KR100442443B1 - Sausage Comprising Surimi-like Material - Google Patents

Abstract

PURPOSE: Sausage containing surimi-like material is provided. The sausage has improved heating loss and water-preserving activity, and improved texture taste without change of flavor or taste. CONSTITUTION: The sausage contains 5 to 20 wt.% of surimi-like material extracted from porcine cardiac muscle, wherein the surimi-like material are obtained by removing connective tissue of the meat and homogenizing it, filtering the homogenized meat, and centrifuging the filtered meat to extract myofiber protein; the meat is selected from pig meat, cow meat, poultry meat, sheep meat and combination thereof, preferably pig meat or cow meat; and the meat is cardiac muscle of pig or cow.

Description

Sausage Comprising Surimi-like Material}

TECHNICAL FIELD The present invention relates to surimi analogs, and more particularly, to surimi analogs containing myofibrils extracted from meat, a method of preparing the same, and a processed meat product containing the same.

The manufacture of "surimi" using fish protein has contributed greatly to the development of fisheries, and the demand is steadily increasing worldwide (Sonu, SC Surimi NOOA technical memorantum NMFS, US department of commerce., 1986; Gwinn, SE In surimi technology, Narcel Dekker Inc., 1992, p 23.). Surumi was first developed in Japan, and at the time of development, it was defined as "removing fish meat, extracting only myofibrillar protein, and freezing and storing it with cryopreservatives" (Okada, M. Proceedings of the International Symposium on Engineered Seafood including Surimi, 1985, p 30.). The "Crab meat" that is currently on the market as a representative product is a representative product of these products is increasing the market share year by year. Surumi's main ingredient is "pollack," which lives on the coast of Alaska. Alaska Pollock is a white-rooted fish with a low fat content and is the most commonly used in the production of Surumi. In Korea, the total amount depends on ocean fishing and imports, and the amount of import is increasing every year. Recently, in order to overcome the limitations of the use of fish meat, including Alaska Pollock, there is a growing interest in a method of manufacturing surimi from muscle foods other than fish meat.

Although much research has been conducted to prepare surimi using meat such as poultry, beef, pork and rearing (Burgen et al. In 43rd Annual Reciprocal Meat Conference Proceedings, 1990, p169 .; Kenney et al. J. Food Sci. , 1992, Vol. 57 (3), p545 .; Liu et al. J. Food Sci., 1996, Vol. 61 (5), p890 .; McCormick et al. J. Food Sci., 1993, Vol. 58 (3), p 497 .; Park et al. J. Food Sci., 1996, Vol. 61 (2), p422 .; Srinivasan et al. J. Food Sci., 1996, Vol. 61 (4), p707. Yang et al. J. Food Sci., 1992, Vol. 57 (2), p325.), Since the meat is red meat containing a large amount of fat, heme pigment and collagen, the production of surimi using it Not easy (Park et al. J. Food Sci., 1996, Vol. 61 (2), p422.). Therefore, the preparation of surimi using red meat requires repeated washing and homogenization processes to remove fats, pigments and other soluble substances and extract only myofibrillar proteins (Varnam et al. Uncooked, comminuted and re- formed meat products.In meat and meat products, technology, chemistry and microbiology.Chapman and Hall. 1995.), myofibrillar proteins, which have different functionalities and textures depending on the heating temperature, are gelled at an appropriate temperature to maintain stability Very important (Smyth et al. J. Food Sci., 1997, Vol. 62 (2), p326.). On the other hand, recently, studies to minimize fatty acidization during the preparation of surimi have been actively conducted (Lee et al. Korean J. Food Sci. Ani. Resour., 2001, Vol. 21 (4), p292 .; Lee et. al. Korean J. Anim. and Technol., 2001, Vol. 43 (4), p525.), studies on the manufacture of processed meat products using the surimi developed through the above studies are insignificant (Ha et al. Korean J. Food Sci.Ani.Resour., 2000, Vol. 20 (3), p199.).

Therefore, the present inventors have developed a method for separating only myofibrillar protein using pork and beef myocardium from meat produced in a slaughterhouse to solve the above problems, from which the surimi analog containing myofibrillar protein can be prepared. Could.

Accordingly, the present invention is to provide a surimi analogue characterized in that it contains myofibrillar protein extracted from meat and a method for producing the same.

In addition, the present invention is to provide a processed meat products containing the above-mentioned surimi.

Figure 1 shows a frozen picture of the surimi analog of the present invention containing myofibrillar protein extracted from meat.

Figure 2 shows the gelation of the surimi analogs of the present invention.

