CN101438834A - Method for improving meat quality - Google Patents
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- CN101438834A CN101438834A CNA2008100690872A CN200810069087A CN101438834A CN 101438834 A CN101438834 A CN 101438834A CN A2008100690872 A CNA2008100690872 A CN A2008100690872A CN 200810069087 A CN200810069087 A CN 200810069087A CN 101438834 A CN101438834 A CN 101438834A
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Abstract
The invention discloses a method for improving meat quality comprising the following steps: (1) raw material processing: tendons of meat are removed, and the meat is trimmed into a plurality of small blocks; (2) hydrolysis processing: the injection addition amount of bromelain is 0.8 to 3 mg/g, and the bromelain is injected into different parts of the meat; and after injection, the meat is rolled and rubbed for 10 to 20 minutes, and reacts for 1 to 1.5 hours at the constant temperature of 45 DEG C, so as to cause the bromelain and the meat to completely react; and then the meat is put at the temperature of 0 to 4 DEG C and preserved for 10 to 20 minutes to be used; and (3) TG enzyme addition and cross linking: TG enzyme is injected into different parts of the meat; the addition amount of glutamine transaminage is 0.3 to 5mg/g; the addition amount of NaCl is 0.5 percent; after injection, the meat is rolled and rubbed for 20 minutes, and then reacts for 0.5 to 1 hour at the temperature of 45 DEG C in a thermostat water bath. The method can improve the gel property, the plasticity, the water retaining quality, the water-solubility, and the stability of the protein of the meat, has the function of accelerating the formation of gel, and improves the production rate.
Description
Technical field
The invention belongs to food technology field, specifically relate to a kind of method of improving meat.
Background technology
Beef is one of main livestock products, is rich in protein, iron, calcium, multivitamin, carnitine etc., is a kind of food of high nutritive value.Beef protein content is up to about 22%, and is complete protein, contains eight kinds of essential amino acids (wherein Lys, Met are synthetic L-carnitine needed raw material), and its amino acid pattern is close with the human body composition, and the biological value height is better than vegetable protein.But the beef quality fiber is thicker, is difficult for chewing.Dried beef is liked by the consumer deeply as traditional product, the consumer group is stable, and consumption figure is in continuous expansion, and traditional dried beef goods ubiquity hardness height, is difficult to chew, and has influenced the consumption market of product.Influence beef quality and consumer to the Receptive organoleptic indicator of meat, comprise tender degree, local flavor, succulence and the color and luster etc. of meat.Wherein tender degree is a key index differentiating the beef quality.Improving beef quality and exploitation beef series of products is meat industry development problems anxious to be solved.From present effect, adopt the technology of protease rejuvenator comparatively advanced.It can be under proper temperature, degrade proteins, the tender degree of raising meat.
Bromelain (Bromelain is called for short bromelain, also is called bromelin or pineapple ferment) is a kind of natural plant enzyme that makes through biotechnology from parts such as pineapple fruit peel, cores, and its molecular weight is 33000, and isoelectric point is 9.55.This product is for being rich in pineapple fragrance light yellowish brown powder, and bromelain belongs to dredges basic protease, and various biochemical reactions such as proteolysis can be carried out for dredging base (SH) in its activated centre.Two purposes of bromelain maximum are medicine and food industry.In food industry, be widely used in as beer clarification, meat tenderization, cheese and protein hydrolysate production.Bromelain has very strong hydrolysis ability to containing the more soluble protein of tyrosine, effective animal proteins such as hydrolysis hemochrome, animal gelatin, soybean protein, the flesh of fish, be particularly suitable for the tenderization process in the beef processing, the agreeable to the taste sense that can shorten the tenderization time, improve beef.The enzyme of bromelain is lived in defining and is drawn according to the ultraviolet light spectra photometric method: promptly (37 ± 0.2 ℃ of condition determinations; PH value 7.0) the trichloroacetic acid DDGS that disengages of per minute caseinhydrolysate is when the 275nm wavelength has the absorbance of absorbance and 1 microgram tyrosine suitable, and required enzyme amount is a unit of activity, represents with u/g.Utilize the used time of bromelain enzyme tenderizing meat short, mild condition, method is easy, but be difficult to avoid the loss that meat nutrition is worth in its process, the active force of meat molecular structure diminishes and problems such as the myoarchitecture that causes is too loose, frangible in the later stage operation, poor water retention property after the hydrolysis.
