Research On Recombinant Products Of Pork Head Meat

This paper studies the quality characteristics and sensory analysis of marinated pork-head meat, and optimizing its processing technology and find a processing compound quality improving additives on the quality improving impact of the marinated pork-head meat. To provide certain theory support for the industrialization of production and processing and standardize production technology of the marinated pork-head meat. Main research results are as follows:1. Use fuzzy mathematic evaluation criteria as an index, single factor experiment research on marinated pork-head meat of tumbling time, cooking time, water adding, and fat account. Then using orthogonal test to get the best marinated pork-head meat processing conditions: tumbling time 2 hours, cooking time 40 minutes, water adding 20%, fat account 3:7.2. Comparison of four kinds of non-meat proteins (soy protein isolate, whey protein, casein, egg-white protein) have an effect on quality of marinated pork-head meat (elasticity, chewiness, tensile strength). It affects obviously is soy protein isolate, whey protein and casein. Then optimizing compound protein ratio of soy protein isolate, whey protein and casein by mixture design test, under compound protein content is 1%, the best addition ratio of soy protein isolate, whey protein, casein is respectively 0.49%、0.31%、0.2%. Also combined with single factor experiment and research the quality effect of total adding ratio of compound protein on marinated pork-head meat. The experimental results:the total adding ratio of best quality marinated pork-head meat is 3%.3. In order to promote the cross-linking role of the non-meat protein, using single factor combined with orthogonal test and fuzzy mathematic evaluation criteria to determine the optimum glutamine transaminase processing conditions for the enzyme addition amount is 0.5%, reaction temperature is 50℃, reaction time is 0.75 h.4. Using orthogonal test method research the compound of non-meat proteins and glutamine transaminase on marinated pork-head meat quality characteristics. It shows that the total addition amount of non-meat protein is 3%, glutamine transaminase is 1% for marinated pork-head meat which is the best condition of industrial production.