CN111657442A - Tenderization method of old poultry breast meat - Google Patents
Tenderization method of old poultry breast meat Download PDFInfo
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- CN111657442A CN111657442A CN202010541253.5A CN202010541253A CN111657442A CN 111657442 A CN111657442 A CN 111657442A CN 202010541253 A CN202010541253 A CN 202010541253A CN 111657442 A CN111657442 A CN 111657442A
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention relates to a tenderization method of old poultry breast meat, which comprises the steps of taking fresh poultry breast meat, removing surface fascia and fat, slightly wiping surface moisture with filter paper, quickly cutting the meat into meat blocks, carrying out ultrasonic treatment on the meat blocks for 3-7min, soaking the meat blocks in a low-concentration potassium alginate solution, finally carrying out vacuum infiltration on the meat blocks in an ice tissue protein solution for 30-60min, quickly freezing, and finally carrying out vacuum packaging to obtain the tenderized poultry breast meat. The processing method is simple, the steps are easy to operate, the ultrasonic wave and the potassium alginate are combined, the tenderization effect can be achieved on the breast meat of the aged poultry, the color and luster of the meat are not affected, the water retention capacity of the meat is improved, the meat blocks have larger fiber spacing and breakage and are eroded along with muscle fibers, the taste of the processed meat is tender, and the aged poultry breast meat has wider market prospect.
Description
Technical Field
The invention relates to a tenderizing method of old poultry breast meat, and particularly belongs to the field of poultry processing.
Background
At present, the taste quality of meat products is influenced by juiciness, flavor, particularly tenderness and other sensory characteristics, and consumers are willing to pay higher price for products with additional quality guarantee. Young, healthy or shaped people prefer to eat poultry breast meat to meet protein demand and reduce fat intake compared to other meat products. However, the breast meat of poultry, especially the old chicken, is easily processed improperly, which causes the meat to be tough and the palatability to be poor. Because the strength of connective tissue is increased and the capability of endogenous protease is insufficient, the tenderization of the slaughtered old chicken is difficult, and the muscles still have certain toughness after being cooked even after being matured after being slaughtered for a long time. The tough texture and its low chewing properties are not conducive to the intake of the elderly population, and therefore it is necessary to tenderize it.
Currently, methods for tenderizing meat include: biological method tenderization (tenderization by adopting exogenous enzyme), chemical method tenderization (salt method tenderization, organic acid tenderization), traditional physical method tenderization and new physical method (high-pressure processing, shock wave processing). At present, the tenderization method mainly achieves the purpose of tenderization by physically destroying muscle structures, enhancing proteolysis and accelerating maturation process, and promoting denaturation and dissolution of muscle-related proteins. Whether these emerging tenderizing technologies can be optimally utilized or not needs to be continuously adjusted for different carcass muscles, different markets (food service industry, fresh products, export products) and different consumer group preferences. Research has shown that consumers are willing to pay more for guaranteed tenderized meat, and thus these emerging technologies are of interest and their industrial implementation will depend on the innovative willingness of the operator, the technical capital, the operating costs and the investment-benefit value. The new technology cannot be applied in a large area in commercial use, and besides cost factors, the research reproducibility is low, so that basic research needs to be further deepened. In addition, the processing mode such as low-temperature long-time cooking and the like can also tenderize meat, and a novel processing mode and a novel process can also be developed. Finally, meat tenderness nondestructive detection methods (such as hyperspectral imaging) and tenderness biomarkers (such as heat shock proteins) need to be further explored.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide a method for tenderizing the breast meat of old poultry.
