CN115486521A - Compound curing agent for meat products and application thereof - Google Patents

Compound curing agent for meat products and application thereof Download PDF

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CN115486521A
CN115486521A CN202210808018.9A CN202210808018A CN115486521A CN 115486521 A CN115486521 A CN 115486521A CN 202210808018 A CN202210808018 A CN 202210808018A CN 115486521 A CN115486521 A CN 115486521A
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meat
curing agent
powder
nitrite
protease
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王方华
梁馨月
王永华
蓝东明
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South China University of Technology SCUT
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/40—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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention belongs to the technical field of food processing, and discloses a compound curing agent for meat products and application thereof, wherein the compound curing agent comprises the following components: and (2) component A: naNO 2 The component B is fruit and vegetable powder extract, and the component C is: the adding proportion of the protease, the components A, B and C in the meat product is 0.06g/kg, (4-14) g/kg and (20-160) U/g respectively. According to the invention, the natural fruit and vegetable powder extract and the protease are compounded to partially replace nitrite, the optimal fruit and vegetable powder extract and protease types are obtained by screening, and the formula and the using method thereof are applied to meat product processing, so that the use amount of nitrite in meat product processing is reduced to 1/2 of the traditional addition amount, the pickling time is shortened to 2/3 of the traditional process, and meanwhile, the meat product is endowed with better color and water holding performance, has good quality and sensory characteristics, and has better market popularization and application prospects。

Description

Compound curing agent for meat products and application thereof
Technical Field
The invention relates to an application of a compound curing agent in meat product processing, belonging to the technical field of food processing.
Background
Nitrite is a food additive which is commonly used in the food processing industry, has an important function particularly in the processing of red meat products, and mainly has the effects of color development, flavor enhancement, bacteriostasis, oxidation resistance and the like. In terms of color development, myoglobin and nitrous acid in meat combine to produce red nitrosomyoglobin, which during aging and heating produces pink nitrosohemochromogen. At the same time, nitrite can inhibit the growth of harmful bacteria such as botulinum which produce botulinum toxin. However, it has been found that nitrite and amines in food produce carcinogenic nitrosamine, and that nitrite oxidizes oxyhemoglobin in blood to form methemoglobin, resulting in hypoxia. As mentioned above, high doses of nitrite can lead to acute toxicity and low doses to chronic carcinogenesis. The addition of the sodium nitrite can cause the use safety of the meat product to be reduced, so that the method has important significance in effectively and reasonably utilizing the nitrite. The consumption of nitrite is reduced, and the development of the low-nitre meat product has great market potential.
At present, a great deal of research is carried out at home and abroad on nitrite substitutes, and the research mainly focuses on using natural or synthetic pigments as color developers of meat products, but the problems of nonuniform coloring, unsatisfactory substitution effect and the like exist in the technology. The prior art can not reduce the addition and the residual quantity of nitrite to the maximum extent on the basis of ensuring the original quality.
Disclosure of Invention
The invention aims to solve the technical problem of developing a novel compound pickling agent for meat products, which is to compound common natural fruit and vegetable powder extracts (cabbage powder, celery powder, cranberry powder and the like) and protease (papain, bromelain, ficin and the like) and nitrite in the market, and determine the optimal fruit and vegetable powder extracts, the optimal protease types and the optimal addition amounts by investigating the natural fruit and vegetable powder extracts of different types and addition amounts and the compound effect of the protease and the nitrite; the curing time after the compound curing agent is added is further optimized, and the optimal curing agent compound formula and the using method are obtained by comprehensively evaluating physicochemical and sensory evaluation indexes.
The technical scheme of the invention is as follows:
a compound curing agent for meat products comprises the following components:
component A: naNO 2 ，
The component B is the extract of fruit and vegetable powder,
and (3) component C: a protease,
the addition ratio of the components A, B and C in the meat product is 0.06g/kg, (4-14) g/kg and (20-160) U/g respectively.
Preferably, the fruit and vegetable powder extract is one or more of celery powder, cabbage powder and cranberry powder, and the protease is one or more of papain, bromelain and ficin.
Preferably, the components A, B and C are added in the meat product in the proportion of 0.06g/kg, (6-12) g/kg, (20-160) U/g respectively.
Preferably, the addition ratios of the components A, B and C in the meat product are respectively 0.06g/kg: 10. + -. 0.5g/kg:80U/g.
