CN113208066A - Method for improving gel texture characteristics of low-salt minced pork - Google Patents
Method for improving gel texture characteristics of low-salt minced pork Download PDFInfo
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
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Abstract
The invention discloses a method for improving gel texture characteristics of low-salt minced pork, belonging to the technical field of food processing; the method comprises the following steps: the preparation method comprises the following steps of sorting, preparing, mincing, chopping, filling, high-intensity ultrasonic treatment and cooking, and specifically comprises the following steps: separating the pig rib into fat and thin parts, removing pigskin, removing connective tissues and cutting the pigskin into blocks for later use; selecting methylcellulose and preparing into 2% MC aqueous solution gel by cold and hot water dissolving method; mincing, pickling with salt and other ingredients, mixing with 2% MC water solution gel, and chopping to obtain low-salt minced pork; performing ultrasonic water bath treatment after clysis; steaming to obtain low-salt minced pork gel sausage; according to the method, the low-salt minced pork is subjected to ultrasonic treatment after the equivalent amount of methylcellulose replaces the salt, and the methylcellulose and the ultrasonic technology synergistically exert an interaction effect, so that the texture characteristics of the minced pork gel are improved, the hardness and elasticity of the low-salt minced pork gel are increased, the adhesion degree of the minced pork gel is enhanced, and a good chewing feeling is provided.
Description
Technical Field
The invention relates to a method for improving the texture characteristics of pork paste, in particular to a method for improving the texture characteristics of low-salt pork paste gel, and belongs to the technical field of food processing.
Background
The low-salt meat paste product has less salt-soluble protein precipitation due to the reduction of the salt content, so that the protein gel matrix structure is unstable, the emulsification effect with fat and water is reduced, and the problems of oil and water yielding, loose gel structure and the like are caused. At present, sodium chloride substitutes and polysaccharide substitutes are generally adopted to replace common salt or non-thermal processing technologies are adopted, and the methods have certain maturity as widely used substitutes or processing modes, but a single substitute or processing technology has certain limitation. For example, potassium, magnesium and calcium salts, which are substitutes for sodium chloride, have their own disadvantages and can negatively affect the properties of the product.
Methylcellulose (MC) is a common semi-flexible cellulose ether derivative that is obtained by modification of surface hydroxyls with methyl groups after the esterification of natural cellulose. Because methylcellulose has the functions of thickening, surface activity, film-forming property and thermal gelation property, and the methylcellulose solution is stable in a wide pH value range (3.0-11.0), the methylcellulose solution is widely applied to the field of food processing as a food thickener, emulsifier, filler or stabilizer. Because the methyl groups are relatively hydrophobic, methylcellulose has the ability to reduce interfacial tension and stabilize oil-in-water emulsions, adsorbs at the emulsion interface to create a gel network, potentially improving the stability, texture and organoleptic properties of the food matrix, and may be an ideal candidate as a salt substitute for making low salt meat emulsion products.
The green and safe non-thermal processing technology is characterized in that the gel quality is improved by influencing the functional characteristics of protein in meat emulsion, namely modified protein, ultrasonic waves generate a large number of cavitation bubbles through cavitation effect in the aspects of modification and functional modification, and strong physical force and microjet are generated when the bubbles are broken and collide with the surface structure of myofibrillar protein, so that microcracks are formed to change the protein structure, the functional characteristics of the meat protein are improved, and the water retention capacity is improved. However, no method for improving the texture characteristics of meat emulsion gel by combining ultrasonic waves and methylcellulose in low-salt meat emulsion products is reported at present.
Disclosure of Invention
The purpose of the invention is: the method for improving the gel texture characteristics of the low-salt minced pork product solves the problems of low hardness, poor stability, poor water retention and the like of the low-salt minced pork product prepared by the existing method, combines a high-intensity ultrasonic technology in a green and safe non-thermal processing technology with component supplement methyl cellulose to process the low-salt minced pork, and can enable the gel hardness, elasticity, chewiness and adhesiveness of the minced pork after processing the low-salt minced pork to be obviously superior to the gel characteristics of a single method, thereby providing reliable processing theoretical support for the development and quality improvement of the low-salt minced pork product.
