Research On Compound Tenderization Technology Of Camel Meat And Development Of Hamburger

Camel meat is high in protein,low in fat and has a certain medicinal value.It has always been an important object of research in the field of meat,and it is also favored by everyone because of its rich nutritional value.This subject comparatively analyzed the differences in the quality characteristics of the meat of 7 different parts of Alxa Bactrian camels aged 5-7 years.The tendon meat was selected as the research object,and papain and ultra-high pressure technology were used for tenderization to make it more fresh and tender.Single factor and response surface tests to determine optimal tenderizing process conditions.Finally,the tenderized camel meat is used as the main raw material to develop and research a characteristic camel meat burger patty.The optimal production process of the camel meat burger patty is determined through experiments,and the temperature of the hamburger patty at 4℃ and-18℃ is further explored.The quality changes at two storage temperatures are intended to provide technical support for the development of related camel meat products.The main research results were summarized as followed:(1)There were differences in the nutritional quality characteristics of meat from different parts of Alxa Bactrian camels aged 5-7 years.The tenderloin had the lowest hardness(1466.96 g),and the meat was tender;the outer loin had higher fat(6.50 %)content,but the lowest moisture content(66.11 %);the breast meat had good elasticity(0.80)and higher amino acid and fatty acid distributions.Uniform;belly meat has the highest fat content(9.03 %)and good color;rump meat has the highest firmness(1999.11 g)and the lowest cooked meat rate;Camelin has the highest protein content(21.27 %)and fat content(0.33 %)The lowest;tendon meat has the highest moisture content(75.27 %)and the highest water retention(89.34 %)and cooked meat rate(60.02 %).(2)After papain and ultra-high pressure tenderization,the shear force and hardness of camel meat were significantly reduced,and the water retention capacity was improved.Compared with the blank group,the shear force and hardness of the tenderized camel meat decreased by 53.70 % and 77.53 %,respectively,the cooking loss decreased by 20.44 %,and the water-binding force increased by 21.11 %,and other quality characteristics such as elasticity were improved..Finally,the optimal tenderization process conditions for Bactrian camel tendon meat were determined as follows: papain concentration of 120 U/ml,tenderization time of 2 h,ultra-high pressure value of 257 MPa,and pressure treatment time of 20 min.Combining the two tenderization technologies can effectively improve the tenderness and nutritional quality of camel meat.(3)The optimal preparation process of camel burger patty is: fat to lean ratio 3:7,soybean protein isolate 4%,corn starch 4%,ice water 15%,salt 2%,compound phosphate 0.2%,and marinating for 12 h.The storage quality of camel burger patties was investigated.The storage indicators such as pH value,color,volatile basic nitrogen value(TVB-N),thiobarbituric acid value(TBARS)and total number of colonies all increased with the storage time.The extension is gradually increased.The lower the storage temperature,the more stable the storage quality of the meat patties.The meat patties were completely deteriorated when stored at 4 ℃ for 27 days,and after 180 days of storage at-18 ℃,all indicators were less than the national standard limit values.It is speculated that the shelf life is at least 180 days.