Antifreeze agent for minced meat

Abstract

The invention belongs to food additives and in particular relates to an antifreeze agent for minced meat. The antifreeze agent consists of 2.8 percent of sorbierite, 3 percent of Kreation MB and 0.5 percent of compound phosphate. The minced meat and the antifreeze agent are uniformly blended, and the minced meat with the antifreeze agent is packaged in vacuum and refrigerated. The antifreeze agent has the advantages of improving the surface tension and binding energy of water, preventing separation of water molecules and proteins, making the protein more stable, preventing the myoglobulin from denaturation, improving gel forming capability and the dissolving degree of the protein and reducing cooking loss.

Description

technical field [0001] The invention belongs to food additives, in particular to an antifreeze agent for minced meat. Background technique [0002] Minced meat often needs to be stored in a freezer after preparation, and the protein will be denatured during the cold storage process, which greatly reduces the quality of the minced meat. This is mainly because the crystallization of water between muscle cells changes the structure of muscle tissue, reduces the water bound by protein, and leads to protein denaturation. Antifreeze is used to prevent protein denaturation during freezing and maintain various functional properties of minced meat. At present, the research on antifreeze mainly focuses on four types of substances: carbonates, polyols, protein hydrolyzates and chlorides. The most commonly used antifreeze agents are sucrose, sorbitol, compound phosphate and dextran mixture. Sucrose and sorbitol can improve gel forming ability, increase protein solubility and reduce c...

AI Technical Summary

Problems solved by technology

Traditional antifreeze agents can well enhance the gel properties during the heating of minced meat, but the product has a certain degree of sweetness due to the sucrose content

It not only affects the flavor of the product, but also does not meet the current people's requirements for low-calorie food

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