In order to achieve the purpose, the invention adopts the following technical scheme: a method for improving gel texture characteristics of low-salt pork paste comprises the following steps:
s1, sorting: separating fat meat and lean meat of pig rib, removing pig skin and removing connective tissues such as tendon and muscular membrane, and cutting the fat meat and the lean meat into small blocks for later use;
s2, preparation: selecting Methyl Cellulose (MC) and preparing into 2% MC aqueous solution gel by cold and hot water dissolving method;
s3, mincing: respectively putting the lean meat blocks and the fat meat blocks which are cut in the step S1 into a meat grinder to grind;
s4, chopping: kneading and mixing minced lean meat and salt, adding phosphate to pickle for 5min, adding a part of ice water and 2% MC aqueous solution gel, placing the mixture into a chopper mixer to chop and mix, pausing for 2min, then adding minced fat meat and the rest of ice water to chop and mix, adding ice water twice in the chopping and mixing process to control the chopping and mixing temperature to be below 15 ℃, finally chopping and mixing into meat paste and preparing low-salt meat paste balls by using a tiger mouth;
s5, enema: filling the low-salt meat paste balls prepared in the step S4 into a collagen casing, and knotting to prepare an emulsified sausage;
s6, high-intensity ultrasonic treatment: filling the emulsified sausage prepared in the step S5 into a sealing bag, placing the sealing bag into an ultrasonic water bath, and treating the ultrasonic water bath for 40min by controlling the temperature of the ultrasonic water bath to be below 20 ℃;
s7, cooking: and (4) steaming and boiling the emulsified sausage subjected to ultrasonic treatment in S6 in water bath at 80 ℃ for 20min, taking out and cooling to room temperature to obtain a low-salt meat paste sausage finished product.
In the step S1, the cut fat meat pieces and the cut lean meat pieces are small cubes with the specification of 3cm × 3cm × 3 cm.
In step S2, the preparation method of the 2% MC aqueous solution gel by using a cold and hot water dissolution method includes: 98g of drinking water is heated to 55 ℃, 1/3 water is used for dissolving and dispersing 2gMC powder into slurry, and the rest 2/3 water is added for dissolving into transparent gel.
In the step S3, the meat grinder is a meat grinder with a 10mm aperture plate.
In the step S4, 625g of minced lean meat and 240g of minced fat meat are selected, and 16g of salt, 2g of phosphate, 113g of ice water and 4g of 2% MC aqueous solution gel are correspondingly added; the specific chopping and mixing process comprises the following steps: adding 2/3 ice water and 2% MC water solution gel, chopping at 1500rpm for 1min, chopping at 3000rpm for 3min, pausing for 2min, adding fat meat and the rest 1/3 ice water, chopping at 1500rpm for 1min, and chopping at 3000rpm for 3 min.
The phosphate is sodium tripolyphosphate.
In step S5, the diameter of the collagen casing is 24 mm.
The finished product of the low-salt meat paste sausage prepared by the preparation method is firstly wiped to remove surface moisture, and then is cut into a cylinder with a flat and vertical section, the diameter of the cylinder is 2.5cm, the height of the cylinder is 2cm, and the cylinder is used as a measurement sample for measuring gel texture characteristic indexes, and 6 sections of samples are selected for measurement in each batch.
The gel texture characteristics measured by the indexes are specifically hardness, chewiness, elasticity and adhesiveness, and texture parameters are determined as follows: a P/50 probe is selected for TPA test, and the set parameters are as follows: speed before test: 2mm/sec, test speed: 5mm/sec, speed after test: 5mm/sec, the compression ratio is 50%.
