CN105105164A - Method for tenderizing fresh conditioning meat - Google Patents
Method for tenderizing fresh conditioning meat Download PDFInfo
- Publication number
- CN105105164A CN105105164A CN201510598941.4A CN201510598941A CN105105164A CN 105105164 A CN105105164 A CN 105105164A CN 201510598941 A CN201510598941 A CN 201510598941A CN 105105164 A CN105105164 A CN 105105164A
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- China
- Prior art keywords
- meat
- tenderization
- fresh
- beef
- tenderizing
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Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 21
- 230000003750 conditioning effect Effects 0.000 title abstract description 6
- 235000015278 beef Nutrition 0.000 claims abstract description 20
- 229920002558 Curdlan Polymers 0.000 claims abstract description 16
- 239000001879 Curdlan Substances 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 16
- 229940078035 curdlan Drugs 0.000 claims abstract description 16
- 235000019316 curdlan Nutrition 0.000 claims abstract description 16
- 108091005658 Basic proteases Proteins 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims description 17
- 235000020991 processed meat Nutrition 0.000 claims description 16
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 11
- 108090000623 proteins and genes Proteins 0.000 abstract description 11
- 230000001953 sensory effect Effects 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract 1
- 210000003365 myofibril Anatomy 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 108091005804 Peptidases Proteins 0.000 description 9
- 239000004365 Protease Substances 0.000 description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 9
- 239000003513 alkali Substances 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 8
- 238000010008 shearing Methods 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001962 electrophoresis Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000002415 sodium dodecyl sulfate polyacrylamide gel electrophoresis Methods 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012817 gel-diffusion technique Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 108091008146 restriction endonucleases Proteins 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for tenderizing fresh conditioning meat. The method for tenderizing fresh conditioning meat comprises the steps of adding curdlan gel with a mass fraction of 2-10 mg/g of the meat and alkaline protease solution with a mass fraction of 1-6 U/g of the meat to the fresh meat, and tenderizing the meat for 24-120 h at 0-10 DEG C. Compared with existing conditioning of meat, the method can further decompose sarcoplasm protein and myofibril protein in beef, the shear force and cooling loss of the beef are reduced remarkably, and the sensory quality of the beef is improved.
Description
Technical field
The present invention relates to animal products deep process technology field, specifically a kind of with the new technology of curdlan and basic protein enzyme tenderizing fresh meat class.
Background technology
Along with China's Animal husbandry production and meat industry development, China has become the fastest-rising country of world's meat; Meat as the important component part in meals, have be of high nutritive value, feature that consumer groups are wide, the life of its processing quality on consumer has important impact; The meat of current China is sold and is still sold based on the Fresh meat that the sales and marketing that keeps in cold storage is open.In recent years, because meat tenderness is poor, the Fresh meat shelf-life is shorter, chilled meat cost of transportation is higher and affect the reasons such as exterior quality, have impact on further developing of meat industry.Therefore, processed meat products, at constantly development evolvement, guides the trend of health diet culture.
Curdlan is a kind of wide material sources, food additives new varieties easy to use.Alkali protease is that one can be used for meat proteins depth growth, and the restriction endonuclease be widely applied in the meat products such as dry-salt meat products.Although curdlan and alkali protease are studied widely in field of food, be applied to meat packing and have not been reported with the document improving measurement techniques for quality detection of meat.
Summary of the invention
Poor for meat tenderness, the problem that shearing force is higher, the present invention is from the mechanism of gel forming after breaks down proteins, adopt alkali protease and curdlan tenderization fresh processed meat class, to promote tenderness, the succulence of meat, and maintain its digester yield, promote its organoleptic quality.
The present invention is achieved by the following technical solutions:
A process for fresh processed meat class tenderization, in fresh meat, add mass fraction is the curdlan gel of 2 ~ 10mg/g meat and the alkaline protease solution of 1 ~ 6U/g meat, tenderization 24 ~ 120h under 0 ~ 10 DEG C of condition.