The compound curing agent is applied to meat product processing. Preferably, the raw meat blocks or meat paste are taken, the compound curing agent is added according to the proportion, and is uniformly mixed with the meat product, the meat product is cured for 2 to 16 hours at the temperature of 4 to 10 ℃, and then the subsequent processing is carried out.
Preferably, the curing time is 8-12h.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the nitrite is partially replaced by compounding the natural fruit and vegetable powder extract and the protease, the same effect of the addition amount of 120mg/kg of sodium nitrite on the market in terms of red value is achieved, the pink color is fully ensured, the addition amount of 50% of sodium nitrite additive is reduced, and the residual amount of the nitrite is further reduced; meanwhile, the pickling time is shortened to 2/3 of that of the traditional process, the meat product is endowed with better color and water-holding property, and the product has good quality and sensory characteristics.
In application experiments, the traditional fried beef ball in China is taken as a representative of a processed product of cooked meat, and compared with the traditional fried beef ball obtained by pickling with sodium nitrite only, the formulaThe addition of the compound additive enables the fried beef balls to have higher water holding rate and sensory evaluation, and the product quality is better. After the optimal dosage of the fruit and vegetable powder extract is determined, index evaluation is carried out on the aspects of tenderness and texture of different proteases according to the adding effects of the different proteases to obtain the better color development effect of the cooked meat product after processing by compounding 80U/g of bromelain, sodium nitrite and cranberry powder, and the fried beef ball product is correspondingly prepared according to the adding and compounding of 80U/g of bromelain, compared with the traditional preparation process (only adding 120 mg/kg), naNO 2 The using amount of the compound premix is reduced by 50%, the product redness value is improved by 21% compared with that of a formula without an enzyme preparation (60 mg/kg of NaNO2 and 10g/kg of cranberry powder), the frying loss rate is reduced by 12%, and the water holding rate, tenderness and sensory score are remarkably improved. The invention makes outstanding contribution to developing a low-nitrate safe meat product and has wide market space.
Drawings
FIG. 1 shows 10g/kg cranberry powder and 60mg/kg NaNO 2 The influence of different curing time of the compound curing agent on the CIE (a), the frying loss rate (b) and the nitrite residue (c) of the fried beef balls; the differences are marked by a-d as significant as mean. + -. SD (p)<0.05)。
FIG. 2 shows different types and addition levels of protease and 10g/kg cranberry powder, 60mg/kg NaNO 2 After the compound pickling, the change of the a-value and the change of the shearing force of the prepared fried beef ball (a) are changed.
FIG. 3 shows the effect of 80U/g bromelain, 10mg/kg cranberry powder and 60mg/kg NaNO2 composite curing agent on the shearing force of the finished fried beef ball after curing for different time.
Detailed Description
The present invention will be described in further detail with reference to specific examples. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
The cabbage powder, the celery powder and the cranberry powder in the embodiment are all commercially available finished products, and the production standard is in accordance with the GB/T29602-2013 fruit and vegetable powder extract standard. The food-grade sodium nitrite is a commercial finished product. Papain, bromelin and ficin are common food enzyme preparations.
Example 1: comparison of effects of different natural fruit and vegetable powder extracts in replacing nitrite
In this embodiment, taking a traditional fried beef ball product as an example, a common fruit and vegetable powder extract (cabbage powder, celery powder, and cranberry powder) on the market is selected, and differences of the product quality of the fried beef ball under different types and addition amounts are respectively considered, which includes the following steps:
(1) Raw material selection and processing
Selecting fresh yellow beef, removing fat, connective tissues, dirt and impurities, cleaning, draining, stirring the beef into minced meat by using a meat grinder, and storing at 4 ℃ for later use;
(2) Pickling method
Taking the meat paste in the step (1), adding 10% of salt water (containing 1% of salt) and 10% of tapioca starch according to the weight percentage of the meat, uniformly stirring the meat paste and the salt water, and fully mixing;
(3) Taking the meat emulsion uniformly stirred in the step (2), adding saline water accounting for 1% of the weight of the meat to uniformly contact with the meat emulsion to serve as a control group C1, and pickling for 12 hours at 4 ℃; the salt is a commercially available finished product;
(4) Taking the meat paste uniformly stirred in the step (2), uniformly mixing the meat paste by adding 60mg/kg of sodium nitrite only to serve as a control group C3, uniformly mixing the meat paste by adding 120mg/kg of sodium nitrite only to serve as a control group C2, uniformly stirring the meat paste, and pickling for 12 hours at 4 ℃;
(5) And (3) taking the meat paste uniformly stirred in the step (2), respectively adding 60mg/kg of sodium nitrite and 4-12g/kg of cabbage powder, 4-12g/kg of celery powder or 6-14g/kg of cranberry powder, compounding and uniformly mixing, and pickling at 4 ℃ for 12 hours.