Establishing a control group and a test group for determination, wherein the formula of the control group is as follows: 625g of lean meat, 240g of fat meat, 20g of salt, 113g of ice water and 2g of sodium tripolyphosphate; the test group, i.e. the test sample, uses 4g of 2% MC hydrogel instead of 4g of salt, so its formulation is: 625g of lean meat, 240g of fat meat, 16g of salt, 4g of 2% MC aqueous solution gel, 113g of ice water and 2g of sodium tripolyphosphate; and the test group is combined with different ultrasonic frequencies to carry out a determination test, and the group without ultrasonic treatment is also soaked in a water bath for 40 min.
The invention has the beneficial effects that:
1) the method of the invention combines the high-intensity ultrasonic technology in the green and safe non-thermal processing technology with the component supplement methylcellulose to process the low-salt minced pork, the two effectively exert interaction to improve the gel texture property of the low-salt minced pork, and the gel hardness, elasticity, chewiness and adhesiveness of the minced pork after the low-salt minced pork is processed are obviously superior to the gel property of a single method; thereby providing reliable processing theory support for the development and quality improvement of low-salt pork paste products.
2) In the method, the methyl cellulose is used for replacing part of the salt, so that the salt dosage of the pork paste gel is reduced, and the quality of the meat product is improved.
Drawings
FIG. 1 is a table of experimental formulations for determining measured texture properties of finished products made by the method of the present invention;
FIG. 2 is a table comparing the mass and structure characteristics of different experimental groups measured using the experimental formulation of FIG. 1;
FIG. 3 is a line graph of the measured effect of different high intensity ultrasound interactions with methylcellulose on the hardness of a low salt pork emulsion gel;
FIG. 4 is a line graph of the effect of different high intensity ultrasound waves on the chewiness of a low salt pork emulsion gel as measured by the interaction with methylcellulose;
FIG. 5 is a line graph of the measured effect of different high intensity ultrasound interactions with methylcellulose on the elasticity of a low salt pork emulsion gel;
FIG. 6 is a line graph showing the measured effect of different high intensity ultrasound waves on the tackiness of a low salt pork emulsion gel under interaction with methylcellulose;
figure 7 is a table of the body-to-body effect tests for hardness, chewiness, elasticity, and tackiness under the interaction of high intensity ultrasound and methylcellulose.
Wherein different letters marked in the same column in fig. 2 indicate significant differences (p<0.05), in the significance column of fig. 7p<0.01 indicates that the difference is extremely significant.
Detailed Description
The invention is further explained below with reference to the figures and the embodiments.
Example (b): the method for improving the gel texture characteristics of the low-salt minced pork comprises the following steps of:
s1, sorting: separating fat meat and lean meat of pig rib, removing pig skin and removing connective tissues such as tendon and muscular membrane, and cutting the fat meat and lean meat into small blocks of 3cm × 3cm × 3 cm.
S2, preparation: selecting Methyl Cellulose (MC) and preparing into 2% MC aqueous solution gel by cold and hot water dissolving method; the preparation method of the 2% MC aqueous solution gel comprises the following steps: 98g of drinking water is heated to 55 ℃, 1/3 water is used for dissolving and dispersing 2gMC powder into slurry, and the rest 2/3 water is added for dissolving into transparent gel.
S3, mincing: and (4) respectively putting the lean meat blocks and the fat meat blocks which are subjected to the cutting in the step (S1) into a meat grinder with an aperture plate of 10mm, and grinding.
S4, chopping: kneading and mixing minced lean meat and salt, adding sodium tripolyphosphate to pickle for 5min, adding 2/3 ice water and 2% MC aqueous solution gel, chopping at 1500rpm for 1min, then chopping at 3000rpm for 3min, pausing for 2min, then adding fat meat and the rest 1/3 ice water, chopping at 1500rpm for 1min, then chopping at 3000rpm for 3min, adding ice water twice in the chopping process to control the chopping temperature below 15 ℃, finally chopping into meat paste and preparing into low-salt meat paste balls by using tiger mouths.
