Effects of V-Zone Temperature and Screw Rotation Speed on Physicochemical Properties of Extruded Beef Products
Extrusion technology is used to process mixed materials of sorghum,yam and beef.With water solubility,water absorption,color difference,particle size,texture,expansion degree,gelatinization degree and the peak values of various infrared spectra functional groups as the indexes,the effects of V-zone temperature and screw rotation speed on the physicochemical properties of extruded products are analyzed.The results show that increasing the V-zone temperature could enhance the redness value,yellowness value,hardness,brittleness and chewiness of the products.Water absorption,water solubility,particle size,expansion degree,gelatinization degree and the peak values of various infrared spectra functional groups firstly increase and then decrease,and the brightness value significantly decreases(P＜0.05).Meanwhile,with the increase of screw rotation speed,the redness value,yellowness value and gelatinization degree of the products significantly decrease(P＜0.05),while water absorption,water solubility,particle size and expansion degree firstly increase and then decrease.Hardness,brittleness,chewiness and the peak values of various infrared spectra functional groups firstly decrease and then increase,and the brightness value significantly decreases(P＜0.05).In terms of these physicochemical indexes,the optimal V-zone temperature is determined to be 150 ℃,and the optimal screw rotation speed is 160 r/min.
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