CN111616305A

CN111616305A - Method for improving beef texture

Info

Publication number: CN111616305A
Application number: CN202010340420.XA
Authority: CN
Inventors: 谢定源; 周嘉欣; 丁璐; 方妍; 余永昊
Original assignee: Huazhong Agricultural University
Current assignee: Huazhong Agricultural University
Priority date: 2020-04-26
Filing date: 2020-04-26
Publication date: 2020-09-04

Abstract

The invention relates to a method for improving beef texture. The method comprises the following steps: s1, soaking beef to remove blood, removing surface fascia fat, and cutting into meat slices; s2, injecting a compound protease solution with the concentration of 0.06-0.09g/100ml and the pH value of 7 into the meat slices treated in the step S1, massaging and kneading, wherein the mass ratio of the papain to the bromelain in the compound protease solution is 1: 1, the injection amount of the compound protease solution is 10ml/30 g; s3, sealing and packaging, and performing ultrasonic treatment at 40-60 ℃ to obtain the product. The beef jerky has the advantages that a mode of jointly processing by combining ultrasonic and compound protease is adopted, the compound protease solution is injected into beef in an injection mode, contact is more sufficient, the processing effect is better, and a mode of sealing, packaging and post-processing is adopted during ultrasonic processing, so that not only is the tenderness of the beef well improved, but also the water content of the beef is improved, the cooking loss rate is reduced, the nutritional ingredients of the beef are convenient to maintain, and the palatability during cooking is improved.

Description

Method for improving beef texture

Technical Field

The invention relates to the field of food processing, in particular to a method for improving beef texture.

Background

The beef has delicious taste, rich nutrition, high protein content, complete amino acid types, more approximate composition to the requirements of human bodies, and rich mineral substances and bioactive components, and is popular with consumers. However, compared with pork and mutton, beef has the problems of thicker fiber, older meat, difficult chewing, poorer mouthfeel and the like.

The papain is the most common exogenous enzyme for meat tenderization, has high enzyme activity, stable property, strong proteolytic ability, greenness and safety, can improve the tenderness of meat and the flavor of the meat, does not generate bad flavor, and is widely applied to the food processing industry. Bromelain is a generic term for a class of proteolytic enzymes present in the stem and fruit of pineapple, belonging to the class of thiol proteases, which are a mixture of various enzymes. The bromelain as a food additive can decompose protease, peptide, ester, amide and the like, can be used for tenderizing meat, hydrolyzing protein, clarifying beer and the like, can be used for tenderizing meat in the processing process of meat, and obviously improves the palatability of the meat.

The ultrasonic wave is a mechanical wave with the frequency higher than 20kHz, can induce and press cell structures to generate micro bubbles, is called as cavitation effect, and the propagation of high energy can cause strong reaction in tissues to damage the internal structures of meat; ultrasound can also cause the release of physical cathepsins and calcium ions, thereby destroying muscle tissue. The ultrasonic wave plays an active role in improving the texture of meat, improving the tenderness of the meat, promoting the degradation and dissolution of protein, improving the enzyme activity, killing microorganisms and the like.

The method has positive effects of improving the beef texture and improving the beef tenderness no matter single protease treatment or single ultrasonic treatment, but the existing method for improving the beef tenderness has the problems of long time consumption, difficulty in considering indexes such as water holding capacity, cooking loss rate and the like while improving the beef tenderness, loss of nutrient components due to reduction of the water holding capacity, drying and tediousness during cooking, poor palatability and influence on edible value.

Disclosure of Invention

Aiming at the technical problems in the prior art, the invention provides a novel method for improving beef texture, which is short in time consumption, can simultaneously give consideration to the indexes such as tenderization degree, water retention capacity and cooking loss rate, and is better in beef quality.

The technical purpose is realized by the following technical scheme:

the invention provides a method for improving beef texture, which comprises the following steps:

s1, soaking beef to remove blood, removing surface fascia fat, and cutting into meat slices;

s2, injecting a compound protease solution with the concentration of 0.06-0.09g/100ml and the pH value of 7 into the meat slices treated in the step S1, massaging and kneading, wherein the mass ratio of the papain to the bromelain in the compound protease solution is 1: 1, the injection amount of the compound protease solution is 10ml/30 g;

s3, sealing and packaging, and performing ultrasonic treatment at 40-60 ℃ to obtain the product.

