosphate,TG enzyme,carrageenan,gellan gum,konjac gum,glucose was 0.3%,0.9%of the optimum dosage of chitosan,they can improve the hardness of meatballs,elasticity,cohesiveness,chewiness,reduce cooking loss rate;the optimal dosage of sodium carboxymethyl cellulose 0.4%,xanthan gum,the optimal dosage 0.3%,they can improve the hardness of the meatball,chewiness,reduce cooking loss rate has little effect on the elasticity;citric acid can improve the hardness of the meatballs,elasticity,cohesiveness,chewiness,cooking loss rate is not significantly affected,the optimal dosage 0.1%;guar gum can improve the flexibility of the meatballs,cohesiveness,reduce the hardness of the meatballs,chewiness,cooking loss rate,the optimum dosage of 0.3%;sodium alginate can reduce the the meatballs hardness,elastic,cohesiveness,chewiness,reduce cooking loss rate,the optimum dosage of 0.2%;calcium chloride can make the meatballs the hardness,springiness,cohesiveness,chewiness first increases and then decreases,reducing the cooking loss rate,the optimal dosage of 0.2%;dietary fiber can improve the flexibility of the meatballs,cohesiveness,chewiness,less impact on the hardness,reduced cooking loss rate,the optimal dosage of 4.0%.By single factor,the orthogonal experiment and response surface optimization of the two pork balls conditioner formula(1):compound phosphate of 0.25%CMC-Na 0.35%,TG enzyme 0.35%,0.25%carrageenan,pork balls The textural properties of hardness 1689.146,an elasticity of 0.917,the cohesive 0.561,chewiness 868.959,cooking loss was 1.5%,the sensory score was 20.2(2):0.34%xanthan gum,sodium alginate(0.22%),konjac gum 0.4%,chitosan 1.1%,the textural properties of pork balls for hardness 1889.146,and the elasticity of 0.919,cohesiveness is 0.574,chewiness 996.536,the cooking loss was 2.6%,sensory score 20.9.