The process of a kind of fresh processed meat class of the present invention tenderization, the mass fraction of described curdlan gel is 4 ~ 7mg/g meat.
The process of a kind of fresh processed meat class of the present invention tenderization, described alkaline protease solution is 3 ~ 5U/g meat.
The process of a kind of fresh processed meat class of the present invention tenderization, the described tenderization time is 48 ~ 96h.
The process of a kind of fresh processed meat class of the present invention tenderization, described tenderization temperature is 4 DEG C.
The process of a kind of fresh processed meat class of the present invention tenderization, described meat is beef, chicken.
The present invention is compared with existing conditioning meat, and this technology obviously can decompose sarcoplasmic protein in beef and myofibrillar protein further; Compared with prior art, this technology can reduce shearing force, the cooking loss of beef significantly, and improves its organoleptic quality.
Accompanying drawing explanation
Fig. 1 is the SDS-PAGE electrophoresis pattern of beef protein component before and after the fresh conditioning tenderization of the present invention.
Reference numeral: a, myofibrillar protein; B, sarcoplasmic protein; 1, beef after embodiment 3 Tenderization; 2, comparative example beef.
Detailed description of the invention
For better understanding the present invention, below in conjunction with embodiment and accompanying drawing, the invention will be further described, and following examples are only that the present invention will be described but not are limited it.
Drain away the water after beef is cleaned, for subsequent use according to the thick cuboid block being cut into 10 × 3 × 1cm of length and width.
Plastic injection quality mark is 0.002% alkaline protease solution, is injected by different volumes, makes each embodiment requirement in enzyme activity unit to table 1 in cube meat, massages beef and promote that enzyme liquid evenly spreads after injection.
Curdlan is mixed with the reversible gel that mass fraction is 10%, is injected by different volumes, make each embodiment requirement to table 1 of the mass fraction of gel in cube meat, massage beef after injection and promote gel diffusion.
Alkali protease and curdlan gel is not added in comparative example.
By process after beef at 0 ~ 10 DEG C, store tenderization, the tenderization time of each embodiment and comparative example and temperature as shown in table 1.
Each process parameter value in table 1 embodiment 1 ~ 4 and comparative example
| Technological parameter | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example |
| Curdlan gel addition (mg/g) | 2 | 4 | 7 | 10 | 0 |
| Alkali protease addition (U/g) | 1 | 3 | 5 | 6 | 0 |
| Tenderization time (h) | 24 | 48 | 96 | 120 | 72 |
| Tenderization temperature (DEG C) | 4 | 0 | 4 | 10 | 4 |
The beef of the beef after embodiment 3 Tenderization and comparative example is carried out Protein Extraction, through its change in protein of SDS-PAGE electrophoretic analysis result as shown in Figure 1, the sarcoplasmic protein in beef and myofibrillar protein have obvious decomposition.
The beef of each embodiment and comparative example gained measures through cooking loss, shearing force measures and subjective appreciation, and its result is as shown in table 2.
The cooking loss of table 2 embodiment 1 ~ 4 and comparative example, shearing force and results of sensory evaluation
| Index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example |
| Cooking loss (%) | 32.15 | 29.89 | 34.08 | 29.79 | 35.78 |
| Shearing force (kg) | 1.117 | 1.087 | 0.857 | 1.363 | 1.399 |
| Sensory evaluation scores | 87.65 | 90.57 | 88.65 | 81.63 | 81.35 |
As seen from Table 2, namely comparative example does not add the beef of curdlan gel and alkali protease, compare its cooking loss of each embodiment and shearing force obviously larger, and the score of subjective appreciation is on the low side, the tenderization of interpolation to beef of visible curdlan gel and alkali protease serves key effect.