In one embodiment of the present invention, the meat slices have a size of 6cm × 5cm × 2 cm.

As an embodiment of the invention, in step S3, the ultrasonic power is 60-180W, and the time is 10-50 min. Preferably, the ultrasonic power in step S3 is 90-120W, and the time is 25-35 min.

The method also comprises a step of standing at constant temperature after ultrasonic treatment. Preferably, the ultrasonic temperature is maintained, and the mixture is left standing for 3-15min, preferably 5-10 min.

In one embodiment of the present invention, the complex protease solution is prepared from a phosphate buffer.

As an embodiment of the present invention, the method for improving beef texture includes the steps of:

s1, soaking beef to remove blood, removing surface fascia fat, and cutting into pieces of meat 6cm × 5cm × 2 cm;

s2, injecting a compound protease solution with the concentration of 0.06g/100ml and the pH value of 7 into the meat slices treated in the step S1, massaging and kneading for 2min, wherein the mass ratio of the papain to the bromelain in the compound protease solution is 1: 1, the injection amount of the compound protease solution is 10ml/30 g;

and S3, sealing and packaging, treating for 30min at 50 ℃ and ultrasonic power of 90W, stopping ultrasonic treatment, standing for 6min at 50 ℃, and taking out to obtain the product.

The invention adopts a mode of jointly processing by combining ultrasound and compound protease to improve the texture of beef, and has the following beneficial technical effects:

(1) the beef is well improved in tenderness, the water content of the beef is improved, the cooking loss rate is reduced, the nutritional ingredients of the beef are conveniently maintained, and the palatability during cooking is improved;

(2) the raw materials are pollution-free and non-toxic, the composite food additive is standard in use, the process is simple, the effect is obvious, only (0.1-0.15) g of papain and (0.1-0.15) g of bromelain are needed to be used for every 1kg of beef (the beef treated by the step S1), the processing cost is low, the economic benefit is obvious, and the composite food additive has wide industrial application prospect and economic value.

Detailed Description

The principles and features of this invention are described below in conjunction with specific embodiments, the examples given are intended to illustrate the invention and are not intended to limit the scope of the invention. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

Example 1

A method of improving beef texture comprising the steps of:

s1, soaking fresh beef in water at 4 ℃ overnight to remove blood, removing surface fascia, properly correcting, cutting into 6cm × 5cm × 2cm pieces, and placing in a transparent high-temperature-resistant cooking bag;

s2, weighing 0.03g of papain (with the enzyme activity of 10 wu/g), 0.03g of bromelain (with the enzyme activity of 10 wu/g), 31g of sodium dihydrogen phosphate and 72g of disodium hydrogen phosphate, dissolving in 100ml of clear water to ensure that the protease concentration of a phosphoric acid solution is 0.06g/100ml, and storing at 4 ℃; injecting the compound protease solution into the meat slices treated in the step S1 according to the proportion that 10ml of the compound protease solution is injected into each 30g of meat slices, and massaging and kneading for 2 min;

s3, sealing and packaging the steaming bag, and placing the bag in an ultrasonic cleaning machine for ultrasonic treatment for 30min at 50 ℃ and under the power of 90W;

s4, after the ultrasonic treatment is finished, keeping the beef at 50 ℃ for 6min, and taking out the beef from the cooking bag after the ultrasonic treatment is finished.

Example 2

A method of improving beef texture comprising the steps of:

s2, weighing 0.045g of papain (with the enzyme activity of 10 wu/g), 0.045g of bromelain (with the enzyme activity of 10 wu/g), 31g of sodium dihydrogen phosphate and 72g of disodium hydrogen phosphate, dissolving the papain, the bromelain, the sodium dihydrogen phosphate and the disodium hydrogen phosphate in 100ml of clear water to ensure that the concentration of the protease in the phosphoric acid solution is 0.09g/100ml, and storing the solution at 4 ℃; injecting the compound protease solution into the meat slices treated in the step S1 according to the proportion that 10ml of the compound protease solution is injected into each 30g of meat slices, and massaging and kneading for 2 min;

s3, sealing and packaging the steaming bag, and placing the bag in an ultrasonic cleaning machine for ultrasonic treatment for 30min at 50 ℃ and 120W power;