The invention adopts the following technical scheme: a tenderization method of old poultry breast meat comprises the following steps:
(1) taking fresh poultry breast meat, removing surface fascia and fat, lightly wiping surface moisture with filter paper, and quickly cutting into meat blocks;
(2) packaging the meat blocks by a vacuum packaging machine, putting the packaged meat blocks into ice water, and carrying out ultrasonic treatment on the packaged meat blocks by using an ultrasonic cell disruptor with an ultrasonic probe;
(3) preparing a potassium alginate solution, removing the package outside the meat blocks, and soaking the meat blocks into the potassium alginate solution;
(4) and (3) placing the tenderized poultry breast meat in the step (3) in a vacuum infiltration device, wherein an ice tissue protein solution is contained in the vacuum infiltration device, starting a vacuum pump to perform vacuum infiltration after the poultry breast meat is completely soaked in the ice tissue protein solution, freezing the poultry breast meat by adopting a quick freezing method after the infiltration is finished, wherein the ice tissue protein can accelerate the freezing of the poultry breast meat and reduce the freezing point, and finally performing vacuum packaging.
Further, the diameter of the ultrasonic probe in the step (2) is 12mm, the frequency is 15-25kHz, and the intensity is 13-18W/cm 2.
Further, the ultrasonic treatment time in the step (2) is 3-7min, the ultrasonic treatment is a batch treatment method, the ultrasonic treatment is started for 2s, the ultrasonic treatment is stopped for 3s, and the steps are circulated until the ultrasonic treatment is finished.
Further, the ultrasonic probe in the step (2) is placed 20-30mm above the surface of the meat, and the meat is turned over in the processing process.
Further, the concentration of the potassium alginate solution in the step (3) is 0.2-1.0 m/v.
Further, the soaking time of the potassium alginate solution in the step (3) is 25-30 min.
Further, in the step (4), the processed poultry breast meat passes through the largest ice crystal to generate a belt within 30min at the temperature of-30 to-40 ℃, and the diameter of the generated ice crystal is less than 100 μm.
Further, the adding amount of the ice tissue protein in the step (4) is 0.10-0.30% m/v.
The ultrasonic and potassium alginate combined tenderization principle is as follows:
(1) the potassium alginate is used as a soluble polysaccharide, can absorb water and keep water, but researches show that the polysaccharide can only be applied to meat paste products, can not be applied to whole meat blocks due to poor permeability, the strength of muscle fibers of the block meat products is reduced through ultrasonic pretreatment, the distance between fiber bundles is increased, and the potassium alginate soak solution is beneficial to the permeation of the short-term potassium alginate soak solution in the later period, so that more water is absorbed.
(2) Passage of seaweed salt with Ca2+The crosslinking forms strong gel or insoluble polymer, increases water barrier property, reduces shrinkage denaturation degree of fish meat, and is beneficial to reducing loss of water due to meat shrinkage in heating process. After the low-mass concentration potassium alginate solution is heated, a coating film can be formed on the surface of the meat, so that water permeating into the muscle tissue is better retained in the muscle.
(3) The water retention capacity is one of the basic properties of meat products and has a great influence on the yield and organoleptic acceptability of meat products. This property is largely dependent on heat-induced gelation of myosin, the major protein of myofibrils. Therefore, the potassium alginate solution infiltrated into the meat can react with some key proteins in the meat, such as myosin, so that the gel property of the meat is improved, and the gel network structure is promoted to contain more water, so that the tenderness of the meat is improved.
According to the invention, the vacuum packaging of meat can reduce the influence of free radical generation caused by ultrasound on meat blocks, the ice-water bath can reduce the denaturation of protein in the meat blocks caused by heat caused by ultrasound, and because the fiber directions of the chicken breast meat are different from the two sides and are different from beef and mutton with more regular fiber directions, the ultrasonic time is half the time, the chicken breast meat needs to be turned over to be subjected to uniform ultrasonic action, and the chicken breast meat is soaked in potassium alginate for a short time to reduce the influence of soaking on the color and taste of the meat blocks.
In the invention, the ice tissue protein can accelerate the freezing of the poultry breast meat and reduce the freezing point, and can also prevent the meat from deterioration in the process of preservation and transportation, reduce the centrifugal loss of the meat and reduce the cooking loss rate of the meat.
The processing method is simple, the steps are easy to operate, the ultrasonic wave and the potassium alginate are combined to achieve the tenderizing effect on the breast meat of the aged poultry, the color and luster of the meat are not influenced, the water retention capacity of the meat is improved, the meat blocks have larger fiber spacing and are broken and are eroded along with muscle fibers, the taste of the processed meat is tender, and the tenderized breast meat of the poultry is processed and stored by adopting the method of ice tissue protein vacuum infiltration and quick freezing, so that the aged poultry breast meat has wider market prospect.
