In the past 20 years, various enzyme preparations have been used in meat processing. The common points of enzyme preparations for meat processing applications are: strong professionalism, can be carried out under mild conditions; low cost and energy consumption in processing; change of meat properties, improve meat quality; high production efficiency; There are no residues of harmful ingredients in the meat. The use of nine enzyme preparations for meat processing is now described for reference.
Transglutaminase
At present, there are many productions in Europe and America. There are Japan's Ajinomoto Co., Ltd. in Asia, and there are also productions in Jiangsu and other places in China. Transglutaminase can utilize the -formamide group of the glutamine residue on the protein peptide chain of the meat product as the donor, and the amino group of the lysine residue as the acceptor, catalyzing the transamination reaction, thereby making the protein Crosslinking occurs intramolecularly or intramolecularly. It is reported that the enzyme; aminoamidase catalyzes the degree to which casein and chicken globulin catalyze the formation of cross-linking between soy protein, corn gluten and myosin. The rumen was reconstituted by enzymatic reaction using transglutaminase and sodium caseinate (reconstruction of muscle tissue with ground beef pieces) to obtain good results.
Transglutaminase has a limited binding force between minced meat pieces when used alone, and must have a significant effect when sodium caseinate is added. In the amount of transglutaminase 0.05%, casein sodium is 1%, the binding force between the minced meat pieces is 100 g / cm 2 or more, so that the minced meat can reach the physical properties that can be used as whole meat pieces. Features. The above method of enzymatically reconstituting the ground beef into meat pieces can improve the utilization rate of the raw materials of the meat processing factory, increase the product yield rate, and improve economic benefits.
Second, the use of protease as a tenderizer in meat processing
Protease as a food industry additive can be used to improve food quality. Protease is formulated into a tenderizer to effectively promote the tenderization of meat during processing. The meat obtained by slaughtering old animals will become rough and hard after being cooked, which will make such raw meat difficult to process, taste deteriorates, and quality deteriorates. In the 1980s and 1990s, it was used for meat tenderization. The main components were proteases and salt. The most used and most stable protease is papain. In the 1980s and 1990s, a lot of systematic research work was carried out on the relationship between the action of papain and the efficacy of the tenderizer. Food scientists based on a large number of meat senses. The evaluation of the physical properties of meat (such as tenderness, shearing force, etc.) fully affirmed the tenderization effect of meat tenderizer with papain as the main component. The research work also proves that proteases suitable for formulating meat tenderizers must have a relatively high heat resistance (thermal stability), because the tenderizers are fully functional during the cooking period of the meat. The gradual increase in temperature plays a role in the stage where papain has not lost activity. Obviously, excessive temperature cooking can cause the degradation of collagen protein and elastin in meat connective tissue, while papain can rapidly increase the solubility of collagen protein at 60 ° C ~ 75 ° C.
Third, the livestock and poultry papain before the tenderization and flavor increase injection method
In order to improve meat tenderness, intravenous injection of papain or bromelain into meat animals, or post-mortem injection of butter, vegetable oil, phosphate, salt, etc., can significantly improve the tenderness of meat. This method began to be used more in beef tenderization and soon became widely used in pig and poultry. In the late 1980s, papaya enzyme was used as the main ingredient to change the taste and taste of the meat. The beef, pork and poultry treated with papaya enzymes could become fresh and delicious.
Papaya enzyme is a natural protease extracted from papaya. 20 minutes to 30 minutes before slaughter of livestock and poultry, it is injected from the jugular vein and evenly distributed to various parts of the body through the period of blood circulation to gradually destroy the collagen fibers of muscle tissue, so that the meat is increased in tenderness. The same purpose can also be achieved by intramuscular injection with papain. During the slaughtering of the poultry meat, the papain is in a state of quiescence in the meat. When the cooking is heated later, when the temperature reaches a suitable temperature for the enzymatic reaction, the enzyme is activated to increase the tenderness of the meat.
IV. Application of porcine pancreatic enzyme to tenderization of chicken legs and improvement of utilization rate of minced meat
Method for extracting crude pancreatin from pig pancreas: taking fresh pig pancreas, removing fat, homogenizing, mixing according to pancreas: ethanol: water in a ratio of 1: 1: 3, and placing at 4 ° C for 3 days. The mixture was stirred several times without timing, and filtered with gauze to obtain a crude trypsin extract. The enzyme was activated by adding an appropriate amount of hydrochloric acid, and the crude protein content of the extract was determined by Folin-reagent to be about 11.8 mg/ml. The result of the protease activity measurement was about 13.01 (unit: 1 mg protein), and then stored in a refrigerator for use. Studies have shown that crude pancreatin can significantly improve the hydrolysis rate of meat, decompose myofibrils, destroy the Z-line and H-band of muscle fibers, and soften the meat.
