CN105831612A

CN105831612A - Composition for improving quality of frozen meat product

Info

Publication number: CN105831612A
Application number: CN201610266016.6A
Authority: CN
Inventors: 江凯
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-04-26
Filing date: 2016-04-26
Publication date: 2016-08-10

Abstract

The invention relates to the technical field of food additives and more particularly relates to a composition for improving the quality of a frozen meat product, a method for treating meat by utilizing the composition and an edible meat product. The composition provided by the invention at least comprises the following components in parts by weight: 5-60 parts of table salt, 3-18 parts of carbonate, 1-10 parts of an organic acid salt, 0.3-8 parts of sugar alcohol, 0.1-6 parts of chitosan and 0.5-8 parts of cyclodextrin. The composition provided by the invention is a safe and efficient composition for improving the quality of the frozen meat product and is used for keeping original properties including the freshness, flexibility, water binding capability, nutritional value and the like of the meat product.

Description

A kind of compositions for improving chilled meat product property

Technical field

The present invention relates to the technical field of food additive, more particularly it relates to an be used for improving cold The compositions of frozen meat product quality, process the method for meat and edible meat products by said composition.

Background technology

Along with the development of society and the raising of national life level, meat and meat product, become on dining table must Indispensable dish, this facilitates the fast development of meat products and processing industry thereof, but fresh and alive meat Sales volume is limited, in order to not affect its market circulation and sale, and keeps the freshness of meat products, chilled storage Become main preservation means.Meat dish in Chinese meal or in western-style food all be particular about refreshing, crisp, Taste in tender, sliding, bullet five, so requiring the highest to the fresh quality of meat.But, in the process of chilled storage Middle meat protein is susceptible to freeze denaturation, causes tenderness, retentiveness, gelling and nutritive value etc. equal Fission can be produced, cause quality to decline and affect the quality of follow-up converted products.

At present, meat processing industry commonly uses the phosphate tender dispensing of cause as meat, also due to it can improve Measurement techniques for quality detection of meat and cause tender effect and become the food additive that countries in the world are most widely used.Add at meat products During work, add appropriate phosphate, not only can improve the pH value of meat, and can also be in complexation meat Metal ion, and increase the ionic strength of meat, meat is had water-retaining property simultaneously.But it is as food safety and people To healthy attention, phosphatic safety receives much concern, and long-term phosphate of taking in can affect human body to calcium Absorb, and form the side effect such as insoluble phosphate calcium at enteral, in consideration of it, the most a lot of country has forbidden Phosphatic dispensing is added in meat product.Therefore, it is necessary to provide one by the improvement of formula and technique Kind of safety, the compositions of improving chilled meat product property efficiently, keep meat products freshness, tenderness, Original characteristic such as retentiveness and nutritive value.

Summary of the invention

A kind of compositions for improving chilled meat product property is provided, with should in order to solve the problems referred to above present invention The method of compositions-treated meat and edible meat products.

A kind of compositions for improving chilled meat product property, at least includes following weight portion in described compositions Number component: the Sal of 5-60 weight portion, the carbonate of 3-18 weight portion, the acylate of 1-10 weight portion, The sugar alcohol of 0.3-8 weight portion, the chitosan of 0.1-6 weight portion, the cyclodextrin of 0.5-8 weight portion.

In one embodiment, the described compositions for improving chilled meat product property also includes 0.05-2 The tea polyphenols of weight portion.

In one embodiment, the viscosity-average molecular weight of described chitosan is 25000-150000, deacetylation It is more than 90%；Preferably, the viscosity-average molecular weight of described chitosan is 40000-80000, and deacetylation is 95% Above.

In one embodiment, described cyclodextrin is beta-schardinger dextrin-and/or gamma-cyclodextrin；Preferably, institute Stating cyclodextrin is gamma-cyclodextrin.

