Non-phosphorus composition for improving quality of meat products

A quality improvement and composition technology, applied in the field of food processing, can solve problems such as poor taste, browning of fresh meat, and reduced taste

Inactive Publication Date: 2016-07-20
江凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the extraction cost of various enzymes is relatively high, and the use of protease will excessively destroy the structure of meat tissue, making the meat over-tenderized, but reducing the taste
[0007] Even under low-temper

Method used

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  • Non-phosphorus composition for improving quality of meat products
  • Non-phosphorus composition for improving quality of meat products
  • Non-phosphorus composition for improving quality of meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-5 and comparative example 1-11

[0115] The comprehensive evaluation experiment of embodiment 1-5 and comparative example 1-11 to pork quality improvement

[0116] (1) Weigh 3 kg of pork hind leg lean fresh meat, and cut into meat strips of 75mm×15mm×10mm evenly;

[0117] (2) Dissolving Examples 1-5 and Comparative Examples 1-11 in 1.0L of water to prepare the liquid composition of the present invention;

[0118] (3) Put 300g of meat in (1) into the liquid composition and incubate at 4°C for 24 hours;

[0119] (4) Centrifuge to remove moisture, weigh, and calculate water absorption;

[0120] (5) 100g of meat treated in (3) was directly used for shear force test and water retention test; another 100g of meat treated in (3) was refrigerated at 4°C for 12h, 24h, and 48h, and color evaluation was performed respectively; Another 100 g of meat treated in (3) was stored frozen at -40° C. for 10 days, and then the shear force and water retention capacity were measured.

[0121] The above results are summarized in ...

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PUM

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Abstract

The invention relates to a non-phosphorus composition for improving the quality of meat products. The composition comprises table salt, carbonate, a compound of organic acid and organic acid salt, sugar alcohol and oligosaccharide, wherein the sugar alcohol contains 5-6 carbon atoms, and the oligosaccharide has a galactose-glucose-levulose construction unit. The meat products treated by using the composition disclosed by the invention cannot generate a brown stain phenomenon under the cold storage condition of 4 DEG C; besides, the meat products treated by the composition still have excellent water absorption, excellent water retention and excellent tenderness after being frozen, after the meat products treated by the composition are cooked, the freshness, the tenderness and the juice of the meat are maintained at the same time, and besides, the cooked meat products has intact flavor.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a composition for improving the quality of phosphorus-free meat products and meat products processed by the composition. Background technique [0002] With the development of the national economy, people's dietary consumption level is constantly improving, and the intake of various meat products is gradually transformed from the physiological needs of physical fitness to the satisfaction of taste, that is, complete color, aroma and taste. This requires meat processing enterprises to must Control the quality of the meat at a good stage. With the research and development of factors affecting the quality of meat products, meat processing enterprises are constantly adopting new measures and methods. Whether it is from the perspective of consumers or producers, the quality control of meat products is becoming more and more important. [0003] The eating quality of meat mainly includes...

Claims

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Application Information

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IPC IPC(8): A23L13/40
Inventor 江凯
Owner 江凯
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