Preparation And Quality Analysis Of Conditioned Mutton Balls

Conditioned mutton balls are popular with consumers because of their convenience,delicacy and good quality.Conditioning meat products will accelerate the development of Xinjiang mutton processing industry.The consumption demand of mutton balls is increasing day by day,but the phenomena of juice loss and unstable quality still exist in the processing of processed meat products.In this experiment,Duolang mutton was taken as the research object,and further processed to produce mutton balls with good taste and acceptability to meet the needs of the market.The main conclusions of the experiment are as follows:(1)Because the market mutton balls are mainly frozen,the effect of frozen thawing on mutton quality was studied in this experiment.The results of determination and analysis of shear force,p H value and cooking loss of Duolang mutton showed that there were significant differences between low temperature wet thawing method and control group;shear force was 39.04 N,p H was 6.5,cooking loss rate was 42.83%;low temperature wet thawing was 15.38 N,5.8 and 25.42%,respectively;In terms of H value,juice loss rate,cooking loss and other indicators,low-temperature wet thawing method can maintain the bright red color of thawed meat,effectively reduce juice loss,reduce the loss rate of nutrients in meat,and is an ideal thawing method.(2)The effects of rolling time,rolling speed and pickling time on the comprehensive quality of conditioned mutton balls were studied.On the basis of single factor and orthogonal test,the optimum processing technology of conditioned mutton balls was obtained as rolling time 18 min,rolling speed 12r/min and static pickling time 12 h.The optimum formula of pickling liquid is salt 1.5%,spiced powder0.75%,sucrose 1.5%,water 25%(measured by raw meat).(3)In the experiment of optimizing the formula of conditioned mutton balls,it was concluded that the optimum proportion of excipients in conditioned mutton balls was 2% soybean protein isolate and 3%carrageenan;the optimum starch type was potato starch with 10% addition;the acceptability of conditioned mutton balls made from 15% fat was the highest.On the basis of single factor optimization,soybean protein isolate,carrageenan and potato starch were selected for response surface design.The results showedthat the optimum formulation of mutton balls was 3% soybean protein isolate,3% carrageenan,17% potato starch,and the energy of carrageenan and soybean protein isolate.The quality and acceptability of conditioned mutton balls were greatly improved.(4)The quality of the prepared processed mutton balls was analyzed in different packaging forms.The results showed that among the three packaging forms of non-packaging,tray packaging and vacuum packaging,vacuum packaging could preserve the processed mutton balls better.The effects of vacuum packaging combined with tea polyphenols on the freshness retention of conditioned mutton balls were as follows: with the prolongation of storage time,the total number of colonies,TVB-N,TBA and increased,sensory evaluation value the cooking loss rate,shear force and p H value showed a significant downward trend;vacuum packaging combined with tea polyphenols could prolong shelf life;With the increase of tea polyphenols,the freshness-keeping effect of conditioned mutton balls will be better.The hygienic indexes of conditioned mutton balls meet the requirements of SB/T10482-2008 Prefabricated Meat Food Quality and Safety Requirements.