In one embodiment, during described carbonate is potassium carbonate, potassium bicarbonate, sodium carbonate and sodium bicarbonate One or more.

In one embodiment, described acylate is sodium tartrate, sodium gluconate, sodium citrate, breast One or more in acid sodium, natrium malicum, sodium alginate and potassium malate.

In one embodiment, described sugar alcohol be xylitol, mannitol, hydroxyl isomaltulose, lactose, One or more in hydrogenated starch hydrolysate, erythritol, Sorbitol and maltose alcohol.

Further object is that the processing method that a kind of chilled meat goods are provided, described processing method bag Include step as follows: meat products is used described for improving the compositions of chilled meat product property.

In one embodiment, by sprinkling, injection, external application, soak, cut and mix, tumbling, stir, be coated with Meat products is used described for improving the compositions of chilled meat product property by the method smeared.

A further object of the present invention is to provide a kind of meat products, and described meat products comprises described cold for improving The compositions of frozen meat product quality.

Compared with prior art, the invention have the benefit that the compositions not phosphate-containing of the present invention, have Safe and nontoxic property, for improving the quality of chilled meat goods, make meat products after chilled storage, still There is original characteristics such as good freshness, tenderness, retentiveness and nutritive value.

It is more readily understood the above-mentioned of the application and other features, aspect and advantage with reference to described further below.

Detailed description of the invention

Participate in the election of the detailed description being preferable to carry out method of the invention below and the embodiment that includes can be more easily understood Present disclosure.Unless otherwise defined, all technology used herein and scientific terminology has and the present invention The identical implication that one skilled in the art are generally understood that.When there is contradiction, with in this specification Definition is as the criterion.

Term as used herein " by ... preparation " and " comprising " synonym.Term used herein " comprises ", " include ", " having ", " containing " or its other deformation any, it is intended that cover rather than exclusive include. Such as, comprise the compositions of listed elements, step, method, goods or device and be not necessarily solely those key elements, But other not expressly listed key element or this kind of compositions, step, method, goods or device institute can be included Intrinsic key element.

Conjunction " Consists of " gets rid of any key element, step or component do not pointed out.If wanted for right In asking, this phrase will make claim be closed so that it is does not comprise the material in addition to the material that those describe, But except relative customary impurities.In phrase " Consists of " occurs in the clause of claim main body When being rather than immediately following after theme, it is only limited to the key element described in this clause；Other key element is not arranged In addition in the described claim as entirety.

Equivalent, concentration or other value or parameter with scope, preferred scope or a series of upper limit preferred value and During the Range Representation that lower preferable values limits, this is appreciated that and specifically discloses by any range limit or excellent All scopes that arbitrary pairing of choosing value and any range lower limit or preferred value is formed, regardless of whether whether this scope Separately disclose.Such as, when disclosing scope " 1 to 5 ", described scope should be interpreted as including Scope " 1 to 4 ", " 1 to 3 ", " 1 to 2 ", " 1 to 2 and 4 to 5 ", " 1 to 3 and 5 " Deng.When numerical range is described in this article, unless otherwise indicated, otherwise this scope is intended to include its end value All integers within the range and mark.

Singulative includes that plural number discusses object, unless the context clearly dictates otherwise." optional " or Person's " any one " refers to that the item described thereafter or event may or may not occur, and this description includes The situation that the situation of event generation and event do not occur.

Approximation term in specification and claims is used for modifying quantity, represents that the present invention is not limited to this Particular number, also includes close to this quantity acceptable without causing repairing of the change of relevant basic function Positive part.Accordingly, modify a numerical value with " about ", " about " etc., mean and the invention is not restricted to this Exact numerical.In some example, approximation term likely corresponds to measure the precision of the instrument of numerical value.In this Shen Please be in specification and claims, scope limits and can combine and/or exchange, if not stated otherwise this A little scopes include all subranges contained therebetween.

