KR101756097B1 - Manufacturing method for improved quality of restructured meat products - Google Patents
Manufacturing method for improved quality of restructured meat products Download PDFInfo
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- KR101756097B1 KR101756097B1 KR1020150101920A KR20150101920A KR101756097B1 KR 101756097 B1 KR101756097 B1 KR 101756097B1 KR 1020150101920 A KR1020150101920 A KR 1020150101920A KR 20150101920 A KR20150101920 A KR 20150101920A KR 101756097 B1 KR101756097 B1 KR 101756097B1
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Images
Classifications
-
- 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
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/46—Ultra high pressure
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a method for producing a reconstituted meat product having improved quality, comprising the steps of: (a) a pretreatment step for subtracting meat from meat; (b) from 95.6 to 98.4% by weight of meat meal pretreated in the step (a), from 0.3 to 0.7% by weight of salt, from 1 to 3% by weight of proteinaceous binders and from Glucono-lactate -delta-lactone (GdL)) in an amount of 0.3 to 0.7% by weight; And (c) filling the casing with the foodstuff emulsions prepared in the step (b), followed by ultra-high pressure treatment, wherein the salt content of the reconstituted meat product is 1.5-2 weight % To 0.3% to 0.7% by weight, and it is possible to form a bond between food particles without a heat treatment process. According to the production method of the present invention, yield, moisture retention capacity and physical properties It is possible to provide a reconstituted meat product having improved characteristics.
Description
The present invention relates to a method for producing a reconstituted meat product having improved quality, and more particularly, to a method for producing a reconstituted meat product using a protein-based binder and a glucono-delta-lactone (GdL) To a method for producing a reconstituted meat product having improved physical properties.
Domestic meat consumption patterns have been differentiated by the differences in price and volume of meat depending on the preference of consumers who are familiar with the roasting culture (eg, pork belly or pork meat of pork). As a result, For example, pork loin, fuji, cell, etc.) are a by-product, while popular parts are replacing large quantities with imported meat. Therefore, in order to solve the disproportionate consumption of specific area meat, there is an attempt to convert the non - favored parts into restructured meat products such as ham and sausage.
Typically, the reconstituted meat product is prepared by mixing the food-stuff emulsion formed of meat, fat and water with additives such as salt, phosphate, and a small amount of sweetener, spice, coloring agent, antioxidant, soil promoter and binder, filling the casing, . At this time, the salt is added in an amount of 1.5 to 2% based on the total weight of the meat meal emulsion, and the salt soluble protein is eluted from the meat meat, and after that, it plays an important role in causing the binding of the meat meal particles through the heat treatment process (Tuomilehto et al. , 2001, Lancet, 357, 848-851). However, in the production of the reconstituted meat product, the heat treatment accelerates the oxidation of the lipid, causing the acid patch of the reconstituted meat product, and there is a problem that the reconstituted meat product itself is heated. In addition, when the reconstituted meat product is consumed for a long period of time, it is reported that excessive intake of sodium in the salt may cause hypertension and adult diseases.
For this reason, recently, it has been proposed to use a microorganism-derived transglutaminase or a binding agent such as carrageenan (CG), alginate, soy protein, etc. which can form a gel without heat treatment while reducing the content of salt added to the reconstituted meat product There have been a lot of researches on cold-set methods using physical treatment techniques (for example, freezing, ultra-high pressure treatment) (Korean Patent No. 10-0656585; Korean Patent No. 10-1091068; Kuraishi et al. , 1997, Journal of food science, 62: 488-490 .; Farouk, 2010, Handbook of meat processing, pp. 339-442).
