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Meat tenderizing method for improving pyrolysis of myofibril

A technology for myofibrils and meat products, applied in the field of tenderization of poultry and livestock meat, can solve the problems of difficulty in exerting dissociated actomyosin, inability to effectively improve tenderness, etc., so as to improve freshness and nutritional value, and improve meat quality. Product quality, improve the effect of color and luster

Active Publication Date: 2015-01-21
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because meat contains a large amount of adenylate deaminase (AMPD), which can rapidly degrade AMP, making it difficult for AMP to play the role of dissociation of actomyosin, so that the tenderness cannot be effectively improved

Method used

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  • Meat tenderizing method for improving pyrolysis of myofibril
  • Meat tenderizing method for improving pyrolysis of myofibril
  • Meat tenderizing method for improving pyrolysis of myofibril

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Take 0.6 kg of adenine nucleotide (AMP), 4 kg of salt and 0.2 kg of sodium lactate to prepare a meat tenderizer.

[0027] Clean the fresh or thawed raw pork, chop it, put it into clean water 1.0 times the weight of the raw pork, and add meat tenderizer according to 6% of the weight of the raw pork, stir it evenly, and put it in a room at a temperature of 15°C. Soak for 8 hours under the same conditions, and stir once every 60 minutes, and drain after soaking to obtain tenderized raw pork.

Embodiment 2

[0028] Example 2: Take 1 kg of adenine nucleotide (AMP), 5 kg of salt and 0.3 kg of sodium lactate to prepare a meat tenderizer.

[0029] Clean the fresh or thawed raw beef, chop it, put it into clean water 1.2 times the weight of the raw beef, and add meat tenderizer according to 8% of the weight of the raw beef, stir it evenly and put it under the condition of 15℃ Soak for 8 hours and stir once every 60 minutes, and drain after soaking to get tenderized raw beef.

Embodiment 3

[0030] Example 3: Take 0.8 kg of adenine nucleotide (AMP), 4 kg of salt and 0.1 kg of sodium lactate to prepare a meat tenderizer.

[0031] Clean the fresh or thawed raw mutton, chop it, put it into clean water 1.0 times the mass of raw mutton, and add meat tenderizer according to 8% of the mass of raw mutton, stir evenly and put it under the condition of 15 ℃ Soak for 8 hours and stir once every 60 minutes, and drain after soaking to get tenderized raw mutton.

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Abstract

The invention discloses a meat tenderizing method for improving the pyrolysis of myofibril and belongs to the field of food processing technologies. The meat tenderizing method is characterized in that fresh or unfrozen raw meat is cleaned and put into clear water with the mass of 0.8-1.2 times that of the raw meat, and a meat tenderized agent with the mass 4-8% of that of the raw meat is added, stirred uniformly, soaked and drained off to obtain tenderizing raw meat; adenine nucleotide, salt and sodium lactate constitute the meat tenderized agent. According to the invention, the salt and sodium lactate are used for restraining adenine nucleotide deaminizing enzyme; compared with the conventional salt pickling method, more than 40% of a shearing force can be lowered, the cooking loss is reduced, the color and luster are improved, the freshness and nutritive value of meat can be improved, and the quality of the meat can be improved, so that the meat tenderizing method has a wide application prospect in the meat processing field.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to the tenderization technology of poultry raw meat. Background technique [0002] Tenderness is one of the most important quality indicators of meat products, which is jointly affected by myofibrils and connective tissue, and the contraction of myofibrils is the main reason for the decrease of tenderness. It is generally believed that myofibrillar protein will shrink longitudinally and transversely along the myofibril during heating, causing the internal space to be squeezed and a large amount of water to be lost, resulting in increased firmness and reduced tenderness of the meat. Myofibrillar proteins are composed of myosin, actin and a small amount of regulatory proteins. The loss of adenosine triphosphate (ATP) after animal slaughter promotes the cross-linking between actin and myosin to form a more stable actomyosin. Many studies have shown that myofibril lysis (inclu...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
CPCA23L13/42A23L13/70A23V2002/00A23V2200/24
Inventor 王道营卞欢邓少颖孙冲张牧焓徐为民诸永志刘芳
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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