Additionally, indefinite article " a kind of " before key element of the present invention or component and " one " are to key element or component Quantitative requirement (i.e. occurrence number) unrestriction.Therefore " one " or " a kind of " should be read as including one Or at least one, and the key element of singulative or component also include plural form, unless the obvious purport of described quantity Refer to singulative.

In order to provide the substantive understanding to the present invention, hereinafter describe the present invention certain with different the level of details A little aspects, pattern, embodiment, modification and feature.

In implementing the present invention, it may, employ biochemistry, Food Chemistry, food making process, food Product biochemistry, Food Microbiology, food molecular biology, food statistics, food additive muscle A lot of conventional arts in terms of protein biochemistry, muscle molecular biology and physiology.These technology are ripe Know.

The definition of some terms used in this specification, except as otherwise noted, all technology used herein Be generally understood that with those skilled in the art equivalent in meaning it is generally of with scientific words The meaning.

Sal

Heretofore described term " Sal " refer to customary salt in food industry, i.e. chemical formula be NaCl can Edible salt, the Sal used in the present invention, except pure sodium chloride edible salt, also includes the edible of other purposes With salt, such as iodized salt.Additionally, Sal used in the present invention also includes other the saline taste that food industry uses Agent, the purpose being only for example, such as potassium chloride, ammonium chloride, sodium bromide, lithium bromide, sodium iodide, lithium iodide Etc. the edible inorganic compound of the character possessing saline taste, above-mentioned savory agent can with Sal with the use of or It is used alone.The most herein unless refered in particular to, described Sal includes all of savory agent that food industry uses.

Carbonate

Heretofore described term " carbonate " refers to the salt with carbonic acid group (root) ion, such as its potassium Salt, sodium salt, iron salt and calcium salt etc., be not particularly limited as any carbonate, in described meat system herein Product can add a kind of carbonate, it is also possible to add several carbonate.It is preferably carried out mode in one In, described carbonate is one or more in potassium carbonate, potassium bicarbonate, sodium carbonate and sodium bicarbonate.

Acylate

Heretofore described term " acylate " refers to the sodium salt of monocarboxylic acid, dicarboxylic acids and polybasic carboxylic acid Or potassium salt.In one is preferably carried out mode, described acylate is sodium tartrate, sodium gluconate, lemon One or more in lemon acid sodium, sodium lactate, natrium malicum, sodium alginate and potassium malate.

Sugar alcohol

Heretofore described term " sugar alcohol " refer to the aldehyde of saccharide, ketone carbonyl be reduced to hydroxyl after generate contain There is the polyhydric alcohol of plural hydroxyl.In one is preferably carried out mode, described sugar alcohol is xylitol, sweet Dew alcohol, hydroxyl isomaltulose, lactose, hydrogenated starch hydrolysate, erythritol, Sorbitol and maltose One or more in alcohol.

Chitosan

Heretofore described term " chitosan " refers to the chitosan with free amine group.Described chitosan be by The chitin that the world is widely present obtains through deacetylation, and chemical name is Isosorbide-5-Nitrae-2-amino-2 deoxidation -callose, formal name used at school is: β-Isosorbide-5-Nitrae-poly-glucose.The chitosan of non-modified is water insoluble.Shell gathers After the molecular weight of sugar and deacetylation are to the freezing of meat products Mouthfeel has a certain impact, and when the molecular weight of chitosan is the lowest, compositions is when meat products, and mouthfeel is the best； When the deacetylation of chitosan is the highest, number of amino groups free in chitosan is the most, and chitosan is the easiest to be stuck with paste with ring Essence combines, and is easier to be attached in meat products, and the combination water prevented when low temperature in meat products forms ice crystal, Destroy and combine the bonding state between water and protein, protein denaturation.Chitosan molecule amount is less than certain numerical value Time, it is impossible in meat, form specific skeleton and structure, prevent the combination water in meat from forming ice crystal, cause egg Be combineding with each other between side chain and the side chain in white matter molecule, forms disulfide bond, hydrogen bond, hydrophobic bond etc., causes Protein condenses and produce irreversible denaturation；When the molecular weight of chitosan is more than certain numerical value, owing to it is bigger The existence of framing structure, can cause meat products to produce certain viscosity during processing and eating, and impact is edible Mouthfeel.Therefore, molecular weight and the deacetylation of chitosan has important impact to the freeze preservation of meat products. For realizing beneficial effects of the present invention, the viscosity-average molecular weight of described chitosan is 25000-150000, deacetylated Degree is more than 90%；Preferably, the viscosity-average molecular weight of described chitosan is 40000-80000, and deacetylation is More than 95%.