However, some of the binders cause a syneresis phenomenon in which a large amount of moisture is lost in the foodstuff that competes with the protein, or interferes with the binding by the food protein, thereby deteriorating the physical properties. Particularly, in the case of the transglutaminase and the soy protein, heat treatment is necessarily required after physical treatment (freezing, ultra-high pressure treatment, etc.) because it causes binding between food particles only when a high temperature and salt are present. (Nielsen et al. , 1995, Meat Sci., 41: 293-299 .; Kuraishi et al. , 1997, J), the moisture content in the meat is largely lost due to the heat treatment process, Food Sci., 62: 488-490.). In addition, carrageenan in the binding agent has the advantage of being able to bind the food particles to each other without heat treatment, but it is absorbed into the digestive tract of the animal and causes ulcers, colon cancer, inflammation and the like (IJ Fidler et al. , Cancer research 1982, 42, 496-501., Alip Borthakur et al. , Am. J. Physiol., Gastrointest Liver Physiol., 2007, 292, G839-G838).
Accordingly, the present inventors have made efforts to develop a method for producing a reconstituted meat product without using a heat treatment process even when a protein-based binder is used while lowering the salt content, and a method of using a protein-based binder and a glucono-delta- The present inventors have completed the present invention by confirming that it is possible to produce a reconstituted meat product having improved yield, water retention capacity and physical properties compared with conventional reconstituted meat products without heat treatment after ultra high pressure treatment.
It is an object of the present invention to provide a method for producing a reconstituted meat product with improved quality.
Another object of the present invention is to provide a remodeled meat product with improved quality produced by the above method.
In one aspect, the present invention provides a method of making a quality improved remediation meat product, comprising the steps of:
(a) preprocessing step to subdivide meat;
(b) from 95.6 to 98.4% by weight of meat meal pretreated in the step (a), from 0.3 to 0.7% by weight of salt, from 1 to 3% by weight of proteinaceous binders and from Glucono-lactate -delta-lactone (GdL)) in an amount of 0.3 to 0.7% by weight; And
(c) filling the casing with the food-and-bean emulsions prepared in the step (b), and then performing ultra-high pressure treatment.
The method for producing a reconstituted meat product having improved quality according to the present invention will be described in detail in each step as follows.
(a) It is a pretreatment step to subdivide meat.
Specifically, the step (a) is a step of removing the foreign materials of the food and then finely dividing the prepared meat into the meat, thereby removing the fat and connective tissue in the meat to improve the texture of the meat.
In the present invention, the meat can be used as a portion having low preference as a fresh meat due to excessive accumulation of fat (intramuscular, intramuscular) or connective tissue as well as edible parts of livestock. The livestock may be cows, pigs, sheep, calves, turkeys, chickens or rabbits, preferably pigs, but is not limited thereto.
The refinement may be carried out using a conventional method, for example, three seasons, a crusher, and the like. In such a slice, it is preferable to finely mince the food so that the salt, binder and the like to be added in the subsequent step can be uniformly mixed.
(b) a step of preparing a meat meal emulsion by mixing the meat meal, salt, protein-based binder and glucono-delta-lactone of step (a).
In the present invention, it is preferable to use the content of 95.6 to 98.4% by weight, preferably 96 to 97% by weight, more preferably 96.7% by weight based on the total weight of the meat meal emulsion. When the above-mentioned meat is used at a content of less than 95.6% by weight, the content of the supplementary ingredients (salt, binder, etc.) is relatively increased and the taste and texture of the meat are deteriorated. It is uneconomical to improve the physical properties and flavor preference of the reconstituted meat product produced using the below-mentioned amount of meat.
In the present invention, the salt is used in an amount of 0.3 to 0.7% by weight, preferably 0.4 to 0.6% by weight, more preferably 0.5% by weight, based on the total weight of the foodstuff emulsion. If the content of the salt is less than 0.3% by weight, the binding force between the food and beverage particles deteriorates and the preference of the final reconstituted meat product decreases. If the salt content exceeds 0.7% by weight, Compared to the reconstituted meat products produced, the increase in cohesiveness and cohesion is insufficient, which is uneconomical.
The salt may be at least one selected from the group consisting of refined salt, rock salt, sun salt, processed salt, remedial salt and molten salt, and there is no particular limitation on this kind.
