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

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...

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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