(6) Frying: and (4) preparing beef balls from the meat paste pickled in the step (3-5) according to 10g of each beef ball, frying the beef balls in a fryer at the temperature of 165-175 ℃ for 90s, taking out the beef balls, and cooling the beef balls to room temperature to obtain finished fried beef balls.
(7) And (3) measuring the chromaticity: the colour values of the fried samples were measured using a colour difference meter the brightness (L), a (red), b (yellow) values were passed through a light source D65 measuring an aperture of 8mm. The instrument was calibrated prior to analysis. The measurement results are shown in table 1.
(8) Determination of frying loss rate: the weight of meat m1 was measured before frying, the weight of meat m2 was measured again 5 minutes after frying, the loss rate of frying = (m 1-m 2)/m 1 was repeated three times for each sample, and the measurement results are shown in table 2.
(9) Moisture content: the moisture content was calculated using standard methods listed in the AOAC official methods. Taking 2g of sample, drying the sample in a drying oven at 105 ℃ for 2h, weighing the sample after cooling for 0.5h, and repeating the steps until the mass difference between two time intervals is not more than 2mg. The measurement results are shown in Table 2.
(10) Nitrite residual quantity: sample preparation and nitrite determination were carried out according to the method of GB5009.33-2003, the results of which are shown in Table 2.
(11) Sensory evaluation: the fried beef meatball samples were evaluated by a 15 trained panel of experts. Each panelist was asked to score the product color, taste, odor and taste intensity as well as overall acceptability. All samples were provided in each evaluation and repeated three times by the same panel on different days. The following sensory characteristics were rated using a 1-7 point rating scale (7-liked, 1-disliked). The samples to be tested were placed in a white dish and labeled with a number label in random order. The average score determined by each panelist was used to calculate a score for each sample (including each of the five attributes). The measurement results are shown in Table 3.
Analysis of the results shows that: the redness value (13.34) of the fried beef ball obtained by adding 10g/kg of cranberry powder and 60mg/kg of sodium nitrite is the highest and is obviously higher than the redness value (12.64) of the traditional sodium nitrite control C2 added with 120mg/kg. The effect of a may be due to the addition of cranberry powder to the fried beef, which is purple red. At the same time, probably because more NO-hemoglobin is gradually formed by NO-Mb in the process of pickling the cranberry powder. Therefore, the cranberry powder can effectively improve the redness of the fried beef and possibly replace synthetic nitrite to reduce the content of the nitrite. At the same time, the addition of 10g/kg cranberry flour sample also resulted in the lowest loss rate from frying (28.05%), with a much higher moisture content (25.07%) than the control C2 moisture content (19.09%) and C3 (23.75%). While the traditional one isAdding 120mg/kg NaNO 2 The residual nitrite concentration of the pickled control C2 is the highest (20.27 mg/kg), and the residual nitrite of the cranberry powder group is lower than that of the positive control C2. Therefore, the content of the nitrite residue in the cranberry powder is related to the content of the added cranberry powder, and the cranberry powder can promote the formation of nitric oxide and accelerate the reduction of the content of the nitrite residue. Through comprehensive analysis, the optimal compound curing formula is 10g/kg cranberry powder and 60mg/kg sodium nitrite.
Example 2: influence of compound curing of sodium nitrite and cranberry powder on finished fried beef ball products in different time
In this embodiment, the influence of the addition of the optimized sodium nitrite and cranberry powder compounded curing agent on the quality of the finished fried beef ball after curing for different time is further considered, and the steps are as follows:
(1) Raw material treatment: selecting fresh yellow beef, removing fat, connective tissues, dirt and impurities, cleaning, draining, stirring the beef into minced meat by using a meat grinder, and storing at 4 ℃ for later use;
(2) Pickling: taking the meat paste in the step (1), adding 10% of salt water (containing 1% of salt) and 10% of tapioca starch according to the weight percentage of the meat, uniformly stirring the meat paste and the salt water, and fully mixing;
(3) Taking the meat paste uniformly stirred in the step (2), adding the meat paste according to the proportion of 60mg/kg of sodium nitrite and 10g/kg of cranberry powder, uniformly mixing the meat paste with the meat paste, and respectively pickling for 2, 4, 8, 12 and 16 hours at 4 ℃;
(4) Frying: and (4) preparing beef balls by using the meat paste pickled in the step (3) according to 10g of each beef ball, frying the beef balls in a fryer at 165-175 ℃ for 90s, taking out and cooling to room temperature to obtain a finished product of fried beef balls. (5) quality measurement: and measuring the chromaticity CIE, the frying loss rate and the nitrite residual quantity of the fried sample. Each sample was replicated three times, and the results are shown in FIG. 1.
