RU2292749C1 - Method for production of horse beef hum for dietary feeding - Google Patents

Abstract

FIELD: meat industry, in particular production of dietary products from hoarse beef.

SUBSTANCE: claimed method includes horse beef preparation; chopping thereof on chopper with opening diameter of 16-25 mm; salting; massing; mince formulation; stuffing; setting and heat treatment. Brain additionally contains enzyme collagenase in amount of 0.07 % based on raw material mass. Massing is carried out for 4 h at 0-4°C. In process of mince formulation hydrated animal protein WB 1/40 in ratio of 1:25 is introduced in amount of 1-10 % in return of base raw horse beef with addition of CO₂-extract from spices.

EFFECT: product of improved quality; accelerated method with increased yield.

6 ex, 4 tbl, 5 dwg

Description

The invention relates to the meat industry, namely to the production of diet products from horse meat, mainly ham.

The closest analogue is a method of producing ham from horse meat [Technological collection of sausages and smoked meat recipes [Text] / B. S. Senchenko, I. A. Rogov, A. G. Zabashta, V. I. Bondarenko. - Rostov n / a: March, 2001, 864 p.], Which provides for the preparation of raw meat, extrusion with brine, pouring and aging in brine, and heat treatment. This method has a long duration, provides for cutting, deboning, venation of raw materials, salting by extrusion using table salt, sugar, sodium nitrite and aging in the salting for 5-7 days.

The disadvantage of this method is the duration of the process and the low quality of the product (tough consistency with unevenly colored muscle tissue, low yield of the finished product).

The technical task is to reduce the duration of the process, improve quality and increase the yield of the finished product.

This object is achieved in that in a method for the production of dietary ham from horse meat includes horse meat preparation, grinding on a top with a hole diameter of 16-25 mm, ambassador, minced meat, packing, draft, heat treatment.

What is new is that the meat raw material ambassador is carried out by pouring it with brine, which additionally contains the enzyme preparation collagenase at a dosage of 0.07% by weight of the raw material and massaging for 4 hours at a temperature of 0-4 ° C. When stuffing, hydrated animal protein WB 1 / 40 ratio of 1:25 in the amount of 1-10% instead of the main raw horse meat with the addition of CO ₂ -extracts of spices.

The technological process is as follows.

Pre-thawed or chilled horse meat is rolled, veined, and crushed.

In parallel, a casting brine is prepared, consisting of the components:

Brine, kg per 100 l of water:

Sugar - 0.5

Edible salt - 13.5

Sodium nitrite - 0.075

Collagenase 0.07% by weight unsalted

The crushed meat is poured with brine and massaged in a massager according to the following cycle: rotation - 15 minutes, rest state - 15 minutes, for 4 hours at a temperature of 0-4 ° C. Then the meat raw material is mixed in the meat mixer - salted horse meat with pre-hydrated protein WB 1/40 ratio 1:25 (1-10% instead of the main horse meat) with the addition of CO ₂ -extracts of spices.

After mixing, the meat raw materials are stuffed into shells and precipitated for 1.5-2 hours at 4 ° C, after which they are cooked at 85 ° C. After cooking, the ham products are successively cooled with cold water and in air until the temperature in the thickness of the product reaches 0-8 ° C.

Horsemeat does not belong to the traditional types of raw materials in sausage production, although it is not inferior to beef in nutritional value, however, due to its increased stiffness and long ripening period it is used limitedly.

Horse meat contains all the essential amino acids. As a dietary product, horse meat is recommended for malnutrition to restore protein reserve, for slow growth, general weakness, and also prevents the deposition of cholesterol on the walls of blood vessels, because contains a large number of unsaturated fatty acids (more than 50%), as well as in diseases of anemia, tuberculosis [Lisitsin AB Prospects for the production of horse meat products [Text] / A.B. Lisitsin, V.I. Lyubchenko, A.A.Semenova. // All about meat. - 1999. - No. 2. - S.15-19].

In this regard, it is of interest to expand the assortment of horse meat products using biotechnology methods, in particular the use of enzyme preparations.

