Developed Of Quick-frozen Perilla Meatballs And Freezing Characteristics

The medicinal and edible perilla seed was used as an animal fat replacer and functional ingredient in the production of quick-frozen meatball by optimizing formulation developed meatballs kind of health functions, and to study different freezing rates and different spice extracts on quality of its. It is the purpose of the research and development of perilla complex functional meat products, expand the level of comprehensive utilization of perilla, provide technical support for meatballs frozen processing, maximum keep the quality of meatballs and extend the shelf life of products.(1) The perilla seed are rich in unsaturated fatty acid, protein and dietary fiber. This investigation aimed to evaluate the effects of replacing animal fat with different levels of perilla seed on the proximate composition, pH, color, cooking properties, emulsion stability, fatty acid composition, texture profile analysis and sensory properties of meatball. The results showed that the perilla seeds add significantly increased protein, dietary fiber, α- linolenic acid content and cooking yield, 5% to 10% of perilla seed has good emulsion stability, texture and sensory evaluation, while giving the unique flavor of perilla seed in meatballs.(2) In order to improve quality of quick-frozen perilla meatballs, the formula parameters which affected quality of quick-frozen perilla meatballs were optimized by Plackett-Burman design, the steepest ascent experiment and Box-Benhnken response surface methodology.First, two level factorial design of Plackett-Burman was used to evaluate the influence of seven related factors, and substitution amount of perilla seed, ice water and soy protein isolated were identified as the most significant variables. Second, the path of steepest ascent was used to approach the optimal region of response surface. Third, further optimization was made by using response surface methodology. The results showed that the optimal production formula were as follows: perilla seed 7%, ice water 29%, soy protein isolated 2.5%. Under the optimal conditions,the sensory score of 22.03, hardness of 2158.83 g, springiness of 8.82 mm and cohesiveness of 0.63 was obtained by the verification experiment, and the relative error was 0.57%~1.61%, which indicated that the combination of Plackett-Burman design, the steepest ascent experiment and response surface methodology can well optimize the production formula for quick-frozen perilla meatballs. Moreover, the perilla meatballs were rich in polyunsaturated fatty acids.(3) The effects of different freezing rates(-18℃,-30℃,-40℃,-50℃) on freezing curves and qualities of the meatballs were investigated. The results showed that with the freezing temperature decreases, the freezing rate is increasing, the rate of moisture loss, cooking loss and pressurized fluid loss rates are decreasing, making meatballs water retention enhancement. So large ice freezing rate can reduce damage to the organization, help prevent erosion and maintain the quality of meatballs juice.(4) The effects of different natural spice extracts on fat oxidation, color stability and sensory scores of the meatballs were investigated. First, six kinds of spices ethanol extract(perilla, thyme, rosemary, marjoram, oregano and sage) were prepared and determined its total polyphenol content and antioxidant activity in vitro. The results showed that: six kinds of spice extracts total polyphenol content in descending order is thymus> marjoram> oregano> rosemary> sage> perilla. The extracts of thyme, rosemary, sage, marjoram, oregano and perilla have a strong antioxidant activity in vitro. According to the extraction rate and antioxidant activity, and ultimately select thyme, oregano and sage extract added to the meatballs, and make comparison with the synthetic antioxidant BHT, meatballs measured color, pH value, TVB-N value, TBARS value, water activity and sensory scores during storage at-18 ℃. The results showed that three spice extracts have good antioxidant effect and color protection, and increase its sensory score in quick-frozen meatballs.