(6) Sensory measurement: sensory evaluation was carried out on the finished products of the fried beef balls in the same manner as in sensory evaluation of example 1, and each sample was repeated three times, and the results of the evaluation are shown in Table 4.
The results show that: the value of a is the highest (13.34) when the fried beef balls are pickled for 12 hours by using 10g/kg of cranberry powder and 60mg/kg of sodium nitrite composite pickling agent. With increasing curing time, NO-Mb gradually forms more NO-hemoglobin. With the longer curing time, the frying loss is reduced. This result may be related to water evaporation during the curing process. As can be seen from FIG. 1 (c), the conversion of nitrate to nitrite was accelerated after 12h, and in general, the amount of residual nitrite was relatively low at 12h. For sensory evaluation, the color score of the sample obtained after 12h of pickling was the highest (5.00). Therefore, human sensory perception of color is similar to the pattern of change in a. The flavor and mouthfeel intensity scores of the fried beef increased with increasing marination time. The flavor score increased from 3.21 to 4.67, the taste intensity increased from 3.23 to 4.68, and the overall acceptability score was highest. Comprehensively analyzing different indexes to obtain 10g/kg of cranberry powder and 60mg/kg of sodium nitrite composite curing agent, and curing the cranberry powder and the sodium nitrite composite curing agent to obtain the optimal curing time of 12h.
Example 3: compound curing effect of different proteases, cranberry powder and sodium nitrite
In this embodiment, taking a fried beef ball product as an example, selecting common proteases (papain, bromelain, and ficin) on the market, and investigating differences of the quality of the fried beef ball product under different types and addition amounts, respectively, the steps are as follows:
(1) Raw material selection and processing
Selecting fresh yellow beef, removing fat, connective tissues, dirt and impurities, cleaning, draining, stirring the beef into minced meat by using a meat grinder, and storing at 4 ℃ for later use;
(2) Pickling
Taking the meat paste in the step (1), adding 10% of salt water (containing 1% of salt) and 10% of tapioca starch according to the weight percentage of the meat, uniformly stirring the meat paste and the 10% of tapioca starch, and fully mixing;
(3) Taking the meat paste uniformly stirred in the step (2), adding saline water accounting for 1 percent of the weight of the meat, and uniformly contacting the meat paste to serve as a control group C 0 Pickling at 4 deg.C for 12 hr; the salt is a commercially available finished product;
(4) Taking the meat paste which is evenly stirred in the step (2), and only adding 60mg/kg of nitrous acidSodium and 10g/kg cranberry powder were mixed well as control C 1 Addition of 20U/g protease alone as control group C 2 Stirring the meat paste evenly, and pickling for 12h at 4 ℃;
(5) Taking the meat paste uniformly stirred in the step (2), adding 60mg/kg of sodium nitrite and 10g/kg of cranberry powder into the PCN component respectively, mixing uniformly with 20-160U of papain or 20-160U of bromelain or 20-160U of ficin, and pickling at 4 ℃ for 12 hours.
(6) Frying: and (4) frying the beef balls pickled in the step (3-5) in a fryer at 165-175 ℃ for 90s, taking out and cooling to room temperature to obtain finished fried beef balls.
(7) And (3) quality determination: the color and the loss rate of frying were measured in the same manner as in example 1, and the results are shown in FIG. 2a for each sample, and Table 5 for the loss rate of frying.
(8) Water retention rate: 4g of the fried beef balls are weighed, put into a 50 ml centrifuge tube and centrifuged at 4000r/min for 8 minutes. And adsorbing excessive moisture on the centrifuged meatballs by using qualitative filter paper, exuding, weighing the meatballs, and calculating the water holding capacity of the meatballs. The measurement results are shown in Table 5.