Example 3

A method of improving beef texture comprising the steps of:

s2, weighing 0.0375g of papain (with the enzyme activity of 10 wu/g), 0.075g of bromelain (with the enzyme activity of 10 wu/g), 31g of sodium dihydrogen phosphate and 72g of disodium hydrogen phosphate, dissolving in 100ml of clear water to ensure that the concentration of the protease in the phosphoric acid solution is 0.07g/100ml, and storing at 4 ℃; injecting the compound protease solution into the meat slices treated in the step S1 according to the proportion that 10ml of the compound protease solution is injected into each 30g of meat slices, and massaging and kneading for 2 min;

s3, sealing and packaging the steaming bag, and placing the bag in an ultrasonic cleaning machine for ultrasonic treatment for 35min at 45 ℃ and 110W power;

s4, after the ultrasonic treatment is finished, keeping the beef at 45 ℃ for 10min, and taking out the beef from the cooking bag after the ultrasonic treatment is finished.

Comparative example 1

The beef is fresh or thawed beef without any treatment.

Comparative example 2

A method of improving beef texture comprising the steps of:

s3, sealing and packaging the cooking bag, placing the bag in a water bath kettle at 50 ℃ for 36min, and taking out the bag after finishing.

Comparative example 3

A method of improving beef texture comprising the steps of:

s2, sealing and packaging the steamed bag, placing the bag in an ultrasonic cleaning machine at 50 ℃ and under 90W ultrasonic power, treating for 36min, and taking out the bag after the treatment.

Comparative example 4

A method of improving beef texture comprising the steps of:

s2, weighing 0.09g of papain (enzyme activity is 10 wu/g), 31g of sodium dihydrogen phosphate and 72g of disodium hydrogen phosphate, dissolving in 100ml of clear water to ensure that the concentration of the protease in the phosphoric acid solution is 0.06g/100ml, and storing at 4 ℃; injecting the compound protease solution into the meat slices treated in the step S1 according to the proportion that 10ml of the compound protease solution is injected into each 30g of meat slices, and massaging and kneading for 2 min;

s3, sealing and packaging the steaming bag, and placing the bag in an ultrasonic cleaning machine for ultrasonic treatment for 36min at 50 ℃ and 90W power;

Index measurement:

(1) shear force: placing beef into a high-temperature cooking bag, heating in a water bath at 80 deg.C, timing when the central temperature reaches 70 deg.C, taking out after 30min, and cooling to room temperature. The beef is cut into square meat blocks with the length of 2cm, the width and the height of 1cm respectively along the fibers, 5 groups of samples are made into parallel groups, and the shearing force value is expressed by the average value +/-standard deviation.

Adopting TMS-Pro physical property tester of American FTC company to measure the magnitude of the shear force value, and measuring parameters: a probe: HDP/BSW; PPS: 200.00; test mode and selection: confrarensing; the maximum force induction range is 1000N, the return distance is 20mm, the test speed is 60mm/min, and the result is expressed as the shearing force (N).

(2) Measuring the water content: chopping beef treated by ultrasonic and protease, accurately weighing about 2g of the chopped beef in a centrifuge tube, centrifuging for 30min at 4000r/min, taking out a meat sample, absorbing excessive moisture seeped from the surface by using qualitative analysis filter paper, weighing the meat sample, and calculating the water content. Each sample was run in 3 replicates and averaged. Water content/% ([ 1- (mass of sample before centrifugation-mass of sample after centrifugation)/mass of sample before centrifugation ] × 100

(3) Determination of cooking Water loss: weighing beef, placing in a cooking bag, and heating in a water bath at 80 deg.C. Boiling for 30min when the central temperature of beef reaches 70 deg.C, cooling to room temperature, sampling, wiping surface water with filter paper, and weighing. The cooking water loss rate is calculated as follows:

(4) and (3) texture determination: placing beef into a high-temperature cooking bag, heating in a water bath at 80 deg.C, timing when the central temperature reaches 70 deg.C, taking out after 30min, and cooling to room temperature. The beef is cut into square meat blocks with the length, width and height of 1cm along the fibers, and 5 groups of samples are made in parallel. The measurement was carried out using a ta. xyplus type texture analyzer. The P/36R probe was loaded and the assay was performed in "secondary compression" mode, where the compression ratio was 30%, the pre-assay speed: 1.0mm/s, speed in the middle of measurement: 0.3mm/s, speed after measurement: 1.0mm/s, trigger force: 0.0005N, time interval: and 5 s.