In the present invention, it is preferable that the content of the glucono-delta-lactone is 0.3 to 0.7% by weight, preferably 0.4 to 0.6% by weight, more preferably 0.5% by weight based on the total weight of the food emulsion. When the glucono-delta-lactone is used in an amount of less than 0.3% by weight, the texture of the reconstituted meat product can not be formed due to the lack of binding between food particles, and when the amount of the glucono-delta- There is a problem that the moisture of the final reconstituted meat product is significantly lost to lower the chewiness and texture. In addition, the glucono-delta-lactone (GdL) of the present invention promotes the dehydration reaction between the amino group and the carboxyl group of the food protein without heat treatment, thereby producing a reconstituted meat product having improved binding ability between food particles.
In the present invention, the content of the protein-based binder is preferably 1 to 3% by weight, more preferably 1.5 to 2.5% by weight, and still more preferably 2.0% by weight based on the total weight of the foodstuff emulsion. When the protein-based binder is used in an amount of less than 1% by weight, the water loss caused by the glucono-delta-lactone is not prevented or the cohesiveness and elasticity between the food particles are not improved, And when it is used in an amount exceeding 3% by weight, the improvement of the physical properties is less than that of the reconstituted meat product using the below-mentioned content, which is uneconomical.
The protein-based binding agent may be any one selected from the group consisting of soybean protein, wheat protein, pea protein and corn germ protein, preferably soy protein, more preferably fat defatted soy protein good. In the case of using a binding agent other than the above, there is a problem that the gelation of the root fiber protein is interrupted or a large amount of water is lost in the meat, and the elasticity or cohesiveness of the reconstituted meat product is poor.
The protein-based binder of the present invention prevents moisture loss caused by glucono-delta-lactone (GdL) and reduces the hardness of the reconstituted meat product so as to soften the texture and improve the elasticity and cohesiveness have.
In addition, since the protein-based binder is a natural substance, it has little toxicity and side effects and can be used safely even when used for a long period of time.
In the present invention, the above-mentioned food-stuff emulsions can be prepared by further adding additives commonly used in the art besides sodium chloride, glucono-delta-lactone and protein-based binders. The additive may be at least one selected from the group consisting of phosphate, starch, sugar, spices and sodium nitrite, and the amount thereof may be suitably adjusted according to preference. However, it is not particularly limited thereto.
(c) filling the casing with the foodstuff emulsion in the step (b), and then performing ultra-high pressure treatment.
In the present invention, the ultra-high pressure treatment is preferably carried out at an ultra-high pressure of 400 to 500 MPa, preferably 450 MPa for 2 to 5 minutes, preferably 3 minutes. If the pressure is less than 400 MPa or the treatment time is less than 2 minutes, there is a possibility that the food is not completely bonded and the texture may be lowered. If the pressure exceeds 500 MPa or the treatment time exceeds 5 minutes Moisture particles outside the protein may penetrate into the protein, releasing the protein structure, and the reconstituted meat product may be broken.
The conditions of ultra high pressure treatment according to the present invention are that the salt used in the production of the reconstituted meat product is used in an amount of 0.3 to 0.7% by weight based on the conventional 1.5 to 2% by weight and then the protein-based binder is dissolved in the salt- There is an advantage that it is possible to cause adhesion.
As described above, the method for producing a reconstituted meat product according to the present invention is characterized in that, even when the salt used in the production of the reconstituted meat product is used at a content of 0.3 to 0.7 wt% at 1.5 to 2 wt% It is possible to provide a reconstituted meat product having improved water holding capacity and physical properties.
In addition, even if the heat treatment step after the ultrahigh pressure treatment is omitted, the protein-based binding agent can form a binding between the soluble proteins eluted from the food, and the protein-based binding agent which is a natural substance which is not harmful to the human body, Thereby reducing the processing cost and time.
In another aspect, the present invention provides a reconstituted meat product produced according to the above production method.
The reconstituted meat product refers to ham, sausage, bacon, dried savory meat, seasoned meat, packed meat, crushed processed meat product, processed rib product and the like.