The surimi analogs of the present invention are characterized by containing myofibrillar proteins extracted from meat.

The meat used in the present invention is pork; Beef; Poultry meat; It can be selected from parenting or a combination thereof. Preferably, pork or beef may be used, and most preferably, meat by-products such as pork or beef of heart meat of low value-added meat are produced. The meat by-products have an advantage that they can be easily obtained because they are extremely limited in use when used as foods compared to other muscle parts and are not meat parts preferred by consumers. In addition, considering the low-fat food preferences of modern consumers who regard health as important, if only the myofibrillar protein is separated from the meat by-products such as heart muscle and used in the manufacture of processed meat products, it will not only improve value added but also diversify its utility. Will contribute greatly.

In addition, the myofibrillar protein extracted from meat is a salt-soluble protein that surrounds fat in the manufacture of processed meat and has a net-like structure, which prevents fat particles from tangling together as the protein structure of the net solidifies as it is only heat treated. Play a role. Therefore, when the surimi analogous material of the present invention containing myofibrillar protein is replaced in the manufacture of processed meat products, it is possible to improve the emulsion stability and water holding power.

The method for producing the surimi mimics of the present invention comprises the steps of: (i) removing and homogenizing the connective tissue of meat; And (iii) filtering the homogenized meat of step (a), and then centrifuging to extract the myofibrillar protein, thereby providing a method for producing a surimi analogue.

The manufacturing method of the above-mentioned surimi analogs will be described in detail.

In step iii, the connective tissue of the meat can be removed to obtain fresh and pure meat. Preferably, in order to maintain the freshness of the meat from which the connective tissue is removed, frozen storage may be used to thaw as much as necessary in the manufacture of processed meat products. The cryopreservation method may be stored after packing the meat removed by removing the connective tissue in a freezer of -40 to -70 ℃ in a suitable size and packaged in a plastic pack, the thawing method is left to thaw by leaving at 3 to 5 ℃ for 24 hours. Can be. In addition, the method of homogenizing the meat from which the connective tissue has been removed may be homogenized by adding ice water corresponding to about 4 to 6 times the weight of the meat to a homogenizer. The reason for adding ice water is to prevent the meat temperature from rising during the homogenization process.

In step iii, the homogenized meat of step iii may be filtered using a sieve to completely remove the connective tissue present in the meat. Preferably, after the first filtration using a metal body, it can be again filtered secondly using a filtration cloth, the metal body is preferably used having a diameter of 1 to 3mm, the filtration cloth is a cheese cloth It is preferable to use. Finally, after centrifugation of the filtered meat, the supernatant may be removed to extract myofibrillar protein to prepare the surimi analog of the present invention. The centrifugation may be performed at 1000 to 3000 × g at 3 to 5 ° C. for 10 to 20 minutes.

In a further aspect, in the method of manufacturing surimi analogues, step ⒝ may be repeated about 3 to 5 times to extract only a high concentration of myofibrillar protein to prepare the surimi analogues. In addition, it is possible to take and use as much as necessary in the manufacture of processed meat by washing the frozen rice mimics frozen. The washing method may be washed in a homogenizer in which ice water is added, and the washed rice mimics may be frozen and stored at -40 to -70 ° C.

In another aspect, the present invention encompasses processed meat products containing surimi analogs.

The processed meat products of the present invention are manufactured and processed by using the meat and edible organs and by-products commonly used in eating habits such as pork, beef, poultry or rearing, and containing the surimi analogous material of the present invention. Sausages, hams or bacon and the like, preferably characterized in that the production and processing of emulsified sausages containing the surimi mimics of the present invention.

The term "emulsified sausage" means a sausage in which protein and fat are compatible with water. That is, a sausage is prepared so that the protein of meat is dissolved and fat is suspended in the solution, and the protein tissue is made to have a small pocket around the fat in the heating step so that the protein is surrounded by fat in the protein tissue.

The surimi analogous material of the present invention contained in the processed meat product is preferably 5 to 20% by weight, most preferably 10 to 15% by weight.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are merely provided to more easily understand the present invention, and the present invention is not limited by the following examples.