The results of experimental studies on the properties of the enzyme preparation, as well as the effect on raw meat, showed that the enzyme preparation from hepatopancreas of the king crab, produced by Bioprogress CJSC in Schelkovo, Moscow Region, has primarily collagenolytic activity, is able to hydrolyze undenatured collagen and can be successfully used for processing meat raw materials with a high content of connective tissue [Donets A.A. Investigation of the properties and use of the enzyme preparation of collagenase from hepatopancreas king crab in the technology of meat products [Text] / A.A. Donets. Abstract on the competition. scientist step. Cand. tech. sciences. - Voronezh, 2002, 24 pp.].

Analysis of the experimental data on the fractional composition of proteins [the fractional composition of proteins was determined by sequential extraction of water-, salt- and alkali-soluble protein fractions, respectively, with distilled water, Weber salt reagent solution and sodium hydroxide solution with a mass fraction of 10%, followed by quantitative determination of protein with biuret reagent]. the conclusion that the predominant share in horse muscle is alkaline-soluble proteins (Table 1).

Under the action of the enzyme preparation of food collagenase on the proteins of salt and alkali-soluble fractions of horse meat, an increase in the mass fraction of soluble protein is observed by 12-14% by 4 hours of treatment.

The increase in protein concentration occurs due to the formation of low molecular weight products in the form of peptides and amino acids.

Table 1
The general chemical composition of the various anatomical sites of horse meat Indicators Horse meat of the II category tenderloin the longest muscle of the back quadriceps femoris Content% Moisture 76,20 76.60 75.80 Protein 19.30 19.50 19.90 including water soluble 5.00 6.06 5.19 salt soluble 6.27 4.64 6.83 alkali soluble 8.03 8.80 7.88 Fat 3.40 2.90 3.30 Ash 1.10 1.00 1.00 Moisture: protein ratio 3.90 3.90 3.80 Protein: Fat Ratio 5.70 6.70 6.00

Having studied the effect of the enzyme preparation of collagenase of various concentrations on the salt-soluble and alkali-soluble fraction of horse meat proteins, it was found that a rational dose of introducing the enzyme preparation into the brine should be considered 0.07% by weight of the processed raw materials.

To determine the effect of the selected concentration of the enzyme preparation of collagenase on muscle and connective tissues, as well as the recommended duration of horse meat treatment, histological studies were performed according to the recommendations [studies of the microstructure of meat raw materials were performed according to GOST R 50372-92]. The results of histological studies showed that significant changes in the horse meat histostructure occurred by 3-4 hours of treatment with the enzyme preparation of collagenase. Under the influence of the enzyme preparation, the muscle fibers swelled, around them the connective tissue membranes also looked swollen and closely adjoined to them. There was a decrease in the content of loose connective tissue, a weakening of the connection between the fibrous muscle fibers and, as a result, an expansion of the spaces between them [Antipova L.V. The effect of enzymatic processing on the histostructure and functional and technological properties of horse meat [Text] / L.V. Antipova, L.A. Zubairova, S.M. Suleymanov, O.S. Pershina. // Meat industry. - 2005. - No. 1. - S.19-21].

The softening effect of the brine containing the enzyme preparation is confirmed by the results of determining the functional-technological and structural-mechanical properties [Antipova L.V. Methods for the study of meat and meat products [Text] / L.V. Antipova, I.A. Glotova, I.A. .Horns. - M .: Kolos, 2001. - 376 p.]. It was found that when treated with collagenase, the water-binding ability increases on average by 11%, and the water-holding ability - by 12% compared with the control samples. The cutting force values along and across the fibers are reduced. All these changes indicate a positive effect of the enzyme preparation on the horse’s muscle and connective tissue and allow the use of collagenase in the production of meat products in order to improve the organoleptic properties of the finished product and the intensification of the technological process [Antipova L.V. The use of the enzyme preparation of collagenase in order to reduce the rigidity of horse meat [Text] / L.V. Antipova, L.A. Zubairova, O.S. Pershina // Storage and processing of agricultural raw materials - 2004. - No. 12. - S. 38-39].

