JPH05207864A - Improver for color tone of edible meat - Google Patents

Abstract

PURPOSE:To obtain a new improver for color tone of edible meat, useful for edible meat such as fish meat or animal meat, having high safety, containing transglutaminase. CONSTITUTION:1g improver for edible meat is mixed with 0.0001-10,000 units (preferably 0.1-3,000 units) transglutaminase (preferably derived from ray fungus of Streptoverticillium) to modify color tone of edible meat safely and effectively.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a color tone modifying agent for meat such as fish meat and livestock meat containing transglutaminase, meat treated with the modifying agent and a method for modifying color tone of meat by transglutaminase. ..

[0002]

2. Description of the Related Art During the processing process of meat, salting treatment is for the purpose of aging meat (giving flavor), stabilizing meat color (coloring), improving meat quality (water retention, viscoelasticity), and mainly seasoning (salt). Has been done. In particular, salting treatment is essential for improving the preservability of livestock meat and fish meat used for ham, bacon, sausage, etc.,
It is said that this is what determines the meat quality. If only salt is used during the salting process, the color tone of the meat will be dark and the image of the consumer will be impaired. Known to process.

However, there is a problem that nitrite ions produced from salt stones by the action of nitrite or microorganisms chemically react with secondary amines in meat to easily form nitroso compounds suspected of being carcinogenic. Furthermore, after the salting treatment, the amount of nitrous acid remaining in the meat must be suppressed to 200 ppm or less, which is complicated in operation and leaves a problem in safety.

[0004]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a highly safe color tone modifying agent which does not use nitrite which causes the formation of nitroso compounds suspected of being carcinogenic in improving the color of meat.

[0005]

Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventors have found that transglutaminase
It is possible to solve the above problems by using
The present invention has been completed. That is, the present invention relates to a meat color modifier containing transglutaminase, meat treated with the modifier, and a method of modifying color of meat using transglutaminase.

The term "transglutaminase" as used in the present invention means γ of glutamine residue in protein and peptide chains.
-An enzyme that catalyzes an acyl transfer reaction between a carboxylamide group and a primary amine (Folk et at., Advances
in Enzymology, 38, 109-191 (1973) and Folk et al.,
Advances in Protein Chemistry, 31, 1-133 (197
7)). In this reaction, the ε-amino group of the lysine residue in the protein is also recognized as a primary amine, so that a cross-link bond is formed within the protein molecule and between the protein molecules.
On the other hand, the deamidation reaction proceeds by a reaction in which water existing in the reaction system other than the primary amine serves as a substrate, whereby the glutamine residue can be converted into a glutamic acid residue.

The transglutaminase used in the present invention may be of animal origin, microbial origin or plant origin, and its origin is not particularly limited. For example, those of animal origin include those of guinea pig liver (Connellan et al., Journal of Biological
Chemistry, 246 (4), 1093-1098 (1971)), widely distributed in mammalian organs and blood (Folk et al., Adva
nces in Enzymology, 38, 109-191 (1973) and Folk e
t al., Advances in Protein Chemistry, 31, 1 to 133
(1977)), and examples of microorganism-derived ones include Streptoverticillium sp.
Rticillium) -produced fungus (Japanese Patent Laid-Open No. 64-2747)
1) can be mentioned. Furthermore, those prepared by making full use of recombinant DNA technology (Japanese Patent Laid-Open No. 1-300889) can also be used. Among these transgluminases, a transglutaminase of microbial origin, specifically of actinomycete Streptoverticillium, can be easily and inexpensively obtained, and since it acts in the presence or absence of Ca ²⁺ , it is practical level. Especially desirable.

The meat used in the present invention is meat to be used for food, and examples thereof include beef, pork, lamb, and fish meat containing hemoglobin and myoglobin in the meat. In addition, processed meats such as minced meat are also included.

The meat pigment modifier of the present invention contains transglutaminase in an amount of 0.0 per 1 g of the meat pigment modifier.
001-10000 units, preferably 0.1-300
It is sufficient to contain 0 unit. In addition, if desired, a reducing agent for activating and stabilizing transglutaminase,
For example, glutathione, cysteine, etc. can be added. Furthermore, stabilizers such as mannitol and cyclodextrin, and excipients may be added.

With respect to the reaction conditions of the present invention, the amount of transglutaminase added to meat is not particularly limited, but it varies slightly depending on the type of meat serving as a substrate. Normal,
0.0001 to 1000000 units (U) per kg of meat, preferably 0.0
It is 1 to 10000U. The reaction temperature or reaction time is not particularly limited, but is usually 0 to 60 ° C, preferably 1 to 40 ° C.
The reaction may be performed for 10 minutes to 60 days, preferably 1 hour to 30 days. The conditions for modifying the color tone of meat are not limited to the above-mentioned conditions.