<Example>

Example 1

Surimi analog manufacturing

Porcine cardiac muscles were collected within 24 hours of death at the slaughterhouse, excess external connective tissue was removed, and red meat was cut into about 2 cm 3 and placed in a jeep. Porcine myocardium stored in the freezer was thawed at 4 ° C. for 24 hours and homogenized using a homogenizer with 5 times ice water. In order to extract the myofibrillar protein, the homogenized suspension was filtered through a 2 mm metal sieve to remove the connective tissue, which was then filtered through a cheese cloth, followed by centrifugation at 2,000 × g and 4 ° C. for 15 minutes. Discarded and obtained a residue, myofibrillar protein extract. The myofibrillar protein residue was homogenized with 5 times ice water, filtered through a cheese cloth and centrifuged again. This washing procedure was repeated three times to obtain a Surimi analogue which was then gelled and stored at -60 ° C. for 3 days.

As a result of investigating the components of the Suri-mi analog, it was 73.66% water, 23.96% crude protein and 2.38% crude fat.

The frozen picture of the surimi analog is shown in FIG. 1, and the form of the surimi analog is shown in FIG. 2.

Example 2

Preparation of Emulsified Sausages Containing Surimi Similars

The surimi analogs prepared in Example 1 were used in the preparation of emulsified sausages. In other words. Sausage production was carried out according to the conventional method for producing an emulsified sausage, and the replacement of the surimi-like sausage was added in different contents for each treatment based on the raw meat input during sausage production. That is, the treatment group I is an experimental group to which 5% by weight of the surimi composition of the present invention is added, and the treatment group II is an experimental group to which 10% by weight of the surimi composition of the present invention is added, and the treatment group III is the surimi composition 15 of the present invention. The experimental section treated with the weight% is shown. This is shown in Table 1 below.

Contents of Surimi Analogues and Additives in Manufacturing Emulsified Sausages Ingredient (g) content(%) Control Treatment Ⅰ Treatment Ⅱ Treatment Ⅲ Pork 60.0 300.0 285.0 270.0 255.0 Surimi - - 15.0 30.0 45.0 Fat 20.0 100.0 100.0 100.0 100.0 trash ice 10.0 50.0 50.0 50.0 50.0 Starch 5.0 25.0 25.0 25.0 25.0 Artificial spices 0.8 4.0 4.0 4.0 4.0 Compound Dyeing Agent 2.0 10.0 10.0 10.0 10.0 sign 0.2 1.0 1.0 1.0 1.0 Nucleotides 0.3 1.5 1.5 1.5 1.5 Sodium chloride 1.2 6.0 6.0 6.0 6.0 Sugar 0.5 2.5 2.5 2.5 2.5 Total content 100.0 500.0 500.0 500.0 500.0

The prepared emulsified sausage was filled in polyvinylidene fluoride (PVDC) packaging material and steam heated at 65 ° C. for 30 minutes at 80 ° C. for 40 minutes using an autoclave and then cooled in running water.

In order to determine the quality characteristics of the emulsified sausage prepared in Example 2, the heating loss and water retention were measured in Example 3 using unheated emulsified sausage as a sample, and Example 4 using the heated emulsified sausage as a sample. 6 to 6, measured by color, shear, hardness and sensory evaluation.

Three experiments were conducted to investigate the quality characteristics of the above-mentioned emulsified sausage, and the measured values were SAS / PC (SAS / STAT Software for PC.Release 6.11, 1996, SAS Institute, Cary, NC, USA). ), And analyzed the significance of the treatment section at the 5% level through ANOVA and Duncan's multiple test.

Example 3

Measurement of heating loss and water holding power of emulsified sausage

In Table 1, 10 g of the unheated emulsified sausage sample (A) prepared according to each treatment tool containing the surimi analogous material was heated in a 90 ° C. constant temperature water bath for 10 minutes, and then allowed to cool, followed by 50 ml poly A carbonate tube was centrifuged at 9,000 × g for 10 minutes at 4 ° C. (Lianji et al. Proceedings of the 35th International Congress of Meat Science and Technology, 1989, p781.). The cheese cloth was removed from each of the centrifuged samples, and the weight loss of the sample was measured by measuring the weight (B) of the sample.

A: weight of sample before heating

B: weight of sample after heating and centrifugation

Meanwhile, in Table 1, 10 g of the emulsified sausage sample (A) in the unheated state prepared according to each treatment tool containing the surimi analogue was repeated five times to measure the heating loss. The water holding power was measured by 2. In order to measure the weight (M) of water in the sample in Equation 2 below 10g of unemulsified emulsified sausage samples prepared according to the respective treatment tools containing the surimi analogue in Table 1 was separately collected The resultant was allowed to cool for 30 minutes in a dry oven at 100 ° C., and then obtained by the difference between the weight before heating and the weight after heating.

A: Weight of sample after heating and centrifugation

B: weight of sample before heating

M: weight of moisture in the sample

The heating loss and water holding power measured in this example are shown in Table 2 below.