Cyclodextrin

Heretofore described term " cyclodextrin " refers to oligomeric glucose in the form of a ring, it is common that be by 6,7 Or 8 glucose units are by α, 1 → 4 ring-type interconnective crystalline solid of key, respectively alpha-cyclodextrin, Beta-schardinger dextrin-or gamma-cyclodextrin.The dissolubility size in water and the hydroxyl on cyclodextrin in view of cyclodextrin Radix amount, in order to realize beneficial effects of the present invention, described cyclodextrin is beta-schardinger dextrin-and/or gamma-cyclodextrin； Preferably, described cyclodextrin is gamma-cyclodextrin.

Tea polyphenols

Heretofore described term " tea polyphenols " refers to polyhydroxyl compounds contained in Folium Camelliae sinensis, is called for short TP, main chemical compositions be catechin (flavanol compound), flavone and flavonols, anthocyan, phenolic acid and The complex of the compounds such as depside, polymerization phenols.Described tea polyphenols has strong antioxidation, presses down Bacterium effect, deodorization, may also operate as natural pigment effect simultaneously, can prevent again food from fading, also have The formation of suppression nitrite and summation.Fold

Other additive

The described compositions for improving chilled meat product property can also include following food additive: saccharide, Emulsifying agent, flavoring agent, eggs, the inorganic compound of non-Sal or mineral, flour, lactoprotein, plant egg In vain, edible liquid, edible colloid, hydrolyzed protein, non-saccharide and the carbohydrate of non-sugar alcohols, nothing Machine acid, alkali, flavouring agent, alcohols, lipid, noncarbonate, non-phosphorus inorganic acid salt, deodorant tune, acidity adjustment Agent, anticaking agents, defoamer, antioxidant, bleach, bulking agent, colour fixative, nutrition enhancer, anticorrosion Agent, thickening agent, coloring agent and adjusting material.

Above-mentioned food additive can be natural materials or chemosynthesis, but has to comply with international edible additive Standard is prepared from.The most above-mentioned food additive can be simultaneously introduced with the compositions of the present invention, it is possible to To add before it or after which.

Chilled meat goods are used carbonate, acylate carry out processing can improve chilled meat goods retentiveness, Soft property, but poor effect.The present inventor is by selecting certain molecular weight and the shell of deacetylation Polysaccharide adds meat products with specific cyclodextrin, tea polyphenols and processes it, after freezing, carries out Thaw, be processed into dish, after finding freezing meat products still have good freshness, tenderness, retentiveness with And original characteristic such as nutritive value.The mechanism concrete for it is the most indefinite, inventors believe that its mechanism is: To be added in combination in meat, the chitosan in compositions can enter in the inside of meat, due to not dissolving in of chitosan Water and good biological nature, chitosan self can absorb water in meat and expand, form gelatinous chitosan, Add the distance between each component of muscular tissue structure, keep the region of moisture to increase, and utilize the three of formation Dimension mesh space rock-steady structure enhances the stability of protein；Chitosan and the protein molecule generation phase in meat Interaction combines, and enhances the stability of protein, simultaneously the free amine group on chitosan by with ring Hydroxyl hydrogen bond action on dextrin also combines, and the hydroxyl on cyclodextrin can form hydrogen bond with the combination water in meat and make With and combine, so that the combining of the combination water in meat and protein stabilization, ice crystal when reducing low temperature Formed and separate out, it is to avoid ice crystal destroys the bonding state combining water with protein molecule, causes protein denaturization, Affect meat products mouthfeel after the freezing.Additionally, the tea polyphenols in compositions be wrapped in chitosan and protein, Cyclodextrin, in the structure formed in meat, further prevents the oils and fats in protein and meat oxidized, sends out Change matter, affects meat mouthfeel after the freezing.

