Characterization Of Myofibrillar Protein Gel Of Mountain Black Pork And Development Of Its Composite Smoked Sausage

Mountain black pork has low cholesterol content,high glutamic acid content,high unsaturated fatty acid and high quality fat deposition,and few processed products.Smoked sausage is popular among people,and it can retain the tissue structure and natural components of raw meat to the greatest extent.As living standards improve,there is an increasing interest in products that provide higher levels of dietary fiber.Although the direct addition of dietary fiber in the form of vegetables can retain its most original nutrients,the high vegetable addition can cause certain effects on the product quality.Therefore,in this paper,we studied the gel characteristics and gel formation mechanism of mountain black pork myogenic fibrin,and investigated the influence of various influencing factors on the quality characteristics of mountain black pork smoked sausage,and finally developed a high-quality mountain black pork smoked sausage with rich nutrition and unique flavor.1.The single-factor and response surface optimization tests showed that phosphate complex,carrageenan and glutamine aminotransferase(TGase)all had significant effects on the gel characteristics of mountain black pork myogenic fibrin;the best parameters for the gel strength of mountain black pork myogenic fibrin:phosphate complex 0.5%,carrageenan 1.0%,TGase 0.7%,under which the mountain black pork myogenic fibrin gel strength was obtained.Pork myofibrillar protein gel strength was124 g;multiple quadratic regression equation for the relationship between gel strength(Y)and complex phosphate(A),carrageenan(B)and TGase(C):Y=-364.363+332.5A+586.25B+306.375C+12.5AB-18.75AC+93.75BC-342.5A~2-317.5B~2-298.75C~2Based on the above conditions of ultrasonic pretreatment of myogenic fibrin,it was found that the gel strength and cooking loss were further improved,and the gel strength of myogenic fibrin was increased by about 20%after 20 min of ultrasound at400 W.2.The study of myofibrillar protein gel formation mechanism of mountain black pork showed that ultrasound and carrageenan and TG enzyme synergistically improved the myofibrillar protein gel properties of mountain black pork,ultrasound pretreatment broke protein particles and disrupted intermolecular forces,which greatly induced protein structure unfolding and made carrageenan and TG further cross-linked with protein;after heat treatment,the hydrophobicity of composite gel surface was reduced to 132.49μg and sulfhydryl group content was decreased to 4.74μmol/g.The electrostatic interactions existed in the gel system,and the protein-water interactions were replaced by inter-protein interactions,while more water molecules interacted with carrageenan;there were secondary and tertiary conformational transitions during the heating process;there were interactions and mosaicism between carrageenan and myogenic fibrin.3.Influence factors and vegetables on the quality characteristics of mountain black pork smoked sausage and screening studies show that gel influence factors can improve the quality characteristics of vegetable mountain black pork smoked sausage and have no adverse effect on its nutritional composition;the addition of appropriate amount of vegetables could increase the moisture and reduce the fat content in the smoked sausage;the addition of 5%carrot,5%pumpkin and 10%shiitake mushroom to mountain black pork smoked sausage could obtain vegetable mountain black pork smoked sausage with good quality and flavor;among the three types of mountain black pork smoked sausage,the quality and sensory score of shiitake mushroom sausage were higher than the other two vegetable sausages.4.The study on the development of mushroom/dandelion/polished glutinous rice black pork smoked sausage showed that the addition of dandelion,mushroom and polished glutinous rice significantly improved the edible quality of black pork smoked sausage;the optimal parameters of black pork smoked sausage recipe were obtained by optimizing the black pork smoked sausage recipe with the response values calculated by factor analysis:dandelion 1.47%,mushroom 20.47%,rice flour 6.43%.The multiple quadratic regression equation for the relationship between the composite score(Z)and dandelion(D),shiitake mushroom(E)and rice flour(F)was 1.043:Z=-19.9835+15.396D+0.5878E+1.13025F-0.027DE-0.0775DF+0.01775EF-4.877D~2-0.01617E~2-0.10731F~2...