Glutamine transaminage (TG enzyme) is a kind of special crosslinked catalyzing enzyme to the protein glutamine residue, catalysis necleophilic reaction efficiently; As the epsilon-amino of lysyl-residue, the amino of glutamine residue.Glutamine transaminage can change protein function character mainly due to: it can change protein physical characteristics such as casein, lactoglobulin, myogen, β-lactoprotein.Glutamine transaminage is joined in the meat products, except forming above active force, can also can also form a kind of ε-(gamma-glutamyl) lysyl covalent bond in that muscle protein is intermolecular, this covalence key active force is stronger, protein molecular is more closely combined, keep the good gel rubber system of muscle protein.Can improve protein water-soluble, foaming characteristic, stirring, become functional characteristics such as colloidality, heat endurance, hydrophily, emulsibility, thereby improve matter structure, outward appearance and the flavor characteristics of protein food.
The glutamine transaminage preparation that the difference amount is derived from the withered grass bacterium makes an addition to the salt solution ham, and the result has obviously improved the section of product.When glutamine transaminage added 0.01 μ/g to, finished product can present and significantly be better than the organoleptic attribute that contrasts.In addition, the glutamine of microbe transaminase acts on frankfurter with 0.25% amount, can significantly improve product elasticity.People such as Lv Xinquan are by to the research of food such as emulsification sausage, meat cake, breaded fish stick, and the catalytic action that confirms glutamine transaminage and addition, action time, pH value are relevant.In addition is 0.13%～0.16% glutamine transaminage, compares with control group, and the elasticity of product is big, and sense organ is good, the yield height.Because the gel that the catalysis of glutamine transaminage institute forms has firm spatial network, can contain large quantity of moisture more by force, thereby prevent the shrinkage phenomenon that meat products produces in process, improve the tender degree of product, also improved the product yield simultaneously.
In different field bibliographical information is arranged all about animal protein enzymatic hydrolysis technology.But utilize ox lean meat and byproduct mixture or complete fish body mostly; More about the method for exogenous tenderization meat report, and the application of glutamine transaminase only is that also the matter structure of meat material and other protein resources recombinates, do not retrieve patent as yet with exogenous protease and TG enzyme associated treatment method for processing meat.
Summary of the invention
The gelation that can improve meat protein, plasticity, the retentiveness, water-soluble, stable that the objective of the invention is to overcome above-mentioned shortcoming and provide, and have the effect of the formation that adds supergrip, improve the method for improving meat of yield rate.
A kind of method of improving meat of the present invention comprises the following steps:
(1) raw material is handled: meat is picked muscle be organized into plurality of small blocks;
(2) hydrolysis process: the injection addition of bromelain is 0.8-3mg/g, from the different parts intramuscular injection of meat, injection back tumbling 10～20min is then at 45 ℃ of effects of constant temperature 1-1.5h, enzyme and meat sample are fully acted on, again meat is put in that to preserve 10～20min under the 0-4 ℃ of temperature stand-by;
(3) it is crosslinked to add the TG enzyme: from the different parts injection of meat, the addition of glutamine transaminage is 0.3-5mg/g, and the addition of NaCl is 0.5%, injection back tumbling 20min, and 45 ℃ of effect 0.5～1.5h in thermostat water bath then, promptly.
The above-mentioned method of improving meat, wherein: bromelain is the biochemical reagents of food-grade or higher level.
Method of the present invention compared with prior art, both can give full play to the bromelain tenderizing effects, can utilize glutamine transaminage (TG) crosslinked action again, the gelation of meat protein, plasticity, retentiveness, water-soluble, stability etc. can improve, and have the effect of the formation that adds supergrip, reach the defectives such as water-retaining property, color and luster and sanitary condition that improve yield rate, improve traditional beef product at last.
Below advance beneficial effect of the present invention a bit is described by the specific embodiment.