Further object is that the processing method that a kind of chilled meat goods are provided, described processing method bag Include step as follows: meat products is used described for improving the compositions of chilled meat product property.Institute in the present invention The freezing stated refers to that temperature-10 is between-60 DEG C.In one is preferably carried out mode, by spraying, noting Penetrate, external application, soak, cut mix, tumbling, stir, meat products is used described cold for improving by the method smeared The compositions of frozen meat product quality.

Meat

The "flesh" (nonproductive construction) of term narrow sense specifically described herein refers to be present in comprise in animal in nature and is derived from animal Myofibrillar tissue, edible all of meat or histoorgan.The "flesh" (nonproductive construction) of the terms broad sense also comprises Be derived from various tissues and the organ, such as internal organs of animal: heart, liver, kidney, intestine and small intestine, stomach, brain, All edible organs such as tongue, ear and tissue.That the "flesh" (nonproductive construction) of the terms includes broad sense and narrow sense "flesh" (nonproductive construction).

Described meat may originate at any kind of animal, be broadly divided into domestic animal, poultry, fish, aquatic without vertebra move Thing or Mollusca.Domestic animal herein includes terrestrial or amphibians and reptiles, such as cattle, Babalus bubalis L., wild ox, pig, Wild boar, sheep (such as lamb, sheep, goat), donkey, deer, camel, muroid, Equus caballus (L.) etc., Fowl meat includes Land walking poultry or the birds of airflight, such as Carnis Gallus domesticus, pheasant, turkey meat, Ostriches, duck meat and goose Meat etc.；The flesh of fish includes taking from freshwater fish, marine fish flesh, the straddling fish stocks flesh of fish or the half straddling fish stocks flesh of fish, Such as, Cyprinus carpio, grey Hypophthalmichthys molitrix, Ctenopharyngodon idellus, Mylopharyngodon piceus, snakeheaded fish, morrhua, catfish, tuna, sardine, Mackerel, scad, China Acipenser Sinensis, hairtail, flatfish, Hemisalanx, long tail anchovy, bream, Squaliobarbus ourriculus, Silurus asotus fish,

Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis), capelin, madai, Oncorhynchi, sturgeon, yellow croaker；Aquatic invertebrate or software move Thing, such as Macrobrachium nipponensis, squid, Carnis Haliotidis, clam, mussel, scallop, cockle, Littorina, Limax, Concha Ostreae, Stichopus japonicus And/or Octopus etc..

Term "flesh" (nonproductive construction) includes ground, tumbling, stirs, cuts and mix, shred or by known in the art any Additive method be processed into the meat paste of the meat products of any shape, such as fluffy or circle, minced meat or cut into inch strips, Silk, lamellar, bulk or wear into skewer, can be the raw meat before not cooking, it is also possible to be that the cooking processed Meat in journey, including instant meat and/or the meat that boils.

In some embodiments, the compositions of the present invention more be suitable for beef, Carnis Sus domestica, Carnis Gallus domesticus, Carnis caprae seu ovis, The flesh of fish.

