JPS5820145A - Method for keeping scarlet color of frozen meat - Google Patents

Abstract

PURPOSE:The time while the surface layer of raw meat passes through the temperature range of maximum ice-crystal formation is controlled to prevent frozen meat, especially raw meat to be frozen from discoloration with time when frozen or stored, thus keeping its scarlet color. CONSTITUTION:Processed meat or raw meat products such as raw hamburger or meat ball is frozen wherein the time while the surface layer of the raw meat passes through the temperature range of the maximum ice-crystal formation is controlled to be 30min to 10hr to effect relatively gradual cooling, and preferably, the raw meat is kept tightly packed or kept from direct contact with the cooling air during the refrigeration.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preventing fading or discoloration of frozen meat, especially fresh meat, over time during freezing and storage, and maintaining a bright red color.

Raw red meat such as livestock meat, poultry, fish, and salmon has a bright red color due to the myoglobin (and hemoglobin) contained in beef cattle combining with oxygen and changing oxymyoglobin (and oxyhemoglobin) by 1. However,
The quality of the meat color is a major factor in determining the commercial value of raw meat, as it has a strong relationship with freshness. Generally, when storing raw meat under refrigeration,
Oxymyoglobin (and oxyhemoglobin), which exhibits a desirable flesh color, is oxidized and changes to metmyoglobin (and methemoglobin), resulting in browning. Alternatively, oxygen is consumed and reduced by the enzymes of beef cattle and returns to myoglobin (and hemoglobin), so the preferred bright red meat color is retained for a short period of time. Therefore, in order to maintain the commercial value as much as possible, Various improvements have been attempted.

That is, one of the very important issues in meat preservation is how to develop and maintain the bright red color.

On the other hand, in order to preserve raw meat for a longer period of time while maintaining its freshness, it is common to freeze raw meat.
In frozen raw meat, in addition to the problem of fading or discoloration of the meat color that occurs during refrigerated storage, in the freezing process,
The problem is that the meat color turns white and remains that way even during frozen storage. For this reason, the appearance of the product is unfavorable even when frozen raw meat is sold as is, sliced for retail sale, or as a block wrapped in film, etc., or when processed into frozen raw hamburger steaks or the like and sold.

Methods to prevent the bright red color of the raw meat from turning brown due to the production of metmyoglobin (and methemoglobin) include the use of reducing agents such as ascorbic acid, the use of antioxidants, or the blocking of oxygen through sealed packaging, etc. etc. In addition, methods to prevent the reduction to myoglobin (and hemoglobin) include the use of inhibitors against the internal enzyme and methods such as freezing and suppressing the enzyme activity, but none of these methods are mentioned above. It does not prevent the whitening phenomenon of raw meat during the freezing process. Therefore, a fully satisfactory means for maintaining the bright red appearance of frozen raw meat has not yet been found.

In view of the above-mentioned current situation, the present inventor has conducted extensive research on a method to maintain the bright red color of frozen raw meat without relying on the addition of chemical substances, etc., and to maintain the quality of the meat. However, the present invention has been completed based on the finding that the above object can be achieved by setting the time required to pass through the maximum ice crystal formation temperature region to 30 minutes to 10 hours.

Conventional methods of freezing raw meat are generally performed by rapidly freezing the raw meat in a period of about 30 minutes or less until the raw meat passes through the maximum ice crystal formation temperature range. This method is equally preferred when freezing carcasses of pigs, cows, etc., hamburgers, and other processed meats, and the freezing process is performed by passing through the maximum ice crystal formation temperature range in as short a time as possible. There was a lot of attention paid to what they were doing.

As a specific example of the conventional method, in the case of tuna, in order to improve the color of the tuna, the refrigerant temperature is 150 C and the air temperature is -40 to -45 C, and chair-brown freezing is performed using a two-stage compressor. In addition, even in the case of broilers, -30 to -
Air blast freezing at 40c is common.

On the other hand, in the present invention, unlike the above-mentioned conventional method, the time required for the surface layer of raw meat to pass through the maximum ice crystal formation temperature range is 30 minutes to 10 hours, under relatively gentle temperature decreasing gradient conditions. Perform freezing treatment.

