CN105105164B - A kind of process of fresh processed meat class tenderization - Google Patents
A kind of process of fresh processed meat class tenderization Download PDFInfo
- Publication number
- CN105105164B CN105105164B CN201510598941.4A CN201510598941A CN105105164B CN 105105164 B CN105105164 B CN 105105164B CN 201510598941 A CN201510598941 A CN 201510598941A CN 105105164 B CN105105164 B CN 105105164B
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- Prior art keywords
- tenderization
- meat
- processed meat
- fresh
- class
- Prior art date
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 230000008569 process Effects 0.000 title claims abstract description 19
- 235000020991 processed meat Nutrition 0.000 title claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 33
- 235000015278 beef Nutrition 0.000 claims abstract description 19
- 229920002558 Curdlan Polymers 0.000 claims abstract description 14
- 239000001879 Curdlan Substances 0.000 claims abstract description 14
- 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 14
- 229940078035 curdlan Drugs 0.000 claims abstract description 14
- 235000019316 curdlan Nutrition 0.000 claims abstract description 14
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 10
- 108090000623 proteins and genes Proteins 0.000 abstract description 10
- 238000010411 cooking Methods 0.000 abstract description 7
- 238000010008 shearing Methods 0.000 abstract description 7
- 108091005658 Basic proteases Proteins 0.000 abstract description 4
- 230000003750 conditioning effect Effects 0.000 abstract description 3
- 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
- 230000000052 comparative effect Effects 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 6
- 235000013622 meat product Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000011161 development Methods 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
- 230000001953 sensory effect Effects 0.000 description 2
- 238000002415 sodium dodecyl sulfate polyacrylamide gel electrophoresis Methods 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 102000013370 fibrillin Human genes 0.000 description 1
- 108060002895 fibrillin Proteins 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice 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
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification 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
- 238000012545 processing Methods 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
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000001228 spectrum Methods 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
Abstract
The present invention provides a kind of process of fresh processed meat class tenderization, the process of the fresh processed meat class tenderization is that the alkaline protease solution of curdlan gel and 1 ~ 6 U/g meats that mass fraction is 2 ~ 10 mg/g meats, 24 ~ 120 h of tenderization under the conditions of 0 ~ 10 DEG C are added into fresh meat.For the present invention compared with existing conditioning meat, which obviously can further decompose sarcoplasmic protein and myofibrillar protein in beef, the significant shearing force for reducing beef, cooking loss, and improve its organoleptic quality.
Description
Technical field
The present invention relates to animal products deep process technology fields, and specifically one kind is with curdlan and alkali protease
The new process of the fresh meat of tenderization.
Background technology
As China's Animal husbandry production and meat industry develop, China has become the fastest-rising country of world's meat；Meat
Class has the characteristics that nutritive value is high, consumer groups are wide, processing quality is to consumer as the important component in diet
Life have important influence；The meat sale in China is still sold with the open Fresh meat of the sales and marketing that keeps in cold storage at present
Based on.In recent years, since meat tenderness is poor, the Fresh meat shelf-life is shorter, chilled meat transportation cost is higher and influences appearance product
The reasons such as matter affect the further development of meat industry.Therefore, processed meat products guide strong in constantly development evolvement
The trend of health cooking culture.
Curdlan be one kind derive from a wealth of sources, food additives new varieties easy to use.Alkali protease is that one kind can
For meat proteins depth growth, and the restriction endonuclease being widely applied in the meat products such as dry marinated meat product.Although can
It obtains right glue and alkali protease is widely studied in field of food, but applied to meat packing to improve meat product
The document of matter has not been reported.
Invention content
It is poor for meat tenderness, the higher problem of shearing force, the mechanism of present invention gel forming after breaks down proteins
It sets out, using alkali protease and curdlan tenderization fresh processed meat class, to promote tenderness, the succulence of meat, and maintains
Its digester yield promotes its organoleptic quality.
The present invention is achieved by the following technical solutions：
A kind of process of fresh processed meat class tenderization, it is 2 ~ 10 mg/g meat that mass fraction is added into fresh meat
The alkaline protease solution of the curdlan gel of class and 1 ~ 6 U/g meats, 24 ~ 120 h of tenderization under the conditions of 0 ~ 10 DEG C.
A kind of process of fresh processed meat class tenderization of the present invention, the mass fraction of the curdlan gel
For 4 ~ 7 mg/g meats.
A kind of process of fresh processed meat class tenderization of the present invention, the alkaline protease solution are 3 ~ 5 U/
G meats.
A kind of process of fresh processed meat class tenderization of the present invention, the tenderization time are 48 ~ 96 h.
A kind of process of fresh processed meat class tenderization of the present invention, the tenderization temperature are 4 DEG C.
A kind of process of fresh processed meat class tenderization of the present invention, the meat are beef, chicken.
For the present invention compared with existing conditioning meat, which obviously can further decompose sarcoplasmic protein and flesh in beef
Fibrillin matter；Compared with prior art, which can significantly reduce shearing force, the cooking loss of beef, and improve it
Organoleptic quality.
Description of the drawings
Fig. 1 is the SDS-PAGE electrophoresis spectrum 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 3 Tenderization of embodiment；2, comparison
Example beef.
Specific implementation mode
To be best understood from the present invention, with reference to embodiment and attached drawing, the invention will be further described, following embodiment
Only it is that the present invention will be described rather than is limited to it.