The specific embodiment
Embodiment 1:
A kind of method of improving meat comprises the following steps:
(1) raw material is handled: beef is picked the muscle arrangement, cutting growth 60-70mm, wide 40-50mm, the heavy plurality of small blocks of the about 100g of thick 20-30mm;
(2) exogenous protease hydrolysis process: the injection addition of bromelain is 3mg/g, from the different parts intramuscular injection of meat, injection back tumbling 20min is then at 45 ℃ of effects of constant temperature 1.5h, enzyme and meat sample are fully acted on, again meat is put under the 0-4 ℃ of temperature that to preserve 10min stand-by;
(3) it is crosslinked to add the TG enzyme: from the different parts injection of meat, the addition of glutamine transaminage is 0.5mg/g, and the addition of NaCl is 0.5%, injection back tumbling 20min, and 45 ℃ of effect 1.5h in thermostat water bath then, promptly.
Meat sample effect after treatment is as follows:
A, tenderization crosslinking process are confirmed with the Ultrastructural variation of musculature the effect of improving of beef matter structure.
The beef of handling with contrast beef, single bromelain processing and bromelain and TG enzyme is raw material respectively, except that method of enzymatically treating difference, beef sample is being pickled the transmission electron microscope Ultrastructural observation of doing musculature after draining the water, found that: with contrast beef is the meat sample that raw material is handled without combined-enzyme method, its meat structure is the finest and close, and the meat sample institutional framework of only handling with bromelain is the loosest.But tenderization crosslinking process beef muscular tissue structure changes, the Z line that is destroyed by bromelain destroys and the recovery to some extent after forming cross-bond through the TG enzyme of H band, but see that from local figure the muscle protein after the TG enzyme is handled has formed than compact texture, this just structure is very big to the influence of meat quality characteristic.The cross-linking reaction of catalysis is the specific reaction that belongs between the protein molecule interchain special molecular structure position, it also can be the specific reaction on the side chain between the strand, relevant with the substrate active group, has selectivity, belonging to the low pole bond closes, so can the space structure of protein molecule be produced a very large impact, equally also can show on the institutional framework of protein, observe by Electronic Speculum ultra micro, confirmed the collaborative effect of improving meat of bromelain and TG enzyme muscular tissue structure.
B, tenderization crosslinking process change with the physical and chemical index of dried beef product and are confirmed the effect of improving of beef matter structure.
The dried beef finished product index that different process is produced
*: all containing between the different alphabetical explanation data has significant difference (p＜0.05) in colleague's letter
The product performance of dried beef not only depends on raw material sources, and is associated with the optimization situation of production technology, and same raw material adopts the product differentiation of different production technology gained very big.The crosslinked improvement that helps tender degree of tenderization that utilizes the compound action optimization of bromelain and TG enzyme to form, musculature after the TG enzyme is handled has formed fine and close tridimensional network and can improve water-retaining property and gelation more, and this is the main cause that has good agreeable to the taste sense and higher yield rate through the dried beef that the crosslinked production technology of tenderization is produced.
Embodiment 2:
A kind of method of improving meat comprises the following steps:
(1) raw material is handled: beef is picked the muscle arrangement, cutting growth 60-70mm, wide 40-50mm, the heavy plurality of small blocks of the about 100g of thick 20-30mm;
(2) exogenous protease hydrolysis process: the injection addition of bromelain is 0.8mg/g, from the different parts intramuscular injection of meat, injection back tumbling 10min is then at 45 ℃ of effects of constant temperature 1.5h, enzyme and meat sample are fully acted on, again meat is put under the 0-4 ℃ of temperature that to preserve 20min stand-by;
(3) it is crosslinked to add the TG enzyme: from the different parts injection of meat, the addition of glutamine transaminage is 5mg/g, and the addition of NaCl is 0.5%, injection back tumbling 20min, and 45 ℃ of effect 1.5h in thermostat water bath then, pH is 5.7, promptly.
Meat sample action effect after treatment is as follows:
A, beef fresh purification and crosslinked influence to aroma compound.
