The Research On Key Technology And Volatile Substances Of Industrialization Production Of Beef Tripe

As a by-product of cattle,beef tripe feels the love of the majority of consumers for its “crisp and tender slag” after being processed.At the same time,in order to meet the growing demand for healthy food,the processing method of beef tripe has broad development potential and space of optimize.In view of the above problems,this paper explored the key factors affecting the tenderization of beef tripe by studying the effects of different auxiliary tenderization measures and tenderizers on the quality of beef tripe.And the response surface optimization of new processing technology was carried out to explore the effects of moisture distribution and volatile substances before and after blanching,in order to obtain an efficient processing method for beef tripe,which provide a theoretical reference for the improvement of tenderization method,and promote the healthy development to industry of beef tripe.The main research conclusions as follows:(1)Effects of different auxiliary tenderization measures on the production rate and sensory quality of beef tripeThe effects of three tenderization auxiliary measures,such as vacuum tumble(different tumble time,vacuum,rotation speed),injection,and ultrasonic(different time,power),on the production rate and sensory quality of beef tripe were investigated.It was found that the production rate of beef tripe reached to 125.4% by vacuum tumble treatment at 10 h,0.06 MPa,8r/min made,and the sensory score of beef tripe reached to 93.8 by ultrasound treatment at 250 W for 80 min.From the perspective of industrial production,the efficiency of ultrasound was improved by 86.7% compared with vacuum rolling,and the sensory score was higher.Therefore,ultrasound is more suitable as an auxiliary tenderization measure for the industrial production of beef tripe.(2)Effects of different tenderizers on the quality of beef tripeThe effects of three main tenderizers,such as 0.6%kiwi protease,0.6%papain,and 0.6% NaOH,on the texture properties,cooking loss,pH,and color values of the beef tripe were investigated.It was found that the beef tripe treated with NaOH had the highest tenderization efficiency,but the chewability and elasticity of beef tripe were low,the pH and cooking loss were high,and color damage was serious.However,the kiwi protease showed the best effects on the texture of beef tripe,with low cooking loss and good color protection.Therefore,the kiwi protease is more suitable as a tenderizer for beef tripe.(3)Ultrasonic-assisted kiwi protease tenderization and process optimization on beef tripeThe single factor experiment was used to analyze the changes in the texture and sensory score of beef tripe under different temperature,ultrasonic power,and kiwi protease dosage.It was determined that the temperature was 50℃,200 W ultrasonic power,and 0.5% kiwi protease dosage as the central response point.Through Box-Behnken response surface experiment,the optimum production process of ultrasonic assisted kiwi protease tenderization was: temperature 48℃,ultrasonic power 240 W,kiwi protease dosage 0.6%,and the verification error value was less than 5%.(4)Effects of tenderization on the moisture distribution of beef tripe and volatile substances before and after blanchingThe low-field nuclear magnetic resonance was used to detect the changes in water distribution at 0d,7d,and 14 d after tenderization.It was found that the lateral relaxation time T20 significantly increased,T22 significantly decreased,the peak area P20,the changes of P21 and P22 were not significant with time,and the water absorption and water retention of beef tripe were significantly improved after the ultrasonic-assisted kiwi protease tenderization treatment.Gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile substances before and after tenderization and blanching,it was found that 4,15,10,and 27 types of volatile substances were identified in the control group before and after blanching and the tenderizing group before and after blanching,respectively.The increase in the content of aldehydes was the main reason for the flavor difference after 10 s blanching.The increase in the content of ketones and esters is the main reason for the special aroma of beef tripe after tenderization.