An important feature in salting is the amount of water in the product, which determines its yield and consistency, as well as the concentration of salt in the tissue fluid and resistance to microorganisms. In this case, the transition of the soluble parts of the product to the brine has a negative value, because the product loses some valuable substances.

The dynamics of changes in the moisture-binding and water-holding capacity of horse meat, depending on the mass fraction of the added curing brine with the content of the enzyme preparation and holding for 4 hours at a temperature of 0-8 ° C are presented in figure 1.

Figure 1 shows that the application of 5 to 15% moisture slightly affects the horsehair's water binding capacity (BCC), only with the addition of 20% brine the water binding capacity decreases by an average of 25%. Moisture retention ability (WCS), as is known, reflects the ability of biopolymers to absorb water and retain it in the macromolecular matrix. The moisture-holding ability provides juiciness and tenderness of meat products. An increase in the mass fraction of moisture up to 15% did not affect the horse’s water-holding ability, while with 20% moisture this indicator decreased by 13.3%.

As a water-retaining component, animal protein WB 1/40 was added to the formulation. The recommended dosage of introducing hydrated protein is 1.0-10.0% instead of the main raw material. Hydration of dry WB 1/40 protein powder in hot water to obtain a gel of 1: 25-30 [On the use of animal proteins in the production of all types of meat products: Technological instructions [Text]. - M .: Proviko. - 2000].

The amino acid composition of the animal protein WB 1/40 includes (g / 100 g): aspartic acid - 5.72; threonine - 1.54; serine - 2.76; glutamic acid - 10.38; Proline - 12.10; glycine - 23.85; alanine - 9.12; cystine - 0.06; valine - 2.50; methionine - 0.80; isoleucine - 1.22; leucine - 2.97; tyrosine - 0.52; phenylalanine - 2.49; lysine - 3.82; histidine - 0.56; arginine - 7.31; hydroxyproline - 8.95. It can be seen from the list that the preparation contains an almost complete set of amino acids, including essential ones, with the exception of tryptophan.

The presence of sulfur-containing amino acids in the amino acid composition speaks in favor of recommendations for the use of products developed with animal protein WB 1/40 for feeding the elderly. It is important to emphasize that one of the prevailing amino acids is glutamic - a well-known flavoring agent for meat products. In addition, it is important to note that its derivatives relieve stress, some amino acids restore the pancreas, maintain normal cholesterol, increase appetite and even have a healing effect [Antipova L.V. Technological effectiveness of animal protein by Proviko [Text] / L.V. Antipova, A.S. Tarasich. // Meat industry. - 2003. - No. 5. - S.33-35].

To improve the taste and aromatic characteristics of the finished products, close to the taste and aroma of ham, used CO ₂ extracts of spices [(TU 10.048549-110-93. CO ₂ extract of allspice; TU 10.048549-072-93. CO ₂ extract of nutmeg) manufactured by OOO "Caravan" (Krasnodar, Russia).

table 2
Characteristics of CO ₂ extracts from plant materials Dry Spice CO ₂ Extracts Organoleptic indicators Refractive index Acid number, mg KOH, no more Essential number, mg KOH, no more Complete solubility in a ratio of 1: 1 Main component; not less than% Nutmeg Oily liquid from yellow to light brown. The taste is spicy bitter 1.4905-1.5180 40 - In vegetable oil Pinen, Camphen, 60 Allspice Light brown to dark brown oily liquid with a greenish tint. The taste is moderately bitter 1.5190-1.5752 40 - In vegetable oil (1:10) when heating research institutes Eugenol. 40

The characteristics of individual CO ₂ -extracts of spices are presented in table.2. Animal WB 1/40 [Danyliv M.M. WB 1/40 - animal protein, the carrier of CO ₂ extracts of spices [Text] / MM Danyliv. Materials XLIII reporting scientific. conf. - Part 1. - Voronezh, 2005. - S. 53-58]. Dosage of CO ₂ extract of nutmeg 9.45 ml; CO ₂ extract of allspice - 13.35 ml per 100 kg of minced meat [(TU 10.048549-110-93. CO ₂ extract of allspice; TU 10.048549-072-93. CO ₂ nutmeg extract)].