Drawings
FIG. 1 shows the transversal (A-E) and longitudinal section views (a-E) of the breast tissue of the poultry according to the invention, and I-V shows the transversal section view of the cooked meat mass.
FIG. 2 Shows Electron Microscopic (SEM) images of the ultrastructure of the poultry breast meat according to the invention under different treatments.
FIG. 3 shows the ultrastructural electron micrographs (TEM) of the poultry breast meat according to the invention under different treatments
FIG. 4 is a schematic representation of the effect of different treatments on MFI of poultry broths in accordance with the present invention.
FIG. 5 shows the LF-NMR inversion chart and the analysis result of T21 in the present invention.
FIG. 6 is a scanning electron microscope image of lyophilized myofibrillar proteins of the present invention under various treatments.
Detailed Description
The present invention will be further described with reference to the following specific examples.
The first embodiment is as follows: a tenderization method of old poultry breast meat comprises the following steps:
(1) taking fresh poultry breast meat, removing surface fascia and fat, lightly wiping surface moisture with filter paper, and quickly cutting into meat blocks;
(2) packaging meat pieces with vacuum packaging machine, placing in ice water, and performing ultrasonic treatment on the packaged meat pieces with ultrasonic cell disruptor having diameter of 12mm, frequency of 15kHz, and intensity of 13W/cm2The ultrasonic probe is placed 20mm above the surface of the meat, the meat is turned over in the treatment process, the ultrasonic treatment time is 3min, the ultrasonic treatment is an intermittent treatment method, the ultrasonic is turned on for 2s and turned off for 3s, and the process is circulated until the ultrasonic treatment is finished;
(3) preparing 0.2m/v potassium alginate solution, removing the package outside the meat pieces, and soaking the meat pieces in the potassium alginate solution for 30 min;
(4) placing the tenderized poultry breast meat in the step (3) in a vacuum infiltration device, wherein an ice tissue protein solution is contained in the vacuum infiltration device, freezing the poultry breast meat by adopting a quick freezing method after infiltration is finished, wherein the ice tissue protein can accelerate the freezing of the poultry breast meat and reduce the freezing point, the vacuum infiltration can promote the ice tissue protein solution to infiltrate into the poultry breast meat, the concentration of the ice tissue protein is 0.10% m/v, the infiltration time is 30min, draining is carried out for 30min after infiltration is finished, the treated poultry breast meat passes through the largest ice crystal generation zone within 30min, the diameter of the generated ice crystal is less than 100 mu m, and finally, vacuum packaging is carried out.
Example two: a tenderization method of old poultry breast meat comprises the following steps:
(1) taking fresh poultry breast meat, removing surface fascia and fat, lightly wiping surface moisture with filter paper, and quickly cutting into meat blocks;
(2) packaging meat pieces with vacuum packaging machine, placing in ice water, and performing ultrasonic treatment on the packaged meat pieces with ultrasonic cell disruptor having diameter of 12mm, frequency of 20kHz, and intensity of 15W/cm2The ultrasonic probe is arranged above the surface of the meat blockTurning the meat blocks at 25mm in the treatment process, wherein the ultrasonic treatment time is 3-7min, the ultrasonic treatment is an intermittent treatment method, the ultrasonic is turned on for 2s and turned off for 3s, and the steps are circulated until the ultrasonic treatment is finished;
(3) preparing 0.4m/v potassium alginate solution, removing the package outside the meat pieces, and soaking the meat pieces in the potassium alginate solution for 25 min;
(4) placing the tenderized poultry breast meat in the step (3) in a vacuum infiltration device, wherein an ice tissue protein solution is contained in the vacuum infiltration device, freezing the poultry breast meat by adopting a quick freezing method after infiltration is finished, wherein the ice tissue protein can accelerate the freezing of the poultry breast meat and reduce the freezing point, the vacuum infiltration can promote the ice tissue protein solution to infiltrate into the poultry breast meat, the concentration of the ice tissue protein solution is 0.2% m/v, the vacuum infiltration is carried out for 40min, draining is carried out for 30min after the infiltration is finished, the treated poultry breast meat passes through the largest ice crystal generation zone within 30min, the diameter of the generated ice crystal is less than 100 mu m, and finally, the vacuum packaging is carried out.