(9) And (3) shear force measurement: the type of experiment was a single test, and the shear force was measured by texture analysis using a v-shaped flat probe (TA/BS). The fried beef balls were cooled to room temperature and analyzed. The texture analysis used the analysis conditions as follows, compression type, test speed 2mm/s. The target pattern is displacement, the target value is 25mm. The results are expressed as shear forces (N) as shown in fig. 2 b.
The results show that: the fried beef ball obtained by pickling 10g/kg of cranberry powder, 60mg/kg of sodium nitrite and the protease compound pickling agent obtains a higher a value and better tenderness under the synergistic effect of the three components. Whereas a is a value (13.07) with 80U/g bromelain added, a is only 7.42 with protease added alone, significantly lower than in the PCN group. Meanwhile, the shearing force of the sample is reduced along with the increase of the adding concentration of the protease, which shows that the tenderness of the fried beef balls can be improved by adding 3 kinds of plant protease. Tenderness is enhanced by hydrolysis of myofibrillar proteins and connective tissue proteins, thereby altering myofibrillar structure associated with beef texture. According to numerical analysis of the frying loss rate and the water holding rate, the PCN group is obtained, so that the water holding rate of the sample can be improved, and the frying loss rate can be reduced. Comprehensively analyzing different indexes to obtain 10g/kg of cranberry powder, 60mg/kg of sodium nitrite and 80U/g of bromelain compound curing agent, and curing to obtain the optimal product quality.
Example 4: the influence of different curing time of the compound curing agent of bromelain, sodium nitrite and cranberry powder on the quality of the finished fried beef ball
In this example, the influence of the addition of the optimized bromelain compound curing agent on the effect of the fried beef balls under different curing time conditions is examined, and the steps are as follows:
(1) Treating raw materials: selecting fresh yellow beef, removing fat, connective tissues, dirt and impurities, cleaning, draining, stirring the beef into meat paste by using a meat grinder, and storing at 4 ℃ for later use;
(2) Pickling
Taking the meat paste in the step (1), adding 10% of salt water (containing 1% of salt) and 10% of tapioca starch according to the weight percentage of the meat, uniformly stirring the meat paste and the 10% of tapioca starch, and fully mixing;
(3) Taking the meat paste uniformly stirred in the step (2), adding 80U/g bromelain, 60mg/kg sodium nitrite and 10g/kg cranberry powder treatment group B, uniformly mixing with the meat paste, and respectively pickling for 2, 4, 8, 12 and 16 hours at 4 ℃; adding 1% salt solution of meat weight to contact with meat paste uniformly as control group C 0 The control group C was prepared by adding 60mg/kg of sodium nitrite and 10g/kg of cranberry powder and mixing 1 Control group C, to which only 20U/g protease was added 2 Uniformly stirring the meat paste, and pickling at 4 ℃ for 2-16h;
(4) Frying in oil
And (4) frying the beef balls pickled in the step (3) in a fryer at 165-175 ℃ for 90s, taking out and cooling to room temperature to obtain finished fried beef balls.
(5) And (3) quality determination: the loss rate of frying and the water holding capacity of the fried samples were repeated three times for each sample, and the results of the measurement are shown in Table 6. The shear force measurement results are shown in FIG. 3.
(6) Sensory measurement: the fried samples were subjected to sensory evaluation in the same manner as in sensory evaluation in example 1, and each sample was repeated three times, and the results of the evaluation are shown in Table 7.
The results show that: the fried beef ball B group obtained by pickling with 80U/g bromelain, 10g/kg cranberry powder and 60mg/kg sodium nitrite composite pickling agent has the advantage that the frying loss is in a descending trend along with the prolongation of the pickling time. This result may be related to water evaporation during the curing process. Meanwhile, when the reaction time is 8h, the shearing force of the group B is the minimum and is 4.21N. For sensory evaluation, the color score of the sample obtained after 8h of pickling was the highest (6.33), and the overall acceptability score was also the highest (6.33). The optimal pickling time for pickling the blueberry is 8 hours by comprehensively analyzing different indexes to obtain 80U/g of bromelain, 10g/kg of cranberry powder and 60mg/kg of sodium nitrite composite pickling agent, compared with the pickling time of a sample without adding bromelain, the pickling time is shortened by 4 hours, and the production efficiency is improved. After 80U/g of bromelain is added and compounded, the fried beef ball product is correspondingly prepared according to the traditional preparation process (only adding 120 mg/kg), and NaNO 2 The dosage of the enzyme preparation is reduced by 50 percent, and the product red value is lower than that of a formula without the enzyme preparation (60 mg/kg NaNO) 2 And 10g/kg cranberry powder) by 21%, the frying loss rate by 12%, and the water holding rate, tenderness and sensory score are remarkably improved.