In order to study the optimal introduction of hydrated animal protein WB 1/40 with the addition of CO ₂ extracts of spices, the dosage of animal protein introduction was changed from 1.0 to 10.0% instead of the main raw material.

The method is illustrated by the following examples.

Example 1

According to well-known technological solutions, the process of manufacturing meat products begins with the reception and preparation of raw materials. When receiving raw materials, inspect and, if necessary, additionally carry out dry and wet stripping.

For the production of ham products use horse meat of I and II category of fatness. Horse meat is used in chilled and frozen condition. Frozen meat is thawed in accordance with technological instructions to a temperature in the thickness of the thigh of at least 1 ° C. Then produce butchering, deboning, venation of raw materials. For cutting, deboning and trimming meat comes with a temperature in the thickness of the muscles: chilled from 0 to 4 ° C; thawed - not lower than 1 ° С. Defrosting is carried out using the method of air showering at an air temperature of 20 + -2 ° С, relative humidity of at least 90% and a speed of movement at the thigh of a half-carcass from 0.2 to 1.0 m / s to a temperature in the thickness of the thigh not lower than 1 ° С.

Prepared for salting meat raw materials are crushed on a spinning top with a hole diameter of 16-25 mm and sent to the curing compartment, where the temperature is maintained at 2-4 ° C.

The crushed raw material is poured with brine in an amount of 15% containing the enzyme preparation of collagenase in an amount of 0.07% by weight of the raw material.

The ratio of the components is as follows:

Collagenase 0.07% by weight unsalted

Brine, kg per 100 l of water:

Sugar - 0.5

Edible salt - 13.5

Sodium nitrite - 0.075

Salted raw materials are placed in a massager and treated at a temperature of 0-4 ° C according to the regime of 15 minutes - work, 15 minutes - rest for 4 hours.

At the end of the massaging, the raw meat is mixed in a meat mixer with 2% hydrated animal protein WB 1/40 in the form of a gel in a ratio of 1:25 with the addition of a CO ₂ extract of nutmeg instead of the main raw material - horse meat.

After stuffing, the raw materials are stuffed into shells and precipitated for 1.5-2 hours at 4 ° C, after which they are cooked at 85 ° C. After cooking, the ham products are successively cooled with cold running water under a shower at t = 0-4 ° C and in air at a relative humidity of 90-95% until a temperature in the thickness of the product reaches 0-8 ° C.

Example 2

The product is produced analogously to example 1. The dosage of the animal protein WB 1/40 in the form of a gel with the introduction of a CO ₂ extract of nutmeg instead of the main raw material - horse meat 4%.

Example 3

The product is produced analogously to example 1. The dosage of the animal protein WB 1/40 in the form of a gel with the introduction of a CO ₂ extract of nutmeg instead of the main raw material - horse meat 6%.

Example 4

The product is produced analogously to example 1. The dosage of the animal protein WB 1/40 in the form of a gel with the introduction of a CO ₂ extract of nutmeg instead of the main raw material - horse meat 8%.

Example 5

The product is produced analogously to example 1. The dosage of the animal protein WB 1/40 in the form of a gel with the introduction of a CO ₂ extract of nutmeg instead of the main raw material - horse meat 10%.

Minced ham, developed according to examples 1-5, were evaluated by functional and technological indicators, the results are presented in figure 2-4. A graphical interpretation of the pattern of changes in BCC and VUS (Figs. 2 and 3) shows that the maximum values of the values are achieved with the introduction of hydrated protein in the amount of 6% replacement of horse meat and are 71.6 and 68.3%, respectively.