When the meat is tenderized by trypsin, the crude extract of the trypsin can enter the muscle with the solution, and the protease (including collagenase) in the tissue decomposes the collagen fibers of the connective tissue of the muscle to destroy the connective tissue mechanism. The meat softens; at the same time, the protease in the enzyme solution can also act on the muscle fiber, cleave part of the muscle cell combination protein, release multiple births, amino acids, etc., which can increase the umami taste of the meat, which breaks down the Z line, causes the H band to change, and promotes the meat. Soften the product. Enzymatic hydrolysis greatly increases the water-soluble amino acids and water-soluble calcium, phosphorus, zinc, copper and iron in the meat, which inevitably improves the flavor and nutrition of the meat. After the enzyme-treated meat, the freshness of the first stage can be maintained, and the pH value and sensory index are normal, and the utilization value of the meat is comprehensively improved.
5. Neutral protease recovers residual meat from bones.
The slaughter workshop of the slaughterhouse generally has an average of 5% lean meat remaining on the bones. Usually this part of the meat is not easy to recycle. In the European and American meat industry enterprises, the lean meat remaining on the bones is recovered by enzymatic method. The specific method is as follows: the bone is pulverized, made into a slurry by using 100% water (amine weight ratio), heated in a heating tank with a stirrer, and a device having a slurry at the bottom. Add 0.5 liter of neutral protease (according to 0.3% bone weight), then heat the bone slurry, maintain it at 60 ° C, and mix carefully for 3 hours to 4 hours, taking care not to form a fat emulsion.
Another method is to keep the pulverized pulp at 95 ° C ~ 100 ° C, hold for 5 minutes without adding enzyme, and then cool to 60 ° C for 30 minutes, due to the denaturation of preheating, so that the hydrolysis time is shortened . The hydrolysis of neutral protease hydrolyzes the residual meat on the bone and separates it from the bone to form a meat slurry. Due to the difference in specific gravity, the meat pulp easily leaches from the bottom of the tank, and most of the fat adheres to the bones and cans. On the wall, the two are easily separated. In order to stop the action of the protease, the temperature of the tank can be heated to 98 ° C for 15 seconds to passivate the protease. The meat slurry separated from the bone can be directly used, for example, it can be directly used in canning production or filling, and can also be used as an enema filling.
6. Enzymatic production of gelatin
The use of animal skins or bones to make food additive gelatin has been subtracted in most factories in China. In the early 1980s, European and American countries used enzymatic methods to prepare gelatin. The original state of the gelatin monomer is a three-coil helical peptide chain, and the protease can be hydrolyzed from one end because the helical structure at its end is the most incomplete. It can be easily hydrolyzed into a gelatin solution using a suitable protease and water temperature. The enzymatic method instead of subtraction can shorten the modulation time from a few weeks to less than one day.
7. Enzymatic use of meat to produce flavor concentrates
American Doler uses a special protease to use meat as a raw material, and through enzymatic hydrolysis, extraction, amplification, concentration and other system processes, to produce a highly concentrated flavor concentrate (Flavorconcenfrates), which is delicious, mellow and rich. Most people are welcome, known as high-purity, natural, and excellent appetizing flavors.
The company's flavor concentrates have been applied to 1,742 meat, fish and soup foods as flavoring agents, which have increased the flavor of various meat products and have been widely welcomed by consumers.
8. Amino acid-rich injectable saline with abundant protein hydrolysate
The United States has created a route to extract high-concentration soluble protein hydrolysate by using an alkaline protease at an isocratic capacity to obtain a concentrated protein with a concentration of 70% (dry matter basis). When the concentrated protein is used to prepare saline for injection, the following formula is adopted: soybean protein hydrolysate accounts for 25%, salt accounts for 14%, sodium tripolyphosphate accounts for 2.5%, sodium nitrite accounts for 0.09%, and pH 7 can be obtained for clarification. Injectable saline, nutritional studies have shown that the true digestion of soy protein hydrolysate by humans is as high as 93%, higher than the digestion and absorption rate of other protein products obtained by soybean processing. At the same time, the meat products and flavors produced are good. This process has been widely used.
Nine, the application of protease in blood processing
In animal blood, blood red sputum accounts for 2/3 of blood protein. Since the color of the blood red sputum defines the color of the product, the dark sensory nature of the blood product limits the consumption market of the blood meal food.
The enzymatic decolorization technology of blood red mites created in the United States solves this problem. The process requirements are as follows: the blood is collected by a separation method to collect red blood cells, and 2 to 5 times of water is added to cause hemolysis of red blood cells. Adjust the blood red sputum solution to 8% concentration, pH 8~9, then add 0.6 liter of alkaline protease according to the protein content of the solution 2%~4%, and then control the temperature to 55 °C for enzymatic decolorization treatment. When the degree of hydrolysis (DH) of the blood protein reaches more than 15%, the enzymatic reaction is terminated by adding hydrochloric acid to lower the acidity and increasing the temperature, and the supernatant is further filtered and washed, and then concentrated and dried to form a colorless blood powder. . The colorless hydrolyzed concentrate can also be directly used as a protein liquid component of the enema, thus developing a new way for the comprehensive utilization of a large amount of animal blood.
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