(5) Sensory analysis: placing beef into a high-temperature cooking bag, heating in a water bath at 80 deg.C, timing when the central temperature reaches 70 deg.C, taking out after 30min, cooling to room temperature, and cutting for use. Trained persons were selected to perform sensory evaluation in a 7-person sensory panel. The beef is scored according to five aspects of color, smell, hardness, elasticity and chewiness by adopting a nine-point scoring method, and the weight coefficients are respectively 20%, 15% and 30%. The evaluation criteria are shown in table 1.

TABLE 1 beef Whole flavor sensory evaluation table

The beef in examples 1-3 and comparative examples 1-4 were evaluated and analyzed by the above method, and the results of the index test are shown in tables 2 and 3.

TABLE 2 beef shear, hydration, cooking loss rate measurements and sensory scores

Group of	Shear force (N)	Sensory scoring	Water retention capacity (%)	Cooking loss ratio (%)
					Example 1	22.65±2.20	7.41±0.38	76.10±0.36	53.90±0.98
Example 2	26.90±1.22	7.21±0.95	74.93±0.69	52.07±0.99
					Example 3	24.51±1.49	7.32±0.41	75.36±0.38	54.82±0.27
Comparative example 1	46.98±3.47	7.00±0.10	74.17±0.21	56.2±0.66
					Comparative example 2	38.90±2.15	6.70±0.75	71.13±0.87	55.20±0.67
Comparative example 3	37.73±3.29	6.76±0.61	73.87±0.92	54.76±0.70
					Comparative example 4	30.51±1.45	7.10±0.51	74.55±0.32	54.10±0.71

TABLE 3 beef texture determination results

Group of

Hardness of

Elasticity

Cohesion property

Viscosity of

Chewiness of the product

Recovery property

Example 1

453.00±39.61

0.83±0.03

0.66±0.02

300.44±18.26

250.42±19.46

0.34±0.01

Example 2

561.89±31.55

0.77±0.06

0.63±0.01

352.93±26.46

272.27±29.14

0.31±0.08

Example 3

515.5±45.67

0.81±0.04

0.64±0.01

334.47±11.31

262.91±17.02

0.33±0.02

Comparative example 1

888.08±87.04

0.69±0.03

0.65±0.03

582.78±75.60

404.89±32.82

0.32±0.04

Comparative example 2

737.50±26.52

0.71±0.06

0.63±0.05

531.90±33.32

387.13±39.21

0.30±0.04

Comparative example 3

638.02±59.50

0.82±0.08

0.68±0.03

433.40±25.34

349.14±33.25

0.36±0.03

Comparative example 4

581.13±43.20

0.80±0.03

0.65±0.03

393.40±65.14

309.24±23.43

0.34±0.03

As can be seen from the above table:

(1) compared with beef without any treatment, the tenderized beef has obviously improved texture;

(2) the texture of the beef treated by the compound enzyme and the ultrasonic is obviously superior to that of the beef treated by the single enzyme, the single ultrasonic and the single enzyme and the ultrasonic;

(3) the beef treated by the compound enzyme and the ultrasonic wave together has good tenderness (shearing force) and sensory score, high water binding capacity and low cooking loss rate.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. A method for improving the texture of beef, which is characterized by comprising the following steps:

2. The method of improving beef quality as claimed in claim 1, wherein the meat slices have a size of 6cm x 5cm x 2cm in step S1.

3. The method for improving beef quality as claimed in claim 1, wherein the ultrasonic power in step S3 is 60-180W, and the time is 10-50 min.

4. The method for improving beef quality as claimed in claim 3, wherein the ultrasonic power is 90-120W and the ultrasonic time is 25-35min in step S3.

5. The method of improving beef quality as set forth in claim 1, further comprising the step of standing at a constant temperature after the ultrasonic treatment.

6. A method of improving beef quality as claimed in claim 5, wherein the ultrasonic temperature is maintained and the mixture is allowed to stand for 3-15 min.

7. A method of improving beef quality as claimed in claim 5, wherein the ultrasonic temperature is maintained and the mixture is allowed to stand for 5-10 min.

8. The method of improving beef quality as claimed in claim 1, wherein the protease complex solution is prepared from phosphate buffer.

9. A method of improving beef quality as claimed in claim 1, comprising the steps of: