A method for evaluating water and oil retention of minced meat products

An evaluation method and technology of meat products, applied in the direction of instruments, design optimization/simulation, calculation, etc., can solve the problems of complex measurement methods, high cost, affecting product texture, tenderness, juiciness, yield, etc., and achieve simplification Quality evaluation program, effect of improving feasibility

Active Publication Date: 2021-06-25
HENAN AGRICULTURAL UNIVERSITY
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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.

Method used

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  • A method for evaluating water and oil retention of minced meat products
  • A method for evaluating water and oil retention of minced meat products
  • A method for evaluating water and oil retention of minced meat products

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Embodiment Construction

[0032] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0033] research content

[0034] 1 Investigation and research on the quality characteristics of minced meat products

[0035] In order to establish the comprehensive quality evaluation model of minced meat products in the later stage and the basic data for the evaluation model of water retention and oil retention, this study analyzed the texture, water retention, oil retention and other quality characteristics of minced meat products added with three types and 8 kinds of colloids. test.

[003...

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Abstract

The invention provides a method for evaluating the water and oil retention of minced meat products, comprising the following steps: investigating and studying the influence of colloid on the texture characteristics, water retention, oil retention and other quality characteristics of low-temperature meat products, and obtaining the evaluation method for water and oil retention of minced meat products the basic data; conduct correlation analysis among quality characteristics to determine the correlation between water and oil retention and other indicators; use multivariate analysis methods to screen out key indicators representing the quality of low-temperature meat products, and establish a comprehensive evaluation model for meat product quality; use Regression analysis, establishment of prediction model of water retention and oil retention based on comprehensive evaluation model, and verification; conduct applied research to verify the validity of prediction model of water retention and oil retention. The present invention utilizes a multivariate analysis method to establish a comprehensive quality evaluation model for meat products, constructs a prediction model for water and oil retention based on texture characteristics, and combines application research to form an evaluation and prediction method for water and oil retention of minced meat 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G06F30/20G06K9/62
CPCG06F30/20G06F18/232G06F18/2135
Inventor 张秋会李苗云赵改名祝超智朱遥迪崔文明王小鹏原晓喻柳艳霞郝婉名胡家应赵光辉
Owner HENAN AGRICULTURAL UNIVERSITY
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