The reconstituted meat product produced according to the method of the present invention has improved physical properties such as yield, water retention capacity and hardness, cohesiveness and elasticity compared with the reconstituted meat product prepared through conventional heat treatment. In addition, the use of protein-based binder and glucono-delta-lactone, which are natural materials that are not harmful to the human body and are low in price, not artificial compounds, can lower the risk of diseases such as hypertension, .
The preparation method of the present invention can reduce the content of the salt added at the time of manufacturing the reconstituted meat product from 1.5 to 2% by weight to 0.3 to 0.7% by weight and can form binding between food particles without heat treatment, It is possible to provide a reconstituted meat product having improved yield, water retention capacity and physical properties compared with the reconstituted meat product produced through the conventional heat treatment according to the production method of the present invention.
FIG. 1 shows the results of a comparison between the reconstituted pork prepared in the heat treatment (TC), the reconstituted pork prepared only by ultrahigh pressure treatment (control group, PC), the kind of binder or the glucono-delta-lactone (GdL) (CG, WF or SP) produced by ultra high pressure treatment according to the presence or absence of addition.
FIG. 2 is a graph showing the results of a comparison between a reconstituted pork prepared by heat treatment (comparison group, TC), a reconstituted pork prepared only by ultrahigh pressure treatment (control group, PC), a kind of binder or glucono-delta- lactone (GdL) (CG, WF or SP) prepared by ultra high pressure treatment according to the presence or absence of addition.
FIG. 3 is a graph showing the results of a comparison between a reconstituted pork prepared by heat treatment (comparison group, TC), a reconstituted pork prepared only by ultrahigh pressure treatment (control group, PC), a kind of binder or glucono-delta-lactone (GdL) (CG, WF or SP) prepared by ultra high pressure treatment according to the presence or absence of addition.
FIG. 4 is a graph showing the results of a comparison between a reconstituted pork prepared by heat treatment (comparison group, TC), a reconstituted pork prepared only by ultrahigh pressure treatment (control group, PC), a kind of binder or glucono-delta- lactone (GdL) (CG, WF or SP) prepared by ultra high pressure treatment according to the presence or absence of addition.
FIG. 5 is a graph showing the results of a comparison between a reconstituted pork prepared by heat treatment (comparative group, TC) and a reconstituted pork (CG) prepared by high pressure treatment according to the kind of binder or the presence or absence of glucono-delta-lactone (GdL) , WF or SP) were observed with an electron microscope.
FIG. 6 is a graph showing the results of a comparison between the reconstituted pork prepared by heat treatment (comparison group, TC), the reconstituted pork prepared only by ultrahigh pressure treatment (control group, PC), the kind of binder or glucono-delta-lactone (GdL) (L * ), redness (a * ), yellowness (b * ) and color difference (ΔE) of reconstituted pork (CG, WF or SP) .
Hereinafter, the present invention will be described in more detail by way of examples and the like. It is to be understood, however, that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. It will be obvious to you.
Preparation Example 1 Preparation of Material
The pork was not frozen within 24 hours of slaughter ( M. longissimus dorsi ; Landrace × Yorkshire × Duroc hybrids, 6-month-old finishing pigs) were purchased from butchers to remove fat and connective tissues. The hips of the pigs were then sliced using 8 mm plates.
As a binder, defatted soy protein (SP, product containing> 93% protein) was supplied by Sias and Kappa-carrageenan (CG, 95% purity) was purchased from Sigma-Aldrich and wheat flour (WF, 12% Protein and 72% carbohydrate) were purchased and prepared for sale.
In addition, NaCl, phosphate and glucono-delta-lactone (GdL) were purchased from ES foods.
Preparation Example 2: Preparation of reconstituted pork prepared by adding a binder and ultra-high pressure treatment
As shown in the following Table 1, 96.7% by weight of pork, 0.5% by weight of NaCl and 0.3% by weight of phosphate were mixed with the total weight of the foodstuff emulsified product and homogenized for 3 minutes. Then, 0.5% by weight of binder (2% by weight for SP) and 2% by weight of water (0.5% by weight for SP) were added to the homogenate for 3 minutes to the total weight of the foodstuff emulsion, . Subsequently, the above-mentioned food-stuff emulsions were filled with about 300 g of fibrous casings having a diameter of 65 mm using a vacuum charger (VF0612, Vaxkorea, Korea), vacuum packed with polynylon pouches, And stored for 24 hours.