Term " meat products " or " meat sample " herein refer both to the food containing meat, in certain situation, three Person can replace use, can be to be one or more of form: the bacon that (1) is dry or half-dried, such as with sending out Ferment agent culture is dry to salt down, and the fermented product fermented, such as sausage and dry Petaso；(2) meat product of emulsifying is (such as, For cold drinks and snachs or warm-served food), such as sootiness perfume (or spice) tripe, caviar, pork luncheon meat, meat pulp and meat stuffing；(3) Fish and Seafood, such as shrimp, salmon, the fish product heavily joined, breaded fish stick, fish pill, the Fish of frozen-pack；(4) poultry Product, such as chicken breast or Breast, or the Fowl meat heavily joined, such as chicken block and/or chicken sausage；(5) Sterilised products, the most autoclaved meat product, such as picnic Petaso, pork luncheon meat, emulsifying product.In embodiment In, fried shredded pork, the sliced meat, roasting of slipping can be included but not limited to meat products dish prepared by the compositions of the present invention Skewer, barbecue muscle, roasting kidney, grilled chicken gizzard, iron plate meat, grilled lamb chops, soft deep-frying meat, roast beef, grilled chicken, coffee Curry meat, Spicy diced chicken with peanuts, daube, fried cube meat, fricassee block, the steamed flesh of fish, fish roe, chaffy dish sliced meat, BAIYE, Tripe Pieces and/or sweet and sour smooth sliced meat；The meat products utilizing the compositions of the present invention to manufacture, wherein uses meat The example of filling include hamburger, KFC hamburger, hot dog, dumpling, steamed bun, meat ball, steamed dumplings, chaos, Croquette and/or fried spring roll etc..Term " meat products " refers to any product based on meat, be suitable for people and/ Or animal is as food and/or feed consumption.Meat products can comprise non-meat ingredients, such as vegetable protein, water, Salt, flour, butter, monosodium glutamate, lactoprotein, starch, hydrolyzed protein, acid, vinegar, cooking wine, flavoring agent, emulsifying Agent, coloring agent and/or adjusting material；In certain situation, can be instant, in other situation, permissible Refer to low temperature keep and/or cooking during product, in a word, including in any case with any type of containing meat Product.

The meat products of the present invention can by any known cooking method obtain containing described compositions Meat products.Described cooking method is only for example character, includes but not limited to: steam, boil, decoct, fry, explode, Roast, bake, baking etc., those skilled in the art know said method, i.e. can be used for the average family cooking, meal Drink industry or food industry produce.Therefore the present invention improves the method for edible meat to heating this of cooked meat Situation is effective.Although the realization of this effect is unrelated with above-mentioned cooking method, if but use decoct, fry, Explode, roast, bake, when drying, the fresh and tender succulence of meat can be maintained, and present intact local flavor, it is thus achieved that Significant effect.

In meat products of the present invention, the content of described compositions accounts for the 1～20% of described meat products total amount, Such as 1%, 3%, 5%, 7%, 9%, 11%, 13%, 15%, 17%, 19%.Deng.Through combination of the present invention The meat products that thing processed has good freshness, tenderness, retentiveness and nutritive value after freezing Etc. original characteristic.

Below by embodiment, the present invention is specifically described.Be necessary it is pointed out here that, following example It is served only for that the invention will be further described, it is impossible to be interpreted as limiting the scope of the invention, this field Some nonessential improvement and adjustment that professional and technical personnel makes according to the content of the invention described above, still fall within this The protection domain of invention.

It addition, illustrate without other, raw materials used is all commercially available.

As follows for improving the formula material of the compositions of chilled meat product property:

A: Sal

B1: potassium carbonate

B2: potassium bicarbonate

B3: sodium carbonate

B4: sodium bicarbonate

C1: sodium gluconate

C2: sodium citrate

C3: sodium alginate

C4: sodium tartrate

D1: mannitol

D2: lactose

D3: Sorbitol

D4: maltose alcohol

F1: chitosan (viscosity-average molecular weight is 25000, and deacetylation is more than 90%)

E2: chitosan (viscosity-average molecular weight is 40000, and deacetylation is more than 95%)