After the reaction is completed or during the reaction, the lump of meat can be processed by a usual method to obtain the meat whose target color tone is modified. For example, minced meat may be supplied to a meat grinder, and block meat may be processed to a cutting machine. In addition, the processing of the casing or the like may be performed in the conventional manner, and the processing is not particularly limited. The transglutaminase activity can be stopped by heating, fumigation, etc. in the processing step after the reaction.

In the present invention, the activity of transglutaminase is measured by reacting benzyloxycarbonyl-L-glutaminylglycine with hydroxylsiamine as a substrate, and the produced hydroxamic acid in the presence of trichloroacetic acid. Was formed, the absorption of this iron complex at 525 nm was measured, and the activity was calculated by comparing the amount of hydroxamic acid with a separately prepared calibration curve. Activity 1
1 enzyme activity that produces 1 μmol of hydroxamic acid per minute
U (refer to the above-mentioned JP-A-64-27471).

The effect of color tone modification can be appropriately adjusted by changing the reaction conditions such as the amount of transglutaminase added, the reaction time, the reaction temperature and the like. For example, the relationship between the basically modified meat color effect and the amount of transglutaminase added is proportional.

[0014]

EXAMPLES The present invention will be described below with reference to examples.

Example 1 The effect of adding transglutaminase to myoglobin (abbreviated as Mb in the table), which is a pigment protein in meat and has a great influence on the color tone of meat, was examined by reacting at 25 ° C. for 4 hours. As shown in Table 1, the color tone changed from brown to red in proportion to the added amount. This change was observed in both bonito myoglobin and horse myoglobin, and was observed to occur in both meat and fish meat. In addition, FIG. 1 shows the absorption spectrum of horse myoglobin in the visible region.
A color and spectrum peculiar to met-type myoglobin having an absorption maximum at m were shown, and it was suggested that this was changed to a form peculiar to oxy-type myoglobin having peaks at 540 and 580 nm by the addition of transglutaminase. From this, it was confirmed that transglutaminase has an effect of converting myoglobin, which plays an important role in the color tone of meat, into red oxymyoglobin. The results of this experiment prove that the preparation containing the transglutaminase of the present invention has a sufficient effect of modifying meat pigment.

[0016]

[Table 1]

Example 2 The effect of adding transglutaminase to hemoglobin (abbreviated as Hb in the table), which is also a pigment protein in meat and is involved in the color tone of meat, was examined after treatment at 4 ° C. for 48 hours. As shown in 2, the color tone of both porcine hemoglobin and bovine hemoglobin changed from brown to red by the addition of transglutaminase. This change occurred earlier in pigs, suggesting that there is a difference in reactivity depending on the species. From the above, it was confirmed that transglutaminase also has an effect of changing hemoglobin to red. The results of this experiment also prove that the preparation containing the transglutaminase of the present invention has a sufficient effect of modifying meat pigment.

[0018]

[Table 2]

Example 3 In order to examine the effect of adding transglutaminase to pork, transglutaminase was mixed with minced pork and block meat, and changes in meat color at 4 ° C. were observed. As a result, as shown in Table 3, the color tone was improved in proportion to the amount of transglutaminase added. In addition, when a sample prepared by adding sodium nitrite was prepared and compared, it was found that the time to turn red was shorter than that of sodium nitrite. From this, it was confirmed that transglutaminase also had a color-modifying effect on the meat itself.

[0020]

[Table 3]

[0021]

EFFECTS OF THE INVENTION According to the present invention, the meat color can be modified, and the meat color can be modified without using nitrite or slag, so that meat with excellent safety can be obtained. ..
In addition, it is possible to replace a part of the amount of nitrite or salt used with transglutaminase, and it can be expected to reduce the amount of residual nitrite or salt.

[Brief description of drawings]

FIG. 1 shows the change in absorption curve in the visible region observed when transglutaminase was added to horse myoglobin solution (2 mg / ml) (the added amount is shown below each absorption curve) and reacted at 4 ° C. is there. The horizontal axis of the graph represents wavelength and the vertical axis represents absorption.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location // C12N 9/10 7823-4B

Claims (3)

[Claims] 1. A meat color tone modifying agent comprising transglutaminase. 2. Meat treated with the meat color modifier according to claim 1. 3. A method for improving the color tone of meat using transglutaminase.