The maximum ice crystal formation temperature range is usually about -1C to -5C, but this temperature range may vary depending on, for example, processed raw meats in which a substance that lowers the freezing point is added.

Specifically, the freezing treatment of the present invention is performed in the case of raw hamburger steak by gradually freezing it at -18 tl';
For example, it is better to avoid airplast freezing.
Further, it is preferable to freeze the raw meat in a sealed state. In other words, the surface layer of raw meat is sensitive to the ambient temperature in the freezer, and rather than blowing cold air directly onto the surface layer, it is better to freeze the surface layer under conditions that prevent the surface layer from rapidly decreasing in temperature. , more desirable. Although the reason why the surface of raw meat turns white due to freezing treatment is not necessarily clear, the surface of raw meat freezes rapidly and passes through the maximum ice crystal formation temperature range as quickly as possible. The main cause is thought to be the formation of fine ice crystals on the surface, which causes diffuse reflection of light. On the other hand, according to method 1 of the present invention, the rapid temperature drop on the surface of raw meat proceeds as slowly as possible within a range that does not adversely affect the quality of the raw meat itself, so that the diffused reflection of light It is thought that the formation of fine ice crystals, which can cause browning, is also reduced, and the original bright red color of raw meat is maintained.

Raw meat in the present invention includes livestock meat such as beef, pork, and mutton;
Fish meat such as chicken, salmon, tuna, bonito, etc.In general, the meat tissue is Rather than freezing thick block-shaped raw meat that is kept as is, raw meat or processed raw meat with cut meat tissue,
For example, it is desirable to apply it to raw hamburgers, raw meatballs, etc. In other words, even if relatively large ice crystals were to form inside these raw meats, this would have almost no effect on the quality, and the frozen storage temperature should be kept constant. This is because as long as the temperature is maintained below 18C, there will be no disadvantage in terms of quality compared to the conventional method.

It goes without saying that this does not preclude the addition of other quality improving agents or flesh color preserving agents, or the combination of pre-freezing or other suitable freezing methods, as long as the purpose of the present invention is not impaired.

Next, the present invention will be further explained with reference to Examples.

Example raw hamburger combination Beef meat 7 kf pork 3 Onions 2 Whole eggs 1.5 Bread
Powder 1.5 Seasoning 0.
2. Spices 0.04 // According to the above formula, chopper-processed ground meat, minced and fried onions, and other ingredients were thoroughly kneaded with a mixer, then molded into one rack covered with fresh hamba. I. Nberg was added and frozen in a -20C freezer. At this time, the freezing temperature changed over time until it reached the maximum ice crystal formation temperature for 45 minutes, and the maximum ice crystal zone passage time was 2 hours (Sample A).

As a control, the above-mentioned raw hamburger steak was frozen for 30 minutes in an airplast (wind speed 2-4 m/sec) at 135 cm. At this time, the freezing temperature changed over time until the maximum ice crystal formation temperature was reached in 10 minutes, and the time required to pass through the maximum ice crystal formation zone was 10 minutes (
Sample B).

Table 1 shows the results of measuring the color tone changes of the above two types of frozen raw hamburger steaks before freezing, immediately after freezing, and during frozen storage.

As is clear from the average of the four measured values in Table 1, Sample A had less whitening on the surface and a stronger reddish feel, and had a better color tone in terms of appearance.

Patent applicant: Ajinomoto Co., Inc.

Claims (1)

[Claims] 1. When producing frozen raw meat, the time required for the surface layer of the raw meat to pass through the maximum ice crystal formation temperature range is 3.
A method for maintaining the bright red color of frozen raw meat, which comprises freezing the raw meat for a time of 0 minutes to 10 hours. 2. The bright red color of the frozen raw meat as set forth in claim 1, wherein the freezing is carried out by sealing the raw meat and/or by a freezing method that does not expose the surface of the raw meat to cold air directly. How to hold it. 3. Claims 1 or 2, characterized in that the raw meat is raw meat obtained by cutting meat tissue or processed raw meat.
Method for preserving the bright red color of frozen raw meat as described in Section 1. 4. The method for preserving the bright red color of frozen raw meat according to claim 3, wherein the processed raw meat is raw pork or raw meatballs.