Then, the food-and-bee emulsion which was vacuum-packed and refrigerated and stored was subjected to ultrahigh pressure treatment at 450 MPa for 3 minutes using an ultra-high pressure equipment (SQF-215L, AVURE-Technology, Franklin, TN, USA) And stored for 5 hours in a refrigerator maintained at < RTI ID = 0.0 > < / RTI >
Preparation Example 3 Preparation of Reconstituted Pork Using Glue-Glucono-Delta-Lactone (GdL)
Reconstituted pork was prepared in the same manner as in Preparation Example 2, except that glucono-delta-lactone (GdL) was added in place of 0.5% by weight of water in the food-containing emulsion of Preparation Example 2.
In the following examples, CG (-GdL), WF (-GdL), or SP (-GdL) were added to the reconstituted pork prepared by adding kappa-carrageenan (CG), wheat flour (WF) or defatted soy protein ), And the reconstituted pork produced by ultra-high pressure treatment without adding a binder and a glucono-delta-lactone as a control group is referred to as PC (-GdL).
In addition, CG (+ GdL), WF (+ GdL), and WF (+ GdL) were added to the reconstituted pork prepared by adding kappa-carrageenan (CG), wheat flour (WF) or defatted soy protein (SP) and glucono- (+ GdL), and the reconstituted pork produced by adding only glucono-delta-lactone as a control group and subjected to ultrahigh pressure treatment is referred to as PC (+ GdL).
Comparative Example 1: Production of Reconstituted Pork by Heat Treatment
The pork of Preparation Example 1 was mixed with 96.7% by weight of the pork of Preparation Example 1, 0.5% by weight of NaCl, 0.3% by weight of phosphate and 2.5% by weight of water with respect to the total weight of the foodstuff emulsion, and homogenized for 3 minutes, . Subsequently, the above-mentioned food-stuff emulsions were filled with about 300 g of fibrous casings having a diameter of 65 mm using a vacuum charger (VF0612, Vaxkorea, Korea), vacuum packed with polynylon pouches, And stored for 24 hours. Then, the vacuum-packed, frozen and stored mixture was heat-treated in a constant temperature water bath at 75 ° C for 30 minutes and then stored in a refrigerator maintained at 4 ° C for 5 hours to prepare reconstituted pork.
In the following examples, the reconstituted pork produced in Comparative Example 1 is referred to as TC (-GdL).
Comparative Example 2: Preparation of reconstituted pork containing glucono-delta-lactone (GdL)
Reconstituted pork was prepared in the same manner as in Comparative Example 1, except that glucono-delta-lactone (GdL) was added in place of 0.5% by weight of water in the foodstuff emulsion of Comparative Example 1.
In the following Examples, the reconstituted pork prepared in Comparative Example 2 is referred to as TC (+ GdL).
Example 1: Measurement of yield, pH and water holding capacity of reconstituted pork
1-1. Yield measurement
CG (-GdL), WF (-GdL), SP (-GdL), PC (-GdL), CG (+ GdL), WF (+ GdL) of Production Example 2, , SP (+ GdL) or PC (+ GdL), TC (-GdL) of Comparative Example 1 or TC (+ GdL) of Comparative Example 2 were measured respectively and the yield of the reconstituted pork was expressed as a percentage (%) Were calculated. The significance test was performed using Duncan's multiple range test using the SAS (Statistis analytical system, USA) program (ver. 9.3). The results are shown in Fig.
[Experimental Equation 1]
Yield (%) = (weight of meat before processing / weight of reconstructed pork (g)) × 100
As shown in FIG. 1, the yield of PC (-GdL) was 96%, which was higher than that of TC (-GdL, 92%).
The yields of CG (-GdL), WF (-GdL) and SP (-GdL) were about 98%, 97%, and 96.5%, respectively, as compared to PC (-GdL).