When hydrated protein is added above 6%, BCC and WCS are slightly lower, although they remain at a fairly high level. With the addition of a hydrated protein of less than 6%, the values of BCC and WCS are even less. The increase in BCC and VUS of minced meat with the addition of protein can be explained by the fact that during the heat treatment the destruction of the protein constituents occurs. The structural components in this case pass into the liquid phase and absorb moisture, forming a colloidal system. With the further addition of hydrated protein (more than 6%), BCC and WCS decrease, this is explained by the fact that the mass fraction of high molecular weight protein compounds is greater than the increase in these parameters is caused, however, at these hydration values, a pronounced aftertaste is observed in the finished product, and also the product has empty taste.

ZhUS minced ham with the introduction of hydrated protein instead of the main raw material increases and is 59.0-73.5% (figure 4).

Thus, the best option for the proposed dosage of animal hydrated protein WB 1/40 with the addition of a CO ₂ extract of nutmeg in the form of a gel instead of the main raw material - horse meat in terms of its functional and technological properties is Example 3.

The finished products developed according to examples 1-5, according to organoleptic evaluation, received from 7.7 to 8.1 points for a nine-point assessment. The highest yield was observed for products developed according to example 3, and amounted to 104%.

Example 6

The product is produced analogously to example 3, characterized in that allspice is used as a CO ₂ spice extract.

The finished product had a more pronounced taste and aroma than the product developed according to example 3. The total organoleptic evaluation of hams is 8.2 points on a nine-point rating system, while there was a significant improvement in the aroma, consistency and juiciness of the product. The product yield is 104%.

To assess the effectiveness of the proposed method and prototype, a comprehensive study of the qualitative characteristics of the finished ham was carried out.

The results of studies of the amino acid composition and biological value of ham are presented in tables 3 and 4.

A decrease in KRAS and an indicator of comparable redundancy with an increase in BC and protein utilitarian coefficient due to a decrease in the differences in amino acid scores between the minced protein and the reference protein indicates a high biological value of ham prepared from biomodified raw materials (Table 4).

Table 3
Amino acid speed of horse meat ham Name of amino acid Name of ham valine isoleucine leucine lysine meteonine + cystine Threonine phenylalanine + tyrosine tryptophan Ham (control) 122.6 81.2 82.6 126.9 81.1 106.0 78.3 144.2 Ham (experience) 123,2 95.2 106.1 129.1 111.4 120,2 102,2 149.0

Table 4
Indicators of the biological value of horsemeat ham Name of ham Indicator KRAS,% BC,% Utility factor Comparable redundancy, mg Ham (control) 24.51 75.49 0.79 7.74 Ham (experience) 21.85 78.15 0.88 5.83 Note:
KRAS - difference coefficient of amino acid scores;
BC - biological value.

An important criterion in the evaluation of finished meat products is their microbiological evaluation.

Considering that hydrolyzed proteins represent a favorable environment for the development of microorganisms, we performed a comparative assessment of the total microbial number (TBC).

Figure 5 shows that the total number of microorganisms (CFU) changed during storage in the control sample (prototype) from 21 products per 1 day of storage to 100 CFU / g for 3 days of storage, whereas in the prototype (example 6) these indicators were 33 and 68 CFU / g, respectively. Residual microflora is represented mainly by salt tolerant cocci.

The advantages of the proposed solution are:

- the intensification of the process by reducing the duration of the ambassador compared with the known method on average 30-40 times;

- increase in ham output up to 104% by 32% compared with the known method;

- an increase in biological value due to the formation of high and low molecular weight hydrolysis products;

- improving the flavor characteristics of ham by adding CO ₂ -extracts of spices;

- the use of CO ₂ -extracts of spices, which significantly reduces the microbial contamination of ham and gives them preventive properties.

Claims (1)

Method for the production of horsemeat ham for diet food, including preparation of horsemeat, grinding on a top with a hole diameter of 16-25 mm, ambassador, minced meat, stuffing, draft, heat treatment, characterized in that the horsemeat ambassador is carried out by pouring a brine containing an additional enzyme preparation collagenase in a dosage of 0.07% by weight of the raw material, and massaging for 4 hours at a temperature of 0-4 ° C, with forcemeat, hydrated animal protein WB 1/40 is added, the ratio is 1:25 in the amount of 1-10% instead of the main horse meat feed with added lenie CO ₂ -extracts of spices.

Images