RU2039467C1 - Method for making half-finished meat products - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves coating the surface of meat half-product with a mixture containing an aqueous solution of sodiumcarboxymethylcellulose (NaCMC), packing it into a polymer bag, and freezing. The aqueous solution of NaCMC is treated with 2-4 wt.-% of milk sugar, concentration of the solution being 1.5-2.5% and substitution degree of NaCMC in terms of carboxymethyl groups, 70-85. EFFECT: higher efficiency. 7 dwg

Description

 The invention relates to the meat industry, in particular, can be used for freezing and refrigerating storage of lumpy and minced meat.

A known method of obtaining and coating the surface of the meat product, according to which in order to reduce evaporation of moisture and oxidation of the product, meat products are coated with a solution of sodium alginate before freezing and then treated with a dry gelling mixture containing calcium ions. At the same time, a continuous, jelly-like film containing calcium alginate is created on the surface [1]
Known composition for coating meat and meat products containing acetylated monoglycerides, monoglycerides of edible animal fats, starch, sorbic acid, water. The resulting mixture was stirred vigorously to form an emulsion, and at a temperature of 60 ° ^C is applied to the product by spraying or dipping. The disadvantage of this method is the formation of cloudy broths during cooking meat [2]
The closest in technical essence and the achieved result to the invention is a technical solution that describes a method for preparing frozen products, comprising applying to the surface of the product a coating obtained from an aqueous solution of sodium carboxymethyl cellulose with a degree of esterification of 1.0-3.0 [3]
However, as is known, such solutions, in order to achieve satisfactory strength characteristics of coatings, must have a sufficiently high viscosity, which makes them difficult to use, the formed film is characterized by different thicknesses and, as a result, by a wide spread of physicomechanical and physicochemical parameters, which does not sufficiently prevent moisture evaporation from decreasing and product oxidation.

 The objective of the invention is to reduce the evaporation of moisture and oxidation of the meat product in the freezing process and subsequent refrigerated storage by creating a protective coating with a stable set of rheological indicators.

 This is achieved by the fact that a mixture consisting of an aqueous solution of sodium carboxymethyl cellulose (NaKMTs) is applied to the surface of the meat product, placed in a polymer package, followed by freezing.

 According to the invention, lactose (milk sugar) is introduced into an aqueous NaKMC solution in an amount of 2-4%, the solution concentration being 1.5-2.5%, the degree of NaKMC substitution at carboxymethyl groups 70-85.

In FIG. 1 shows the curves of changes in the peroxide numbers of minced meat semi-finished products during storage depending on the availability of coating, 1 control (without coating); 2 experienced coated; in FIG. 2 structure of a 1% solution of NaKMTS; in FIG. 3 structure of a 2% NaKMTs solution; in FIG. 4 structure of a 3% solution of NaKMTS; in FIG. 5 curves of the dependence of the viscosity of NaKMC solutions on concentration at various temperatures: 1 25 ^o C, 2 30 ^o C, 3 35 ^o C, 4 40 ^o C, 5 45 ^o C, 6 50 ^o C; in FIG. 6 curves of dependence of viscosity of NaKMTs solution on shear rate, temperature 25 ^о С; 1 2% Na CMC; 2 2% NaKMTS with the addition of 2% lactose; 3 2% NaKMTS with the addition of 4% lactose; in FIG. 7 structure of a 2% NaKMTs solution with the addition of 2% lactose.

 Studies, the results of which are tested in experimental industrial conditions, it was found that the presence of food coating helps to reduce the level of oxidative transformations. This fact is due to a decrease in the degree of contact of the lipid fraction with oxygen to air. Thus, a natural barrier is created that prevents the rapid development of oxidative processes (Fig. 1).

 During refrigerated storage, the weight loss of coated meat products after freezing was 0.4% after storage for 1 month, 0.96% compared with control samples (without coatings) of 0.95% and 1.64%, respectively. The data obtained indicate that the coating helps to reduce the evaporation of moisture during freezing and subsequent refrigerated storage.

 The presence of NaKMTs and lactose on the surface of meat products plays a protective role and protects the proteins of the surface layer of meat from negative temperatures. Due to the large number of hydroxyl groups, lactose molecules bind water and protein molecules via hydrogen bonds and thus prevent the destruction of intracellular structures at low temperatures.

 Due to the presence of hydroxyl groups, NaKMC is able to bind water molecules, preventing their migration and the formation of extracellular ice. Lactose molecules can replace water molecules bound by proteins, providing conformational stability of proteins.

 The method is as follows.

 The meat, lumpy or minced, is prepared according to the accepted technology.