It drains away the water after beef is cleaned, it is spare according to the generous cuboid block for being cut into 10 × 3 × 1cm of length.
Plastic injection quality score is 0.002% alkaline protease solution, is injected by different volumes, makes enzyme activity list in meat piece
Beef is massaged after injection, enzyme solution is promoted uniformly to spread in position to each embodiment requirement in table 1.
Curdlan is configured to the reversible gel that mass fraction is 10%, is injected by different volumes, makes gel in meat piece
Mass fraction to table 1 in the requirement of each embodiment, beef is massaged after injection and promotes gel diffusion.
Alkali protease and curdlan gel are not added in comparative example.
By treated, beef stores tenderization, the tenderization time of each embodiment and comparative example and temperature such as table at 0 ~ 10 DEG C
Shown in 1.
Each process parameter value in 1 embodiment 1 ~ 4 of table and comparative example
| Technological parameter | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example |
| Curdlan gel additive amount（mg/g） | 2 | 4 | 7 | 10 | 0 |
| Alkali protease additive amount（U/g） | 1 | 3 | 5 | 6 | 0 |
| The tenderization time（h） | 24 | 48 | 96 | 120 | 72 |
| Tenderization temperature（℃） | 4 | 0 | 4 | 10 | 4 |
The beef of beef and comparative example after 3 Tenderization of embodiment is subjected to Protein Extraction, through SDS-PAGE electrophoresis
Analyzing its change in protein, the results are shown in Figure 1, and the sarcoplasmic protein and myofibrillar protein in beef have apparent point
Solution.
Beef obtained by each embodiment and comparative example is measured through cooking loss, shearing force measures and subjective appreciation, result
As shown in table 2.
Cooking loss, shearing force and the results of sensory evaluation of table 2 embodiment 1 ~ 4 and comparative example
| 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, comparative example is to be not added with the beef of curdlan gel and alkali protease, compares each embodiment
Its cooking loss and shearing force are significantly greater, and the score of subjective appreciation is relatively low, it is seen that curdlan gel and basic protein
The addition of enzyme plays key effect to the tenderization of beef.
Curdlan can improve the retentiveness, viscoplasticity, stability of product as a kind of food additives, and have increasing
Thick effect.And alkali protease can make complicated macromolecular protein structures become simple small molecule peptide chain or amino acid,
To become prone to absorb.Curdlan collaboration alkali protease handles meat product the tenderness, more that can promote meat
Juice, and its digester yield is maintained, promote its organoleptic quality.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
It encloses and is defined, under the premise of not departing from design spirit of the present invention, technical side of the those of ordinary skill in the art to the present invention
The various modifications and improvement that case is made should all be fallen into the protection domain of claims of the present invention determination.
Claims (6)
1. a kind of process of fresh processed meat class tenderization, it is characterised in that：The technique side of the fresh processed meat class tenderization
Method is that the basic protein of curdlan gel and 1 ~ 5U/g meats that mass fraction is 2 ~ 7mg/g meats is added into fresh meat
Enzyme solutions, 24 ~ 96 h of tenderization under the conditions of 0 ~ 4 DEG C.
2. a kind of process of fresh processed meat class tenderization according to claim 1, it is characterised in that：It is described to obtain so
The mass fraction of glue gel is 4 ~ 7 mg/g meats.
3. a kind of process of fresh processed meat class tenderization according to claim 1, it is characterised in that：The alkalinity egg
White enzyme solutions are 3 ~ 5 U/g meats.
4. a kind of process of fresh processed meat class tenderization according to claim 1, it is characterised in that：When the tenderization
Between be 48 ~ 96 h.
5. a kind of process of fresh processed meat class tenderization according to claim 1, it is characterised in that：The tenderization temperature
Degree is 4 DEG C.
6. a kind of process of fresh processed meat class tenderization according to any one of claim 1 ~ 5, it is characterised in that：
The 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 |
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| Publication Number | Publication Date |
|---|---|
| CN105105164A CN105105164A (en) | 2015-12-02 |
| CN105105164B true CN105105164B (en) | 2018-08-31 |
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| 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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| Country | Link |
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| CN (1) | CN105105164B (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| 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 |
Citations (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 |
| CN1447652A (en) * | 2000-04-04 | 2003-10-08 | Cp凯尔科药物学科学院 | Gelled and gellable compsns. for food products |
| US20040043112A1 (en) * | 2002-04-18 | 2004-03-04 | Novozymes North America, Inc. | Meat tenderization |
| EP1799820A2 (en) * | 2004-08-23 | 2007-06-27 | 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 |
| CN103211235A (en) * | 2013-04-27 | 2013-07-24 | 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
Patent Citations (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 |
| CN1447652A (en) * | 2000-04-04 | 2003-10-08 | Cp凯尔科药物学科学院 | Gelled and gellable compsns. for food products |
| US20040043112A1 (en) * | 2002-04-18 | 2004-03-04 | Novozymes North America, Inc. | Meat tenderization |
| EP1799820A2 (en) * | 2004-08-23 | 2007-06-27 | 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 |
| CN103211235A (en) * | 2013-04-27 | 2013-07-24 | 广西壮族自治区水牛研究所 | Method for tendering buffalo |
Non-Patent Citations (1)
| Title |
|---|
| 可得然胶凝胶特性及其在西式火腿中的应用研究;赵冰等;《食品科学》;20141231;第35卷(第21期);第45-49页 * |
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| Publication number | Publication date |
|---|---|
| CN105105164A (en) | 2015-12-02 |
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