斩拌条件及添加成分对肉糜类制品质量的影响
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摘要
肉糜类制品因其口感细腻、风味独特、便于食用等优势受到广大消费者的欢迎。在肉糜类制品的生产加工中斩拌条件及添加成分对产品的质量起着至关重要的作用。因此,对肉糜类制品原辅料选择方面及斩拌工序的深入研究在提高产品品质方面显得尤为重要。
本文介绍了肉糜类制品的发展状况,斩拌的作用机理及斩拌条件、添加成分对斩拌效果的影响等方面的研究进展。并在试验中以低温乳化肠为代表研究对象,选择不同原辅料,在不同加工条件下进行制备,测定乳化肠的质构特性(硬度、弹性、内聚性、胶粘性、咀嚼性、回复性)、色差、保水性并进行感官评定及微观结构观察等。比较不同斩拌条件、添加成分对产品质量特性的影响,确定最佳工艺参数及最适原辅料选择。本研究的试验结果可以为提高肉糜类制品的品质及开发不同特性产品提供技术支持和理论指导。关于不同肥瘦比例、不同状态、不同部位的原料肉,不同斩拌刀速、不同斩拌时间、不同斩拌物料量、斩拌时不同抽真空程度及添加不同非肉蛋白对肉糜类产品的影响的研究结果分述如下:
1.不同肥瘦比原料肉制作的乳化肠随着肥肉比例的增加,产品的硬度、粘附性、红度(a*)、失水率呈显著下降趋势(P<0.05),而粘聚性、回复性、亮度(L*)显著升高(P<0.05)。肥瘦比为2:8的样品咀嚼度最好,且通过感官评定得知其软硬适宜,口感润滑,各项指标综合评定结果最好。结果表明不同肥瘦肉的比例对乳化肠品质有很大的影响,在实际生产中应该控制原料肉中肥瘦肉的比例。
2.以新鲜肉作为原料制作的乳化肠产品的质构特性、色差、感官评价结果均明显好于冻肉制品(P<0.05)。0~4℃冷藏缓化方法比流水缓化更好。选冷冻缓化肉为原料时,在品质改良剂作用下并控制良好斩拌条件的情况下,产品也能呈现良好的保水性。所以肉制品加工首选冷鲜肉,也可结合工厂情况选用冷藏缓化肉。
3.猪背最长肌和后腿肉比前腿肉制得的产品质构特性好,感官评价得分高,但差别不显著(P>0.05)。前、后腿肉制得产品色泽较好,三个部位原料肉制得乳化肠保水性几乎相同。综上,从质优价廉的角度考虑,生产加工中宜选用猪后腿肉为原料肉。
4.刀速为3000r/min斩拌效果最佳。刀速低斩切力度不够会使细腻程度不足,影响乳化效果。但刀速越快刀与肉糜摩擦也越大,肉糜升温越快,所以为避免温度升高对乳化效果的影响,也应适当控制刀速,并非越快越好。
5.瘦肉与肥肉斩拌阶段,不同斩拌时长对产品的粘聚性、胶着性及回复性有显著影响(P<0.05),随着斩拌时间的延长,此三项指标数值及红度值随之降低,但产品微观结构随之变得越发细腻。最佳斩拌时长:瘦肉30sec,肥肉40sec,辅料30sec。
6.一次斩拌量过少或过多都会造成斩拌不充分。斩拌量过少,在斩瘦肉阶段容易因为物料量过少而使斩刀难触及,且生产效率低;而斩拌量过多,容易在转杆附近粘聚成团,造成旋转困难,斩拌不匀,致使产品亮度、红度、都会显著下降(P<0.05),保水性也有所降低。所以适宜斩拌量的确定要将斩拌设备和所填充的斩拌物性质结合起来充分考虑。
7.斩拌时抽真空可显著改善产品的质构特性、色泽、感官特性及保水性(P<0.05)。真空度在-0.08MPa时斩拌产品质量最好,产品切面细腻,组织状态良好,口感和外观也较好。
8.试验研究了添加三种非肉蛋白(蛋清蛋白,乳清蛋白和大豆蛋白)对乳化肠质构特性、色差、保水性、感官特性和微观结构等的影响。结果表明在乳化肠中添加三种分离蛋白,能改善产品质构特性。在这三种蛋白中,添加蛋清分离蛋白效果好于乳清分离蛋白好于大豆分离蛋白。且在低脂肠中添加蛋清分离蛋白比在高脂肠中添加时硬度、胶粘性增加明显(P<0.05)。在高脂肠中添加乳清分离蛋白比在低脂肠中添加时胶粘性增加明显(P<0.05)。添加不同的分离蛋白对保水性及感官评定影响差别不显著(P>0.05)。本结论在应用中要结合所选用非肉蛋白的质量和纯度等进行综合考虑。
Emulsification-type meat product is welcomed by the majority of consumers, because its feeling in the mouth is exquisite, the flavor is unique, and it easy to eat et al. During the emulsification-type meat product production and processing, chopping conditions and additives plays a very important role. Therefore, a deep research on the selection of raw material and chopping process is especially important to enhance the quality of product.