S5, enema: and (4) pouring the low-salt meat paste balls prepared in the step (S4) into a collagen casing with the caliber of 24mm, and knotting to prepare the emulsified sausage.
S6, high-intensity ultrasonic treatment: and (3) filling the emulsified sausage prepared in the step (S5) into a sealing bag, placing the sealing bag into a water bath of a Kodao SK3200HP53KHz ultrasonic cleaner, and treating for 40min by controlling the temperature of the water bath to be below 20 ℃ by using ice water.
S7, cooking: and (4) steaming and boiling the emulsified sausage subjected to ultrasonic treatment in S6 in water bath at 80 ℃ for 20min, taking out and cooling to room temperature to obtain a low-salt meat paste sausage finished product.
The finished product of the low-salt meat paste sausage prepared by the preparation method is firstly wiped to remove surface moisture, and then is cut into a cylinder with a flat and vertical section, the diameter of the cylinder is 2.5cm, the height of the cylinder is 2cm, and the cylinder is used as a measurement sample for measuring gel texture characteristic indexes, and 6 sections of samples are selected for measurement in each batch.
The gel texture characteristics measured by the indexes are specifically hardness, chewiness, elasticity and adhesiveness, and texture parameters are determined as follows: a P/50 probe is selected for TPA test, and the set parameters are as follows: speed before test: 2mm/sec, test speed: 5mm/sec, speed after test: 5mm/sec, the compression ratio is 50%.
As shown in fig. 1, a control group and a test group for the assay were established, wherein the formulation of the control group was: 625g of lean meat, 240g of fat meat, 20g of salt, 113g of ice water and 2g of sodium tripolyphosphate; the test group, i.e. the test sample, uses 4g of 2% MC hydrogel instead of 4g of salt, so its formulation is: 625g of lean meat, 240g of fat meat, 16g of salt, 4g of 2% MC aqueous solution gel, 113g of ice water and 2g of sodium tripolyphosphate; and the test group is combined with different ultrasonic frequencies to carry out a determination test, and the group without ultrasonic treatment is also soaked in a water bath for 40 min.
Determination experiment of gel texture characteristics of pork paste:
control group 1: mixing and pickling 625g of minced lean meat, 20g of salt and 2g of sodium tripolyphosphate for 5min, putting the mixture into a chopper mixer, starting the chopper mixer, chopping at 1500rpm for 1min, then chopping at 3000rpm for 3min, slowly adding 75g of ice water in the process, pausing for 2min, then adding 240g of fat meat and the rest 38g of ice water, chopping at 1500rpm for 1min, and then chopping at 3000rpm for 3 min; finally chopping and mixing into meat paste and making into balls by using a tiger mouth; filling into collagen casing, each sausage is about 10cm in length and about 50g in weight, and is prepared into emulsified sausage by knotting and bagging, soaking in 18 deg.C water bath for 40min, steaming for 20min, cooling to room temperature to obtain low-salt meat paste sausage product, cutting into determined samples of specified size, and testing.
Test group 1: different from the control group 1, the emulsified sausage is placed in a Kodao SK3200HP53KHz ultrasonic cleaner water bath for 50W water bath treatment for 40min, is steamed for 20min, is cooled to room temperature to prepare a low-salt meat emulsion sausage finished product, and is cut into measurement samples with specified sizes for testing.
Test group 2: different from the control group 1, the emulsified sausage is placed in a 100W water bath of a Kodao SK3200HP53KHz ultrasonic cleaner for 40min, steamed for 20min, cooled to room temperature to prepare a low-salt meat emulsion sausage finished product, and the finished product is cut into measurement samples with specified sizes for testing.
Test group 3: different from the control group 1, the emulsified sausage is placed in a water bath of a Kodao SK3200HP53KHz ultrasonic cleaner for 40min by 150W water bath treatment, is steamed for 20min, is cooled to room temperature to prepare a low-salt meat emulsion sausage finished product, and is cut into measurement samples with specified sizes for testing.