Measurement of Heating Loss and Water Retention According to the Contents of Surimi Analogues in Emulsified Sausages Heating loss (%) Holding power (%) Control 10.17 ± 0.93 ^{1) A} 84.80 ± 0.98 ^C Treatment Ⅰ 8.80 ± 0.57 ^AB2) 85.70 ± 0.51 ^BC Treatment Ⅱ 8.30 ± 1.16 ^AB 86.45 ± 0.89 ^B Treatment Ⅲ 7.99 ± 1.28 ^B 89.80 ± 0.15 ^A

¹⁾ Mean value ± standard deviation

²⁾ Difference in the same heat based on ^AC mean (p <0.05).

As shown in Table 2, as a result of experiments in which the surimi mimics obtained from pork heart muscle were replaced with raw meat in the production of emulsified sausages, the treatment group III had a significantly lower heating loss than the control group (p <0.05). On the other hand, the water holding capacity of treatment group I and treatment group III was significantly higher than control group (p <0.05).

On the other hand, the heat loss tended to be lower and the water holding power increased as the content of the replaced Surimi was increased. The water retention capacity is an important indicator of the stability caused by the interaction between water and fat, especially in the manufacture of emulsified meat products and is known to have an important effect on the yield and texture of the product. Therefore, it is because the myofibrillar protein contained in the emulsified sausage increased the emulsification stability because the water retention of the emulsified sausage is lowered and the heating loss is lowered.

Therefore, if the surimi analog obtained from pork heart muscle is used to replace up to 15% of raw meat in the production of emulsified sausage, product yield can be increased due to high water holding capacity and low heat loss.

Example 4

Shear Price and Hardness Measurement of Emulsified Sausages

Shear value was measured by an Instron Universal Testing Machine (Model 4443, Instron, U.S.A.) of emulsified sausages prepared in accordance with the respective treatment tools containing the surimi analogy in Table 1 into cylindrical sections 1.5 cm in diameter. At this time, the conditions of the instrument were a transducer: 50 kg, a load range: 20 kg, a cross head speed: 100 mm / min.

The term "transducer" as used in the above instrument conditions refers to the weight of the bundle under pressure, the term "load range" refers to the range when the force under load exerts force on the sample, the term "cross head speed" "Is the speed from the pressurized bunch to the blade down the sample.

On the other hand, in Table 1, the hardness of the emulsion-type sausage prepared according to each treatment containing the surimi analogs was measured using a gel strength meter (Rheometer, CR-100D, Sun scientific, Japan), wherein the gel strength Measurement conditions of the measuring instrument were as Table 3 below.

Measurement Conditions of Gel Hardness Tester Computer condition Gel Strength Meter Condition Table speed 120 mm / m Mode CR-100D Sample rate 50 ms Real time reading (R) / holding (H) Real time reading Load cell 10 kg Pressure / pull pressure Adapter area φ5 mm ² repeat 2 Sample area φ10 mm ² Maximum power. 10 kg Sample travel 15 mm 15.0 mm Sample length 10 mm 120 mm / m Power unit g / cm ² One sec X axis unit Time (sec)

The shear value and hardness measurement values measured in this example are shown in Table 4 below.

Determination of Shear Price and Water-Retaining Capacity According to the Contents of Surimi-like Compounds in Emulsified Shear Price (kg / ㎠) Hardness (g / ㎠) Control 1.21 ± 0.13 ^{1) A} 156.21 ± 8.92 ^A Treatment Ⅰ 1.15 ± 0.14 ^A2) 150.61 ± 8.54 ^A Treatment Ⅱ 1.11 ± 0.13 ^A 141.85 ± 12.06 ^B Treatment Ⅲ 0.92 ± 0.12 ^B 132.91 ± 8.36 ^C

¹⁾ Mean value ± standard deviation

²⁾ Difference in the same heat based on ^AC mean (p <0.05).

As shown in Table 4, the shear value and hardness of the emulsified sausage obtained by substituting the surimi analogue obtained from the pig heart muscle to the raw meat were significantly lower (p <0.05) than the control. In the case of shear value, the tendency to decrease as the amount of substitution of surimi analogs increased, and this tendency was clearly observed in hardness. This is because, as shown in Table 2, because of the high water content due to the high water holding capacity of the emulsified sausage, the shear is lowered and the hardness is also weakened.