Bromelain+TG enzyme is handled and bromelain processing beef, contrast beef, and the three carries out GC/MS and analyzes.Beef sample is used n-hexane extraction 5 hours, then with detecting on the GC/MS combined instrument after tissue mashing machine smashs to pieces.(GC-MS) separates evaluation to volatile ingredient in the tenderize beef by GC-MS, analytical data is bright: in the enzyme mechanism, cause the degraded of sugar, fat and protein in the beef, produce volatile organic compound, as alcohol, acid, alkene, ester etc.These aroma compound kinds and the different of content exert an influence to product special flavour.Detect 43 compounds in the beef former state altogether, the main volatile flavor substance mainly be positive hexadecylic acid (14.52%), (Z)-9-octadecanoid acid (22.05%), ring-type decane acid amides (13.37%), (Z)-9-octadecane (8.20%) etc.The beef sample volatile flavor substance that adds bromelain detects 38 compounds altogether, is mainly 18 alcohol (17.79%), (Z)-9-octadecanoid acid (24.36%), ring-type decane acid amides (19.23%), kemanide S (10.55%) etc.And the beef sample volatile flavor substance that adds complex enzyme detects 34 compounds altogether, is mainly hexadecylic acid (19.51%), (Z)-9-octadecanoid acid (26.39%), stearic acid (6.62%), ring-type decane acid amides (14.83%), kemanide S (7.98%).
The kind and the content of the beef volatile flavor substance after control group and the enzyme effect exist certain difference, and control group is mainly alkyl compound.But the acids of test group beef, the content of amine are all obviously many than control group, and the alkanes content of material lacks than control group.Acid in control group and the test group beef sample, amine substance (i.e. (Z)-9-octadecanoid acid, ring-type decane acid amides etc.) content are all very high.The kind of flavor substance volatilization reduces to some extent after the enzyme effect, but the increase of the content of part material, and some new material evaporates.Also there be certain variation in Ester (being methyl oleate, methyl hexadecanoate etc.), may come from the esterification of various pure and mild acid, and they have the fruit aroma and the fragrance of a flower more, and the local flavor of meat products is had special contribution.
Illustrate that the bromelain endonuclease capable promotes deriving of flavor substance, but simultaneously because the reason of enzymolysis is decomposed some aroma compounds; And the TG enzyme causes being cross-linked to form than the finer and close institutional framework of bromelain processing beef sample, and volatile compound composition kind is reduced.
Soluble protein components influence in b, the different tenderization technology pickling liquid
Cube meat by the tumbling of salt water injection after the protein that salt is molten, heat is coagulated of stripping, this proteinoid mainly contains soluble protein and part myosin, actin and tropomyosin.These protein are that salt is molten, in chopping or manufacturing procedure such as tumbling, because the effect of salt or salt solution is easy to form a kind of mucous membrane or exudate at meat surface, residually run off in pickling liquid.Three groups of identical weight meat sample meat are pressed different process handle, draining behind brine cure is collected the pickling liquid residual water, and the filter paper suction filtration is got the filtrate vacuum and concentrated, and concentrate is provided with sample by different cocnentration factors.3 in the pickling liquid sample of bromelain enzyme tenderizing explained hereafter dried beef is numbered respectively: pickling liquid former state (2#), concentrate 2 times of samples (3#), and concentrate 3 times of samples (4#); 3 in the pickling liquid sample of tenderization crosslinking process production dried beef is numbered respectively: pickling liquid former state (5#), concentrate 2 times of samples (6#), and concentrate 3 times of samples (7#); 2 in the pickling liquid sample of traditional handicraft production dried beef is numbered respectively: pickling liquid former state (8#) concentrates 2 times of samples (9#).SDS-PAGE schemes to show.The protein standard sample adopts Marker (14.4KDa-94.0KDa).
