DE4129605A1 - Improving water and fat binding capacity of meat prods. - esp. sausages and cooked ham, by removing interfering ions, esp. hardness cations, from process water - Google Patents

Abstract

The binding capacity for water and/or batter of meat products is improved by removing ions (esp. cations) which adversely effect the capacity from the water or ice used (added) during processing. These ions are removed by chemical or physical methods, esp. ion-exchange or dialysis. Water treatment units are incorporated in, or connected to, equipment used in meat processing, e.g. ice makers pickle injectors, cutters, cookers, etc. USE/ADVANTAGE - The method is esp. used in prodn.

Description

Process for improving the water and / or sausage wraps assets of meat products. The production of a Most of meat products, especially cooked sausage and boiled ham comes in technological terms a water or, if a temperature decrease of the Brätes is necessary, with an ice-cream. An optimal one Addition of water increases the water binding capacity (WBV) of the lean meat as a result of improved myofibrillar Protein solubility and swelling, d. h., the added water is essentially immobilized by these proteins. The WBV of lean meat is on the one hand by the Charge state of the proteins (pH), on the other hand by the in the muscle contained cations, as well as by added Neutral salts, where the cations hydration of Minimize proteins and swelling - interaction between salt ions and proteins - (Hamm, 1962; Gordon and Barbut, 1990).

A treatment of meat or sausage meat with Cation exchangers in the form of an ion exchange film (German patent specification) does not remain slaughter-warm Pork and beef with pH values of 6.0 without influence on the WBV of the tissue (Hamm, 1958, own investigations).

Investigations regarding the influence of water hardness on the WBV of meat and the quality of boiled sausage the use of water with high carbonate hardness and water with high non-carbonate hardness compared to fully demineralized Water showed no significant differences (Hamm and Schneider, 1972). One reason Hamm furnishes is that ever after concentration of the salts in the muscle a negative one Cation effect due to the simultaneous presence of Anions are attenuated (Hamm, 1962).

Due to the addition of untreated drinking water too Meat products are WBV and sausage meat through Negatively impacting ions - especially cations - reduced.

The invention specified in claim 1 is the problem underlying, the water or ice adversely affect the WBV and remove the sausage meat curdling ions.

The advantages achieved by the invention are in particular, that the WBV and sausage meat capacity of the Meat products is increased, whereby jelly and / or Reduced fat heels and / or achieved texture improvements become.

An advantageous embodiment of the invention is in Claim 2, which allows a targeted Water treatment before and in for meat processing equipment and equipment to be installed.

To determine the relationship between sausage meat of boiled sausage and composition of the added water By way of example, two experiments are cited:

A = tap water of the Stadtwerke
B = Tap water treated by Na-cation exchanger of Stadtwerke Lemgo

Composition (mg / l)

Brühwurstbrät (meat sausage) was composed as follows:
Pork shoulder sheer (5 mm minced) 40%, back fat without rind (5 mm minced) 30%, ice 30%. Corresponding water was frozen the day before in shallow trays at -20 ° C and comminuted evenly before the cutter process. Nitrite pickling salt 1% *), common salt 1% *), spice mixture 0.5%, ascorbic acid 0.04% *).
*) Information based on meat and fat.

The crushing was in Gesamtbrätverfahren in a Stephan 20 kg cutter (type UM / HC40 / 3 E) (30 s stage 1, 30 s Level 2, 300 s level 3, final temperature of the meat 8-10 ° C, pH of the sausage meat 6.1). The sausage meat was immediately in cans of the format 73 mm diameter, 110 mm height, about 400 g, filled and each at 60 ° C or 80 ° C or 100 ° C. heated in an autoclave or open water bath. Subsequently the cans were cooled with tap water for 30 min Refrigerator stored at + 2 ° C for 48 h. The sausage meat was by gravimetric determination of the jelly paragraph of each determined 8 doses.

The results of the experiments are in the following table listed:

Jellies of cooked sausage meat with differently composed water

As can be seen from the table, the sausage meat was sausages made with cation-exchanged water, significantly higher than adding normal Tap water.

literature

German patent specification Process for the treatment of meat, in particular sausage meat with cation exchangers. DBP 11 08 054 Cl. 53 c 3/03 Gordon, A., Barbut, S. The microstructure of raw meat batters prepared with monovalent and divalent chloride salts. Food structure, 9 (1990), 279-295 Hamm, R About the minerals of the mammalian muscle. I. Mittlg. Magnesium, calcium, zinc and iron and their importance for muscle hydration. Z. f. LUF 107,4 (1958), 423-427 Hamm, R. About the water-binding capacity of the mammalian muscle. XI. Mittlg. Influence of the muscle plasma and the minerals contained in it on the water-binding capacity of the bovine muscle. Z. f. LUF 117, 1 (1962), 8-20 Hamm, R., Schneider, F. Influence of the water hardness on the water binding capacity of the meat and the quality of cooked sausage. Fleischw., 52, 7 (1972), 1445-1448

Claims (2)

1. A process for improving the water and / or sausage meat of meat products, characterized in that the water and / or sausage meat significantly negative impact ions - in particular cations - from the zuzusetzendem and / or intended for treatment water or ice physical or chemical processes - especially ion exchangers, dialysis procedures - are removed. 2. The method according to claim 1, characterized that physical or chemical water treatment plants in meat appliances or appliances, in particular ice making machines, pickle injectors, Cutters, Tumbel- or Massiergeräte, cooking systems installed or be preceded by this.