The yields of CG (+ GdL), WF (+ GdL) or SP (+ GdL) were slightly lower than those of CG (-GdL), WF And all of them showed a yield of 96% or more. On the other hand, the yields of PC (+ GdL) and TC (+ GdL) were lower than PC (-GdL) and TC (-GdL).
1-2. pH measurement
CG (-GdL), WF (-GdL), SP (-GdL), PC (-GdL), CG (+ GdL), WF (+ GdL) of Production Example 2, 5 g each of SP (+ GdL) or PC (+ GdL), TC of Comparative Example 1 (-GdL) or Comparative Example 2 (+ GdL) were sampled and mixed with 20 ml of distilled water. , SMT Co. LTd., Japan) for 2 minutes at 10,000 rpm and pH was measured with a pH meter (pH 400, UK). The pH and the standard deviation were measured three times for each sample. The significance test was performed using Duncan's multiple range test using the SAS (Statistis analytical system, USA) program (ver. 9.3). The results are shown in Fig.
As shown in FIG. 2, pH of PC (-GdL) and TC (-GdL) did not show any significant difference, and their pH was 6.2.
The pH of CG (-GdL), WF (-GdL) or SP (-GdL) was increased compared to PC (-GdL), but pH of binder did not show any significant difference.
On the other hand, the pH of CG (+ GdL), WF (+ GdL) or SP (+ GdL) prepared by adding GdL is about 0.4- 0.5 unit, and showed no significant difference from the pH of TC (+ GdL) but higher than that of PC (+ GdL).
1-3. Measuring water capacity of reconstituted pork
CG (-GdL), WF (-GdL), SP (-GdL), PC (-GdL), CG (+ GdL), WF (+ GdL) of Production Example 2, 1 g of SP (+ GdL) or PC (+ GdL), TC of Comparative Example 1 (-GdL) or TC of Comparative Example 2 (+ GdL) were taken and put into a dried gauzed centrifuge tube And centrifuged at 1,500 x g for 10 minutes using a centrifuge (1736R, LABOGENE, Korea) adjusted to 4 ° C. Then, after removing the sample, the weight of the centrifuge tube before and after drying was measured and calculated using
[Experimental Equation 2]
(%) = {1- (Weight before drying) - Weight after drying (g)) / Weight before centrifugation (g)} × 100
As shown in FIG. 3, the water holding capacity between PC (-GdL) and TC (GdL) was 76 ~ 83%, showing no significant difference.
The water holding capacity of CG (-GdL) and WF (-GdL) was higher than PC (-GdL) by more than 90%, but CG (-GdL) showed the highest water holding capacity. The water holding capacity of SP (-GdL) was 87.5%, which was not significantly different from PC (-GdL).
On the other hand, the water holding capacities of CG (+ GdL) and WF (+ GdL) prepared by adding GdL were not significantly different from those of CG (-GdL) and WF (-GdL) Was decreased compared to SP (-GdL).
From the above results, it was found that the ultrahigh pressure treatment improves the yield of the reconstituted meat product by about 4% as compared with the heat treatment. It was also found that the binder improves the pH, water holding capacity and yield of the reconstituted meat product, and shows the effect of preventing water loss caused by GdL.
Example 2: Measurement of physical properties of reconstituted pork
CG (-GdL), WF (-GdL), SP (-GdL), PC (-GdL), CG (+ GdL), WF (+ GdL) of Production Example 2, , SP (+ GdL) or PC (+ GdL), TC (-GdL) of Comparative Example 1 or TC (+ GdL) of Comparative Example 2 were each cut to a thickness of 20 mm, The surface was dried. The hardness, cohesion and elasticity were then measured using a CT3 texture analyzer (BROOK-FIFLD, USA). TA43 sphere D (Brookfield engineering labs, USA) was used as a probe. The sample amount was 5 g and the measurement speed was 0.05 mm / s. The change of physical properties was measured 3 times for each sample and the mean and standard deviation were measured. The significance test was performed using Duncan's multiple range test using the SAS (Statistis analytical system, USA) program (ver. 9.3). The results are shown in Fig.