Curdlan, as a kind of food additives, can improve the retentiveness of product, viscoplasticity, stability, and have thickening power.And alkali protease can make complicated macromolecular protein structures become simple Small molecular peptide chain or amino acid, thus become and be easy to absorb.Curdlan is worked in coordination with alkali protease and is carried out meat product processing tenderness, the succulence that can promote meat, and maintains its digester yield, promotes its organoleptic quality.
The above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that those of ordinary skill in the art make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
Claims (6)
1. the process of fresh processed meat class tenderization, it is characterized in that: the process of described fresh processed meat class tenderization is that in fresh meat, add mass fraction be the curdlan gel of 2 ~ 10mg/g meat and the alkaline protease solution of 1 ~ 6U/g meat, tenderization 24 ~ 120h under 0 ~ 10 DEG C of condition.
2. the process of a kind of fresh processed meat class according to claim 1 tenderization, is characterized in that: the mass fraction of described curdlan gel is 4 ~ 7mg/g meat.
3. the process of a kind of fresh processed meat class according to claim 1 tenderization, is characterized in that: described alkaline protease solution is 3 ~ 5U/g meat.
4. the process of a kind of fresh processed meat class according to claim 1 tenderization, is characterized in that: the described tenderization time is 48 ~ 96h.
5. the process of a kind of fresh processed meat class according to claim 1 tenderization, is characterized in that: described tenderization temperature is 4 DEG C.
6. the process of a kind of fresh processed meat class tenderization according to any one of claim 1 ~ 5, is characterized in that: described meat is beef, chicken.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510598941.4A CN105105164B (en) | 2015-09-21 | 2015-09-21 | A kind of process of fresh processed meat class tenderization |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510598941.4A CN105105164B (en) | 2015-09-21 | 2015-09-21 | A kind of process of fresh processed meat class tenderization |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105105164A true CN105105164A (en) | 2015-12-02 |
| CN105105164B CN105105164B (en) | 2018-08-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510598941.4A Active CN105105164B (en) | 2015-09-21 | 2015-09-21 | A kind of process of fresh processed meat class tenderization |
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| CN (1) | CN105105164B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527142A (en) * | 2018-12-27 | 2019-03-29 | 萧氏茶业集团有限公司 | A kind of slim tea and preparation method thereof |
| CN109567187A (en) * | 2018-12-27 | 2019-04-05 | 宜昌清溪沟贡茶有限公司 | A method of generation meal stick is made using tealeaves |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1061450A (en) * | 1963-01-09 | 1967-03-15 | Baxter Laboratories Inc | Method of tenderizing meat |
| CN1252953A (en) * | 1998-10-30 | 2000-05-17 | 吴嘉新 | Soft meat liquid |
| US20040043112A1 (en) * | 2002-04-18 | 2004-03-04 | Novozymes North America, Inc. | Meat tenderization |
| US6685978B1 (en) * | 2000-04-04 | 2004-02-03 | Cp Kelco Aps | Gelled and gellable compositions for food products |
| US7250184B2 (en) * | 2004-08-23 | 2007-07-31 | Micro-Tender Industries | Composition and method for tenderizing meat |
| CN102972793A (en) * | 2012-12-08 | 2013-03-20 | 云南香格里拉藏龙生物资源开发有限公司 | Tenderizing method of fresh yak meat |
| CN103211235B (en) * | 2013-04-27 | 2014-05-28 | 广西壮族自治区水牛研究所 | Method for tendering buffalo |
-
2015
- 2015-09-21 CN CN201510598941.4A patent/CN105105164B/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527142A (en) * | 2018-12-27 | 2019-03-29 | 萧氏茶业集团有限公司 | A kind of slim tea and preparation method thereof |
| CN109567187A (en) * | 2018-12-27 | 2019-04-05 | 宜昌清溪沟贡茶有限公司 | A method of generation meal stick is made using tealeaves |
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| Publication number | Publication date |
|---|---|
| CN105105164B (en) | 2018-08-31 |
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