E3: chitosan (viscosity-average molecular weight is 80000, and deacetylation is more than 95%)

E4: chitosan (viscosity-average molecular weight is 150000, and deacetylation is more than 90%)

E5: chitosan (viscosity-average molecular weight is 9000, and deacetylation is more than 90%)

F6: chitosan (viscosity-average molecular weight is 200000, and deacetylation is more than 90%)

E7: chitosan (viscosity-average molecular weight is 80000, and deacetylation is 85%)

F1: alpha-cyclodextrin

F2: beta-schardinger dextrin-

F3: gamma-cyclodextrin

G: tea polyphenols

By the formula material of the above-mentioned compositions for improving chilled meat product property according to the weight portion in table 1 Number mixes, and is dissolved in 1L pure water, and stirs, the composition solution of preparation cost invention. By the present invention of embodiment 1-7 for improving the compositions of chilled meat product property and the compositions of comparative example 1-6 Freezing meat products is carried out comprehensive evaluation experimental.The described meat products for evaluating combination property is respectively Carnis Gallus domesticus, Carnis Sus domestica and beef, evaluation result is shown in Table 2 respectively, table 3, table 4.

The process of meat:

A. meat 1kg, diced, silk or sheet are weighed；

B. meat is put into and the solution of compositions soaks 3 hours, respectively at the refrigerator freezings 3 days of-40 DEG C and-60 DEG C, Then carry out shearing force and cooking loss rate measures.

Method of testing:

1. the mensuration of moisture holding capacity:

100g meat sample is cut into mince, meat paste, bar, block, silk, then according to the method for the present invention is to meat The compositions of the sample administration present invention, according to art technology universal method, after after processing, meat sample is chilled Put in retort pouch, be put in steaming and decocting in 85 DEG C of water-baths until central point temperature reaches 72 DEG C, then take out cold But to after room temperature, after centrifugal segregation free water, weigh, and calculate cooking loss rate by following equation.

Meat sample weight before cooking loss rate=(weight of meat sample after the weight steaming and decocting of meat sample before steaming and decocting)/steaming and decocting × 100%

2. the mensuration of shearing force:

By the meat sample after steaming and decocting, use SMS Texture instrument (Stable Micro Systems, Texture Analyzer) carry out shearing force mensuration, will uniformly be cut into the cutlet of 75mm × 10mm × 10mm, then according to The method of below embodiment processes, and the cutlet after processing is heated to center in 85 DEG C of thermostat water baths Being cooled to room temperature after temperature 72 DEG C, the shear force value using Texture instrument to carry out the meat in each sample (is i.e. sheared Stress).Shear force value is the least, and this just illustrates that meat is the most soft.Used by shearing force, meat sample can also any be cooked Or the meat products that processing method obtains.Such as, the meat cooking or boiling, fried meat, Petaso, fire-cure meat etc..

Minimizing percentage rate (i.e. the reducing multiple) computing formula of shearing force is as follows:

The shearing force of (shearing force of the shearing force of meat sample-untreated meat sample after process)/untreated meat sample × 100%.

The determination experiment of moisture holding capacity and shearing force minimum in triplicate more than, and take its meansigma methods and obtain.

3. sensory evaluation

Frying pan put into by the soybean oil taking about 20-30ml, preheating.Then by embodiment 1-7 and comparative example 7 Each 250g cutlet that the sample of (fresh unprocessed meat products) processed according to the method described above carries out naked light stir-fry, Add 3 grams of Fructus Piperis powders simultaneously.

After respectively embodiment 1-7 and comparative example 7 (fresh unprocessed meat products) being carried out quick-fried, at random Choose 60 volunteers to taste, the wherein each half of M-F, then carry out subjective appreciation.Result shows: A. Carnis Gallus domesticus: the experimenter of 95% thinks that Carnis Gallus domesticus in the present embodiment does not has with the mouthfeel of the new fresh chicken meat of comparative example 7 Any it is clearly distinguished from；B. Carnis Sus domestica: the experimenter of 96.7% thinks the new of Carnis Sus domestica in the present embodiment and comparative example 7 The mouthfeel of fresh pork does not has any being clearly distinguished from；C. beef: the experimenter of 98.3% thinks the cattle in the present embodiment Meat does not has any being clearly distinguished from the mouthfeel of the fresh beef of comparative example 7.