The residual protein component is many more in pickling liquid, illustrates that the loss of beef musculature protein in process is big more, and promptly the trophism of product is poor more, processes yield rate accordingly and will reduce.Along with the loss of protein component, the flavor characteristic of product also can change, and most variation all will influence the whole local flavor of finished product.Fig. 4 " bromelain enzyme tenderizing technology pickling liquid sample 2# band ", " bromelain enzyme tenderizing technology pickling liquid sample 3# band ", " bromelain enzyme tenderizing technology pickling liquid sample 4# band " are contrasted with protein Marker sample, small protein in these three samples below the 14.4Kda is obviously many, show that beef musculature is after the modification of bromelain enzyme tenderizing, caused the fracture of protein molecule main structure peptide bond, generated many micromolecular small peptides, these small peptides have caused the change of beef musculature physicochemical property to the change effect of beef musculature.But same, the formation of small peptide has increased the loss of nutritional labeling again, brings negative effect for the trophism and the local flavor of finished product.With " tenderization crosslinking process pickling liquid sample 5# band ", " tenderization crosslinking process pickling liquid sample 6# band ", bands such as " tenderization crosslinking process pickling liquid sample 7# band " and protein Marker sample contrast, the following small protein of 14.4Kda obviously lacks in these three samples, and the albumen quality of 35-60Kda is increasing, and this part protein is favourable to musculature formation gel structure, it is the key of keeping the muscle protein high-water performance, flavor characteristics to product also has positive role simultaneously, and it is obvious to illustrate that the TG enzyme to small protein the crosslinked action effect has taken place.Generally speaking, beef musculature is passed through the mixed processing of bromelain and TG enzyme in process, will increase and embody flavour characteristic precursor substance, increase the peptide molecule that promotes to organize gel structure formation, reduce the amount of small-molecule substance, this is to improving the local flavor of product, promote to organize gel structure to form, strengthen water-retaining property, improve the processing yield rate, it is helpful to improve agreeable to the taste sense.
The comparison of residual free amino acid in c, the different tenderization crosslinking process pickling liquid
By above-mentioned PROCESS FOR TREATMENT, draining behind brine cure is collected the pickling liquid residual water with three groups of identical weight meat samples, and the filter paper suction filtration is got the filtrate vacuum and concentrated.By the processing of residual free amino acid data, residual free amino acid is converted into content in the pickling liquid by the content of pickling liquid concentrate, shown in the comparison of residual free aminoacid content in the different tenderization technology of table 5 pickling liquid.
The still not direct nutrient source of free amino acid in the dried beef, wherein the difference of essential amino acids content is very big to the trophism influence of product, the quality index that how much directly influences product of total free amino acid content, and free amino acid and flavours in food products feature strong correlation, most of free amino acids are precursor substances that flavour of food products forms, minority free amino acid even directly be exactly the apparent flavor agent of food.From the amino acid total content as can be seen: compare with traditional handicraft by the residual free amino acid total content of pickling liquid behind the tenderization crosslinking process and to fall 53.6%, compare with bromelain enzyme tenderizing technology and to fall 40.0%, free amino acid in this explanation beef musculature has greatly have been fixed by the crosslinked action of TG enzyme, and the crosslinked action that further illustrates the TG enzyme is to improving the ability of beef product nutritional character.
The comparison of free aminoacid content in the different tenderization technology pickling liquids
Embodiment 3:
A kind of method of improving meat comprises the following steps:
(1) raw material is handled: beef is picked the muscle arrangement, cutting growth 60-70mm, wide 40-50mm, the heavy plurality of small blocks of the about 100g of thick 20-30mm;
(2) exogenous protease hydrolysis process: the injection addition of bromelain is 0.3mg/g, from the different parts intramuscular injection of meat, injection back tumbling 20min is then at 45 ℃ of effects of constant temperature 1.5h, enzyme and meat sample are fully acted on, again meat is put under the 0-4 ℃ of temperature that to preserve 20min stand-by;
(3) it is crosslinked to add the TG enzyme: from the different parts injection of meat, the addition of glutamine transaminage is 0.3mg/g, and the addition of NaCl is 0.5%, injection back tumbling 20min, and 45 ℃ of effect 1.5h in thermostat water bath then, pH is 5.7, promptly.
Meat sample effect after treatment is as follows:
Amino nitrogen Determination on content in the different process pickling liquid:
Amino acid contains acid-COOH base, also contain alkalescence-NH
2They interact and make amino acid become neutral inner salt, can not directly use its carboxyl of alkalimetric titration.When adding formaldehyde ,-NH
2Combine with formaldehyde, its alkalescence disappears, and makes the COOH base demonstrate acidity, available hydrogen sodium oxide molybdena standard solution titration.
Amino nitrogen Determination on content (g/100mL) in the different pickling liquids
*: all containing between the different alphabetical explanation data has utmost point significant difference (p＜0.01) in colleague's letter
The detection of amino nitrogen in the meat process has important effect, and it can reflect meat nutrition leak degree.Descend by residual amino nitrogen content in the loss liquid behind the tenderization crosslinking process, illustrate in the enzyme process process and can hold back nutriment preferably behind the interpolation TG enzyme.