As shown in FIG. 4, the hardnesses of CG (-GdL), WF (-GdL) and SP (-GdL) were 15N, 11N and 10N, respectively, as compared with the hardness of TC (-GdL; 25N) The cohesiveness of GdL, WF (-GdL) and SP (-GdL) was about 0.5, which was significantly higher than that of TC (-GdL; 0.3). The hardness of CG (-GdL) was higher than the hardness of WF (-GdL) or SP (-GdL), but cohesiveness and elasticity showed no significant difference from WF (-GdL) or SP (-GdL) .
CG (-GdL), WF (-GdL), and SP (+ GdL) hardnesses of CG (+ GdL), WF GdL), it showed lower hardness than TC (-GdL; 25N). On the other hand, the elasticity and cohesiveness of CG (+ GdL) or WF (+ GdL) prepared by adding GdL was similar to CG (-GdL) or WF (-GdL), respectively.
From the above results, it was found that GdL improves the hardness, cohesiveness, and elasticity of the reconstituted pork irrespective of the heat treatment or ultra-high pressure treatment, and the binder improves the physical properties of the reconstituted pork by reducing the hardness of the reconstituted pork enhanced by GdL . Especially, when the defatted soybean protein (SP) was used together with GdL in the binding agent, the cohesiveness and elasticity of the reconstituted pork were improved as compared with the reconstituted pork prepared by heat treatment.
Example 3: Observation of the morphology of reconstructed pork
CG (-GdL), WF (-GdL), SP (-GdL), PC (-GdL), CG (+ GdL), WF (+ GdL) of Production Example 2, , SP (+ GdL) or PC (+ GdL), TC (-GdL) of Comparative Example 1, or TC (+ GdL) of Comparative Example 2 were cut to a width of 2 mm and a height of 2 mm, The cells were fixed at 4 ° C for 24 hours using 0.1 M sodium phosphate buffer (PBS, pH 7.0) containing glutaraldehyde (pH 7.0), and then washed with 0.1 M PBS. Then, the cells were further fixed with 0.1 M PBS containing 1% osmium tetroxide for 5 hours at room temperature, and then washed three times with 0.1 M PBS for 10 minutes each. It was then dehydrated in ethanol for 10 minutes and then immersed in acetone for 10 minutes. The dehydrated reconstituted pork was coated with gold particles, and the texture of the reconstructed pork was observed using a scanning electron microscope (SEMl S-2400, Hitachi Science System). The results are shown in Fig.
As shown in FIG. 5, the tissue of TC (-GdL) was observed to have a large void, whereas the tissue of TC (+ GdL) was observed to increase in density.
The texture of CG (-GdL) was thicker than that of TC (-GdL), and the texture of CG (+ GdL) increased the interstitial adhesion as compared to CG (-GdL) Respectively.
Starch granules were observed in the tissues of WF (-GdL), whereas the tissues of WF (+ GdL) were hydrolyzed into amylose and amylopectin and starch granules were not observed.
The structure of SP (-GdL) was not improved due to the improved binding capacity between proteins, and no void space was observed in SP (+ GdL) tissue.
Example 4: Meat measurement of reconstituted pork
CG (-GdL), WF (-GdL), SP (-GdL), PC (-GdL), CG (+ GdL), WF (+ GdL) of Production Example 2, , TC (+ GdL) of Comparative Example 1 or TC (+ GdL) of Comparative Example 2 were cut into cylinders having a height of 1 cm respectively and then a color difference meter (CR-10, Korea (L * ), redness (a * ), and yellowness (b * ) were measured using a spectrophotometer. At this time, as a standard, a calibration plate having a luminosity (L * ) value of 97.83, a redness (a * ) value of -0.43 and a yellowness (b * ) value of +1.98 was used as a standard. Meat measurement was repeated three times for each sample, and the mean and standard deviation were measured. The total color difference (ΔE) was calculated using the color of meat (L * = 40.3, a * = 10.7 and b * = 12.4) and the meat color measured by the method described above in
[Experimental Equation 3]
Color difference (? E) =
6, the brightness (L * ) of PC (-GdL), CG (-GdL) or WF (-GdL) was measured to some extent in comparison with TC (-GdL) (-GdL). ≪ / RTI > (+ GdL), CG (+ GdL), WF (+ GdL), or SP (+ GdL) increased the lightness (L * ) of all reconstituted pork prepared by adding GdL (+ GdL), respectively. On the other hand, there was no significant difference according to the type of binder.
