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Minced meat products is a typical representative of the low-temperature meat products, the chopping process parameters is an important factor to influence the minced meat products processing. Minced meat products chopping process parameters is not specific, little of the theoretical research. Bowl speed study and chopping process parameters on the basis of the focus of study the chopping factor in minced meat products, product quality and minced meat protein solubility. WHR and FHR changes of minced meat products, reference correlation analysis, by means of DSC (differential scanning calorimetry) analysis of protein denaturation. Investigate the the protein solubility product quality (WHR FHR) and protein denaturation situation, to provide theoretical guidance for the processing of meat products. The results are as follows: 1 chopped mix of speed and time chopping meat emulsion products with chopped mixed speed increase, the final pH of the meat emulsion increases; hardness, adhesiveness, and chewiness of the meat emulsion products are With chopped mix of speed changes of the state of \TN at 4730 r / min to reach a \With chopped mixed time change, the final pH of the meat emulsion \The chopping time 15min peaked. Endpoint temperature showed an increasing trend with increasing chopped mix of speed and chopping chopping; chopped mix of speed and time showed significant interaction of minced meat products, hardness, elasticity, cohesiveness, adhesiveness and chewiness the impact of the (P lt; 0.01). With the increase in the chopped mix of speed and chopping time of WHR, FHR and STN / TN, H Ⅱ TD was a negative correlation, which WHR and STN / TN, TD was significantly negative related (P lt; 0.01), WHR, FHR are and the SSTN / TN, H Ⅰ, TD Ⅰ was positively correlated, which the WHR, FHR and SSTN / TN, TD Ⅰ was a significant positive correlation; WHR and FHR was significantly positively correlated. 2 Response Surface Optimization chopped mix of minced meat products chopping speed of 6000 r / min, chopping time for 9 min, hardness, chewiness and cohesiveness in the appropriate range, flexibility and resilience, and get The minced meat the system quality structure of the optimum ratio. The chopped mix speed of 6000 r / min, chopping time of 11.28 min, final pH in the appropriate range, the minimum endpoint temperature STN / TN the SSTN / TN, WHR, FHR and PYR. 3 state of raw meat minced meat products from a state of raw meat minced meat products of hardness, cohesiveness, adhesiveness and chewiness of view, followed by hot meat gt; cold meat gt; frozen meat . Minced meat products flexible hot meat lt; cold meat lt; frozen meat; different raw meat chopping minced meat endpoint temperature difference is not significant; from WHR and FHR view, followed by hot meat gt; cold fresh Meat gt; frozen meat; the three raw meat the SSTN / TN and STN / TN existence of significant differences, and the downward trend; denaturation temperature and denaturation enthalpy of hot meat and cold meat Peak I are significantly higher than frozen meat denaturation temperature and denaturation enthalpy (P lt; 0.01), the the denaturation temperature difference of cold meat and hot meat peak I not statistically significant (P gt; 0.05), denaturation enthalpy difference was significant (P lt; 0.01) different raw meat peak II denaturation temperature and denaturation enthalpy in descending order of the hot meat gt; cold meat gt; frozen meat (P lt; 0.01); minced meat products the WHR and FHR with minced meat STN / TN The content was positively correlated (P lt; 0.05), with the SSTN / TN, TDI, TD Ⅱ and HI, H II was positively correlated (P lt; 0.01). 4 the different Feishou than the meat emulsion products as the fat content increases, the hardness of the meat emulsion products, gumminess and chewiness decreased; when Feishou ratio of 1/4, the meat emulsion products elasticity and cohesiveness of reach \Peaks \The downward trend; As the Feishou ratio change, the end temperature of the meat emulsion irregular change. Different too fat than the TDI, H Ⅱ affected by the fat content of low-fat ratio SSTN / TN extract the higher, the higher the denaturation temperature; WHR and FHR was significant with negative related (P lt; 0.05), WHR and STN / TN, H I , TD Ⅱ showed a significant positive correlation (P lt; 0.05), WHR and SSTN / TN, H Ⅱ was significantly positively correlated (P lt; 0.01), WHR and TD Ⅰ related to sex (P gt; 0.05). FHR and STN / TN the SSTN / TN, H I, H II, TD I and TD Ⅱ was significantly negatively correlated. 5 different salt content of minced meat products with increasing salt content, chopped mixed endpoint pH minced meat the SSTN / TN and STN / TN showed an increasing trend minced meat products, hardness, elasticity, cohesiveness, adhesiveness and chewiness showed an increasing trend, while chopping endpoint temperature showed wavy irregular trend; showed an increasing trend with increasing salt content, meat H Ⅰ, H Ⅲ showed a downward trend, WHR, FHR, protein solubility, protein denaturation enthalpy and protein denaturation temperature was significantly associated (P lt; 0.01). 6 different compound phosphate content of minced meat products with increasing compound phosphate content, multiple comparisons showed that minced meat products TPA indicators corresponding to an increasing trend; the final pH upward trend chopping, chopping endpoint temperature wavy fluctuations the SSTN / TN qualitative content upward trend, the the compound phosphate minced meat protein solubility electrode significantly (P lt; 0.01); With the increase in the content of compound phosphate, meat extract proteins TD Ⅰ With Increase in myofibrillar protein dissolved ability to improve; while TD Ⅲ was correspondingly reduce; addition to WHR and of TD Ⅱ correlation is not significant with the outside (P gt; 0.05), WHR and FHR, STN / TN SSTN / TN, H Ⅰ, H Ⅱ, of TD Ⅰ showed a significant positive correlation (P lt; 0.01).
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