Embodiment 4
A kind of method of improving meat comprises the following steps:
(1) raw material is handled: beef is picked the muscle arrangement, cutting growth 60-70mm, wide 40-50mm, the heavy plurality of small blocks of the about 100g of thick 20-30mm;
(2) exogenous protease hydrolysis process: the injection addition of bromelain is 3mg/g, from the different parts intramuscular injection of meat, injection back tumbling 20min is then at 45 ℃ of effects of constant temperature 1h, enzyme and meat sample are fully acted on, again meat is put under the 0-4 ℃ of temperature that to preserve 20min stand-by;
(3) it is crosslinked to add the TG enzyme: from the different parts injection of meat, the addition of glutamine transaminage is 0.56mg/g, and the addition of NaCl is 0.5%, injection back tumbling 20min, and 45 ℃ of effect 0.5h in thermostat water bath then, promptly.
Meat sample effect after treatment is as follows:
The check of experiment beef physical and chemical index
Three groups of data analyses explanation: the level of beef musculature after maintaining bromelain hydrolyzate to the change of tender degree behind TG enzyme crosslinked, and moisture, percentage of water loss, water activity are all had bigger change, this has played positive effect to improving beef meat characteristic.This change helps improving quality characteristic, processing characteristics, nutritive peculiarity, agreeable to the taste characteristic of meat etc.
Claims (2)
1, a kind of method of improving meat may further comprise the steps:
(1) raw material is handled: meat is picked muscle be organized into plurality of small blocks;
(2) hydrolysis process: the injection addition of bromelain is 0.8-3mg/g, from the different parts intramuscular injection of meat, rub 10～20min after the injection, then at 45 ℃ of effects of constant temperature 1-1.5h, enzyme and meat sample are fully acted on, again meat is put in that to preserve 10～20min under the 0-4 ℃ of temperature stand-by;
(3) it is crosslinked to add the TG enzyme: from the different parts injection of meat, the addition of glutamine transaminage is 0.3-5mg/g, and the addition of NaCl is 0.5%, injection back tumbling 20min, and 45 ℃ of effect 0.5～1.5h in thermostat water bath then, promptly.
2, the method for improving meat as claimed in claim 1, wherein: bromelain is the biochemical reagents of food-grade or higher level.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406181A (en) * | 2010-11-16 | 2012-04-11 | 河南省淇县永达食业有限公司 | Chicken product and making method thereof |
| CN106562222A (en) * | 2015-10-10 | 2017-04-19 | 内蒙古大牧场牧业(集团)有限责任公司 | Making method of chilled meat roll |
| CN106983127A (en) * | 2017-03-23 | 2017-07-28 | 淮南宜生食品有限公司 | A kind of preparation method of convenient beef soup bags of bechamed |
| CN107259397A (en) * | 2017-06-05 | 2017-10-20 | 上林县山水牛畜牧业有限公司 | A kind of beef sausage and preparation method thereof |
| CN115568495A (en) * | 2022-10-24 | 2023-01-06 | 广西大学 | Dipping and quick-freezing method for improving quality of frozen bullfrogs |
-
2008
- 2008-12-29 CN CNA2008100690872A patent/CN101438834A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406181A (en) * | 2010-11-16 | 2012-04-11 | 河南省淇县永达食业有限公司 | Chicken product and making method thereof |
| CN106562222A (en) * | 2015-10-10 | 2017-04-19 | 内蒙古大牧场牧业(集团)有限责任公司 | Making method of chilled meat roll |
| CN106983127A (en) * | 2017-03-23 | 2017-07-28 | 淮南宜生食品有限公司 | A kind of preparation method of convenient beef soup bags of bechamed |
| CN107259397A (en) * | 2017-06-05 | 2017-10-20 | 上林县山水牛畜牧业有限公司 | A kind of beef sausage and preparation method thereof |
| CN115568495A (en) * | 2022-10-24 | 2023-01-06 | 广西大学 | Dipping and quick-freezing method for improving quality of frozen bullfrogs |
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Open date: 20090527 |