Effect Of Raw Materials Thawing Method And Okra Polysaccharide Composite Water Retaining Agent On The Quality Of Low Temperature Emulsified Sausage

Based on the frozen pork as raw material,through natural thawing method with ten gradient thawing method(T10),five gradient thawing method(T5),three gradient thawing method comparison(T3),and to thaw the loss,differential scanning calorimetry(DSC),the moisture distribution(LF-NMR)as an index,study different thawing methods influence on the water retention and quality of pork,and optimize the optimal temperature thawing method.In this way,we can improve thawing loss rate,maintain pork quality and broaden and optimize the application of thawing process in meat industry.At the same time,okra polysaccharide was compounded with other food adhesives,and response surface analysis was used to optimize the ratio of compound water-retaining agent with water retention as the index.Finally,low temperature emulsified sausage was used as medium to reduce or replace the amount of phosphate by adding okra composite waterretaining agent.The application of okra composite water-retaining agent in meat processing was studied by measuring the yield,texture properties(TPA),water retention and sensory evaluation of low-temperature emulsified sausage.The experimental results are as follows:(1)In the natural thawing and gradient low temperature thawing conditions:the thawing loss rate of the natural thawing pork is the largest and the water retention is poor.After thawing at low temperature,the juice loss rate of samples was significantly lower than that of natural thawing(p<0.05).In the low-temperature gradient heating environment,the temperature difference is small and the ice crystals gradually melt to form water,which is gradually absorbed by the dehydrated protein fiber back to the original position to reduce the water loss.According to the analysis of thawing loss combined with thawing time,shear force and LF-NMR moisture distribution,it is considered that the pentagonal thawing method(T5)is the best thawing method,which can improve water retention and maintain pork quality.(2)Through the comparison of cooking loss rate,the amount of the compound waterretaining agent of okra polysaccharide at 1%and 2%was significantly lower than that of the blank group and the phosphate adding amount of 0.25%,0.5%and 0.75%groups(p<0.05).By measuring the peak area of the sausage,it was found that the free water content was the lowest and the water retention ability was the best when the amount of the compound water retention agent of okra polysaccharide was 1%.There was no significant difference in hardness,elasticity and mastication index between the phosphate group and okra group at 1%.By observing the structure of 1%of okra polysaccharide and 0.5%of phosphate,it was found that they have the structure of cross-linking and high similarity.There was no significant difference in texture,color difference and microstructure between 1%of okra polysaccharide and 0.5%of phosphate compound.It can be seen that adding 1%of okra polysaccharide compound water-retaining agent improves the quality and water-holding capacity of sausage,which is highly acceptable and meets the needs of consumers.