The redness of the reconstructed pork (PC, CG or SP) and TC (-GdL) produced by ultra high pressure treatment without addition of GdL showed no significant difference, but the redness of WF (-GdL) But somewhat decreased. In addition, the redness (a * ) of TC (+ GdL) and CG (+ GdL) prepared by adding GdL was significantly lower than TC (-GdL) and CG (-GdL) (-GdL), WF (-GdL), or SP (-GdL) did not show a significant difference in redness (a * ) of WF (+ GdL) or SP
The yellowness b * of PC (-GdL), CG (-GdL), WF (-GdL) or SP (-GdL) was measured to be higher than SP (-GdL). On the other hand, also yellow in TC (+ GdL) (b * ) are compared but the TC (-GdL) significantly increased, PC (+ GdL), CG (+ GdL), WF (+ GdL) or SP (+ GdL ) of FIG yellow (b *) were not significantly different PC (-GdL), CG (-GdL ), WF (-GdL) or SP (-GdL) and.
On the other hand, the color difference ΔE of SP (-GdL) was increased compared to PC (-GdL), and the color difference ΔE of CG (-GdL) and WF (-GdL) And there was no significant difference. On the other hand, the color difference ΔE of TC (+ GdL), PC (+ GdL), CG (+ GdL) and WF (+ GdL) (-GdL), WF (-GdL), or SP (-GdL), but there was no significant difference.
From the above results, it can be seen that the color change of the reconstituted pork does not occur depending on the presence or absence of GdL.
In general, it is known that when reconstituted pork is not produced because of high-pressure treatment (450 MPa, 3 min), no binding of food particles occurs, and that GdL and ultra high pressure treatment can produce reconstituted meat products without heat treatment there was.
In addition, when a binder is added together, it prevents moisture loss caused by GdL, reduces the hardness of the reconstituted pork and improves physical properties, and in particular, defatted soy protein (SP) It was found that the coagulability and elasticity of the reconstituted pork were improved compared with the reconstructed pork prepared by heat treatment.
Claims (5)
(b) from 95.6 to 98.4% by weight of meat meal pretreated in the step (a), from 0.3 to 0.7% by weight of salt, from 1 to 3% by weight of proteinaceous binders and from Glucono-lactate -delta-lactone (GdL)) in an amount of 0.3 to 0.7% by weight; And
(c) filling the casing with the food emulsion prepared in the step (b), and then performing ultrahigh pressure treatment for 2 to 5 minutes at an ultra-high pressure of 400 to 500 MPa;
≪ / RTI >
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| KR102553199B1 (en) * | 2023-03-29 | 2023-07-07 | 주식회사 이든글로벌 농업회사법인 | Method for manufacturing reconstituted meat products using transglutaminase and meat products produced thereby |
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| JP2001000148A (en) * | 1999-04-20 | 2001-01-09 | Okuno Chem Ind Co Ltd | Meat quality improver |
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| KR20210096805A (en) * | 2020-01-29 | 2021-08-06 | 박기원 | Semi-Dried Feed for Companion Animal and Method |
| KR20210097247A (en) * | 2020-01-29 | 2021-08-09 | 박기원 | Freeze-dried Feed for Companion Animal and Method |
| KR102407193B1 (en) * | 2020-01-29 | 2022-06-08 | 박기원 | Semi-Dried Feed for Companion Animal and Method |
| KR102535324B1 (en) * | 2020-01-29 | 2023-05-22 | 박기원 | Freeze-dried Feed for Companion Animal and Method |
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