Application of cold-adapted protease MCP-01 for tenderizing meat

A technology of MCP-01 and cold-adapted protease, which is applied in application, food preparation, food science, etc., can solve problems such as no mention effect, achieve good fresh color and water holding capacity, good application potential, maintain fresh color and long-lasting water effect

Inactive Publication Date: 2011-10-26
SHANDONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application only mentions that the cold-adaptive protease MCP-01 has the functions of preserving and increasing freshness, and does not mention its function in tenderizing meat at low temperature

Method used

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  • Application of cold-adapted protease MCP-01 for tenderizing meat
  • Application of cold-adapted protease MCP-01 for tenderizing meat
  • Application of cold-adapted protease MCP-01 for tenderizing meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The method for preparing the cryogenic protease MCP-01 from the deep-sea psychic bacterium Pseudoalteromonas strain SM9913, the steps are as follows:

[0042] 1. Preparation of Liquid Seeds

[0043] 1 part of peptone, 0.5 parts of yeast powder, 1.5 parts of agar, 100 parts of artificial seawater, pH 7.0-7.2 (all parts by weight) were used to prepare a solid medium. After the culture medium was sterilized and cooled, the deep-sea psychrotroph Pseudoalteromonas strain (Pseudoalteromonas) SM9913 was inoculated by streaking on the inclined surface of the test tube, and cultured at 12-15° C. for 48-70 hours. Inoculate above-mentioned bacterial classification in the 500ml Erlenmeyer flask that 150ml liquid culture medium is housed (formula is the same as solid culture medium, do not add agar), 12~15 ℃, 200 revs shaking culture 24 hours, use as liquid seed.

[0044] 2. Preparation of cold-adapted protease preparation by liquid submerged fermentation

[0045] 3.5-4.0 parts of b...

Embodiment 2

[0060] The application of cold-adapted protease MCP-01 in the tenderization of meat products, the steps are as follows:

[0061] (1) the cold-adapted protease MCP-01 that step 3 is prepared is mixed with the cold-adapted protease MCP-01 solution that concentration is 10 μ g / ml and 100 μ g / ml;

[0062] (II) After the bovine breast muscle is washed, it is immersed in the cold-adapted protease MCP-01 solution prepared in step (I), and stored at 4° C. for 20 hours.

[0063] The results showed that the shear force of bovine breast muscle decreased significantly after adding cold-adaptive protease MCP-01 at 4°C for 20 hours, while the shear force of bovine breast muscle in the control group without cold-adaptive protease did not decrease significantly. (Such as image 3 ).

[0064] The bovine breast muscle was treated with the same concentration of bromelain and papain at 4°C for 20 hours, and then the water loss rate was measured. Define the water loss rate as:

[0065]

[0...

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PUM

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Abstract

The invention relates to an application of cold-adapted protease MCP-01 for tenderizing meat, which belongs to the technical field of food biological technology. The present invention has the following technical schemes for tenderizing meat: (1) preparing cold-adapted protease MCP-01 to a cold-adapted protease MCP-01 solution with the concentration of 5 - 20 micrograms/ml; (2) washing the meat required to be tenderized, and immersing into the cold-adapted protease MCP-01 solution obtained in step (1), storing at the temperature of 0 - 8 DEG C for 18 - 30 hours. The protease is capable of specifically degrading collagen in connective tissue of meat under the temperature of 0 - 4 DEG C, which has good potential application in the process of tenderizing meat.

Description

technical field [0001] The invention relates to the application of cold-adapted protease MCP-01 in meat tenderization, and belongs to the technical field of food biotechnology. Background technique [0002] my country is the largest meat producer in the world, but the application of high-tech in my country's meat processing industry is still relatively weak, and there are few intensively processed meat products. In the eating quality of meat, tenderness is one of the most important sensory indicators for consumers. The meat is soft, tender and juicy, and consumers are more willing to accept it. Meat firmness consists of two components: actomyosin firmness due to changes in myofibrils and background firmness due to changes in connective tissue. At present, there are many methods for tenderizing meat, but from the effect point of view, the method of tenderizing with protease is the most advanced. It can gently degrade meat protein at an appropriate temperature, thereby impr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L13/40
Inventor 张玉忠赵国琰陈秀兰周明扬张熙颖何海伦解彬彬石梅周百成
Owner SHANDONG UNIV
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