Example three: a tenderization method of old poultry breast meat comprises the following steps:
(1) taking fresh poultry breast meat, removing surface fascia and fat, lightly wiping surface moisture with filter paper, and quickly cutting into meat blocks;
(2) packaging meat pieces with vacuum packaging machine, placing in ice water, and performing ultrasonic treatment on the packaged meat pieces with ultrasonic cell disruptor having ultrasonic probe with diameter of 12mm, frequency of 25kHz, and intensity of 18W/cm2The ultrasonic probe is arranged at a position 30mm above the surface of the meat block, the meat block is turned over in the processing process, the ultrasonic processing time is 7min, the ultrasonic processing is an intermittent processing method, the ultrasonic is turned on for 2s and turned off for 3s, and the process is circulated until the ultrasonic processing is finished;
(3) preparing 1.0m/v potassium alginate solution, removing the package outside the meat pieces, and soaking the meat pieces in the potassium alginate solution for 30 min;
(4) placing the tenderized poultry breast meat in the step (3) in a vacuum infiltration device, wherein an ice tissue protein solution is contained in the vacuum infiltration device, freezing the poultry breast meat by adopting a quick freezing method after infiltration is finished, wherein the ice tissue protein can accelerate the freezing of the poultry breast meat and reduce the freezing point, the vacuum infiltration can promote the ice tissue protein solution to infiltrate into the poultry breast meat, the concentration of the ice tissue protein solution is 0.30 percent m/v, draining for 30min after infiltration is finished, passing the treated poultry breast meat through the largest ice crystal generation zone within 30min, the diameter of the generated ice crystal is less than 100 mu m, and finally carrying out vacuum packaging.
The centrifugal loss measurement was performed on the poultry breast meat finally obtained in example two, and the centrifugal loss rate of the group without the addition of the ice tissue protein solution was 21.5% and the centrifugal loss rate of the group with the addition of the ice tissue protein solution was 17.0% in comparison with the control group without the addition of the ice tissue protein solution, which indicated that the poultry breast meat loss rate was small and the poultry breast meat quality was improved after the treatment with the addition of the ice tissue protein solution. The cooking loss of the meat added with the ice tissue protein solution is 14.5 percent, and the cooking loss of the meat not added with the ice tissue protein solution is 17.3 percent, so that the cooking loss of the meat added with the ice tissue protein solution is reduced from 17.3 percent to 14.5 percent, the water content of the meat is improved to a certain degree, and the tenderness of the meat is good.
The poultry breast meat treated in example two (UPA) was tested to analyze the mechanism of tenderization of poultry breast meat treated with ultrasound in combination with potassium alginate. Setting a blank Control group (Control) and deionized water (pH 7.0) to soak for 30min, and obtaining a group (DW); soaking in deionized water for 25min (UDW) after ultrasonic treatment; potassium alginate soaked non-ultrasonic group (PA)
Firstly, H & E staining: the samples were processed and the sections were fixed and examined under an upright optical microscope and images were collected for histological analysis as shown in figure 1.
As can be seen in FIG. 1, the breast tissues of the poultry are shown as transverse (A-E) and longitudinal slices (a-E). The untreated group of myofibrillar bundles was associated with fine spacing but was overall intact and compact. The DW treatment group had slight damage, which may be associated with a short soak time and lack of external force application. Compared to the DW group, the PA group had significant solute leaching with slight tissue erosion, which may be associated with the alkaline potassium alginate soak. The high pH environment can accelerate muscle biological reaction to cause the destruction of muscle fiber and connective tissue, and the potassium alginate can absorb and retain certain water content. In the UDW and UPA treated groups, different degrees of muscle fiber destruction were observed. The fiber void is increased, the soluble substance is exuded, and the potassium alginate solution is easier to permeate into the tissue gaps after ultrasonic treatment, so that more water can be kept in the meat product by the change. In the heating process, the potassium alginate solution forms a layer of diaphragm on the surface of tissue/muscle fiber, so that the meat is difficult to shrink, and the moisture seepage is effectively inhibited, thereby improving the tenderness of the meat.