TABLE 1 measurement of the influence of different two-component curing agents on the CIE color of fried beef ball products
Figure RE-GDA0003907014180000081
Figure RE-GDA0003907014180000091
Note that the values are the mean. + -. Standard error of three replicates. The difference superscripts a-I indicate significant differences within the same column of the treatment group (P < 0.05). Control C1 (-) -sample with no added sodium nitrite and no natural ingredients. Control (+) C2 sodium nitrite was added at 120mg/kg. Control (+) C3 60mg/kg sodium nitrite was added.
TABLE 2 determination of the Effect of different two-component curing agents on the frying loss and nitrite residue of fried beef ball products
Figure RE-GDA0003907014180000101
Table 3, results of measuring the influence of different two-component curing agents on the sensory quality of fried beef ball products
Figure RE-GDA0003907014180000111
Note that the values in tables 2 and 3 are mean. + -. Standard error. The difference superscripts A-C indicate that significant differences among the different groups are statistically significant (P < 0.05).
Table 4 composite curing agent (10 g/kg cranberry powder, 60mg/kg NaNO) 2 ) Measurement result of organoleptic properties of fried beef balls obtained by pickling at different times
Figure RE-GDA0003907014180000121
Note that the values are mean. + -. Standard error. The difference superscripts A-C indicate that significant differences among different groups are statistically significant (P < 0.05).
TABLE 5 measurement results of the influence of three-component curing agent on frying loss, water holding capacity and pH value of fried beef ball finished products
Figure RE-GDA0003907014180000131
Note that the values are mean. + -. Standard error. The difference superscripts A-C indicate that significant differences among different groups are statistically significant (P < 0.05).
TABLE 6 influence of composite curing agent (80U/g bromelain, 10mg/kg cranberry powder and 60mg/kg NaNO 2) on frying loss, water holding rate and pH value of fried beef ball finished product after curing for different time
Figure RE-GDA0003907014180000141
Note that the values are mean. + -. Standard error. The difference superscripts A-C indicate that significant differences among different groups are statistically significant (P < 0.05).
TABLE 7 influence of the Compound Pickling agent (80U/g bromelain, 10g/kg cranberry powder, 60mg/kg NaNO 2) on the sensory quality of the finished fried beef ball after pickling for different periods
Figure RE-GDA0003907014180000151
The embodiments of the present invention are described in order to explain the present invention, but not to limit the present invention, and any modification, addition or similar substitution made within the scope of the principle of the present invention should be included in the scope of the present invention.

Claims (7)

1. The compound curing agent for the meat products is characterized by comprising the following components:
component A: naNO 2 ，
The component B is the extract of fruit and vegetable powder,
and (3) component C: a protease which is a protease of the group consisting of,
the addition ratio of the components A, B and C in the meat product is 0.06g/kg, (4-14) g/kg and (20-160) U/g respectively.
2. The compound curing agent for the meat products as claimed in claim 1, wherein the fruit and vegetable powder extract is one or more of celery powder, cabbage powder and cranberry powder, and the protease is one or more of papain, bromelain and ficin.
3. The compound curing agent for meat products of claim 1 or 2, wherein the components A, B and C are added in the meat products in the proportion of 0.06g/kg, (6-12) g/kg and (20-160) U/g respectively.
4. The compound meat product curing agent of claim 3, wherein the adding proportions of the components A, B and C in the meat product are respectively 0.06g/kg: 10. + -. 0.5g/kg:80U/g.
5. Use of the compound curing agent of any one of claims 1 to 4 in meat product processing.
6. The application of claim 5, wherein the compound curing agent is added into raw meat blocks or meat paste according to the proportion, is uniformly mixed with meat products, is cured for 2-16h at the temperature of 4-10 ℃, and then is subjected to subsequent processing.
7. The use of claim 6, wherein the curing time is 8-12h.
CN202210808018.9A 2022-07-11 2022-07-11 Compound curing agent for meat products and application thereof Pending CN115486521A (en)

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