Comparison of Different Crushing Processes on the Quality of Low Fat Minced Meat

HAN Yi; LIN Keqing; WANG Jipeng; ZHANG Zhigang; MIAO Song; ZHANG Longtao; ZHENG Baodong

doi:10.13386/j.issn1002-0306.2022120057

Volume 44 Issue 19

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(19): 68-77. > DOI: 10.13386/j.issn1002-0306.2022120057

HAN Yi, LIN Keqing, WANG Jipeng, et al. Comparison of Different Crushing Processes on the Quality of Low Fat Minced Meat[J]. Science and Technology of Food Industry, 2023, 44(19): 68−77. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120057.

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Comparison of Different Crushing Processes on the Quality of Low Fat Minced Meat

HAN Yi^{1, 2,},
LIN Keqing^{1, 2},
WANG Jipeng^{1, 2},
ZHANG Zhigang³,
MIAO Song^{2, 4},
ZHANG Longtao^{1, 2, ,},
ZHENG Baodong^{1, 2}

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
2.
China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China
3.
State Key Laboratory of Food Safety Technology for Meat Products, Xiamen Yinxiang Group Co., Ltd., Xiamen 361100, China
4.
Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork P61C996, Ireland

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Received Date: December 07, 2022
Available Online: July 21, 2023

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Abstract

Abstract

To explore the effects of crushing processes on the rheological properties and edible quality of minced meat, blunt cutting tool and sharp cutting tool on two devices of beating machine and chopping machine were used to prepare minced meat. The pH value, salt soluble protein content, protein secondary structure, particle size distribution, color, stability and cooking loss, water holding capacity, texture characteristics and microstructure of minced meat gel were investigated. The results showed that the four crushing processes had different degrees of muscle fiber fragmentation, resulting in different properties of the low-fat minced meat and the resulting gel. Compared with the beater, the low-fat minced meat treated by the chopper had a higher G′ value in the temperature scanning. The low-fat minced meat beaten with blunt knife had the lowest viscosity and showed poor stability in frequency scanning. The high intensity cutting action of the chopper resulted in a lower end temperature and smaller particle size of the broken low-fat minced meat, and higher water holding capacity of the low-fat minced meat gel. Compared with the other three processes, the blunt knife chopped low-fat minced meat had the highest redness value (15.95), pH value (6.66), salt-soluble protein content (77.05 mg/mL), relative content of β-fold (43.71%), and the low-fat minced meat gel had the lowest cooking loss (17.48%), the highest hardness (4147.72 g), gumminess (2883.72), chewiness (2496.02 g), sensory scores, which may be attributed to the tighter microstructure of low-fat minced meat gel formed by this treatment with moderate muscle fragmentation. Therefore, the blunt chopping is suitable for the crushing production of low-fat minced meat, which can improve its salt-soluble protein content, relative content of β-sheet, redness, water holding capacity and texture properties.
- crushing process,
- salt-soluble protein content,
- protein secondary structure,
- particle size,
- color,
- water holding capacity,
- texture

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References (47)

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