Application of flaxseed powder in steamed intestinal meat products

flaxseed powder is rich in unsaturated fatty acids, liganol, flaxseed gum and high-quality protein, used in meat products can not only improve nutritional value, but also play an important role in the improvement of tissue structure, this paper on the practical application of flaxseed powder in the steamed intestine analysis, because the mature process of the boiled intestine water loss is small, the tissue structure changes little, the addition of flaxseed powder is more obvious.
Improving tissue stability Moisture in meat products plays a key role in the whole meat tissue, flaxseed gum containing flaxseeds is composed of polysaccharin substances, which can significantly improve the stability of the water system, increase the water preservation of meat products, improve the elasticity of meat products. At the same time, the stability of fat distribution can be improved, the structure of meat products is compact during maturation, and the juice is kept intact.experimental analysis shows that, under the condition that the process is unchanged, adding flaxseed powder can increase the moisture content of the steamed intestine, and when the flaxseed powder is added
5%
, the water content increases by
2%
. When the amount added is small, the water change is not noticeable.Cooking intestinal meat productsimprove the process effect is significant emulsification in meat products is a more complex process, protein denaturation, starch paste, etc. have an impact on emulsification effect, flaxseed gum and protein, starch in the process of emulsification of meat products produced synergies are obvious, so the addition of flaxseed powder will improve the stability of meat products adipose tissue. Secondly, flaxseed powder is rich in protein, which has a significant impact on the whole process.Steamed intestines that contain or contain a small amount of tissue protein add flaxseed powder after the tissue compact increase, the taste improves, with the addition of increased amount, the product chewing feeling increased. Substitute part starch is added, and sensory improvement is more prominent. For high-end steamed intestines containing a certain amount of tissue protein also have a certain improvement effect, replace part of starch or reduce the use of tissue protein, no change in the senses. Therefore, the use of flaxseed powder in low-end cooking intestines improved significantly, and high-end products can replace some tissue proteins.Nutritional composition improvement is obvious for the addition of flaxseed powder meat products nutrient analysis, unsaturated fatty acid content increased significantly, protein content has also increased, especially suitable for

nutry
"
meat products added and used, can improve the nutritional value of products.Color protection link needs to improvethe addition of flaxseed powder in the steamed intestine can improve the tissue structure of the product, improve the sensory properties, but with the increase in the amount of addition, the color of the product has decreased, the possible factor is the oxidation of unsaturated fatty acids caused by the addition of color guard (antioxidant) after the color has improved.Through experiments, it is found that flaxseed powder can improve the overall quality of cooked intestinal meat products, but sensory symptoms such as color also affect its use, if the expected level is to be achieved, in addition to controlling the amount, the improvement of the process is imperative. Smoked meat products in the ripe process of water changes, a small number of addition changes are not obvious, the later will be for smoked grilled products for application analysis.