Secondly, observing the ultrastructure: the microstructure of the poultry breast tissue is determined by a Scanning Electron Microscope (SEM) according to the method of Ullah (2017) and the like under the 10.0KV pressurizing condition. Cutting the meat blocks into slices of 5 × 5 × 3mm in size along the muscle fiber direction, fixing with 2.5% glutaraldehyde, gradient eluting with ethanol, vacuum freeze drying, spraying gold film, and observing the microstructure of the tissue. As shown in fig. 2-3.
As can be seen from FIGS. 2-3, the muscle fibers of the control group and the DW treatment group were intact and smooth, and had no obvious cavities, whereas the meat mass tissues after ultrasonic treatment exhibited larger fiber spacing, cavities and breaks. The Z line and the M disc play an important role in stabilizing muscle nodes and resisting lateral shearing force and transmitting axial force along muscle fibers, ultrasonic treatment and potassium alginate soaking both obviously damage the Z line and the M disc of the fibers, the fibers are damaged and swelled, the strength of the fibers is weakened, and the phenomenon is favorable for tenderizing the breast meat of poultry. The UDW and UPA treatment groups showed different degrees of fiber damage. Unlike deionized water baths, PA-treated meat chunks possess a higher pH, which may induce changes in the electrostatic repulsion of proteins and corrosion of the surface of the meat chunks. The adhesion of the surface of the meat block soaked by the potassium alginate solution is more obvious, which shows that the potassium alginate has a certain function in reducing the water loss. Cavitation bubbles caused by the ultrasonic treatment accumulate on the surface of the meat and then break up to cause micro-jets that erode the surface structure of the meat, and thus the release of soluble substances in the meat can be observed. The reduced fiber strength and increased interfiber voids facilitate penetration of the potassium alginate solution, and thus the UPA combination treatment allows more moisture to be more readily retained in the muscle fibers. These changes can have a significant effect on the texture properties of the meat. Generally, the UPA treatment has a combined effect on the ultrastructure which weakens the strength of the fibers and reduces the shear force values, rendering the meat product with high water retention and low shear.
Thirdly, myofibril minification index: 2.0g of the meat emulsion prepared in example two was taken and added with 20mM LFFI extraction buffer (0.1M KCl, 8.8mM KH2PO4, 11.2mM K2HPO4, 1.0mM NaN3, 1.0mM MgCl2, 1.0mM EGTA, pH7.0, 4 ℃) and homogenized in a high-speed ice bath for 60s (12000r/min, 30 s/time, 2 times), the supernatant was removed after refrigerated centrifugation (12000 Xg, 15min), and the above procedure was repeated once for the pellet. The obtained precipitate was suspended thoroughly in 5mL of precooled MFI buffer, then passed through 80 mesh medical filter cloth (4 layers) to remove insoluble connective tissue, the centrifuge tube wall was washed with 10mL of buffer and filtered, and the filtrate was combined to obtain myofibrillar protein solution. The protein concentration is determined by adopting a Coomassie brilliant blue kit, the absorbance of the protein at 540nm is determined by an enzyme-labeling instrument (the protein concentration needs to be adjusted to be 0.5mg/mL), the obtained value multiplied by 200 is the MFI value, and the result is shown in figure 4.
