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Method for degrading N-glycolylneuraminic acid in yak meat

A technology of yak meat and hydroxyacetyl, which is applied in the field of degrading N-glycolylneurosialic acid in yak meat, can solve the problems such as the unsatisfactory effect of Neu5Gc, and achieves broad industrial application prospect and economic value, simple process and remarkable economic benefit. Effect

Active Publication Date: 2019-02-15
XIHUA UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In summary, the current use of β-galactosidase to degrade Neu5Gc in beef is not ideal, and the use of liquid high static pressure technology combined with enzyme technology to degrade Neu5Gc in beef has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A piece of yak hind leg meat about 1.0kg is removed, the tendons at both ends are removed, the outer fascia and other tough connective tissues are torn off, put into a static pressure bag, and subjected to 120MPa high static pressure compression treatment for 15 minutes, and the temperature is controlled at 4°C. Add 200,000 international units of β-galactosidase and 2.0 g of calcium chloride per liter of water to configure the enzymatic solution. Take out the meat after the high static pressure treatment, add 1.5L of the above-mentioned enzymatic hydrolysis solution, and soak for 2 hours. Take out the meat and test, Neu5Gc can degrade 74%.

Embodiment 2

[0030] A piece of yak hind leg meat about 1.0kg is removed, the tendons at both ends are removed, the outer fascia and other tough connective tissues are torn off, put into a static pressure bag, and subjected to 300MPa high static pressure for 15 minutes, and the temperature is controlled at 4°C. Add 500,000 international units of β-galactosidase and 1.5 g of calcium chloride per liter of water to prepare the enzymatic solution. Take out the meat after the high static pressure treatment, add 1.5L of the above-mentioned enzymatic hydrolysis solution, and soak for 2 hours. Take out the meat and test, Neu5Gc can degrade 78%.

Embodiment 3

[0032] A piece of yak hind leg meat about 1.0kg is removed, the tendons at both ends are removed, the outer fascia and other tough connective tissues are torn off, put into a static pressure bag, and subjected to 500MPa high static pressure for 15 minutes, and the temperature is controlled at 4°C. Add 100,000 international units of β-galactosidase and 1.0 g of calcium chloride per liter of water to prepare the enzymatic solution. Take out the meat after the high static pressure treatment, add 1.5L of the above-mentioned enzymatic hydrolysis solution, and soak for 2 hours. Take out the meat and test, Neu5Gc can degrade 70%.

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Abstract

The invention discloses a method for degrading N-glycolylneuraminic acid in yak meat. The method comprises the following steps of performing compression treatment on the yak meat after vacuum packingthrough liquid high static pressure to improve meat quality, so that the N-glycolylneuraminic acid in a combined state in muscle cells of the yak meat is converted into free N-glycolylneuraminic acid;preparing enzymatic hydrolysate: soaking the yak meat after being subjected to liquid high static pressure treatment in enzymatic hydrolysate; and performing degradation to obtain the N-glycolylneuraminic acid. According to the method, a high static pressure technique, a beta-galactosidase technique and calcium chloride are combined for use, so that the degradation effect is obvious and the processing cost is low.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a method for degrading N-glycolyl neurosialic acid in yak meat. Background technique [0002] Yak is a characteristic livestock species mainly distributed in the plateau region of western my country, and is the only bovine subfamily animal that can reproduce in the alpine pastoral area of ​​the Qinghai-Tibet Plateau. It has the advantages of strong disease resistance, strong stress resistance, and resistance to extensive feeding. Yak meat is low in fat, high in protein, and unique in flavor. It is a widely favored green natural food raw material. [0003] Sialic acid is a kind of derivative of neuraminic acid, which widely exists in vertebrate tissues and a few microorganisms. There are more than 50 kinds of sialic acid, and yak meat usually contains a special sialic acid component: N-glycolylneuraminic acid (Neu5Gc). The human body itself does not ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L13/10A23L13/40
CPCA23L5/25A23L13/10A23L13/48
Inventor 吴韬吴胜勇李伟丽任艳娇王庆慧
Owner XIHUA UNIV
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