This article introduced the status of development of emulsification-type meat product, the mechanism of chopping and the research development of the effect of chopping condition and additive on the quality of emulsification-type meat product. In this experiment, take the low temperature emulsification-type sausage as representative, choose different raw materials to make emulsification-type sausage under different processing conditions, then test the texture profile analysis(hardness, springiness, cohesiveness, gumminess, chewiness, resilience), color, water holding capacity, sensory characteristics and microstructure observation of emulsification-type sausage. Compare the effects of quality characteristics of different chopping conditions and additive, to determine the optimum process parameters and the optimal selection of raw materials. The results of this experiment will be significant to enhance the quality of emulsification-type meat product, and also can provide technical support and theory instruction.
The study results of the effects of different fat/lean ratio, states, parts of meat, different chopping speed, time, and weight, different vacuum level and different additive proteins on the quality of emulsification-type meat product are respectively described as follows:
1. The hardness, adhesiveness, a* value and water loss decreased significantly (P<0.05), while cohesiveness, resilience and L* value increased significantly (P<0.05). Furthermore, sensory evaluations showed that the sample of fat/lean ratio at 2:8 had optimum hardness, best chewiness and tasted lubricated. On the whole, each index evaluation result is best. This study showed that fat/lean ratio has a significant effect on the quality of emulsion-type sausage. In the practical meat processing, we should control the fat/lean ratio.
2. Fresh meat as a raw material produced in emulsion sausage products, texture properties, color, sensory evaluation results were significantly better than frozen meat products(P<0.05). 0 ~ 4℃low temperature freezing process is better than water freezing process. If choose frozen meat as material, products can also good at water holding capacity, under the action of the quality improver and a good chopping control conditions. So fresh meat is better choice, but frozen meat can also be considered by company at different condition.
3. Products made by tenderloin muscle and hind leg muscle are better than foreleg muscle at textural properties and sensory evaluation, but the difference is not significant(P>0.05). Hind leg muscle can produce good color products, three parts meats almost have the same water holding capacity. In summary, from the perspective of quality and low price, hind leg muscle should be selected as the raw material.
4. Chopping knife works best at 3000r/min. If chopping speed is low, the meat was cut not fine enough, and the effect of emulsion was affected. With the knife quicker, knife and meat floss friction increases, minced warming was faster, Therefore, to avoid temperature effect on the emulsion, we should control the blade speed, not the sooner the better.
5. During lean and fat chopping stage, different chopping time effected the cohesiveness, gumminess, and resilience of the product significantly(P<0.05). As chopping time extended, the three indicators and the red value decreases, but the microstructure of product became more refined. Best chopping time: lean 30sec, fat 40sec, accessories 30sec.
6. One time chop too little or too much will both cause emulation not good. If the amount is too little, the chopping blade will hard to torch lean when chopping, and the productivity will low. While the amount is too much, it will be easy to turn into a pole near the cohesive group, resulting in rotation problems and chopping uneven, resulting in product brightness, redness decreased significantly(P<0.05), water holding capacity was also decreased. Therefore, to make sure the optimum chopping amount, company should combine equipment and the filling marital together to considerate.
7. Vacuum while chopping can significantly improve product texture properties, color, sensory characteristics and water holding capacity(P<0.05). When chopping vacuum at-0.08MPa, the quality of products are best, product section delicate tissue in good condition, taste and appearance are better.
8. Three kinds of non-meat protein were added during chopping, the texture profile analysis (TPA), color, water holding capacity, sensory characteristics and microstructure structure were measured. In these three proteins, the egg white protein isolate (EPI) had better role than whey protein isolate (WPI) and soy protein isolate (SPI). The addition of EPI in the low-fat emulsion-type sausage significantly increased hardness and gumminess than that in the high-fat emulsion-type sausage (P<0.05). The addition of WPI in the high-fat emulsion-type sausage increased gumminess significantly than that in the low-fat emulsion-type sausage (P<0.05). The different protein isolates had no significant affect on sensory quality and water holding capacity (P>0.05).When use this conclusion for reference, should take the quality and purity of different protein isolate into account.