As can be seen from fig. 4, the MFI values were higher (38.32% and 28.54% respectively, P <0.05) in the PA-treated group than in the untreated group (Control) compared to the deionized water alone (DW) and the myofibril minification index was highest (97.77 ± 1.19) in all the treated groups. On the one hand, the potassium alginate soak is slightly alkaline, which causes the isoelectric point of myofibrillar proteins in the muscle to deviate, thereby increasing protein solubility and causing slight erosion of the meat mass. UDW and UPA treated groups had higher degree of fiber breakage (P <0.05) than the control group. Cavitation or mechanical effect caused by ultrasound can loosen the structure of fresh meat, promote water absorption, and cause protein swelling by breaking protein molecular bonds. On the other hand, proteolysis may cause an increase in pH to some extent. With the rapid degradation of muscle fibers under sonication, autolysis and activation of μ -calpain in poultry breast meat begins to occur. Thus, the accelerated fiber breakage and the increasing concentration of soluble protein, the muscle exhibits a higher MFI value, and the UPA combined treatment weakens the strength of the old poultry breast muscle fiber
Fourthly, low-field nuclear magnetic determination of water distribution: 1.5g of meat sample was cut along the direction of muscle fibers inside the breast and placed in a glass NMR tube, and the proton resonance frequency was set at 22 MHz. The results are shown in FIG. 5.
As can be seen from FIG. 5, the water distribution and fluidity of muscle protein can be evaluated by the transverse relaxation time (T2), and the results of the LF-NMR inversion chart and the T21 analysis are shown in FIG. 3-4 and Table 3-1, respectively. Four peaks appear in the transverse relaxation time of 0.1ms to 1000ms, corresponding to four states of moisture in poultry breast meat, respectively, which is consistent with the results of Li (2015) and the like. In the T2 spectrum, the ratio of T21 is the largest, and T21 can be used for characterizing the water which is not easy to flow in meat (Kang, 2017). Significant reduction in T21 values in the UDW and UPA treatment groups (64.12 + -1.47 and 59.83 + -1.89, P)<0.05), which shows that the ultrasonic treatment alone and the ultrasonic combined potassium alginate solution soaking can cause the faster relaxation rate of the meat blocks, namely the water-capturing capacity of the meat blocks is enhanced, and the water-retaining property of the meat is improved. The corresponding increase in the proportion of P21 further demonstrates that water retention is increased, thereby improving meat tenderness. The ultrasonic treatment can change the space structure and the protein charge of the protein, and the potassium alginate soak solution influences the muscle protein molecular force due to the alkaline environment. Polysaccharides have been reported in the literature as effective fat substitutes due to their ability to reduce water flow: (
2004). Potassium alginate is one of the polysaccharides and may therefore be associated with a decrease in relaxation time. More importantly, the ultrasonic treatment promotes muscle fiber swelling, provides more potential for penetration of the potassium alginate solution, and the ultrasound-induced exudation of soluble protein allows more water to be retained in the meat fiber structure.
The poultry breast meat treated in the second example is detected and analyzed from a protein layer, so as to analyze the mechanism of tenderization of the poultry breast meat treated by ultrasonic and potassium alginate.
Protein solubility and particle size: the MP solution was adjusted to a concentration of 2.5mg/mL using 20mM PBS buffer (pH 7.0), and the prepared protein solution was allowed to stand at 4 ℃ for 1 hour. Centrifuging (5000 Xg, 15min, 4 deg.C), collecting supernatant, and determining its concentration by biuret method, wherein the ratio of the determined protein concentration to 2.5mg/mL is protein solubility. The results are shown in Table 1.
As is clear from Table 1, the protein solubility increased from 6.93% (Control group) to 9.26% (UPA group), accompanied by a decrease in the average particle size of myofibrillar proteins. The ultrasonic treatment can generate micro-bubbles acting on the tissue structure of the meat mass, the implosion of the micro-bubbles causes cavitation effect, and high-energy shock waves are transmitted to the whole tissue in a short time. Ultrasonic cavitation effects or other effects break non-covalent bonds between myofibrillar protein molecules, thereby reducing the particle size of the protein (Jambrak, 2014), and PA group myofibrillar proteins also exhibit a reduction in protein particle size, which may be associated with erosion of the muscle fibers by alkaline pH and changes in protein conformation. This structural change and the increase in pH result in an increase in water-protein interactions, which affect the solubility of the protein, and higher solubility is beneficial for improving the hydration capacity of the muscle and is associated with improved tenderness
Secondly, scanning electron microscopy of myofibrillar protein: the extracted MP pellet was dissolved in an appropriate amount of buffer (0.6M KCl, 10mM K2HPO4, pH 6.0) and mixed by vortexing and poured into a micro plastic plate to fill the plate surface (without leaving any air bubbles). The MP microstructure after vacuum freeze-drying was observed by scanning electron microscope under 10KV magnification of 200 or 50, and the result is shown in FIG. 6.