Test group 4: different from the control group 1, 625g of minced lean meat, 16g of salt and 2g of sodium tripolyphosphate are mixed, pickled for 5min, put into a cutting and mixing machine, 4g of 2% MC aqueous solution gel is added and uniformly mixed with the pickled lean meat, and the cutting and mixing machine is started to cut and mix; soaking the emulsified sausage in 18 deg.C water bath for 40min, steaming for 20min, cooling to room temperature to obtain low-salt meat paste sausage product, cutting into sample with specified size, and testing.
Test group 5: different from the test group 4, the emulsified sausage is placed in a Kogan SK3200HP53KHz ultrasonic cleaner water bath for 50W water bath treatment for 40min, is steamed for 20min, is cooled to room temperature to prepare a low-salt meat emulsion sausage finished product, and is cut into measurement samples with specified sizes for testing.
Test group 6: different from the test group 4, the emulsified sausage is placed in a 100W water bath of a Kodao SK3200HP53KHz ultrasonic cleaner for 40min, steamed for 20min, cooled to room temperature to prepare a low-salt meat emulsion sausage finished product, and the finished product is cut into measurement samples with specified sizes for testing.
Test group 7: different from the test group 4, the emulsified sausage is placed in a water bath of a Kodao SK3200HP53KHz ultrasonic cleaner for 40min by 150W water bath treatment, is steamed for 20min, is cooled to room temperature to prepare a low-salt meat emulsion sausage finished product, and is cut into measurement samples with specified sizes for testing.
The texture property curves determined in fig. 2-7, and as can be seen in fig. 2, the hardness values of the test groups were significantly increased compared to the control group, wherein the use of sonication alone at 50W and 100W significantly increased the hardness of the low salt emulsion gel, and the addition of MC followed by sonication as in test groups 5, 6, and 7 exhibited significantly greater hardness than the control group and the emulsion gel with MC alone.
The low-salt meat emulsion has better chewiness and pleasant chewiness in sense, and shows a trend of increasing and then decreasing when the meat emulsion without the MC is subjected to ultrasonic treatment, the chewiness is obviously higher than that of a control group only by adding the MC, and the chewiness is best when the MC is added and combined with 100W treatment.
The variation trend of the elasticity is different, the gel obtained by singly using 50W ultrasonic wave to treat meat emulsion is richer in elasticity, the elasticity is gradually reduced along with the increase of the ultrasonic power, the elasticity of the gel obtained by only adding MC without using ultrasonic wave treatment is smaller than that of a control group, and the elasticity of the gel obtained by combining the MC and the MC without using ultrasonic wave treatment is not different from that of the control group.
The adhesiveness represents the degree of tightness of the internal tissue structure of the meat emulsion gel, and the adhesiveness of the low-salt meat emulsion gel can be improved by only adding MC or only carrying out ultrasonic treatment, but the adhesiveness of the low-salt meat emulsion gel obtained by carrying out ultrasonic treatment at 150W and adding 0.4% MC is the best. The texture property of the low-salt minced pork gel is better than that of a control group probably due to the fact that MC is adsorbed on an emulsion interface to generate a gel network after reducing the interfacial tension, the low-protein emulsion matrix under the low-salt condition is stabilized, the low-salt minced pork gel is increased in hardness and firmer due to the self stable thickening capability, the cavitation effect of ultrasonic waves on the molecular structure of protein is added, the functional property of the meat protein is improved, the particle size of the protein is reduced, the secondary structure of the protein is changed, a uniform and compact gel network structure is formed, and the ultrasonic waves promote the hydration of the protein and water to increase the binding amount with water molecules, so that the viscosity of the gel is increased. It is also shown in fig. 7 that the interaction of the low salt ground pork meat with the synergistic treatment of the ultrasonication and the addition of MC is significant in the texture properties.