本文介绍了肉糜类制品的发展状况,斩拌的作用机理及斩拌条件、添加成分对斩拌效果的影响等方面的研究进展。并在试验中以低温乳化肠为代表研究对象,选择不同原辅料,在不同加工条件下进行制备,测定乳化肠的质构特性(硬度、弹性、内聚性、胶粘性、咀嚼性、回复性)、色差、保水性并进行感官评定及微观结构观察等。比较不同斩拌条件、添加成分对产品质量特性的影响,确定最佳工艺参数及最适原辅料选择。本研究的试验结果可以为提高肉糜类制品的品质及开发不同特性产品提供技术支持和理论指导。关于不同肥瘦比例、不同状态、不同部位的原料肉,不同斩拌刀速、不同斩拌时间、不同斩拌物料量、斩拌时不同抽真空程度及添加不同非肉蛋白对肉糜类产品的影响的研究结果分述如下:
1.不同肥瘦比原料肉制作的乳化肠随着肥肉比例的增加,产品的硬度、粘附性、红度(a*)、失水率呈显著下降趋势(P<0.05),而粘聚性、回复性、亮度(L*)显著升高(P<0.05)。肥瘦比为2:8的样品咀嚼度最好,且通过感官评定得知其软硬适宜,口感润滑,各项指标综合评定结果最好。结果表明不同肥瘦肉的比例对乳化肠品质有很大的影响,在实际生产中应该控制原料肉中肥瘦肉的比例。
2.以新鲜肉作为原料制作的乳化肠产品的质构特性、色差、感官评价结果均明显好于冻肉制品(P<0.05)。0~4℃冷藏缓化方法比流水缓化更好。选冷冻缓化肉为原料时,在品质改良剂作用下并控制良好斩拌条件的情况下,产品也能呈现良好的保水性。所以肉制品加工首选冷鲜肉,也可结合工厂情况选用冷藏缓化肉。
3.猪背最长肌和后腿肉比前腿肉制得的产品质构特性好,感官评价得分高,但差别不显著(P>0.05)。前、后腿肉制得产品色泽较好,三个部位原料肉制得乳化肠保水性几乎相同。综上,从质优价廉的角度考虑,生产加工中宜选用猪后腿肉为原料肉。
4.刀速为3000r/min斩拌效果最佳。刀速低斩切力度不够会使细腻程度不足,影响乳化效果。但刀速越快刀与肉糜摩擦也越大,肉糜升温越快,所以为避免温度升高对乳化效果的影响,也应适当控制刀速,并非越快越好。
5.瘦肉与肥肉斩拌阶段,不同斩拌时长对产品的粘聚性、胶着性及回复性有显著影响(P<0.05),随着斩拌时间的延长,此三项指标数值及红度值随之降低,但产品微观结构随之变得越发细腻。最佳斩拌时长:瘦肉30sec,肥肉40sec,辅料30sec。
6.一次斩拌量过少或过多都会造成斩拌不充分。斩拌量过少,在斩瘦肉阶段容易因为物料量过少而使斩刀难触及,且生产效率低;而斩拌量过多,容易在转杆附近粘聚成团,造成旋转困难,斩拌不匀,致使产品亮度、红度、都会显著下降(P<0.05),保水性也有所降低。所以适宜斩拌量的确定要将斩拌设备和所填充的斩拌物性质结合起来充分考虑。
7.斩拌时抽真空可显著改善产品的质构特性、色泽、感官特性及保水性(P<0.05)。真空度在-0.08MPa时斩拌产品质量最好,产品切面细腻,组织状态良好,口感和外观也较好。
8.试验研究了添加三种非肉蛋白(蛋清蛋白,乳清蛋白和大豆蛋白)对乳化肠质构特性、色差、保水性、感官特性和微观结构等的影响。结果表明在乳化肠中添加三种分离蛋白,能改善产品质构特性。在这三种蛋白中,添加蛋清分离蛋白效果好于乳清分离蛋白好于大豆分离蛋白。且在低脂肠中添加蛋清分离蛋白比在高脂肠中添加时硬度、胶粘性增加明显(P<0.05)。在高脂肠中添加乳清分离蛋白比在低脂肠中添加时胶粘性增加明显(P<0.05)。添加不同的分离蛋白对保水性及感官评定影响差别不显著(P>0.05)。本结论在应用中要结合所选用非肉蛋白的质量和纯度等进行综合考虑。
Emulsification-type meat product is welcomed by the majority of consumers, because its feeling in the mouth is exquisite, the flavor is unique, and it easy to eat et al. During the emulsification-type meat product production and processing, chopping conditions and additives plays a very important role. Therefore, a deep research on the selection of raw material and chopping process is especially important to enhance the quality of product.