Separately, a coating solution is prepared. For this, NaKMTs with a degree of substitution at carboxymethyl groups of 70-85 are diluted with constant stirring in the calculated amount of water at room temperature for 2-3 hours. Lactose is added to the solution and stirring is continued until it is completely dissolved. The resulting solution is pasteurized at a temperature of 85 ^about C for at least 30 minutes

The film-forming solution is applied to the surface of the meat product by dipping or spraying. The specific consumption of the solution is 4-7 g per 100 cm ^{2 of the} surface of the meat product.

The coated meat product packaged in a polymer packaging, frozen at a temperature of (-12) - (- 18) ^C, followed by storage at a temperature not higher than -10 ° ^C.

 The choice of optimal parameters for the implementation of the method the composition of the film-forming solution, the concentration of the solution, the degree of substitution of NaKMTS, the temperature of the coating, is due to the following.

 For the preparation of a film-forming solution, food grade NaKMC food grade and lactose (milk sugar) are used.

 All the main parameters of the solution, concentration, temperature, ensure optimal adhesion to the surface of the meat product and obtain a defect-free coating.

 In FIG. 2, 3, 4 show the microstructures of films obtained from film-forming solutions with different concentrations of NaKMTS. When the concentration of the film-forming solution is from 0.5 to 1.0%, no formation of a mesh structure occurs and aggregates are formed during the drying process, which reduces the quality of the coating. When the concentration of the film-forming solution of 1.5-2.5%, mesh structures are formed, and associates do not form during the drying process. At concentrations from 2.5 to 3.0%, a denser mesh structure is formed and associates are formed during the drying process.

In addition, the correctness of the selected concentration is confirmed by data on the viscosity of film-forming solutions. In FIG. Figure 5 shows the concentration dependence of the viscosity of film-forming solutions. The best viscosity are solutions with a concentration of 1.5-2.5%
The addition of lactose does not increase the viscosity of the NaKMC solution, as can be seen from FIG. 6, and leads to the formation of a more clearly ordered mesh structure (Fig. 7). With the addition of lactose less than 2%, the resulting coating does not have sufficient thickness and strength. When the concentration of lactose is more than 4%, it crystallizes during freezing.

With the degree of substitution of NaKMC for carboxymethyl groups 70-85, aqueous solutions are formed that have reversible structural changes upon mechanical action. The temperature of the coating solution when applied to the surface of the meat product 20-50 ^{° C} and depends on the method of application and the properties of the meat product.

 Flavors and antimicrobial additives may be included in the composition.

 It is known that a composition based on NaKMTS is used as casings on sausages.

 It is also known to use NaKMTs in combination with natural curd whey as a protective coating for un-coated sausages.

PRI me R 1. Prepare a coating solution. For this purpose 20 g of NaCMC with degree of substitution of carboxymethyl groups of 70 were dissolved under stirring in 940 g of water at a temperature of 20 ± 2 ^{° C} for 3 hours.

 40 g of lactose are added to the resulting solution with stirring until it is completely dissolved.

 The resulting solution NaKMTS has a concentration of 2 wt. and contains an additional 4 wt. milk sugar.

The film-forming solution was pasteurized at 85 ^{° C} for 30 min.

Chopped meat at semi spray film-forming composition applied at the rate of 40 mg / cm ² at a solution temperature of 50 ° ^C.

Semi-finished coated is packaged in a polymer packaging, frozen at -18 ^{° C} and stored at a temperature not higher than ^-10 ° C for up to 2 months. Before cooking, semi-finished products are exempted from polymer packaging without defrosting.

PRI me R 2. Prepare a coating solution. To this 15g NaCMC with degree of substitution of carboxymethyl groups of 85 were dissolved under stirring in 955 g of water at a temperature of 20 ± 2 ^{° C} for 3 hours.

 30 g of lactose are added to the resulting solution with stirring until it is completely dissolved.

 The resulting solution NaKMTS has a concentration of 1.5 wt.% And contains an additional 3 wt. milk sugar.

The film-forming solution was pasteurized at 85 ^{° C} for 30 min.

In pork chunks spray semifinished film-forming composition is applied at the rate of 50 mg / cm ² at a solution temperature of 50 ° ^C.

Semi-finished coated is packaged in a polymer packaging, frozen at -18 ^{° C} and stored at a temperature not higher than ^-10 ° C for up to 2 months. Before cooking, semi-finished products are exempted from polymer packaging without defrosting.

 This method can significantly reduce product losses during freezing and cold storage. The film also retains the smell of the product, effectively prevents dehydration and discoloration of the product, which extends its implementation.

Claims (1)

 METHOD FOR PRODUCING MEAT SEMI-FINISHED PRODUCTS, which involves applying to the surface of semi-finished products an aqueous solution of sodium carboxymethyl cellulose, substituted by carboxymethyl groups, placing in a polymer package and freezing, characterized in that they use a solution of sodium carboxymethyl cellulose with a concentration of 1.5 wt. additionally containing milk sugar in an amount of 2 to 4 wt. while the degree of substitution on carboxymethyl groups is 70 85.

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