As described above, when the surimi analogue obtained from pork heart muscle is added in the manufacture of processed meat products, the texture of the product is softened and the hardness is weak, so that the connective tissue which has the greatest influence on the shear force during the manufacture of the surimi analog is completely removed This is because the microstructures that form the eradication in myofibrils have been completely destroyed.

Example 5

Meat color measurement of emulsified sausages

In Table 1, the meat color of the emulsified sausage prepared according to each treatment group containing the surimi analogue was repeated 5 times with a color difference meter (Minolta Chromameter CR-301, Minolta, Japan) to show L ^* (lightness). Value, a ^* value representing redness and b ^* value representing yellowness. The color difference meter was measured after standardization using a standard color plate with Y = 93.5, X = 0.3132 and y = 0.3198.

The color measurements measured in this example are shown in Table 5 below.

Determination of Meat Color According to the Contents of Surimi Analogs in Emulsified Sausages Brightness (L ^* ) Redness (a ^* ) Chromaticity (b ^* ) Control 70.87 ± 1.25 ^{1) A} 10.08 ± 0.76 7.73 ± 0.42 Treatment Ⅰ 69.97 ± 1.38 ^AB2) 9.83 ± 0.41 7.63 ± 0.37 Treatment Ⅱ 69.34 ± 0.64 ^B 9.86 ± 0.33 7.64 ± 0.15 Treatment Ⅲ 67.94 ± 0.59 ^C 9.94 ± 0.14 7.61 ± 0.12

¹⁾ Mean value ± standard deviation

²⁾ The difference in the same heat is shown based on the average value of ^AC (p <0.05).

As shown in Table 5, the lightness (L *) of the emulsified sausage obtained by substituting the surimi analogue obtained from the pork heart muscle to the raw meat was significantly lower (p <0.05) than that of the control group, and was darker. It was observed to show color. Redness (a ^* ) and yellowness (b ^* ) tended to decrease as the replacement ratio of Surimi analogs increased, but there was no significant difference (p> 0.05).

Therefore, light brown Surimi analogues obtained from pig heart muscle can improve the palatability of consumers by lowering the brightness of emulsified sausages to keep meat color dark.

Example 6

Sensory Evaluation of Emulsified Sausages

In Table 1, the sensory evaluation of the emulsified sausages prepared according to the treatment treatments containing the surimi analogs was investigated by nine agents for flavor, unpleasantness and overall palatability by a nine-point scale drawing method (1 to 3). : Low, 4 to 5: normal, 7 to 9: high).

The sensory evaluation measured in this example is shown in Table 6 below.

Sensory Evaluation According to the Contents of Surimi Analogues in Emulsified Sausages Flavor ²⁾ Discomfort ²⁾ Overall palatability ²⁾ Control 5.11 ± 0.60 ¹⁾ 1.67 ± 0.71 6.11 ± 0.78 ^B Treatment Ⅰ 5.00 ± 0.71 1.44 ± 0.53 6.11 ± 0.60 ^B Treatment Ⅱ 5.56 ± 0.53 1.56 ± 0.73 6.67 ± 0.71 ^AB Treatment Ⅲ 5.67 ± 1.00 1.67 ± 0.50 7.00 ± 1.00 ^A3)

¹⁾ Mean value ± standard deviation

²⁾ flavor (1-3: low, 7-9: high), unpleasant (1-3: low, 7-9: high),

Overall palatability (1-3: low, 7-9: high)

³⁾ Difference in the same heat based on ^AB mean (p <0.05).

As shown in Table 6, the Surimi analogs obtained from pig heart muscle showed a significantly higher (p <0.05) degree of treatment III in the preparation of emulsified sausages than the control. The treatments showed no significant difference in discomfort and flavor compared to the control (p> 0.05), but the overall flavor was higher because the flavors tended to get better scores as the replacement ratio of Surimi was higher.

From the results of Examples 3 to 6, the present inventors found that when the processed meat product contained 10 to 15% by weight of the surimi analogous material of the present invention, the quality of the processed product (for example, heating loss, water holding capacity, shear value and hardness, etc.) ) Was improved compared to the conventional processed meat products.

Substituting the surimi analogous product obtained from the pork heart muscle of the present invention, it is possible to produce a product that improves heating loss and water repellency and improves texture without affecting flavor or displeasure. Compared to the surimi analogous material of the present invention in which the connective tissue is completely removed compared to the input raw meat, consumers' preference may be improved.

Claims (5)

Sausage containing a surimi analogue extracted from pork, a pork heart muscle. delete delete delete The sausage of claim 1, wherein the surimi analogue is contained in an amount of 5 to 20% by weight based on the total weight.