Water and oil retention evaluation method for meat paste products

Abstract

The invention provides a water and oil retention evaluation method for meat paste products. The method comprises the following steps: investigating and researching the influence rule of colloid on thequality characteristics such as texture characteristics, water retention and oil retention of a low-temperature meat product, and obtaining basic data for constructing the meat paste product water and oil retention evaluation method; performing correlation analysis between quality characteristics, and determining the correlation between water and oil retention and other indexes; screening out keyindexes representing the quality of the low-temperature meat products by utilizing a multivariate analysis method, and establishing a meat product quality comprehensive evaluation model; establishinga water-retaining property and oil-retaining property prediction model based on a comprehensive evaluation model by utilizing regression analysis, and verifying the water-retaining property and oil-retaining property prediction model; and performing application research, and verifying the effectiveness of the water and oil retention prediction model. A multivariate analysis method is utilized toestablish a comprehensive quality evaluation model of meat products, a water and oil retention prediction model based on texture characteristics is constructed, and an application research is combinedto form a water and oil retention evaluation and prediction method of meat paste products.

Description

technical field [0001] The invention relates to an evaluation method for meat products, in particular to an evaluation method for water and oil retention of minced meat products. Background technique [0002] my country is the world's largest producer and consumer of meat products, with a per capita meat consumption level of 40kg. In recent years, low-temperature minced meat products have been growing at an annual growth rate of about 20% due to their advantages in variety, large output, nutrition and hygiene, convenience in eating, and good color, aroma, taste, and shape. Low-temperature minced meat products are deeply loved by consumers for their unique texture and taste. However, there are problems such as poor water retention and oil retention and low yield in low-temperature minced meat products on the market. Thus affecting the comprehensive quality of product texture, tenderness, juiciness, yield rate, etc., reducing the value of commodities and affecting the econom...

AI Technical Summary

Problems solved by technology

However, low-temperature minced meat products on the market currently have problems such as poor water retention, poor oil retention, and low yield.

Thus affecting the comprehensive quality of product texture, tenderness, juiciness, yield rate, etc., reducing the value of commodities and affecting the economic benefits of enterprises

Moreover, the determination methods of water retention rate and oil retention rate are complicated and costly, and the determination method of texture is simple, fast and objective.

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