| The currently marketed sauce halogen meat products utilize the traditional old soup process,and the beef heart is used as a raw material,and the preparation of sauce brine meat products using a quantitative halogen process is rarely reported.In this paper,orthogonal experimental design,uniform test design,and response surface design are used to study the bovine calorie decontamination process,determine the optimal processing technology for the quantitative boiled bovine heart,and select the formulation ratio of seasonings and excipients to study the physical and chemical properties during storage.The law of nature changes and predicts the shelf life.The main findings are as follows:1 Through single-factor and orthogonal experiments,the best deodorizing technology conditions of the bovine heart were obtained,ie,the yeast concentration was 2.0%,the treatment temperature was 30°C.,and the treatment time was 0.5 h.The bovine heart treated under this condition had almost no smell,with a little bit of yeast flavor.2 Process Through the single factor and response surface experiment design,the optimal tumbling marinating conditions and cooking process for the quantitative halogen beef core were obtained:35.86%injection volume,526.26 g bovine heart weight,28.67%water addition,total time of tumbling 3.88 h,in the process of cooking,using the first roast and then steaming process,baking time 25 min,baking temperature 100°C,steaming time 25 min,steaming temperature of 100°C,in the processing conditions of the resulting product soft texture,Bright color.3 Using response surface design and uniform test design,the optimal addition amount of seasonings and excipients for the quantitative halogen heart was determined:salt 2.14%,sugar 1.62%,soy sauce 1.84%,monosodium glutamate0.94%,soy protein isolate 2.59%,Cara Gel 0.63%,starch 0.52%,maltodextrin 0.39%,compound phosphate 0.8%,sodium nitrite 0.015%,spiced juice 0.108%,white pepper juice 0.108%,ginger juice 0.108%,beef paste flavor 0.48%,Different VC-sodium0.95%and chicken essence powder 1.0%.4 By studying the quantitative storage of bovine heart at 4,25,and 37°C,the results show that as the storage time increases,the L~*value,a~*value and sensory score gradually decrease,pH value,b~*value,POV value,The TBARS value and TVB-N value showed an overall upward trend,and the rate of change at 37°C was significantly higher than 25°C and 4°C.At the late stage of storage,the TBARS value and TVB-N value at 37°C exceeded the edible range,and they were expected to pass through.The sexual analysis showed that there was a significant negative correlation between storage temperature and storage time(p<0.05)and a very significant positive correlation with TVB-N(p<0.01);TVB-N was significantly associated with pH,b~*,POV,and TBARS.Positive correlation(p<0.01)was significantly negatively correlated with L~*and a~*(p<0.01).Therefore,the volatility base nitrogen can be used to predict the shelf life of quantified bovine heart products.5 A first-order kinetic model and an Arrhenius model were established by measuring volatile base nitrogen at different storage periods at 4,25,and 37°C to predict the shelf life of quaternary bovine heart at different storage temperatures,4°C for 370 d and 10°C for 178 d,166d at 25°C and 22d at 37°C. |
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