This article introduced the status of development of emulsification-type meat product, the mechanism of chopping and the research development of the effect of chopping condition and additive on the quality of emulsification-type meat product. In this experiment, take the low temperature emulsification-type sausage as representative, choose different raw materials to make emulsification-type sausage under different processing conditions, then test the texture profile analysis(hardness, springiness, cohesiveness, gumminess, chewiness, resilience), color, water holding capacity, sensory characteristics and microstructure observation of emulsification-type sausage. Compare the effects of quality characteristics of different chopping conditions and additive, to determine the optimum process parameters and the optimal selection of raw materials. The results of this experiment will be significant to enhance the quality of emulsification-type meat product, and also can provide technical support and theory instruction.
The study results of the effects of different fat/lean ratio, states, parts of meat, different chopping speed, time, and weight, different vacuum level and different additive proteins on the quality of emulsification-type meat product are respectively described as follows:
1. The hardness, adhesiveness, a* value and water loss decreased significantly (P<0.05), while cohesiveness, resilience and L* value increased significantly (P<0.05). Furthermore, sensory evaluations showed that the sample of fat/lean ratio at 2:8 had optimum hardness, best chewiness and tasted lubricated. On the whole, each index evaluation result is best. This study showed that fat/lean ratio has a significant effect on the quality of emulsion-type sausage. In the practical meat processing, we should control the fat/lean ratio.
2. Fresh meat as a raw material produced in emulsion sausage products, texture properties, color, sensory evaluation results were significantly better than frozen meat products(P<0.05). 0 ~ 4℃low temperature freezing process is better than water freezing process. If choose frozen meat as material, products can also good at water holding capacity, under the action of the quality improver and a good chopping control conditions. So fresh meat is better choice, but frozen meat can also be considered by company at different condition.
3. Products made by tenderloin muscle and hind leg muscle are better than foreleg muscle at textural properties and sensory evaluation, but the difference is not significant(P>0.05). Hind leg muscle can produce good color products, three parts meats almost have the same water holding capacity. In summary, from the perspective of quality and low price, hind leg muscle should be selected as the raw material.
4. Chopping knife works best at 3000r/min. If chopping speed is low, the meat was cut not fine enough, and the effect of emulsion was affected. With the knife quicker, knife and meat floss friction increases, minced warming was faster, Therefore, to avoid temperature effect on the emulsion, we should control the blade speed, not the sooner the better.
5. During lean and fat chopping stage, different chopping time effected the cohesiveness, gumminess, and resilience of the product significantly(P<0.05). As chopping time extended, the three indicators and the red value decreases, but the microstructure of product became more refined. Best chopping time: lean 30sec, fat 40sec, accessories 30sec.
6. One time chop too little or too much will both cause emulation not good. If the amount is too little, the chopping blade will hard to torch lean when chopping, and the productivity will low. While the amount is too much, it will be easy to turn into a pole near the cohesive group, resulting in rotation problems and chopping uneven, resulting in product brightness, redness decreased significantly(P<0.05), water holding capacity was also decreased. Therefore, to make sure the optimum chopping amount, company should combine equipment and the filling marital together to considerate.
7. Vacuum while chopping can significantly improve product texture properties, color, sensory characteristics and water holding capacity(P<0.05). When chopping vacuum at-0.08MPa, the quality of products are best, product section delicate tissue in good condition, taste and appearance are better.
8. Three kinds of non-meat protein were added during chopping, the texture profile analysis (TPA), color, water holding capacity, sensory characteristics and microstructure structure were measured. In these three proteins, the egg white protein isolate (EPI) had better role than whey protein isolate (WPI) and soy protein isolate (SPI). The addition of EPI in the low-fat emulsion-type sausage significantly increased hardness and gumminess than that in the high-fat emulsion-type sausage (P<0.05). The addition of WPI in the high-fat emulsion-type sausage increased gumminess significantly than that in the low-fat emulsion-type sausage (P<0.05). The different protein isolates had no significant affect on sensory quality and water holding capacity (P>0.05).When use this conclusion for reference, should take the quality and purity of different protein isolate into account.
引文
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