The method of the invention combines the high-intensity ultrasonic technology in the green and safe non-thermal processing technology with the component supplement methylcellulose to process the low-salt minced pork, the two effectively exert interaction to improve the gel texture property of the low-salt minced pork, and the gel hardness, elasticity, chewiness and adhesiveness of the minced pork after the low-salt minced pork is processed are obviously superior to the gel property of a single method; thereby providing reliable processing theory support for the development and quality improvement of low-salt pork paste products.
The above description is only for the purpose of illustrating the technical solutions of the present invention and not for the purpose of limiting the same, and other modifications or equivalent substitutions made by those skilled in the art to the technical solutions of the present invention should be covered within the scope of the claims of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (7)
1. A method for improving gel texture characteristics of low-salt minced pork is characterized by comprising the following steps: the method comprises the following steps:
s1, sorting: separating fat meat and lean meat of pig rib, removing pig skin and removing connective tissues such as tendon and muscular membrane, and cutting the fat meat and the lean meat into small blocks for later use;
s2, preparation: selecting Methyl Cellulose (MC) and preparing into 2% MC aqueous solution gel by cold and hot water dissolving method;
s3, mincing: respectively putting the lean meat blocks and the fat meat blocks which are cut in the step S1 into a meat grinder to grind;
s4, chopping: kneading and mixing minced lean meat and salt (NaCl), adding phosphate to pickle for 5min, adding a part of ice water and 2% MC aqueous solution gel, placing the mixture into a chopper mixer to chop, pausing for 2min, adding minced fat meat and the rest of ice water to chop, adding ice water twice in the chopping process to control the chopping temperature to be below 15 ℃, finally chopping into meat paste and preparing low-salt meat paste balls by using a tiger mouth;
s5, enema: filling the low-salt meat paste balls prepared in the step S4 into a collagen casing, and knotting to prepare an emulsified sausage;
s6, high-intensity ultrasonic treatment: filling the emulsified sausage prepared in the step S5 into a sealing bag, placing the sealing bag into an ultrasonic water bath, and treating the ultrasonic water bath for 40min by controlling the temperature of the ultrasonic water bath to be below 20 ℃;
s7, cooking: and (4) steaming and boiling the emulsified sausage subjected to ultrasonic treatment in S6 in water bath at 80 ℃ for 20min, taking out and cooling to room temperature to obtain a low-salt meat paste sausage finished product.
2. The method of improving the gel texture of a low salt pork emulsion of claim 1, wherein: in the step S1, the cut fat meat pieces and the cut lean meat pieces are small cubes with the specification of 3cm × 3cm × 3 cm.
3. The method of improving the gel texture of a low salt pork emulsion of claim 1, wherein: in step S2, the preparation method of the 2% MC aqueous solution gel by using a cold and hot water dissolution method includes: 98g of drinking water is heated to 55 ℃, 1/3 water is used for dissolving and dispersing 2gMC powder into slurry, and the rest 2/3 water is added for dissolving into transparent gel.
4. The method of improving the gel texture of a low salt pork emulsion of claim 1, wherein: in the step S3, the meat grinder is a meat grinder with a 10mm aperture plate.
5. The method of improving the gel texture of a low salt pork emulsion of claim 1, wherein: in the step S4, 625g of minced lean meat and 240g of minced fat meat are selected, and 16g of salt, 2g of phosphate, 113g of ice water and 4g of 2% MC aqueous solution gel are correspondingly added; the specific chopping and mixing process comprises the following steps: adding 2/3 ice water and 2% MC water solution gel, chopping at 1500rpm for 1min, chopping at 3000rpm for 3min, pausing for 2min, adding fat meat and the rest 1/3 ice water, chopping at 1500rpm for 1min, and chopping at 3000rpm for 3 min.
6. The method of improving the gel texture of a low salt pork emulsion of claim 5, wherein: the phosphate is sodium tripolyphosphate.
7. The method of improving the gel texture of a low salt pork emulsion of claim 1, wherein: in step S5, the diameter of the collagen casing is 24 mm.
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