As can be seen from fig. 6, ultrasound can improve the functional properties of meat by changing the secondary structure of protein, and thus change the microstructure. The inner MP layer appeared to be of different density and the sonicated histone structure was more dense and porous. After ultrasonic treatment, protein gel in muscle firmly locks water in a uniform porous structure, and meat blocks show high water retention, so the change in the research is beneficial to keeping more water. The observation by SEM shows that the outer structure of MP is in a fish scale structure. Compared with a UDW processing group, in a UPA processing group, the outer-layer structure is more compact and complete. This indicates that the moisture captured by the MP may be more difficult to exude during heating, and that this change may be related to the nature of the potassium alginate itself. The seaweed salt can be combined with Ca2+ in the muscle to form a heat irreversible gel with certain toughness so as to firmly capture moisture.
Claims (8)
1. A tenderization method of old poultry breast meat is characterized in that: the method comprises the following steps:
(1) taking fresh poultry breast meat, removing surface fascia and fat, lightly wiping surface moisture with filter paper, and quickly cutting into meat blocks;
(2) packaging the meat blocks by a vacuum packaging machine, putting the packaged meat blocks into ice water, and carrying out ultrasonic treatment on the packaged meat blocks by using an ultrasonic cell disruptor with an ultrasonic probe;
(3) preparing a potassium alginate solution, removing the package outside the meat blocks, and soaking the meat blocks into the potassium alginate solution;
(4) and (3) placing the tenderized poultry breast meat in the step (3) in a vacuum infiltration device, wherein an ice tissue protein solution is contained in the vacuum infiltration device, starting a vacuum pump to perform vacuum infiltration after the poultry breast meat is completely soaked in the ice tissue protein solution, freezing the poultry breast meat by adopting a quick freezing method after the infiltration is finished, wherein the ice tissue protein can accelerate the freezing of the poultry breast meat and reduce the freezing point, and finally performing vacuum packaging.
2. The method of tenderizing the carcass of an aging poultry as set forth in claim 1, wherein: the diameter of the ultrasonic probe in the step (2) is 12mm, the frequency is 15-25kHz, and the intensity is 13-18W/cm2。
3. The method of tenderizing the carcass of an aging poultry as set forth in claim 1, wherein: and (3) the ultrasonic treatment time in the step (2) is 3-7min, the ultrasonic treatment is an intermittent treatment method, the ultrasonic treatment is started for 2s and stopped for 3s, and the steps are circulated until the ultrasonic treatment is finished.
4. The method of tenderizing the carcass of an aging poultry as set forth in claim 1, wherein: in the step (2), the ultrasonic probe is placed 20-30mm above the surface of the meat block, and the meat block is turned over in the processing process.
5. The method of tenderizing the carcass of an aging poultry as set forth in claim 1, wherein: the concentration of the potassium alginate solution in the step (3) is 0.2-1.0 m/v.
6. The method of tenderizing the carcass of an aging poultry as set forth in claim 1, wherein: the soaking time of the potassium alginate solution in the step (3) is 25-30 min.
7. The method of tenderizing the carcass of an aging poultry as set forth in claim 1, wherein: in the step (4), the processed poultry breast meat passes through the largest ice crystal to generate a belt within 30min at the temperature of-30 to-40 ℃, and the diameter of the generated ice crystal is less than 100 mu m.
8. The method of tenderizing the carcass of an aging poultry as set forth in claim 1, wherein: the concentration of the ice tissue protein solution in the step (4) is 0.10-0.30% m/v, and the permeation time is 30-60 min.
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