Above-mentioned experimental technique meets the identification standard of internal authority mechanism, and (US corn chemist assists such as AACC Meeting), AIB (U.S. bakes association), AOAC (AC association), BS (British Standard), ISO (state Border standardization body), ASTM (American standard test method), GMIA (manufacturing of gelatin association of the U.S.), AFERA (Europe Continent adhesive tape organization of production).

Table 1

Table 2

Table 3

Table 4

The present invention is not limited to particular implementation described in this application, as the single aspect of the present invention Unitary declaration.It will be understood by those skilled in the art that and can enter without departing from the case of spirit and scope The various amendments of row and change.As described above, in addition to enumerating herein, scope disclosed by the invention Interior functionally equivalent purposes is obvious for those skilled in the art of this area.Such change It is intended to be within the purview of the appended claims with amendment.The present invention open the most only by claims and and this The four corner that the scope of the claim of sample is equal to limits.Should be appreciated that the present invention is open and be not limited to spy Fixed method, reagent, compositions and biosystem, certainly, described method, reagent, compositions and biology department System is to change.It can also be appreciated that term used herein is only used for describing specific embodiment, be not It is restrictive for being used for.Referred herein or that quote all patents, patent application, earlier application and publication Thing is incorporated by by quoting herein so that they do not contradict with the clearly teaching of this specification.In right Other embodiment is proposed in claimed range.

Claims

1. the compositions being used for improving chilled meat product property, it is characterized in that, described compositions at least includes the component of following parts by weight: the Sal of 5-60 weight portion, the carbonate of 3-18 weight portion, the acylate of 1-10 weight portion, the sugar alcohol of 0.3-8 weight portion, the chitosan of 0.1-6 weight portion, the cyclodextrin of 0.5-8 weight portion.

Compositions for improving chilled meat product property the most according to claim 1, it is characterised in that the viscosity-average molecular weight of described chitosan is 25000-150000, deacetylation is more than 90%.

Compositions for improving chilled meat product property the most according to claim 2, it is characterised in that the viscosity-average molecular weight of described chitosan is 40000-80000, deacetylation is more than 95%.

Compositions for improving chilled meat product property the most according to claim 1, it is characterised in that described cyclodextrin is beta-schardinger dextrin-and/or gamma-cyclodextrin.

Compositions for improving chilled meat product property the most according to claim 1, it is characterised in that described carbonate is one or more in potassium carbonate, potassium bicarbonate, sodium carbonate and sodium bicarbonate.

Compositions for improving chilled meat product property the most according to claim 1, it is characterised in that described acylate is one or more in sodium tartrate, sodium gluconate, sodium citrate, sodium lactate, natrium malicum, sodium alginate and potassium malate.

Compositions for improving chilled meat product property the most according to claim 1, it is characterized in that, described sugar alcohol is one or more in xylitol, mannitol, hydroxyl isomaltulose, lactose, hydrogenated starch hydrolysate, erythritol, Sorbitol and maltose alcohol.

8. the processing method of chilled meat goods, it is characterised in that the treating method comprises step as follows: for improving the compositions of chilled meat product property described in any one that meat products is used in claim 1-7.

The processing method of chilled meat goods the most according to claim 8, it is characterised in that by sprinkling, injection, external application, soak, cut mix, tumbling, stir, meat products is used described for improving the compositions of chilled meat product property by the method smeared.

10. a meat products, it is characterised in that described meat products comprises described in any one in claim 1-7 for improving the compositions of chilled meat product property.